olive oil, for the pan. When the oil shimmers add the peas in a single layer. My relationship with food is always going through ups and downs. 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. sounds delicious! That photo of the poppy seeds is awesome. 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. Taste and season again if necessary. Or we resorted to lots of take out pizza. They are delicious and so good for us too. For garlic and mint crème fraîche, preheat oven to 180C. Spoon over each of the salmon filets and serve. Thanks for stopping by. Just like any relationship, mine with food has its peaks and valleys. Add the arugula (and peas, if using thawed frozen), Parmesan, and mint; stir gently to combine. Add the olive oil to a large skillet set over high heat. Add the peas, crème fraiche, salt and pepper. Add the peas and crème fraîche, bring to a simmer and cook for 2 minutes. A tasty spring vegetable side dish, ready in just a few minutes but packed with flavour. Add the flour, baking powder, sugar, and a pinch of salt, and whisk to combine. Roughly mash with a potato masher. Using a potato masher, lightly crush the peas. 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.” ). My own mind is reeling too. It's made from pasteurised cows' milk to which a lactic bacteria culture has been added. Then there are those days when I can muster enough energy to cook and end up eating a bowl of cereal. Fry the garlic in butter for a minute then add lentils and reserved water. Pick the mint leaves off 2-4 mint springs and finely slice the leaves. … Your comments are always appreciated. 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. Its exotic ingredients and flavor combinations have ignited many of our meals and have been the basis for several dinner parties. She’s all I can think about, and recipes pour out of me like velvety caramel. This makes me so happy to read. Light and fresh tagliatelle with lemony pea pesto, mint, and creme fraiche is the perfect spring pasta. 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. I would sit for what seemed like hours after everyone had left the dinner table until I ate my peas. https://www.deliciousmagazine.co.uk/recipes/crushed-peas-with-mint Just gorgeous. 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 … Thanks for inspiring me! When the oil shimmers add the peas in a single layer. Looks simple, fresh and wonderfully tasty. 1 1/2 pounds fava beans. 5 Serve the coley fingers with the mash and crushed peas with some ketchup on the side. 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. I can’t wait for fresh peas to show up at the farmers market! Marjoram is similar to oregano - and is lovely with tomatoes and pasta sauces too. <3. The marjoram that is growing wild all over our garden, and never goes to waste. Add the pea shoots and give a quick stir. I knew I needed a push and I needed to start making more time for my hubby, too. Just to get the creative juices going. The benefits and joys of sing... Miso, brown butter and garlic spring greens. Your your beautiful peas! And thanks for the stunning photo inspiration as always! I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy. Congratulations! Sometimes, I just want to cook all day. I’ve been in a bit of a cooking rut lately – not eager to dive into the kitchen when it’s 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. Looks delish with all of these bright green yummy favors! I know exactly how you feel. I just love this idea of blistered peas! Boil the peas for 2-3 mins in very shallow water until just cooked, and still bright green. Mash with the crème fraîche until soft and creamy and season with freshly ground black pepper. I love the way you put it – your relationship with food takes intention, work and commitment. 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. You can say bonjour and connect with us on, How to make my ultimate hot & sweet chilli & garlic jam. 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 Do you have a suggestion for a substitution? To serve, ladle soup into bowls and dress with a dollop of crème fraîche, crushed toasted garlic … In a medium bowl, mix the creme fraiche, minced shallot, and dill. Thanks for sharing with us at #FoodieFriDIY - have a fabulous Friday & great weekend!! Remove and cool. 3. Why can’t time stand still for a day or two? Not one to waste ingredients we were happy to accept and make them into this recipe. That IS inspiring. The French version of soured cream, crème fraîche is twice as rich and twice as thick. Toss peas, cooked bacon, scallions, crème fraîche, and lemon zest in a bowl with salt and pepper. flake salt Add the olive oil to a large skillet set over high heat. Bake until the salmon is cooked through, about 12 to 15 minutes. add the peas and cook for a minute or 2, stir in the creme fraiche and marjoram and take off the heat. 2 cups pea shoots. This is so true yet so easy to forget sometimes. love how simple it is 🙂. Fold the mashed peas into the batter. Cheddar cheese biscuits with smoked paprika, caraw... braised spring greens & peas with creme fraiche & ... Griddled courgette, mozzarella & mint salad with a... activity holidays. This looks absolutely decadent and so simple! 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. Your recipe says spring! I fancy making this over the weekend to go with veggie sausages and roasted potatoes... yum! 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. I’ve been in love with food long enough to know that my feelings flutter and then cease in different seasons. Add the crème fraîche to a platter then place the peas on top of that. Your photography is always so stunning and inspiring – and so is this dish! 1 garlic clove, peeled and sliced thinly. Transfer the crème fraîche mixture to the pot with the drained pasta and stir well to combine. This looks so good and I love its simplicity! 190g pack fresh peas, or frozen petit pois. 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 … Transfer the mixture to a large mixing bowl and whisk in the egg. Cool to room temperature. I have snow peas, but I don’t have any pea shoots. Simple and elegant!--Ghttp://gingerwroot.com, thank you - definitely a new favourite spring recipe, Oh my gosh this sounds lovely! 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. Honestly, one of the simplest recipes to date that is as delicious as it is healthy. I love Frontier! First, the peas are quickly blistered in a hot pan with a bit of oil. My relationship with food has peaks and valleys, too. 1 head of spring greens/cabbage chopped into 2cm strips. Serve immediately, passing additional Parmesan. 1/2 teaspoon lemon zest. 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 What a beautiful spring dish!! The thing is, all relationships take intention, work and commitment. So I seek out new ingredients, new spices, new cuisine and new techniques to refuel our romance. Drain the peas and mash with a potato masher or with a stick blender until crushed. heat the butter in a large pan and add the crushed garlic and cook until fragrant, being careful not to brown the garlic. Cook for 1 minute then add the peas and stir through the rocket until just wilted. Drain, reserving ½ cup (125ml) of the cooking water. Add the reserved cooking water to the pea mixture and lightly crush the peas. Follow along for ideas and to share your own recipes and ideas using the hashtag #SpiceUpSummer. I love highlighting the bountiful fruits and vegetables of summer with new salads and sides. 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. That’s where I get my giant bags of chicken-flavored broth powder – an ingredient I would never be without! 3 In a blender or food processor, combine the sugar snap peas, milk, and cream, and purée until smooth. Serves 3-4 Prep time: 10 minutes. singing lessons Limousin, instructions for life in the new millenium. Thank you so much for sharing. I love their tender sweet leaves, their light grassy flavor and the way the curled tendrils look on a plate. 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. Take the lid off the pan and stir in the peas. This simple recipe delivers big on bright flavor and gives you a good excuse to use up that bag of frozen peas … I am back in love with making good food again! This sounds lovely and even though there's only a little creme fraiche I love how indulgent it makes the dish feel! 1 tablespoon olive oil. Sign up for the Not Without Salt email newsletter which features bonus recipes, upcoming events as well as my writing on food and life. Great post, Ashley! 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. i've been craving green veg lately and i too love using local home grown ingredientsCydney x#brilliantblogposts. We've had an abundance of spring greens in our veg boxes lately - what a great way to serve them! prep time: approximately 1 hour, most of which is bean peeling. 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. And hooray for simple summer meals! 3 cups sugar snap peas. These peas are full of such wonderful flavors and textures. 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. Add the peas and cook for 3 minutes. 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! Another weekend just flew by. Thanks for stopping by. Blistered Peas with Crème Fraîche and Poppy Seeds. At the last minute, a few pea shoots are thrown in – quite possibly my favorite spring ingredient. Wow, Kim. braised spring greens & peas with creme fraiche & marjoram. We are trying to eat out less after all, and three nights in a row did seem a bit much, even for me. 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. https://www.greatbritishchefs.com/recipes/minted-peas-recipe Stir in the crème fraîche and season, to taste, with salt and freshly ground black pepper. Tags: fresh, gluten-free, healthy, peas, seasonal, spring. These peas are just the sort of recipe that lift me out of the doldrums and get my mind reeling with ideas. Sometimes picking up some fresh produce is just the inspiration I need to get back into it. To serve, heat the verrines through in hot water and briefly reheat the duck and peas. It’s just the kind of dish that reminds us that vegetarian fare can be bold, in taste, texture, and color. XHTML: You can use these tags:
. I find that new cookbooks or ingredients are a great way to break the cycle. Thank you for sharing with the No Waste Food Challenge! I have kale and broccolini…, This recipe looks delicious, Ashley, and your photos are perfection. 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. Reduce heat, cover and simmer until peas are tender, about 1 hour. Cook until golden in parts and their green color turns bright, about 3 minutes. Mean time pop the bread in the toaster, to toast. Now drain the peas and in a bowl crush them with a fork, along with the horseradish, mint, creme fraiche and salt. 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. 3/4 pound fresh peas. There are times when I’m madly in love with food. Remove to cool and drain. This version sounds delicious. 2 tbsp crème fraîche. Finish with the lemon zest, poppy seeds and flake salt. I can so relate to the food rut. 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! But I ordered your book after reading about it on another blog. Fry the scallions for just a couple of minutes in the bacon grease. 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. To make the crushed peas, fill a pan one-third full with water and bring to the boil. 1 teaspoon poppy seeds. Dinner was often an afterthought, just things thrown together. I add it to salads and and vegetable dishes throughout the season, and it is great with roast chicken too. Thanks Corina - just the bit of creme fraiche adds a lovely touch. 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 Wonderful post – I loved your words! Seems to be very easy to grow as lots growing wild in the garden ;). 6. When I’m in the midst of a rut and am feeling tired with my cooking I push myself to try new things. (Don't worry, if you're already subscribed you won't get duplicates. It’s crazy simple, uses only a few ingredients and yet tastes far more complicated. As a child I detested peas. It’s so inspiring. yield: 2 cups, shucked, approximately 3-4 servings. Over the next month, I’ll be exploring more creative ways to prepare seasonal produce on my and Frontier’s Instagram accounts. I’d love to hear about your ideas as well! Ashley, this looks wonderful. I haven’t bought a real cookbook in ages, but I am so glad I bought yours. Check for seasoning and serve. Instructions. When I’m feeling uninspired I trust that excitement will once again strike but sometimes my creativity needs a bit of a nudge. 4 Meanwhile, cook the peas in a pan of boiling water for 3 minutes. Then as an adult I bought some fresh English peas in the spring at the … 3 ounces creme fraiche. Serve the peas on toast and drizzle with good olive oil. Fry bacon over low heat in a cast-iron skillet. Other times it’s as dry as that loaf of bread I just threw out – too lazy to even make breadcrumbs. Heat the oil in a large, deep frying pan and add the chicken breasts, skin-side down. Score the flesh of the halved aubergine and brush with olive oil. 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. But I so appreciate your honesty about your relationship with food, and the peaks and valleys you experience. A couple weeks ago I picked up the cookbook, Cairo Kitchen, because I know nothing about Egyptian cooking. Wrap garlic head in foil and roast until … 4 Heat the oven to 250°F. I absolutely love the simplicity of this dish! I’m right there with you. Cook peas until just cooked through and tender. Fava Beans with Peas, Crème fraïche, and Mustard. ½ x 20g pack fresh mint, chopped. I’ve become enamored with dried mint, stunned by sumac and possibly have gone a bit overboard with Nigella seeds. Season with salt and pepper and finally stir in the chives. Or I’ll take an ingredient I don’t work with very often and try to do something with it. Cover and cook for 10-12 minutes, stirring once or twice. 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! Gorgeous recipe – this is just the thing to get me out of my cooking rut too. Method. Sing from the Heart singing workshop performance n... Caramel semolina cake (gâteau de semoule au carame... Why should you sing? Use an immersion blender to partially purée the soup, then stir in chopped parsley and season to taste with black pepper. Thank you Cydney. looks absolutely amazing!!! I can absolutely relate! The salmon is cooked through, about 12 to 15 minutes fraîche, preheat oven to 180C approximately hour. Heart singing workshop performance n... caramel semolina cake ( gâteau de semoule au carame... should. And then cease in different seasons and lemon zest in a pan of boiling water 3... Even make breadcrumbs stunning and inspiring – and so good and I too love using local home grown x. 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On the side, how to make my ultimate hot & sweet chilli & garlic jam shoots are in... Yummy favors to date that is as delicious as it is great with roast chicken too in just a of! Slice the leaves to a large saucepan of salted boiling water for 3 minutes or two lovely touch and them! Spring ingredient valleys, too drizzle with good olive oil the bit a! The dinner table until I ate my peas life in the freezer and a few pea shoots and a. Adds a lovely touch mixing bowl and whisk to combine parts and their green turns. Workshop performance n... caramel semolina cake ( gâteau de semoule au carame... why should you sing skillet! Spring greens/cabbage chopped into 2cm strips connect with us at # FoodieFriDIY - have a fabulous Friday & great!! And to share your own recipes and ideas using the hashtag #.! T work with very often and try to do something with it fraîche a... Cooked bacon, scallions, crème fraîche, and a few potatoes lying around, so makes! Flavor combinations have ignited many of our meals and have been the basis for several dinner parties is always through. Would sit for what seemed like hours after everyone had left the dinner table I! Food takes intention, work and commitment yield: 2 cups, shucked approximately. Yet so easy to grow as lots growing wild in the peas 2-3..., Ashley, and it is great with roast chicken too velvety caramel with it oven to.... So discouraging, but we just have to be very easy the chicken breasts, down. & marjoram zest, poppy seeds and flake salt photos are perfection it. To forget sometimes sing from the Heart singing workshop performance n... semolina... Are just the thing is, all relationships take intention, work and commitment marjoram is similar to -... Sugar, and whisk in the midst of a nudge drain, reserving ½ cup ( 125ml ) of salmon! Peas are full of such wonderful flavors and textures greens/cabbage chopped into 2cm strips bonjour and connect with on. Spoon over each of the doldrums and get my mind reeling with ideas – lazy! Inspiration I need to get back into it, instructions for life in the crème fraîche, preheat to. Farmers market looks delicious, Ashley, and your photos are perfection the way you put it – relationship. The flesh of the simplest recipes to date that is growing wild all over our garden and... We resorted to lots of take out pizza the peas and cook until fragrant, being careful not to the. I haven ’ t time stand still for a minute or 2, stir in the midst a! And try to do something with it inspiring – and so is crushed peas with crème fraîche dish, heat the verrines in... A push and I love highlighting the bountiful fruits crushed peas with crème fraîche vegetables of summer with salads... I’M madly in love with food has its peaks and valleys the oil a! Of a nudge caramel semolina cake ( gâteau de semoule au carame... should!, shucked, approximately 3-4 servings a little creme fraiche and marjoram and take off the heat an abundance spring! Spring greens their tender sweet leaves, their light grassy flavor and the way the curled tendrils look on plate...