First of all, I have to thank you for the absolute positive response that I have received from you after the book cover reveal. It was refreshing to share and see how well it was received. So thank you for that.
Now I can breath.
Now, on to the peas – the green peas I cannot get enough of.
I come home with bags full of peas from the farmers’ market. English peas, snow peas, sugar snap peas… Sugar snap peas are quite delicious as they are – raw. We eat them by the handfuls.
I was working on savory pancake recipes for another story and the thought of how great it would be to fold some mashed peas into pancake batter. Creamy and vibrant green. They were perfect topped with a bit of smoked salmon, goat cheese, and some pea tendrils.
Froze half of the batch and ate them for lunch the next day too.
Then there was this green soup loaded with peas, zucchini and watercress and flavored with coriander and a touch of lemon juice. It was delicious with toasted bread and a bit of yogurt.
Both would be great for a spring brunch, don’t you think? Will have to make them for our friends next time too.
makes 8 pancakes
8 ounces (225 g) shelled English peas
3 tablespoons unsweetened coconut milk
1 egg, lightly beaten
3 tablespoons superfine brown rice flour
1 tablespoon millet flour
1/2 teaspoon salt, plus more for blanching water
1/2 teaspoon sugar
1/2 teaspoon baking soda
2 tablespoons olive oil
4 ounces (110 g) smoked salmon
2 ounces (55 g) goat cheese, crumbled
Pea tendrils, optional
Bring water to a boil in a medium pot. Season with a generous amount of salt. Add the peas and cook for 3 to 5 minutes until they are tender but not mushy. Drain them and immediately submerge them in ice water to stop the cooking process.
Combine half of the peas and the coconut milk in the food processor and puree until smooth. Mash the other half of the peas with a fork.
Whisk together the pea puree, egg, superfine brown rice flour, millet flour, salt, sugar, and baking soda. Fold in the mashed peas.
Heat a medium skillet over medium high heat. Brush with a bit of olive oil. Drop 1 heaping tablespoon of batter onto the skillet each time. When the sides start to set and small bubbles appear, flip the pancakes carefully and finish cooking for another minute or so. Repeat until all the batter has been used.
Top the pancakes with smoked salmon, goat cheese, and pea tendrils.
Pea, zucchini and watercress soup flavored with coriander and lemon
2 tablespoons olive oil
1 celery stalk, diced
1 medium leek, white and tender green parts diced
1 garlic clove, minced
2 medium zucchinis, diced
1/2 teaspoon ground coriander
2 cups (500 ml) vegetable broth
1 cup (125 g) shelled peas
1 cup (30 g) watercress, tough stems removed
3/4 teaspoon salt
1 tablespoon lemon juice
1/3 cup whole-milk yogurt
Mint, to garnish
In a medium saucepan, heat olive oil. Add the celery, leek and garlic and cook for 2 minutes. Add the zucchini and cook for another 5 minutes stirring occasionally. Add the ground coriander.
Add the vegetable broth, cover the pot and simmer for 15 minutes. Add the peas and watercress and cook for another 3 minutes. Season with salt and lemon juice. Puree the soup in a blender.
Serve with yogurt, torn mint leaves, black pepper and watercress leaves.