Anyway I notice that I have more people coming to read this since I wrote my pad Thai recipe so it makes me think I need to do more recipes. Let's face it, more people need to eat dinner than want to see my feltings. I have been back to the felt a bit this week; more to come on one piece soon as I can't show you it yet, but also I have finally sorted out the commission for my friend:-
And I have been cooking. It has been good therapy after the traumas of the last couple of weeks. I had a difficult time deciding which recipe to tell you about today. It could have been a lemon drizzle layer cake that I made for the teachers who helped out at the school fair but that's already on the net here; suffice it to say that on the second day the empty tin came home with not a crumb left, and just a post-it note inside saying (in very teachery joined-up writing) "Thank you! It was delicious xxxx" so it can't have been bad. Or it could have been an amazing middle-eastern aubergine thing a bit like Imam Bayildi that I made to have with grilled halloumi, some fantastic smoked hummus I got from Waitrose and a tin of those weirdly named Greek "Giant Beans" in tomato sauce, with hot pittas. But no, this morning I have made a rather good salad to take round to my Arts Week friends for lunch. I hate beetroot and am not too good with broad beans, but both appeared in my veg box that was delivered yesterday. And it tastes great:-
Beetroot and Broad Bean Salad
4 beetroots, peeled and chopped into 8 pieces each
About 20 pods of broad beans, peeled and outer skins removed
A few handfuls of lettuce
3 tablespoons pine nuts
1 teaspoon cumin seeds
Juice of 1/3 lemon
1 teaspoon balsamic vinegar
Salt & pepper
Pinch of mustard powder
1 tablespoon extra virgin olive oil
75g feta
A few mint leaves
A few parsley leaves
Boil the beetroot for about 20 minutes or until it is tender, drain. Boil the broad beans until cooked - I had some big and some small so I did the big ones for 5 then put the small ones in and boiled them for another 10 minutes. Drain and add to the beetroot. Meanwhile heat a heavy frying pan with the pine nuts in until they start to brown. Add the cumin seeds to the pan and when you get a big puff of beautiful toasted cumin flavour, tip the pine nuts and seeds into a ramekin to stop them burning. Make a dressing with the lemon, vinegar, salt, pepper, mustard and olive oil and pour over the beetroot and beans, and stir. Chop the mint and parsley and stir that in too. Get a serving bowl and put your lettuce in it, then top with the beetroot and beans. Crumble the feta over the top and finally top with your pine nuts and cumin seeds. Accompany it with a quiche and some other mystery items that you know your friends will be bringing. Dig in with said friends, while you are getting a lot of painful things off your chests together.
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