Friday, 6 May 2011

the princess and the pea

Ok, so there is no Princess. But. I do adore peas! So much so, that as a 12 year old, I would sometimes eat a big bowl of peas with a dollop of Heinz ketchup as a snack (I know...classy eh?!). People tend to think of these bright little fellas as boring, but don't dumb them down. The pea can be dressed up, just like anything else. They weren't included in a Fairy Tale for nothing. Frozen peas generally have more goodness locked in, just be careful not to overcook them. Here is a different take on Bruschetta (I'm holding my breath, hoping you're all saying it correctly).
So taking cue from another blogger The Culinary Chase, and inspired by Jamie Oliver's pea and broad bean original another tasty lunch was born for a rather glorious day outside.

1-2 handful of peas per person
small handful of chopped mint
loose handful of finely grated parmesan cheese
as much lemon juice to taste
extra virgin olive oil
Mozzarella or anysoft cheese of your choice
sourdough bread or ciabatta

It's this easy. Smash up the cooked peas with a fork and add to it the chopped mint, some extra virgin olive oil, lemon juice, parmesan, salt and pepper. Pea delight done. Slice some good quality sourdough bread or ciabatta and toast or grill. Rub the top side with garlic (and do be generous if you're not entertaining a love interest) and top with a hungry portion of the pea mix. Tear up some soft cheese (up to you what you use), perhaps mozzarella, but I used Saint Agur blue cheese. There you go! Easy 'PEA'sy.

The other bruschetta was toasted bread with the rubbed garlic, and then just chopped fresh tomatoes. A good old glug of extra virgin olive oil. Salt and pepper and fresh torn basil.

All eaten with some freshly picked asparagus from the next door garden (also dressed in the same gleaming ingredients). I'm currently studying up on nutrition through the lifespan, and asparagus is an amazing source of folate. Folate is terribly important for us females in case you're wondering!

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