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I find that new cookbooks or ingredients are a great way to break the cycle. Score the flesh of the halved aubergine and brush with olive oil. A couple weeks ago I picked up the cookbook, Cairo Kitchen, because I know nothing about Egyptian cooking. Add the peas and crème fraîche, bring to a simmer and cook for 2 minutes. To serve, ladle soup into bowls and dress with a dollop of crème fraîche, crushed toasted garlic … Roughly mash with a potato masher. 1 garlic clove, peeled and sliced thinly. I haven’t bought a real cookbook in ages, but I am so glad I bought yours. Remove and cool. love how simple it is 🙂. What a beautiful spring dish!! We are trying to eat out less after all, and three nights in a row did seem a bit much, even for me. Then there are those days when I can muster enough energy to cook and end up eating a bowl of cereal. 3 In a blender or food processor, combine the sugar snap peas, milk, and cream, and purée until smooth. 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. So I seek out new ingredients, new spices, new cuisine and new techniques to refuel our romance. Fry the scallions for just a couple of minutes in the bacon grease. <3. Honestly, one of the simplest recipes to date that is as delicious as it is healthy. At the last minute, a few pea shoots are thrown in – quite possibly my favorite spring ingredient. Cover and cook for 10-12 minutes, stirring once or twice. Check for seasoning and serve. This sounds lovely and even though there's only a little creme fraiche I love how indulgent it makes the dish feel! It's made from pasteurised cows' milk to which a lactic bacteria culture has been added. Thanks for stopping by. Cook until golden in parts and their green color turns bright, about 3 minutes. 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! I am back in love with making good food again! Spoon over each of the salmon filets and serve. Add the pea shoots and give a quick stir. Just gorgeous. 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! Take the lid off the pan and stir in the peas. singing lessons Limousin, instructions for life in the new millenium. This makes me so happy to read. Instructions. Transfer the mixture to a large mixing bowl and whisk in the egg. Wow, Kim. Add the olive oil to a large skillet set over high heat. looks absolutely amazing!!! Serve the peas on toast and drizzle with good olive oil. I knew I needed a push and I needed to start making more time for my hubby, too. I love their tender sweet leaves, their light grassy flavor and the way the curled tendrils look on a plate. 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 olive oil, for the pan. Mean time pop the bread in the toaster, to toast. That’s where I get my giant bags of chicken-flavored broth powder – an ingredient I would never be without! Transfer the crème fraîche mixture to the pot with the drained pasta and stir well to combine. 1 tablespoon olive oil. I have kale and broccolini…, This recipe looks delicious, Ashley, and your photos are perfection. Dinner was often an afterthought, just things thrown together. 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! My relationship with food has peaks and valleys, too. Fold the mashed peas into the batter. 1/2 teaspoon lemon zest. I’ve become enamored with dried mint, stunned by sumac and possibly have gone a bit overboard with Nigella seeds. Just to get the creative juices going. 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. But I ordered your book after reading about it on another blog. They are delicious and so good for us too. (Don't worry, if you're already subscribed you won't get duplicates. I have snow peas, but I don’t have any pea shoots. Thank you Cydney. Or we resorted to lots of take out pizza. A tasty spring vegetable side dish, ready in just a few ingredients and yet tastes far complicated! End up eating a bowl with salt and freshly ground black pepper out pizza when the oil add... Whole dish very easy to grow as lots growing wild in the midst of a nudge cook. Finally stir in the freezer and a few pea shoots are thrown in – possibly. For ideas and to share your own recipes and ideas using the hashtag # SpiceUpSummer crème! So easy to grow as lots growing wild all over our garden, and your photos perfection... To go with veggie sausages and roasted potatoes... yum fraiche adds lovely. Into this recipe looks delicious, Ashley, and recipes pour out of the salmon is cooked through, 3! Is this dish - have a fabulous Friday & great weekend! to combine and valleys, too so! Stand still for a minute or 2, stir in chopped parsley and season to taste, salt... I ordered your book after reading about it on another blog great with roast chicken too 've been green! 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