I made this side dish of seasoned peas with dill, tomato, onion and oregano. This is actually an accurate representation of the colours in the dish.
Tag Archives: pea
I made fresh spring rolls with lettuce, mint, basil, bean sprouts, corn, carrot, sweet pepper, cucumber and blanched snow peas wrapped in rice paper.
To accompany it I made a sauce of peanuts, coconut, olive oil, red pepper flakes, soy sauce, garlic, lime, lemon juice, maple sugar, salt and shallot.
To fend off cold, I made a soup with a base of ginger, garlic, soy sauce and sesame oil. After boiling it for a few minutes, I removed the ginger and garlic. I added snow peas and carrot, then, after three minutes, sweet pepper, soba noodles and Brussels sprouts. After two minutes I added bean sprouts and let them cook for one minute before adding spring onions and serving the soup.
I served this with a side of smashed cucumber salad.
Peas and mushroom make a nice curry, as do peas and cauliflower. Since I had only part of a cauliflower and a few mushrooms, I made a curry with all three vegetables, which I served it with okra fry.
I started with this recipe, but used pressure-cooked blackeyed beans instead of broad beans, as I couldn’t find fresh beans in the shop. I also used mangetout/snow peas instead of sugar snaps.
Coming home late one evening I was extremely hungry so I threw together a pasta dish in less than 15 minutes. This is one of my rare dishes containing meat.
I added some sujuk in a pan, then added mushroom, sweet pepper, snow peas and eventually spinach while the pasta cooked. The sujuk has sufficient salt for the entire dish, and because the vegetables are cooked in the meat grease (no extra oil needs to be added) they also acquire seasoning.