on my plate: green things…

GREEN things. They seem to be cropping up on my plate a lot these days. Hot, cold; smooth, crunchy. Savoury and sweet.

First up, there’s a Pea, Lemon and Mint Soup, offering a subtle blend of flavours. I preferred it cold, though beware not to add the parmesan until thoroughly chilled if choosing this option, as otherwise you will get a thickened mixture that will ultimately demand warming before serving.

Next, the best way to convince those anti-veggie’s out there to eat up their greens. I live with one of them, and they eagerly gobbled up my Super-Green Greens.  They even asked me for the recipe. The trick with this dish is that each vegetable is distinct, flavours are varied due to the different methods of cooking the beans, and textures are perfectly balanced between the crisp and the silken.

And finally dessert: Courgette and Lime Sorbet. Don’t squirm at the mention of courgette as part of your pudd; it is merely hinted at. The main delight here comes from the zingy lime and refreshing mint. A real palette cleanser. And possibly one of the easiest things to make. Ever.

Pea, Lemon and Mint Soup

(serves 2)

500ml chicken stock

2 shallots, finely chopped

Olive oil

200g shelled peas

½ lemon, juice and zest

1 tbsp chopped mint

1 tbsp grated parmesan

Salt & pepper

– Add a splash of olive oil to a saucepan and slowly sauté shallots until softened and clear

– Meanwhile, heat stock in  a separate pan, add peas and gently simmer for approx 3 minutes until just cooked.

– Add stock, peas, mint, lemon zest and juice to shallots, stir and remove from heat.

– Season with salt and pepper. Blend until smooth, then taste. Adjust seasoning as necessary, possibly adding more lemon and / or mint.

– If serving warm, add parmesan to soup and blend once more. Serve with a garnish of mint leaves.

– If serving cold, do not add parmesan. Allow to cool and place in fridge until needed. Before serving, add the parmesan and blend.

Super-Green Greens

(serves 4)

200g frozen broad beans

200g frozen peas

220g green (French) beans

2 handfuls spinach leaves

½ lemon, juice only

2 tbsp chopped parsley

1 tsp Dijon mustard

3 tbsp olive oil (+ extra for griddling)

4 tsp single cream

Coarse sea salt & freshly ground black pepper

– Cover peas in boiling water for 3-4 minutes. Drain.

– Place broad beans in bowl and microwave for 2-3 minutes. Remove skins by piercing one end and popping out the bean.

– Lightly coat green beans in oil and toss together with a good pinch of sea salt.

– Place green beans on pre-heated griddle pan. Cook until lightly charred and still retaining slight crunch.

– In a warmed serving dish toss the broad beans, peas, green beans and spinach together. Put aside to allow spinach to wilt slightly within the dish.

– Mix mustard and lemon juice together in a small bowl. Add olive oil and whisk until thoroughly combined. Add to this parsley, and salt and pepper to taste. Lastly mix in cream.

– Pour dressing over vegetables, combine, and serve.

Courgette and Lime Sorbet

(serves 4)

1 courgette, quartered and chopped

2 limes, juice only

3 tbsp caster sugar

Handful fresh mint leaves

– Put all ingredients in a blender and blitz until smooth.

– Place mixture into a container and freeze for minimum 1.5 hours, or until needed.

– Take out of freezer 10 minutes before serving. Present in small glasses, with sprigs of mints for decoration if desired.


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  • and all that’s in between

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