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Asparagus Season

ASPARAGUS AND MUSHROOM QUICHE

Ingredients
• 2 Cups Almond meal or flour
• 3 Cloves Garlic, pressed or minced
• 1 Teaspoon Dried thyme
• 1 Teaspoon Salt
• ¼ Teaspoon Ground pepper
• ⅓ Cup Olive oil + a little extra
• 1 Tablespoon Water
• 1 Teaspoon Water
• 1½ Cup Mushrooms, cleaned and sliced
• 1½ Cup Asparagus, cleaned and sliced
• 6 Eggs
• ⅓ Cup Almond milk
• ¼ Teaspoon Red pepper flakes
• 5 Ounces Dairy-free cheese

Method
1. Preheat oven to 400 degrees Fahrenheit. Mix together almond meal, garlic, thyme, pepper and ½ teaspoon salt.
2. Pour the olive oil and water into almond meal mixture until thoroughly combined.
3. Grease 10-inch cast iron skillet or large tart pan. Press almond meal mixture evenly into skillet/pan. Bake till lightly golden and firm.
4. In a skillet over medium heat, lightly coat with olive oil. Cook the asparagus and mushrooms with a dash of salt until tender then cool on a plate.
5. Whisk the eggs, almond milk, red pepper and ½ teaspoon salt in a mixing bowl.
6. Crumble in the dairy-free cheese into egg mixture. Add the asparagus and mushroom into egg mixture.
7. Pour egg mixture into crust and bake for 30 minutes or until center is firm and cooked through. Cool for 5-10 minutes before slicing and serving.

CREAMY LINGUINE WITH PRAWNS

Ingredients
• 200 grams Linguine
• 300 grams fresh prawns
• 2 tbsp Olive oil
• 4 garlic cloves, minced
• 100 ml white wine
• 4 tbsp fresh cream
• Juice of 1 lemon
• Fresh chopped parsley or chives to serve

Method
1. Cook the linguine pasta in a large sauce pan of heavily salted boiling water according to the packet instructions. Reserve a cup of the cooking water and drain the pasta.
2. Heat half a tablespoon of olive oil in a skillet and once hot add the prawns. Cook them until both sides turn pink, about a minute on each side. Take them out and set aside.
3. Heat the remaining oil in the same pan and gently fry the garlic for 2 mins. Add wine and let it bubble over high heat for 1 min, then lower the heat and stir in the fresh cream and lemon juice. Season to taste with salt and plenty of black pepper.
4. Simmer the sauce for 1 min to reduce a little, then add the prawns and stir well to get each coated.
5. Next add the drained pasta into the sauce and use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the chopped chives.

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