June 13, 2016

Minty Pea + Feta Purée with Asparagus on Toast from 'A Year in my Real Food Kitchen'

Spring toasts on a white background

There are a number of food bloggers out there that I truly admire, and Emma from My Darling Lemon Thyme is one of them. I love her approach to cooking simple recipes with in-season ingredients and her passion for real food and local produce. I’ve tried and tasted many of her recipes, whether from her blog or her first book, and I was absolutely delighted to learn that Emma was releasing a new book this year, ‘A Year in my Real Food Kitchen’. I treated myself to it for my birthday, and you guessed it, I absolutely loved it! The book is divided into four sections, one for each season, and features beautiful recipes and pictures. The first recipe I tried was the Minty Pea + Feta Purée with Buttered Asparagus on Toast – super easy to prepare and an explosion of spring flavours. Below you’ll find the recipe for it, slightly adapted – Emma suggests gently frying the peas in butter with garlic, as well as the asparagus once cooked. I skipped this step and simply cooked them in boiling water for a few minutes. Either way is delicious and the toasts can be enjoyed on their own, or like I did, served alongside a carrot soup for lunch - the two paired really well.

Cookbook and ingredients on a white background

Toasts on a plate

Minty Pea + Feta Purée with Asparagus on Toast – serves 4
Recipe adapted from Emma Galloway's 'A Year in my Real Food Kitchen'.
•375g podded fresh or frozen peas
•2 bunches green asparagus, woody ends snapped off, cut in half
•2tbsp olive oil
•2 small cloves garlic, peeled and chopped
•100g feta, cubed + extra
•Big handful mint leaves, roughly chopped
•2tbsp lemon juice + zest from 1 lemon
•8 (gluten-free or not) bread slices
•Pea shoots or sprouts, to serve

1.Bring a large saucepan of water to the boil, add the peas and asparagus and cook for 5min. Drain and rinse under cold water.
2.Place the cooled peas, 1tbsp olive oil, garlic, feta, mint and lemon juice into a small food processor and pulse until puréed. Spread onto the bread slices.
3.Top up each slice with asparagus, crumbled feta, lemon zest, a drizzle of olive oil and pea shouts of sprouts. Serve.

Tartines à la purée de Petits Pois, Feta et Menthe et Asperges Vertes – pour 4 personnes
Recette adaptée du livre 'A Year in my Real Food Kitchen' d'Emma Galloway.
•375g de petits pois écossés, frais ou surgelés
•2 poignées d’asperges vertes, dont on aura coupé les extrémités, coupées en deux
•2 cs d’huile d’olive
•2 petites gousses d’ail, pelées et émincées
•100g de feta, coupée en cubes
•Une grosse poignée de feuilles de menthe, émincées
•2cs de jus de citron + le zeste d’1 citron
•8 tranches de pain (sans gluten ou non)
•Pousses de petits pois ou graines germées pour servir

1.Porter une grande casserole d’eau à ébullition, ajouter les petits pois et les asperges et cuire pour 5min. Egoutter et rincer à l’eau froide.
2.Mettre les petits pois refroidis dans un petit robot avec 1cs d’huile d’olive, l’ail, la feta, la menthe et le jus de citron et mixer jusqu’à l’obtention d’une purée. Etaler sur les tranches de pain.
3.Répartir sur les tranches de pain les asperges, la feta, le zeste de citron, un filet d’huile d’olive et les pousses de petits pois ou graines germées. Servir.

Toast on a white background

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