Gloriously green: broad bean and dill hummous

Summer is here (not quite sure where the past few months have gone - life has been on fast-forward of late). The sun is shining, the washing is drying on the line and the tomato plants are actually bearing fruit (albeit green at present). Afternoons are spent in the garden with Master LBG tearing round in nothing but a nappy pulling the heads of flowers and eating handfuls of soil when my back is turned (boys will be boys, it seems).

This week's battle has been with the paddling pool. Rather than pack the pool neatly away in its box at the end of the sunny season last year, it was stowed unceremoniously in the corner of our leaky shed and has remained there throughout the Autumn, Winter and Spring. Mr LBG promised to clean it off a couple of weekends go but despite several 'helpful' reminders from his loving wife, I found myself busy with a scrubbing brush, sponge and bucketfuls of hot soapy water on Monday morning. After forty-five minutes of heavy scrubbing (hot and bothered is an understatement), I deemed the pool to be sanitary enough for use. I puffed up my lungs and set to inflating the three rings. Parents of older children will immediately recognise my fatal error and are probably chortling quietly to themselves at my ineptitude. I still have much to learn and am constantly reminded that I am still a novice in the parenting stakes. You guessed correctly. Punctures. In two of the rings. Note to self: ALWAYS inflate paddling pool prior to spending precious time and energy on cleaning. Better still, dispose of (admittedly, very cheap) paddling pool each September and simply buy a new one next year. 

Anyway, onto broad beans. Note lack of seamless topic transition. I simply felt the need to share my paddling pool woes. 

Broad beans are divisive, I find. Not in quite the same way as Brussel Sprouts but divisive all the same. In my own household even, we are divided. Mr LBG is a huge fan and might even go as far as naming them as his favourite vegetable. Master LBG is quite keen to insofar as he enjoyed them a fair few times before he realised they were a 'vegetable' and therefore to be regarded with extreme suspicion along with ALL other vegetables. I am not particularly keen on the broad bean, I must admit. What I dislike about he broad bean is the tough outer casing with its dull, greyish tone. It was years before I discovered (in a fancy restaurant) that one could enjoy beautiful, vibrant green broad beans if one took the trouble to slip them out of their skins prior to serving. What a revelation!

Someone clever once said that 'life is too short to stuff a mushroom' and the same could be said about peeling a cooked broad bean. For me, therefore, they are an occasional treat. I love them with peeled and popped into a pan with some smoked bacon lardons - delicious! I also particularly enjoy them whizzed up into this tasty dip. You do need to peel the beans once cooked but it is worth the bother for this vibrant green hummous. We enjoyed it as a pre-dinner nibble with some stunning purple carrots and wedges of cucumber but is works brilliantly as a canapé served on mini toasts and topped with a small piece of crisp pancetta.

Quantities are approximate - add more oil or lemon juice if you prefer a thinner consistency. This is quite thick. We just made enough to serve as a dip for 2-3 adults but is easy to scale up. It works very well with frozen broad beans too.

Broad Bean Hummous

Serves 2-3

Ingredients:

500g Broad beans in pods (weight before podding)

2 tbsp extra virgin olive oil

Juice half small lemon (approx 1 tbsp)

Handful fresh dill, finely chopped

Salt and pepper

1. Pod the beans and simmer in boiling water for 2-3 minutes. Plunge into cold water or cool in a sieve under running cold water. Slip the beans from their tough, grey outer skins.

2. Pop the beans into a food processor (a mini one is best, or you could use a pestle and mortar), along with all the other ingredients and blitz until you have a smoothish consistency. Taste and adjust seasoning/lemon juice etc until you have the dip of your dreams!

Crazy about the chipotle: sweet potato and chipotle mash with lime and coriander chicken

Occasionally Mr LBG has to stay away from home for work during the week. Whilst I would much rather have him here, there is a teeny tiny part of me that enjoys the fact that I don't need to think about what to cook for supper and that I can have ownership of the remote control. Whilst Mr LBG needs a 'proper' meal in the evening, some days I am happy just to look in the fridge and have a snacky type supper or keep it simple with scrambled eggs on toast or a filled jacket potato.

Earlier this week, on one such occasion, I decided to re-stock the freezer with handy meals for my son and spent the evening in the kitchen making a beef casserole, chicken and potato pies and cauliflower cheese. I hadn't given any thought to what I might eat other than throw a large sweet potato in the oven to bake. Halfway through baking and realising that I was rather peckish, I opened the fridge to see what I might put with the sweet potato. Staring at me from the top shelf was a half-used jar of chipotle paste. I LOVE chipotle paste. The smoky heat is so delicious and it adds fantastic depth to my usual chilli con carne. I am always looking for new ways to use it and once spied, I couldn't stop thinking about it. Sweet potato and chipotle mash - why hadn't I thought of this before (a quick google search confirmed my suspicion that plenty of other people had).

To accompany my gloriously smoky, sweet mash, I made a speedy marinade of yoghurt, coriander and lime into which I immersed a flattened chicken breast. A quick bit of cooking on a griddle pan and a delicious Mexican-inspired supper was mine in (almost) an instant.

This recipe serves just one but is easily increased to feed more. I was all rather last-minute so only had half an hour to marinate my chicken but next time, longer would be better!

Coriander and lime chicken with sweet potato and chipotle mash

Serves 1

Ingredients:

For the chicken:

1 chicken breast, flattened between cling film sheets

3 tbsp natural yoghurt (low-fat is fine)

1tbsp finely chopped fresh coriander

1/4 tsp ground coriander

1 tbsp fresh lime juice

zest half lime

freshly ground pepper

For the mash:

1 large sweet potato

1-2 tbsp natural yoghurt

1 tbsp chipotle paste

1. Make the marinade; simply mix all ingredients together. With a sharp knife, slash the chicken breasts in several places. Take a ziploc-type food bag and place chicken inside with marinade. Ensure chicken is coated in marinade. Leave for up to four hours or at least half an hour.

2. Preheat the oven to 180C. Prick the sweet potato and bake for approx 1 hour. 

3. Preheat a griddle pan. Once hot, griddle the chicken for 5 minutes each side, depending on thickness.  Ensure the juices run clear and the chicken is fully cooked.

4. Meanwhile - make the mash. Scoop the flesh from the skin of the sweet potato and mash with yoghurt and chipotle, adding seasoning to taste. You make like a little more or less chipotle and yoghurt - just do to taste.

5. Serve the chicken on top of the mash with a crisp green salad and a wedge of lime.

Pea souper: Pea, asparagus and pesto soup

Mr LBG has given up bread for Lent. I considered joining him but couldn't quite bring myself to do so, bread-a-holic that I am. Breakfast for me is always bread-based and I must admit that lunch also tends to feature something from the bakery aisle. Mr LBG is perhaps marginally less wedded to bread but his weekday lunches do generally feature sandwiches and weekend lunches tend to be lazy soup/cheese/cold meat/lovely loaf of bread type of affairs. The upshot of his bread-less Lent so far is a very pleasing loss of weight (and guilt on my part as I tuck into toast at breakfast time).

In an effort to support him, I decided that I would give up eating sandwiches at lunch time. Not quite the same, I admit, but still a challenge as this is most often what I reach for. I love the speed and ease of a sandwich and the satisfaction that it delivers. I have been trying to find enjoyable yet equally satisfying alternatives and have been experimenting with some new soup flavours. As Mr LBG and I are both weight watching, I find that a bowl of good-for-you soup is ideal for taking the edge of lunchtime hunger whilst pondering what else to eat (I've never been a bowl-of-soup only kind of girl).

I am a huge fan of peas and a pea-based soup is always a winner for me, especially as I always have peas in the freezer. Many pea soup recipes include mint which is the only herb that I really can't abide and, as such, I am always on the look-out for other flavours to accompany my favoured peas. Whilst flicking through one of my many Weight Watchers cookbooks (surprisingly good, on the whole, if you pick and choose carefully), I was drawn to a recipe for a pea, asparagus and pesto soup.

Admittedly, asparagus is not yet in season but we are getting ever closer and the warmer weather has got me in the mood for a taste of Spring. I managed to get some fairly tasty stems (albeit from Peru) and was delighted with the resulting soup. A gorgeous colour and delicious flavour. I made a few tweaks to the original recipe and have made it twice. It is good without the pesto if you don't want to open a pot just to top your soup but it does add a nice touch and an extra burst of flavour. This was a lovely lunchtime soup but would make an elegant starter in asparagus season too.

I am entering this soup into the 'No Croutons Required'  blogging challenge which is hosted this month by Lisa at Lisa's Kitchen.

Pea, asparagus and pesto soup

Adapted from Weight Watchers 'Freezer Friendly Meals'

Serves 6-8

Ingredients:

1 tsp olive oil (or spray oil if wishing to cut fat as much as possible)

1 onion, chopped

1 leek, finely sliced

2 tbsp plain flour

1 litre vegetable or chicken stock

450g asparagus

300g frozen peas

6-8 tsp pesto

1. Heat oil in a large saucepan, add the onion and leek and cover. Cook gently for 10 minutes until softened, lifting the lid and stirring occasionally.

2. Meanwhile, prepare the asparagus. Snap the woody ends off (the asparagus will have a natural break point) and chop into 1 cm pieces. Keep the tips whole so that you can keep a few for decoration!

3. Add the flour to the onion and leek and cook for 30 seconds, stirring. Pour the stock in a little at a time, stirring well between each addition. Bring to the boil and simmer for a couple of minutes.

4. Add the asparagus and peas and simmer for around 3 minutes, depending on the thickness of asparagus (it should be just cooked). Remove a few tips of asparagus for garnishing the soup, if you like.

5. Season the soup well with plenty of pepper and salt to taste. Whizz until smooth with a stick blender or use a liquidizer. Serve the soup with a teaspoon of pesto swirled into each bowl. Garnish with asparagus tips and plenty of black pepper.

If following the weight watchers diet, allow 2 propoints per serving (if serving 8).

A lighter way to bake: Ginger oat cookies and lemon and blueberry cake

Like many cooking enthusiasts, Mr LBG and I have quite a collection of cookery books. 136 to be precise as I have just this moment been to count. I am actually rather staggered by the figure. You can spot our favourites easily; the pages bear the hallmarks of culinary exploits (splatters of tomato sauce or marks from buttery fingers), notes are scribbled in the margins and books that fall open on favourite recipes. Others look pristine and unloved as they have failed to inspire and some fall halfway between the two - much browsed but rarely 'used'. I confess that increasingly I find myself turning to the internet for recipes - it is so much quicker when you know what you want to tap 'chicken cacciatore' into google than to flick through the books looking for the perfect recipe. (Wouldn't it be marvellous to have an online directory of all the recipes in your bookshelves so you knew exactly which to turn to when looking for something specific?). However, when planning a special meal or looking for inspiration, I love to turn to the in-house library for a good browse through the books.

For some time I have been thinking that I should make more effort to try recipes from some of the less-used books and I have found the perfect excuse in the form of blogging challenge organised by Dominic from Belleau Kitchen. His monthly random recipes event challenges us to pick a book and recipe at random and cook what you find on that page (no excuses save budget or seasonality). This month's challenge suggests we choose at random (no peeking) from books we received as Christmas presents. This year I received two new books and had yet to try either so this was the perfect excuse. 

The book selected was Lorraine Pascale's 'A Lighter Way to Bake'. Very appropriate considering the January healthy-eating I am currently trying to embrace. The book has lots of tempting recipes from savoury pies and tarts to the expected cakes, cookies and breads. Lorraine aims to cut calories, sugar and fat whilst retaining as much flavour and authenticity as possible. An interesting challenge! I opened the book at random and it fell open on a page with no recipe but a photo of a rather good-looking cake studded with blueberries. I turned back a page to discover the recipe for 'Blueberry and Limoncello Drizzle Cake'. 

Before

After!

I waited until I had friends visiting for tea and set to work. As it would happen, this is just the sort of cake that I might have chosen to bake under ordinary circumstances. Lorraine's healthy version replaces some of the butter with (full fat) Greek yoghurt and as well as two whole eggs, four lightly whipped egg whites are folded into the mixture. I confess that I found the recipe a little confusing - she states that the whites should be whipped until 'light and frothy' before folding them into the mix. Flour (half of it) is then added afterwards along with baking powder etc and you are then instructed to 'beat' until you have a smooth batter. This seemed strange as it would surely undo the effect of folding in the airy egg whites? Rather odd, I thought. I also found that at the suggested temperature (150C fan oven), the cake took almost twice as long to cook as she suggested.

All this aside, I was quite pleased with this lighter cake. I didn't have any limoncello so I simply used lemon juice in its place for the icing - probably more appropriate for afternoon tea for four Mums in charge of toddlers (....or maybe not?!). It is definitely not what I would describe as a lemon drizzle cake. To me, a drizzle cake involves skewering the warm cake and pouring a sugar and citrus glaze over the cake. This was more a nice, dampish lemon cake bursting with blueberries and topped with a drizzly lemon (or limoncello) icing. I wasn't wowed but Mr LBG thought it was superb and ate more slices than perhaps he should have done. I would have preferred it more lemony and - let's face it - with more butter! Having said this, I would make it again and, for a light alternative, it was rather good. You can find the recipe here.

The labrador's favourite: oatmeal and ginger cookies

I don't like to judge a book by one recipe so I decided I would also try one of the cookie recipes. I plunked for 'Oatmeal and Ginger Cookies' and thought this was a great and speedy recipe. Made with oats and wholemeal flour, these slightly chewy but crisp on the outside treats are satisfying and pack a seriously gingery bite (too gingery for Mr LBG who took one bite and passed it to me in favour of another slice of the cake). I thought they were delicious though (and so did the labrador who snaffled THREE from the kitchen counter whilst my back was turned - he is now, quite literally, in the doghouse).

Thank you to Dominic for organising this challenge as I'm pleased to have got started on this new book. Next stop is the filo-topped 'Thai fish pie'.

A lighter route to en croûte: salmon filo parcels

There are many items I like to have in my storecupboards, fridge and freezer 'just in case'. It is always satisfying to know that in the event of a sudden blizzard/earthquake/other apocalyptic event, I will be able to rustle up a quick pasta puttanesca. Must-have items for me include tinned tomatoes, pasta, an onion, a lemon, frozen peas, cheese and eggs. Wine and chocolate too, if I'm honest. I am also rarely to be found without readymade pastry in the freezer. Say what you like about homemade being better but, for me, ready-made and even (dare I say it?) ready rolled pastry is up there as one of man's greatest inventions. Actually, it was probably invented by a busy woman but that is beside the point.

Firstly, I don't accept that homemade is always better when it comes to pastry. I have politely eaten some absolutely dreadful pastry in my time. Some of it made by myself, some of it by others. Secondly, whilst I concur that there are occasions where homemade pastry is desirable (my mother's fabulous orange-scented mince pies, for example, where to replace the gorgeous citrussy pastry would defeat the entire object), most of the time a good quality ready-made version will do very nicely indeed. Particularly when lacking time. Or butter. Or flour. On more than one occasion, I have been complimented on my excellent pastry - I smile serenely as I push the packed of Jus-Rol further into the bin. Actually, I don't do this. I am far too honest and more likely to apologise in advance for my use of shortcuts before the tart or pie has even made it to the table.

A delicious mix of peas, broad beans, crème fraîche, dill, basil and lemon zest: this would make a great dip too!

Anyway, with a pack of puff in the freezer, I am happy in the knowledge that I am moments away from pie or tart glory. One of my current favourite recipes for when we have guests is a delicious salmon en croûte recipe from Tana Ramsay's 'I love to bake' book. The salmon is covered in a purée of frozen peas and broad beans with mint and then baked in a puff pastry case. Mint is the only herb that I really cannot bear and so I usually substitute for dill which I feel works really well. It is a great entertaining recipe as it can be made up in advance and there is no last minute fiddling.

After the excess of Christmas, Mr Greedy and I are (predictably) back on a bit of a health drive. Being greedy has its downsides and we both struggle with our weight. We have both had great success with Weight Watchers and are back to counting those points! It isn't for everyone but it works for us - allowing us to eat whatever we want within our daily allowance along with scope for the odd blowout or weekend treat. We try to stick to it 80% of the time. Thinking creatively comes with the territory and there are lots of things we do to ensure we can still enjoy our favourite foods by making small, 'healthier' tweaks. Enter stage left: filo pastry. We use it as a scrunched up topping for pies, a base for quiches and tarts and for wrapping parcels of fish! Don't get me wrong - I would choose puff over filo every single time. But it is a decent alternative if you are watching the weight. 

Here, I smothered individual salmon fillets in a purée of peas, broad beans slipped from their skins, lemon zest dill and basil. I then wrapped them up in filo pastry, brushed with a scant bit of melted butter and baked in the oven. Not very seasonal but absolutely delicious!

Herbs, glorious herbs: dill and basil

I am entering this recipe to this month's cooking with herbs blogging challenge over at Lavender and Lovage. This month, Karen has asked that we try to include citrus alongside our herbs. This recipe contains two fabulous herbs: basil and dill. Dill has a faint aniseed flavour which marries brilliantly with many kinds of fish. I also think it goes rather well with broad beans, hence I use it in this recipe. I am not really keen on aniseed but somehow I find dill rather delicious as long as it doesn't dominate a dish. Basil is a real favourite of mine - I love to crush the leaves lightly in my hand and breathe in that lovely, summery scent. A little lemon zest is a must with this fishy dish - I could never be without a lemon in the fruit bowl! What could you never be without?

On a final note, I should add that we particularly enjoyed our wine match with this dish. The Society's Exhibition Albariño, 2012 was just the ticket - peachy with a lovely limey freshness that matched well with the herby purée as well as the fish

Filo Salmon Parcels

Serves 2

Ingredients:

50g frozen peas

50g frozen broad beans

1 tbsp low fat creme fraîche

1 tbsp (small handful) chopped dill

1 tbsp chopped basil

zest of half a lemon

2 salmon fillets, skinned

2 rectangular sheets filo pastry

20g melted butter

1. Pre-heat oven to 180C. Make the purée: boil peas and broad beans for a couple of minutes, drain and cool under cold running water. Slip the beans from their skins. Ideally using a small food processor, blitz together the peas, beans, herbs, crème fraîche and lemon zest until you have a smoothish purée. Season generously with salt and pepper.

2. Lay out the sheets of filo and place one salmon fillet at one end, leaving an inch of pastry as a border. Smother salmon with half the purée and then tuck in the edge and sides of the pastry before rolling down the rectangle to form a parcel. Repeat with second fillet. Transfer both to a non-stick baking sheet and brush with melted butter.

3. Bake for 20 minutes, or until the pastry is golden. Serve with boiled potatoes and lots of greens.

For those following weight watchers, I calculate this recipe as 11 Propoints.