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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crushed Spring Peas with Mint

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Crushed Spring Peas with Mint Empty Crushed Spring Peas with Mint

    Post by Lobo Tue 09 Feb 2016, 6:33 pm

    Crushed Spring Peas with Mint Img23l
    Crushed Spring Peas with Mint
    Crushed Spring Peas with Mint Translucent
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    Prep Time: 10 minutes
    Cook Time: n/a minutes
    Servings: 2
    As a girl in England, April Bloomfield, chef and author of A Girl and Her Greens, always loved mushy peas, whether they were made the old-fashioned way—from a starchy variety of pea called marrowfat that’s dried and then soaked—or they came straight from a can. Nowadays, however, she prefers this mash made from fresh shelling peas, a twist on the British classic that actually requires less work to make than its inspiration. It’s wonderful spread in a thick layer on warm bread or used as a dip for raw vegetables, like radishes, carrots or wedges of fennel.






    • 45

    Ingredients:


    • 2 lb. (1 kg) fresh English peas, shelled (about 2 cups)
    • 1/4 cup (1 oz./30 g) grated aged pecorino romano cheese
    • 1 1/2 tsp. Maldon or other flaky sea salt, plus more for finishing
    • 1 small spring garlic clove or 1/2 small garlic clove, coarsely chopped
    • 12 fresh mint leaves, preferably black mint
    • 3 Tbs. extra-virgin olive oil
    • Scant 2 Tbs. fresh lemon juice, plus more for finishing

    Directions:

    Combine all the ingredients in a food processor and pulse until the mixture forms a coarse puree, about 45 seconds. Scrape the mixture into a bowl and stir, pressing and mashing the mixture with the back of the spoon until the mixture is somewhat creamy but still a little chunky. Season to taste with more salt and lemon juice (you want it to taste sweet and bright but not acidic). Serve immediately. Makes about 2 cups.

    Adapted from April Bloomfield, A Girl and Her Greens (Ecco, 2015)

      Current date/time is Fri 26 Apr 2024, 10:10 am