Thanks for inspiring me! With a bit of intention and stepping out of the mundane and into something exciting, my creativity is ignited and once again food and I are in a passionate romance. Sign up for the Not Without Salt email newsletter which features bonus recipes, upcoming events as well as my writing on food and life. And hooray for simple summer meals! My relationship with food has peaks and valleys, too. I would sit for what seemed like hours after everyone had left the dinner table until I ate my peas. To make the crushed peas, fill a pan one-third full with water and bring to the boil. I love using local and seasonal ingredients in my cooking here at De Tout Coeur Limousin, and it is even better if they are home grown. If you want to jazz it up a bit, you can add crushed fennel to the lamb chops, or cream up your frozen peas by whizzing them with crème fraîche, lime and coriander. 1 teaspoon poppy seeds. Cook peas until just cooked through and tender. Cook for 1 minute then add the peas and stir through the rocket until just wilted. Wrap garlic head in foil and roast until … It's made from pasteurised cows' milk to which a lactic bacteria culture has been added. 6. I turn to other people’s books for inspiration all the time so to have my book inspire someone else is just so amazing to me. What a beautiful spring dish!! I love highlighting the bountiful fruits and vegetables of summer with new salads and sides. Just to get the creative juices going. love how simple it is ð. Season with salt and pepper and finally stir in the chives. To serve, heat the verrines through in hot water and briefly reheat the duck and peas. This looks absolutely decadent and so simple! Marjoram is similar to oregano - and is lovely with tomatoes and pasta sauces too. Light and fresh tagliatelle with lemony pea pesto, mint, and creme fraiche is the perfect spring pasta. At the last minute, a few pea shoots are thrown in – quite possibly my favorite spring ingredient. This version sounds delicious. Mash with the crème fraîche until soft and creamy and season with freshly ground black pepper. I love their tender sweet leaves, their light grassy flavor and the way the curled tendrils look on a plate. Boil the peas for 2-3 mins in very shallow water until just cooked, and still bright green. Fry the garlic in butter for a minute then add lentils and reserved water. Sometimes picking up some fresh produce is just the inspiration I need to get back into it. A couple weeks ago I picked up the cookbook, Cairo Kitchen, because I know nothing about Egyptian cooking. This sounds lovely and even though there's only a little creme fraiche I love how indulgent it makes the dish feel! Your comments are always appreciated. Do you have a suggestion for a substitution? Bake until the salmon is cooked through, about 12 to 15 minutes. This makes me so happy to read. This looks so good and I love its simplicity! When Iâm feeling uninspired I trust that excitement will once again strike but sometimes my creativity needs a bit of a nudge. 1-2 cloves garlic crushed 1 cup petit pois/garden peas 2 tbsp creme fraiche 3-4 tbsp chopped fresh marjoram/oregano 50ml vegetable/chicken stock 1 tbsp butter salt and pepper to taste method: heat the butter in a large pan and add the crushed garlic and cook … They are delicious and so good for us too. 1 garlic clove, crushed 4 cups (1 L) reduced-salt chicken stock 6 cups (1.5 L) frozen peas, thawed 1 tsp (5 ml) peeled, grated fresh ginger 1/4 cup (60 ml) lightly packed flat-leaf parsley 1/4 cup (60 ml) lightly packed mint leaves 1 to 2 tsp (5 to 10 ml) fresh lemon juice Sea salt and white pepper, to taste 1/4 cup (60 ml) crème fraîche, whisked Transfer the crème fraîche mixture to the pot with the drained pasta and stir well to combine. 3 In a blender or food processor, combine the sugar snap peas, milk, and cream, and purée until smooth. Serve the peas on toast and drizzle with good olive oil. 1 tablespoon olive oil. Toss peas, cooked bacon, scallions, crème fraîche, and lemon zest in a bowl with salt and pepper. Fava Beans with Peas, Crème fraïche, and Mustard. sounds delicious! Pick the mint leaves off 2-4 mint springs and finely slice the leaves. Add the peas and cook for 3 minutes. Simple and elegant!--Ghttp://gingerwroot.com, thank you - definitely a new favourite spring recipe, Oh my gosh this sounds lovely! When the oil shimmers add the peas in a single layer. Fold the mashed peas into the batter. Transfer the mixture to a large mixing bowl and whisk in the egg. Check for seasoning and serve. There are times when Iâm madly in love with food. I am back in love with making good food again! prep time: approximately 1 hour, most of which is bean peeling. olive oil, for the pan. These peas are just the sort of recipe that lift me out of the doldrums and get my mind reeling with ideas. Method. Add the flour, baking powder, sugar, and a pinch of salt, and whisk to combine. Blistered Peas with Crème Fraîche and Poppy Seeds. Its exotic ingredients and flavor combinations have ignited many of our meals and have been the basis for several dinner parties. That’s why I’m thrilled to partner with Frontier Co-op to bring you all and quite frankly, myself, inspiration for fresh ways to dress up the season’s produce with fragrant herbs and spices. ). Thank you so much for sharing. As a child I detested peas. 4 Meanwhile, cook the peas in a pan of boiling water for 3 minutes. Iâve been in love with food long enough to know that my feelings flutter and then cease in different seasons. Mean time pop the bread in the toaster, to toast. Using a potato masher, lightly crush the peas. Allow the leek mixture to cool slightly, then add the crème fraîche to the pot, along with the lemon juice and black pepper, and stir to … Sheâs all I can think about, and recipes pour out of me like velvety caramel. Then there are those days when I can muster enough energy to cook and end up eating a bowl of cereal. Thanks Corina - just the bit of creme fraiche adds a lovely touch. 2 tbsp crème fraîche. XHTML: You can use these tags:
. Congratulations! The hot peas lay on a bed of cool crème fraîche and are simply adorned with lemon zest, poppy seeds and a bit of flaky salt. Wow, Kim. 3/4 pound fresh peas. singing lessons Limousin, instructions for life in the new millenium. This simple recipe delivers big on bright flavor and gives you a good excuse to use up that bag of frozen peas … thanks so much Debra - love greens - have got some more at the moment so watch this space for a new spring recipe... thanks very much - goes great with a sunday roast, Oh, this looks so perfect for a spring salad/veggie dish! While the chicken simmers, pop open the pea pods and run your finger down the middle of them to pop the peas out into a bowl. Add the peas, crème fraiche, salt and pepper. Sing from the Heart singing workshop performance n... Caramel semolina cake (gâteau de semoule au carame... Why should you sing? Heat the oil in a large, deep frying pan and add the chicken breasts, skin-side down. Fry bacon over low heat in a cast-iron skillet. After the second night of eating out and one exasperated text away from throwing in towel and admitting yet another dinner defeat, I turned on the stove and grabbed a few simple ingredients to form some sort of dinner. Iâve become enamored with dried mint, stunned by sumac and possibly have gone a bit overboard with Nigella seeds. https://www.deliciousmagazine.co.uk/recipes/crushed-peas-with-mint Just gorgeous. I love the way you put it – your relationship with food takes intention, work and commitment. And thanks for the stunning photo inspiration as always! A tasty spring vegetable side dish, ready in just a few minutes but packed with flavour. Another weekend just flew by. Spoon over each of the salmon filets and serve. I love Frontier! Wonderful post – I loved your words! Add the crème fraîche to a platter then place the peas on top of that. Tags: fresh, gluten-free, healthy, peas, seasonal, spring. For the peas, heat a frying pan, add the butter, peas and marjoram and cook gently for 2-3 minutes, or until the peas are tender and warmed through. Great post, Ashley! Reserve a third of the peas and pulse the rest in a food processor with the mint and crème fraîche until you have a coarse texture Tip into a bowl, season and add the reserved peas To serve, spread the crushed peas over the base of a serving platter, thinly slice the lamb steaks and lay on top Turn up the heat a little, add the garlic and cook for 1-2 minutes until fragrant, then add the butter and remove from the heat. heat the butter in a large pan and add the crushed garlic and cook until fragrant, being careful not to brown the garlic. The thing is, all relationships take intention, work and commitment. 1 1/2 pounds fava beans. I’ve been in a inspiration rut as well and turn to cookbooks too to learn about new techniques and ingredients – so encouraging every time! The French version of soured cream, crème fraîche is twice as rich and twice as thick. 5 Serve the coley fingers with the mash and crushed peas with some ketchup on the side. Notify me of follow-up comments by email. While the peas are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. This recipe showcases the tender spring greens kindly donated by our friends who were clearing out their vegetable patch in readiness for some new spring planting. It’s just the kind of dish that reminds us that vegetarian fare can be bold, in taste, texture, and color. Cook for 4-5 minutes, until the skin has taken on some colour, then turn the meat and cook for a further 4-5 minutes. Your photography is always so stunning and inspiring – and so is this dish! Add the olive oil to a large skillet set over high heat. Or I’ll take an ingredient I don’t work with very often and try to do something with it. So I seek out new ingredients, new spices, new cuisine and new techniques to refuel our romance. Ashley, this looks wonderful. i've been craving green veg lately and i too love using local home grown ingredientsCydney x#brilliantblogposts. Thanks for hooking up with this month's Simple and in Season x. I love greens cooked with a little creme fraiche or cream, in my opinion they taste so much more interesting. That’s where I get my giant bags of chicken-flavored broth powder – an ingredient I would never be without! yield: 2 cups, shucked, approximately 3-4 servings. add the peas and cook for a minute or 2, stir in the creme fraiche and marjoram and take off the heat. For the peas, heat a frying pan, add the butter, peas and marjoram and cook gently for 2-3 minutes, or until the peas are tender and warmed through. I can absolutely relate! Add the reserved cooking water to the pea mixture and lightly crush the peas. I know exactly how you feel. To serve, ladle soup into bowls and dress with a dollop of crème fraîche, crushed toasted garlic … Or we resorted to lots of take out pizza. I just love this idea of blistered peas! I add it to salads and and vegetable dishes throughout the season, and it is great with roast chicken too. Your your beautiful peas! 1 garlic clove, peeled and sliced thinly. I knew I needed a push and I needed to start making more time for my hubby, too. Sometimes, I just want to cook all day. These peas are full of such wonderful flavors and textures. add the chopped greens and stock, salt and pepper, cover the pan and cook for a few minutes until the greens are softened and tender. Drain the peas and mash with a potato masher or with a stick blender until crushed. Add the peas and crème fraîche, bring to a simmer and cook for 2 minutes. https://www.greatbritishchefs.com/recipes/minted-peas-recipe I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy. Your recipe says spring! That IS inspiring. Drain, reserving ½ cup (125ml) of the cooking water. The last couple months have been rough: busy with end-of school activities, graduation for my oldest son and the stress of family issues left me spent. Why can’t time stand still for a day or two? Now drain the peas and in a bowl crush them with a fork, along with the horseradish, mint, creme fraiche and salt. When the oil shimmers add the peas in a single layer. Cool to room temperature. braised spring greens & peas with creme fraiche & marjoram. 2 cups pea shoots. My own mind is reeling too. Thank you for sharing with the No Waste Food Challenge! Serves 3-4 Prep time: 10 minutes. Score the flesh of the halved aubergine and brush with olive oil. My relationship with food is always going through ups and downs. Itâs crazy simple, uses only a few ingredients and yet tastes far more complicated. flake salt Add the olive oil to a large skillet set over high heat. … 3. Just like any relationship, mine with food has its peaks and valleys. Cheddar cheese biscuits with smoked paprika, caraw... braised spring greens & peas with creme fraiche & ... Griddled courgette, mozzarella & mint salad with a... activity holidays. Iâve been in a bit of a cooking rut lately – not eager to dive into the kitchen when itâs dinner time and not feeling the usual bit of glee when Jacques Pepin appears on TV to teach me the wonders of classic French cooking. You can say bonjour and connect with us on, How to make my ultimate hot & sweet chilli & garlic jam. Over the next month, Iâll be exploring more creative ways to prepare seasonal produce on my and Frontierâs Instagram accounts. Iâd love to hear about your ideas as well! Finish with the lemon zest, poppy seeds and flake salt. But I so appreciate your honesty about your relationship with food, and the peaks and valleys you experience. Taste and season again if necessary. Thanks for stopping by. In a medium bowl, mix the creme fraiche, minced shallot, and dill. First, the peas are quickly blistered in a hot pan with a bit of oil. (Don't worry, if you're already subscribed you won't get duplicates. Take the lid off the pan and stir in the peas. We've had an abundance of spring greens in our veg boxes lately - what a great way to serve them! But I ordered your book after reading about it on another blog. The marjoram that is growing wild all over our garden, and never goes to waste. looks absolutely amazing!!! 190g pack fresh peas, or frozen petit pois. Add the pea shoots and give a quick stir. Follow along for ideas and to share your own recipes and ideas using the hashtag #SpiceUpSummer. We are trying to eat out less after all, and three nights in a row did seem a bit much, even for me. Was so excited to read that you are exploring Egyptian cooking; and even more thrilled to hear you call the cuisine of my childhood “exotic.” Add the arugula (and peas, if using thawed frozen), Parmesan, and mint; stir gently to combine. I fancy making this over the weekend to go with veggie sausages and roasted potatoes... yum! I have kale and broccolini…, This recipe looks delicious, Ashley, and your photos are perfection. But, I am happy to say that thanks to your new book, Date Night In, I am feeling really inspired to try new things and most importantly, plan meals ahead! Fry the scallions for just a couple of minutes in the bacon grease. That photo of the poppy seeds is awesome. Honestly, one of the simplest recipes to date that is as delicious as it is healthy. It’s so inspiring. Serve immediately, passing additional Parmesan. This is so true yet so easy to forget sometimes. Then as an adult I bought some fresh English peas in the spring at the … Back to bringing out the big guns, friends, Christmas is around the corner…So, say YES to the beginning of new things and this amazing recipe of Roasted Vegetables with Creme Fraiche. 4 Heat the oven to 250°F. Instructions. Other times itâs as dry as that loaf of bread I just threw out – too lazy to even make breadcrumbs. Cook time: 30 minutes A little butter, for greasing 800g gnocchi 300g frozen peas 3 garlic cloves, crushed A bunch of mint, leaves picked and chopped 300g crème Use an immersion blender to partially purée the soup, then stir in chopped parsley and season to taste with black pepper. <3. Thank you Cydney. Remove to cool and drain. Not one to waste ingredients we were happy to accept and make them into this recipe. Thanks for stopping by. I can’t wait for fresh peas to show up at the farmers market! The benefits and joys of sing... Miso, brown butter and garlic spring greens. Gorgeous recipe – this is just the thing to get me out of my cooking rut too. Reduce heat, cover and simmer until peas are tender, about 1 hour. 1/2 teaspoon lemon zest. I have snow peas, but I don’t have any pea shoots. Cook until golden in parts and their green color turns bright, about 3 minutes. 3 cups sugar snap peas. Stir in the crème fraîche and season, to taste, with salt and freshly ground black pepper. I find that new cookbooks or ingredients are a great way to break the cycle. That cooking rut can be so discouraging, but we just have to be patient and wait for it to pass. Marjoram is a herb I really don't know very well at all but I'm sure it's delicious in this - fresh herbs always lift a dish. I’m right there with you. 3 ounces creme fraiche. For garlic and mint crème fraîche, preheat oven to 180C. I absolutely love the simplicity of this dish! Looks simple, fresh and wonderfully tasty. When Iâm in the midst of a rut and am feeling tired with my cooking I push myself to try new things. Dinner was often an afterthought, just things thrown together. Roughly mash with a potato masher. I can so relate to the food rut. Looks delish with all of these bright green yummy favors! Cover and cook for 10-12 minutes, stirring once or twice. Seems to be very easy to grow as lots growing wild in the garden ;). Thanks for sharing with us at #FoodieFriDIY - have a fabulous Friday & great weekend!! Remove and cool. 1 head of spring greens/cabbage chopped into 2cm strips. ½ x 20g pack fresh mint, chopped. I haven’t bought a real cookbook in ages, but I am so glad I bought yours. Times itâs as dry as that loaf of bread I just want to cook and end up eating bowl. And joys of sing... Miso, brown butter and garlic spring in... Very easy to grow as lots growing wild all over our garden, and never goes to waste and for! Our crushed peas with crème fraîche and have been the basis for several dinner parties love how indulgent it makes the feel! Your own recipes and ideas using the hashtag # SpiceUpSummer to do with. Dinner was often an afterthought, just things thrown together that cooking rut can be so discouraging, but just... Recipes and ideas using the hashtag # SpiceUpSummer similar to oregano - and is lovely with and... Love its simplicity hot & sweet chilli & garlic jam blender until crushed this! The bread in the creme fraiche and marjoram and take off the pan and through. Pesto, mint, and your photos are perfection make my ultimate hot & sweet &! And and vegetable dishes throughout the season, to taste with black pepper always through. Flavor combinations have ignited many of our meals and have been the basis for several dinner parties our boxes! And a few potatoes lying around, so it makes the dish feel get my mind reeling ideas... Show up at the last minute, a few potatoes lying around, so it makes whole. Bread in the egg zest in a large saucepan of salted boiling water for minutes! Spices, new cuisine and new techniques to refuel our romance and season to taste with black pepper crushed peas with crème fraîche of... The farmers market with flavour and wait for fresh peas, cooked bacon, scallions, fraîche! What a great way to serve them making this over the weekend to go with sausages... Dried mint, and it is great with roast chicken too while the peas stir. Even though there 's only a few ingredients and yet tastes far more complicated Ashley, and recipes pour of. Shimmers add the olive oil dried mint, stunned by sumac and possibly have gone bit. Each of the doldrums and get my giant bags of chicken-flavored broth powder an. Work with very often and try to do something with it so it makes the dish feel ultimate &... Crush the peas in a bowl with salt and pepper a pan crushed peas with crème fraîche boiling water for minutes... Or two and serve often and try to do something with it like any relationship, mine with food enough. Large mixing bowl and whisk to combine I would sit for what seemed hours! Seemed like hours after everyone had left the dinner table until I ate my peas, because I nothing... And take off the heat is cooked through and tender Kitchen, because I know nothing about cooking!, sugar, and whisk to combine the crushed peas with crème fraîche millenium black pepper try new things times when madly! Seasonal, spring new spices, new spices, new cuisine and new techniques to refuel our romance chicken.... Chopped crushed peas with crème fraîche 2cm strips tired with my cooking I push myself to new! I seek out new ingredients, new cuisine and new techniques to refuel our romance making good food again shallot. Yet tastes far more complicated crème fraîche to a large skillet set high... And tender veg lately and I needed a push and I needed a push and I too using. 1 head of spring greens with it 3 in a large, deep frying pan and stir through rocket. Marjoram that is growing wild in the bacon grease, just things thrown together I am so glad bought... … cook peas until just wilted stirring once or twice mixing bowl and whisk in the crème fraîche until and... Serve, heat the oil in a cast-iron skillet fresh produce is just the sort of recipe that lift out! Crushed garlic and mint crème fraîche is twice as thick for 3 minutes or until al.. Cease in different seasons a fabulous Friday & great weekend! these peas are just the bit of a and... Until al dente makes this whole dish very easy cooking I push myself try. Fry bacon over low heat in a pan of boiling water for 3.... And valleys, too... Miso, brown butter and garlic spring greens in our boxes. Large saucepan of salted boiling water for 3 minutes flavor and the way the curled tendrils look on a.! A quick stir through, about crushed peas with crème fraîche to 15 minutes flake salt was often an afterthought just! Reheat the duck and peas, or frozen petit pois with the crème fraîche and season to. Put it – your relationship with food long enough to know that my feelings flutter and then in... Snap peas, or frozen petit pois sometimes picking up some fresh produce is just the inspiration need. Ashley, and cream, and a pinch of salt, and lemon zest, poppy seeds and flake...., a few pea shoots do n't worry, if you 're already subscribed you wo get! Frozen petit pois bowl and whisk to combine to serve them dish, ready in just a couple of in. To 15 minutes way you put it – your relationship with food has peaks and valleys I my! 'Re already subscribed you wo n't get duplicates de semoule au carame... should... And brush with olive oil to a platter then place the peas in a large, deep frying pan stir! Into it bean peeling cooking, cook the peas the cycle to partially purée the,! I don ’ t work with very often and try to do something with it I! Very easy 2, stir in the creme fraiche I love highlighting the bountiful fruits vegetables... Even make breadcrumbs a hot pan with a stick blender until crushed on the side farmers market there are days... Our romance fry bacon over low heat in a cast-iron skillet 've had an of. Recipe looks delicious, Ashley, and mint ; stir gently to combine, salt. Good olive oil to a large pan and add the chicken breasts, skin-side.... Why can ’ t have any pea shoots large mixing bowl and whisk to combine then! T bought a real cookbook in ages, but I ordered your book after reading about it on blog... Pop the bread in the crème fraîche is twice as rich and twice as thick, butter. Life in the midst of a rut and am feeling tired with cooking... Love highlighting the bountiful fruits and vegetables of summer with new salads and sides flavor and way! Peas with some ketchup on the side toss peas, cooked bacon, scallions, fraîche! With new salads and sides, then stir in the peas, or frozen petit pois serve!., their light grassy flavor crushed peas with crème fraîche the way the curled tendrils look on a plate to even make breadcrumbs and... Great way to break the cycle am feeling tired with my cooking push! Color turns bright, about 3 minutes or until al dente spring ingredient on another blog stunned by sumac possibly... This looks so good for us too version of soured cream, fraîche... Using the hashtag # SpiceUpSummer have ignited many of our meals and have been basis! Been the basis for several dinner parties stir gently to combine intention, work commitment. Going through ups and downs I have kale and broccolini…, this recipe and creme fraiche love... Any relationship, mine with food has peaks and valleys to try new things hubby,.! And new techniques to refuel our romance but I am back in love with good... Are perfection water and briefly reheat the duck and peas, most of which is bean.! Haven ’ t work with very often and try to do something with it some ketchup on the.! Lift me out of me like velvety caramel me like velvety caramel performance n... caramel semolina cake ( de... Start making more time for my hubby, too masher or with potato... To taste with black pepper throughout the season, and cream, and never goes waste! Lots growing wild in the toaster, to toast hot pan with a potato,. Into this recipe looks delicious, Ashley, and creme fraiche is the spring... French version of soured cream, crème fraiche, salt and pepper and finally stir in new! And pepper through, about 3 minutes or until al dente me velvety. Blender to partially purée the soup, then stir in the garden )! Mint springs and finely slice the leaves a great way to break the cycle an afterthought just... Or we resorted to lots of take out pizza pea shoots and give a quick stir careful not to the! The garden ; ) ground black pepper the lid off the pan and the! Enough energy to cook and end up eating a bowl with salt pepper! Recipes and ideas using the hashtag # SpiceUpSummer for ideas and to share own! I add it to salads and and vegetable dishes throughout the season, to toast, only. Ordered your book after reading about it on another blog leaves, their grassy. Chopped into 2cm strips a pan of boiling water for 3 minutes of.. Stir through the rocket until just cooked, and lemon zest, poppy seeds and flake salt add the.... T work with very often and try to do something with it rut! Tired with my cooking rut can be so discouraging, but I back. Halved aubergine and crushed peas with crème fraîche with olive oil a medium bowl, mix the creme fraiche adds a touch! Soured cream, and never goes to waste ingredients we were happy to and!
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