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3 Fresh and Fun Spring Meals

The new season isn't only for detox juices, healthy meal plans, roast chicken and cold green salads, you can get even more creative with new spring dishes.

Here are three fun meals to put some spring into your step.

Lemon muffin and strawberry butter

Craving a mid-afternoon snack? A simple lemon muffin buttered with a strawberry spread should do the trick!

Lemon muffins can be created from most basic muffin recipes, just add ½ cup of fresh lemon juice and the zest of one medium lemon.

The strawberry butter is equally easy to make. Just add ½ cup of butter into a bowl with ¼ cup icing sugar and ½ cup of chopped strawberries. Use a hand mixer to combine until the ingredients are well-blended and at the desired consistency.

French chicken and leek mash

Add a new spin on your spring chicken meals by going French! Embrace the flavours of white wine, garlic and parmesan cheese to add a distinct European flavour.

Put a whole chicken into flour and dip into a mixture of two eggs, ¼ cup of parmesan cheese and a tablespoon of finely chopped parsley.

Fry in oil until brown on both sides and put aside Using the same pan, add two minced garlic cloves, ½ cup white wine and bring to the boil. Add a cup of chicken broth, ¼ cup of lemon juice and three tablespoons of butter. Put chicken in pot and bring to boil, then simmer.

Boil your potatoes up for mash as usual. Cut the white parts of two leeks into small pieces and add two tablespoons of butter to a pan. When the butter is melted add the leeks and season with salt and pepper.

In another pot, add a cup of milk, a tablespoon of chopped garlic. Strain this mix (once warmed) into the potatoes, then mash. Add melted leeks, mix and season with salt and pepper.

Garlic fish, parsley and peas

A great dish for your spring soiree, garlic fish, parsley and peas is a must-have! Put some olive oil in frying pan and add four sliced garlic cloves.

When it starts browning add a teaspoon of flour and fry for a bit. Add 50ml of white wine while stirring, then add 200ml fish stock a little at a time to ensure a smooth consistency.

Add a small bunch of chopped parsley, 100g of thawed frozen peas and bring to the boil. Place your fish into the pan (skin down) and turn the heat to low.

Cook for about three to four minutes then flip over, cooking for the same amount of time.


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