Broad bean puree
broad bean puree

Astrid's Broad Bean Puree

If you've just ordered your vegetable seeds or are one of those amazingly organised people who sows broad beans in February then this is a recipe you'll want to hang on to!

 

 

½ Cup (120ml) extra virgin olive oil (more for drizzling)

2 large garlic cloves, chopped

1 tsp finely chopped fresh thyme & rosemary

salt & pepper

2 TBS lemon juice or more

3 lbs ( 1 1/3 kilos) fresh broad beans (favas) shelled & peeled

1 Cup 250ml)water or light chicken broth

 

Shell beans, blanch for 1 min in boiled water, remove skins.

Into a med skillet, add ¼ C (60 ml) oil, then garlic, herbs, half the salt & pepper, and sizzle until fragrant, 1 - 2 min. Add beans and stil until well coated. Add 1 C (250ml) water/chicken broth. 

Bring to boil, reduce heat and simmer uncovered until beans are tender, about 12 min.

Puree in processor, adding rest of oil. Season with lemon juice, s & p as needed.

Spread or pipe onto crostini, garnish with parmesan, chives, whatever

If you can control yourself and stop digging into it with a spoon every time you open the fridge, this will keep for 3-4 days in there.

 

Savoury Palmiers

Helen's Palmiers

A flexible canapé. Can be made in advance and kept in an air-tight container. Best warm but still good at room temperature

Ingredients

  • Ready-rolled puff pastry (ideally all butter but if not, it still works)Palmiers

  • Pesto or tapenade (or other store cupboard alternatives)

  • 2+ tablespoons of parmesan (or mature cheddar) grated

  • 3+ cloves finely chopped garlic

    The following are all optional but add interest according to personal taste:

  • Poppy seed / Sesame seed / Nigella seed

  • Pine nuts (chopped)

  • Parma ham (chopped)

  • Dried tomatoes (chopped)

  • Anchovy paste / Harissa paste

  • Salt and pepper

    Method

    Mix all the ingredients (other than the pastry) into a sticky paste.
    Spread the paste over all the pastry, pressing it down right up to the edges.

    Hand roll pastry tightly lengthways into the middle (i.e. halfway). Roll the other side until the two sides meet, each side forming a tight roll.

    Wrap tightly with cling film and place in the fridge for 40+ minutes (or even overnight). Slice with sharp knife along the roll at 1 cm intervals.
    Place the slices on a baking tray, lined with grease-proof paper.
    Put in pre-heated oven at 190 degrees.

    Bake for 12-15 minutes until golden but watch!