Sunday, 29 July 2012
Do you like broad beans?
If the answer to this is no, it may well be that it is the skin on each bean that you don't like. If removed, the bean becomes a whole different entity!
I picked a small amount of these this morning, de-podded and blanched them. Once cold I processed them as follows:
First, tear a small amount of the skin from the end opposite to the white/brown mark where it joined the pod.
Then squeeze the other end gently.
And outs pops the bean.
I then open freeze these and bag once frozen. They take just a few minutes to cook from frozen in lightly salted water or can be gentle sauteed in butter with a squeeze of lemon juice.
This method works particularly well with large beans or those bought from the shop that have usually been picked ages ago. Yes, I know, life is too short for some of you but doing some each day builds up to a lot of nice beans for winter as well as using the smaller ones in summer.
I also had 1/2 a cereal bowl of mixed blueberries, raspberries and blackcurrants. Some were added to a basic sponge mix to make muffins - I only had 2 eggs so everything was weighed to match their weight:
The rest were made into small crumbles.
We have just had our first light shower and everything in the garden looks refreshed and the air smells wonderful!