I haven’t blogged for a while because I have been too exhausted and things here at the campsite and smallholding have been keeping me busy as well as the whole going to Germany thing. But we have been eating well and other bits and pieces have been happening so I hope to catch up on all of that soon.
This recipe is adapted from one in Ottolenghi Plenty (196). I made it before all my french beans went over – on the upside I will have plenty of dried beans to use as seed next year.
Green bean and Pea Salad: french beans, mange tout, peas, 2 tsp coriander seeds, 1 tsp mustard seeds, 3tbs olive oil, couple of spring onions or half a chopped onion, lettuce leaves, 1 clove of crushed garlic, 2 tbs of chopped herbs – I used mint (I think) but Ottolenghi suggests tarragon, but I don’t have any of that. You could also add chilli and lemon zest if you wanted to.
Blanch the beans in boiling water for 4 minutes, the peas for about 30 seconds and the mange tout for a minute. Drain. Put the coriander and mustard seeds in a small pan with the oil and heat, when the seeds begin to pop pour them over the veggies and add the chopped onion, garlic and herbs. Mix and season and serve on lettuce.
We had it with dill borek. Basically my regular borek (see here) but instead of spinach or chard I used dill as the greens.
For borek you simply layer up 6 sheets of filo pastry in a dish brushing each one with melted butter before you add the next. Then mix a few (4 or maybe 5 beaten eggs with some greens – in this case a massive bunch of dill from the garden. Season the mix. You can also add some crumbled feta cheese or other cheese at this point. Spread the mix over the sixth sheet of filo and then add another 6 sheets on top – again brushing each with butter before you add the next. I either finish the top with melted butter or I mix a small egg into the remaining butter and pour this over the top. Cook in a hot oven for 30 minutes or so until golden brown.
Sometimes I add two layers of filling so then I layer up 4 sheets of filo, add half the fillings, add another four sheets, the rest of the filling and finish with the final four sheets on top.