1 June 2007

Spring into Summer

I thought I would post these pictures ...

Just coming back from getting the Manure and I spotted these lovely lambs in the field so I got a photo of them,they were really friendly and no Mum sheep around so maybe they have been bottle fed...all say awwwwww

Has Summer arrived? It make's ya think of all those lovely warm sunny days to come....


B-J x


Adam said...

Found some recipes for broad beans:


Broad beans gravitate towards pork, and are often found mingling with bacon and luxurious hams like pancetta. Vegetarian beans like a bit of wine and butter, and maybe a sprinkling of parsley or mint. Baby beans are boiled for 5 minutes and eaten with the skin on, but older ones like to cook more, then have skins peeled. Try this: toss cooked broad beans, boiled potatoes and pasta, and some green pesto in a pan, then drizzle them with olive oil and sprinkle with some hard cheese.



225 g shelled and cooked tiger prawns
280 g shelled organic broad beans
225 g long grain rice
1 teaspoon turmeric
2 tablespoons sunflower oil
2 garlic cloves, peeled and crushed
1 large organic onion, peeled and chopped
2 tablespoons chopped fresh coriander

Lightly fry the onion and garlic in the oil in a large pan. Add the spices and cook gently until the onin has become tender. Stir in the rice and cook for another minute. Add 600 ml of water, season with salt and pepper to taste and bring to the boil. Next add the broad beans and reduce the pan to a simmer. Cover and leave for 10 minutes. After this time add the prawns and then leave for another 5–10 minutes, or until the rice has become tender and the liquid has been absorbed. Add more hot water to the pot during cooking if necessary. Stir in the coriander and adjust the seasoning.



450 g broad beans, shelled
3 tablespoon olive oil
1 onion, peeled and chopped finely
2 cloves garlic, peeled and chopped
500g risotto rice
1.7 litres hot vegetable Stock (or chicken stock if you prefer)
1 tablespoon fresh thyme sprigs
Salt and pepper
Fresh parmesan shavings

Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with salt and pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and shavings of Parmesan. Serve with a delicious salad and garlic bread.



500 g broad beans, shelled
200 g mushrooms, sliced thinly
3 tablespoons olive oil
1/2 tablespoon wine vinegar
1 teaspoon french mustard
Salt, pepper, sugar to taste
Chopped chives and parsley to garnish

Cook the broad beans. Drain well and place in a bowl with the sliced mushrooms. Prepare the dressing by mixing together the olive oil and wine vinegar. Season with the salt, pepper and sugar. Stir the vinaigrette through and toss. Transfer to a serving dish and chill briefly. Serve sprinkled with the herbs.



450 g broad beans, shelled
100 g smoked streaky bacon
100 g organic mushrooms, trimmed of stalks and cut in half
For the dressing:
2 tablespoons walnut oil
Juice of 1/2 lemon
Salt and pepper to taste

Steam the broad beans for 5–6 minutes and then rinse immediately — this will keep their bright green colour. Cut the rind from the bacon and dice. Put a little water in a pan and fry gently for a while then turn up the heat and fry until crisp. Toss the beans, bacon and mushrooms together in a bowl. Blend the ingredients for the dressing together and then pour over the salad. Garnish with chopped fresh herbs if desired.



Broad beans are delicious combined with these flavours. Other good additions would be roast peppers. Serves 2–3.

225 g/ 1/2 lb fresh broad beans, shelled weight
60 g/2 oz Feta cheese, cubed
2 tablespoons chopped fresh mint
1 tablespoon white wine vinegar
3 tablespoons olive oil
Salt and pepper

Put the beans in boiling water for 3–4 minutes until tender. Drain well and put into a bowl. Mix together the oil, vinegar and mint and stir into the hot beans. When the beans have cooled to room temperature, mix in the cubed Feta and serve.



Serves 2 as a side dish.

250 g broad beans, shelled
1 tablespoon olive oil
1/2 onion, chopped
175 ml chicken stock
125 g smoked bacon, thinly sliced
juice of 1 lemon
salt and pepper to taste

Cook the broad beans in boiling salted water for 2 minutes. Drain and cool. Peel and discard the outer skins. Heat the oil in a large frying pan over a medium–high heat. Add the onion and sauté for 5 minutes. Add the broad beans and bacon and sauté for a further 5 minutes. Add the stock and bring to a boil. Reduce the heat to low, and simmer for 15 minutes, or until the broad beans are tender. Add lemon juice and season to taste with salt and pepper. Serve warm or at room temperature.



Fast and perfect for busy days and nights - you can add or substitute with fennel or lightly sautéed courgettes. Serves 4 as a main dish.

500 g dried pasta; spaghetti, fettuccine or linguine
450 g potatoes, cut into large bite-sized chunks
200 g shelled broad beans
4 tablespoons basil pesto
Parmesan cheese for sprinkling
Optional: a handful of pine nuts for sprinkling

Fill a large pot with water and bring it to the boil. Drop in the broad beans and cook for 3 minutes then remove them with a slotted spoon and rinse them under cold water. Remove the skins, drop the beans back into the boiling water, and cook them for about 3 minutes, until tender. Turn the oven on to a low heat, for warming food. Remove the broad beans to a large bowl, and keep the bowl warm in the oven. Drop the potatoes into the pot and boil until just done. Remove them with a slotted spoon and add to the bowl of beans. Add the pasta to the boiling water and cook until tender. Add pasta to the bowl and toss in the pesto, adding some cooking liquid if the mixture looks dry. Serve in bowls with a sprinkling of cheese and pine nuts.

Adam said...

Here's a good website for fresh veg. full of recipes.


Head Gardener said...

Thanks for them Adam..as I have an abundance of the things growing, I will have to do something with them!