Search Results
My neighbour Nancy has an allotment from which she regularly and very kindly brings me samples. Today it was runner beans, which gave me the impetus to try and recreate an intriguing recipe fragment I found on a Christmas memo pad It's really very good, though probably better suited to the summertime - light and delicate as it is.
Serves 4
Ingredients
- 250g runner beans, cut into pieces other varieties of green beans are available
- 1...
A classic combination.
Serves 2
Ingredients
- ½lb peas
- dozen or so mint leaves or basil leaves and ½ teaspoon cumin powder
- 1-2 tablespoons yoghurt
Blend the peas with the herbs and yoghurt, adding a little water if necessary.
I used (thawed) frozen peas, possibly if you used fresh ones you might want to blanch them first.
Heat the purée through gently in a pan just before serving.
Season to taste.
I used (thawed) frozen peas, possibly if you used fresh ones you might want to blanch them first.
Heat the purée through gently in a pan just before serving.
Season to taste.
A lovely, fresh, sweet...
One of very many pea purées on this site, though perhaps more complex than most.
Ingredients
- peas
- mint leaves, roughly chopped
- lemon zest
- olive oil
- crème fraîche
- parmesan, grated
Blanch the peas then shock them in iced water.
Drain and blend them with the other ingredients, adding enough crème fraîche to lubricate the blender without diluting the purée too much.
Heat gently when required.
Drain and blend them with the other ingredients, adding enough crème fraîche to lubricate the blender without diluting the purée too much.
Heat gently when required.
Quite...
Nope. That's all there is. On the same Christmas Memo. Just the title. Leeks with Pear and Green Bean Purée.
You do the math.
You do the math.
I finally got around to giving this fragment a serious attempt. Pretty good actually!
Ingredients:
Ingredients
butter
1 onion, chopped
lemon thyme leaves
Fresh peas, podded
white wine I used a dessert wine - Tesco's "Premieres Cotes de Bordeaux" a blend of Semillon, Sauvignon and Muscadelle.
Method 1 onion, chopped
lemon thyme leaves
Fresh peas, podded
white wine I used a dessert wine - Tesco's "Premieres Cotes de Bordeaux" a blend of Semillon, Sauvignon and Muscadelle.
Gently fry the onion and thyme in butter until softened without colouring. Add the peas, then moisten repeatedly with the wine and braise until the peas are tender.
Purée in a liquidizer, then pass through a sieve. You may need more...
Purée in a liquidizer, then pass through a sieve. You may need more...
I used fresh peas, but likely frozen peas would work fine. Or you could just blend up more edamame beans.
You probably want about half the volume of sliced shallots as peas. I used one banana shallot and a couple of dozen pea pods.
Edamame beans are young green soy beans. They turn white and more leathery as they age. You can probably find them in the frozen section of your Local Fucking Supermarket™...
You probably want about half the volume of sliced shallots as peas. I used one banana shallot and a couple of dozen pea pods.
Edamame beans are young green soy beans. They turn white and more leathery as they age. You can probably find them in the frozen section of your Local Fucking Supermarket™...
Frozen, tinned or fresh petit pois will work. They don't need any cooking.
If you use normal peas you'll need to simmer them until they soften up.
Petit pois just need heating.
If you use normal peas you'll need to simmer them until they soften up.
Petit pois just need heating.
Serves 2
Ingredients
- 100g petit pois
- mint leaves optional
- a little salt
Bring the petit pois to boil in just enough water to cover. Start blending some of the peas with enough water to get things going, then add the remaining drained peas, and more water if...