The season for this dish is coming soon, but I just longed for it. I had eggs, some frozen broad beans from last year, and some dried dill, and it was very good. It will be even better when my dill plants and broad beans are ready. Thanks to Susannah and Alexander for the eggs.
Thank you to ‘nightingales and roses‘ for the recipe.
- 500-600g broad beans
- 4 eggs, lightly beaten
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp white pepper
- 2 cloves of garlic, crushed or chopped
- 1 tbsp flour
- 3/4 tsp turmeric
- 60g fresh dill, chopped, or 2 tbsp dried
- 4 tbsp oil
- Defrost the beans, if using frozen beans. For larger beans, remove the tough outer skin.
- Heat the oven to 190C.
- Mix the salt, baking powder, pepper, garlic, flour and turmeric and beat into the eggs. Squish any lumps, then fold in the beans and dill.
- Oil a 20cm springform tin with half the oil, and heat it in the oven. When the tin is hot, pour in the mixture and return to the oven.
- Bake for 15 minutes, then remove from the oven, and brush the remaining oil over the top. Return to the oven and bake for another 10-15 minutes, until the top has a lovely golden crust.
Serve with a radish salad, flatbread, a yoghurt dip, some fresh walnuts.
This is a good dish to serve at room temperature along with a selection of salads, and other delicious things from the fridge. Fresh home-made bread is a good accompaniment.
- 500g podded broad beans – Neillie’s has frozen broad beans that work well for this recipe
- 150g rindless, smoked, dry cured streaky bacon
- 50g butter
- 1 fat garlic clove, finely chopped
- 1 red onion, finely chopped
- a handful of chopped fresh herbs – try dill, mint, or parsley
- Freshly grated black pepper and salt
- Cut the bacon across the way into strips around 1cm wide.
- Heat the butter in a large frying pan and fry the onion over a low heat until softening, then add the finely chopped garlic
- As the garlic begins to cook, add the bacon and turn up the heat a little, stirring until the bacon is cooked.
- Stir in the beans, heat and stir until warmed through.
- Cover the pan and simmer for around 7 minutes until the beans are cooked.
- Remove from the heat, stir in the salt, pepper and herbs, and cover again to allow the flavours to infuse as the dish cools down to room temperature
This is one of my favourite dishes, I couldn’t believe I hadn’t already shared it. It is very simple to make, and delicious. Clair, this is for you.
- 300g broad beans, podded (you can use frozen beans)
- 300g chard, rinsed and sliced
- 100g butter
- 1 medium onion, finely chopped
- 8 tbsp chopped dill leaves
- 1/2 tsp salt
- Separate and wash the chard leaves and stems, and slice them crosswise at 2cm intervals.
- Heat the butter in a large pan, medium heat, and melt the butter. As it begins to froth, add the onion, sauté for a minute and then add the beans. After another minute, add the chard and dill. Stir and cook for another couple of minutes.
- Add the salt and around 50ml water, bring to a simmer, and then cover and cook over a low heat for around 15 minutes.
This is a beautiful summer risotto. We made it because there was asparagus that had been reduced in the co-op, and added some fresh vegetables from the garden. I added mange tout peas, broad beans, and chive flowers.
- 100g broad beans
- 100g asparagus, chopped into 2cm lengths
- 100g mange tout peas (or about 300g total green vegetables)
- 1 small onion, finely chopped
- 75ml dry white wine
- 750ml hot vegetable stock
- 2 teaspoons of chopped fresh sage
- 50g butter
- Salt and pepper
- 50g parmesan cheese, grated
- a handful of chive flowers
- Gently fry the onion in half of the butter, until it is soft, about five minutes.
- Add the rice and give it a good stir, heating it through.
- Add the glass of wine, and bring the mixture back to a simmer.
- Start adding the stock, a ladleful at a time, bringing the risotto back to a simmer each time, and waiting for the stock to be absorbed into the rice.
- About half-way through, add the sage, asparagus, beans and peas. Continue adding the stock as before.
- When the rice is just about done, take the risotto from the heat, stir in the parmesan and the chive flowers and the rest of the butter. Season with pepper, and a bit of salt if required. Leave the risotto to rest.
- Transfer to a warmed platter to serve.
This can be garnished with toasted sage leaves, or other chopped herbs.
I got this recipe from Lindsay Bareham’s book, ‘A Celebration of Soup‘ – which is a classic.
- 3 tbsp olive oil
- 2 onions, sliced
- 225g courgettes, diced
- 450g tomatoes, peeled and chopped
- 2 small potatoes, peeled, diced and rinsed
- 1.1L boiling water
- 100g broad beans
- 40g pasta (small pasta, broken pasta)
- salt and pepper
- 3 cloves of garlic
- basil leaves
- 2 egg yolks
- 2 tbsp grated parmesan
- 1 tbsp chopped flat-leaved parsley
- Heat the olive oil and gently cook the sliced onions, so that they get very soft, 10 to 15 minutes.
- Add the diced courgettes, and cook gently for another 10 minutes.
- Meanwhile, peel and chop all but 2 of the tomatoes, and soften with the other ingredients in the pot.
- Once the tomatoes have cooked in, add the diced potato and hot water, and bring to the boil. Simmer for 10 minutes.
- Add the beans and the pasta, and the seasoning.
- While all of this is going on, grill the reserved tomatoes, skin them and remove the seeds.
- In a mortar, pulverise the garlic, adding the tomatoes, basil and then the egg yolks, to make a smooth paste like mayonnaise.
- When the pasta is cooked, take a ladleful of soup, and beat it into the egg mixture, then pour this back into the soup pan, stirring all the time.
- Just before serving, stir in the parmesan, and garnish with chopped parsley.