Crikey!! I've got a lot of catching up to do...after a four day weekend, and no blog updates.
I have to say we didn't get up to anything too exciting, the weather wasn't particularly inspiring, although the excuse to stay in because of rain made lazy days easier to justify, taking advantage of being at home and enjoying it.
The kitchen was a hive of activity all weekend, it was such a luxury to have the time to shop locally and prepare our food, no rushing in from work and manically trying to get to the store before it closes....
Season wise we are now running parallel with asparagus & strawberries which are viing for our attention at the greengrocers.
Breakfast
Supper
Tried out a another new Asparagus recipe Saturday night - thanks to my new favorite recipe book
Nigel Slaters Tender: Vol 1, although I did subsidize, the requested broad beans (one of my fav) for peas...it was all I had.
:: Asparagus, Broad bean(Pea)& Mint Pilaf ::
Couple of handfuls of broad beans
12 thin asparagus spears
120g white basmati rice
50g butter 3 bay leaves
6 green cardamom pods lightly crushed 6 black peppercorns
Cinnamon stick 2 to 3 cloves,
no more Small pinch cumin seeds
Couple of sprigs of thyme
4 thin spring onions
3 or 4 sprigs parsley
To accompany the pilaf
2 Tbsp chopped mint
2 Tbsp olive oil
200g yoghurt
Trim the asparagus and cut it into short lengths. Boil or steam for three minutes, then drain.
Cook the broad beans in deep, lightly salted, boiling water for four minutes, until almost tender, then drain.
Wash the rice three times in cold water, moving the grains around with your fingers. Cover with warm water, add a teaspoon of salt and set aside for a good hour.
Melt the butter in a saucepan, then add the bay leaves, cardamom pods, peppercorns, cinnamon stick, cloves, cumin seeds and sprigs of thyme. Stir them round in the butter for a minute or two, until the fragrance wafts up.
Drain the rice and tip it into the warmed spices. Cover with a centimetre of water and bring to the boil. Season with salt, cover and turn the heat down to a simmer.
Finely slice the spring onions.
Chop the parsley. After five minutes, remove the lid and gently fold in the asparagus, broad beans, spring onions and parsley. Replace the lid and continue cooking for five or six minutes, until the rice is tender but has some bite to it.
All the water should have been absorbed.
Leave, with the lid on but the heat off, for two or three minutes. Remove the lid, add a knob of butter if you wish, check the seasoning and fluff gently with a fork.
Serve with yoghurt sauce: stir 2 Tbsp of chopped mint, a little salt and 2 Tbsp of olive oil into 200g thick, but not strained, yoghurt.
We had plenty of leftovers for lunch on Sunday too.