I used this recipe once substituting white beans for fava beans, but fava beans have a distinctive flavour. I got around the problem of peeling by using tinned beans.
Monthly Archives: August 2018
I served this dip of puréed carrots as part of a meze. I went with the agave syrup option. I didn’t like this as much as yoğurtlu havuç salatası.
I served these beans braised in olive oil with tomatoes as part of a meze. I really liked this dish.
To make it, I simmered raspberries in water until they had fallen apart. I then strained the mixture because of the raspberry seeds. I added lemon juice, then sweetened to taste with agave and stevia. I prefer the soup to be tart so I didn’t sweeten it much. I then thickened it with cornstarch and let it cool before serving it with oat cream.
In the summer, there’s nothing like vegetables with a bit of sauce to soak into bread. This is a delicious recipe. I should have added basil leaves and parsley, but I completely forgot them in my haste to enjoy lunch. Here’s the recipe for Jane Scotter’s French bean salad.
I’ve tagged this as green bean although these are obviously yellow beans, because what I mean is that this recipe uses fresh beans, rather than dried ones.
This is the sort of meal I throw together for lunch when I’m home. I had two king oyster mushrooms which I forgot to put in my mushroom pasta, two leftover baby bok choy, and fenugreek sprouts which I’d left to develop some leaves.
I started by heating some oil and adding two smashed garlic cloves, 1/2″ of sliced ginger, and 2 dried red chiles. Meanwhile I started some water to boil for rice noodles.
I chopped the bok choy and mushrooms and added them to the spices, along with the white part of a spring onion, then put on a lid and let it cook on medium-high heat, stirring from time to time. When the water was ready, I cooked the rice noodles, drained them, and set them aside.
When the vegetables were cooked, I removed the lid and added the rice noodles, a bit of soy sauce, some mirin, a touch of sesame oil, and ketjap manis. I removed it from the heat and stirred in the rinsed fenugreek sprouts and the green part of the spring onion.
I removed the chiles, garlic and ginger before serving.
During a trip I tasted a lovely breakfast bowl with a base of açaí purée, topped with granola and fresh fruit. And I thought: I can make that. One key component was that the purée was very cold, almost frozen, and that was a big part of why it was delicious on a hot summer morning.
I had fresh banana and frozen raspberries, so I blended them with a bit of water. I added some granola (a simple version, made with oats, sunflower seeds, almond flakes and agave), then I topped it off with a fresh nectarine.
The second time I made it, I used frozen banana and peach juice, and topped it with blueberries. It was less visually striking but the taste was even better.
The third time I used frozen bananas, water, and fresh blueberries and topped it with melons.
The best results were with frozen banana and fruit juice. Adding water dilutes the fruit purée too much.