MUSHY PEAS AND BROAD BEANS ON TOAST
450g frozen peas 400g podded broad beans a large handful of mint leaves 4T crème fraîche 50g finely grated
Gruyère cheese ¼T cayenne pepper 1T ground nutmeg salt and milled black pepper a squeeze of lemon juice ½ cup mayonnaise sourdough bread, sliced crème fraîche and a handful
of fresh pea shoots, to serve
or this, our third issue of House and Leisure Food, we’ve worked some real magic. It starts from our beautiful cover (the concept was developed by HL’S Creative Director Katherine Botes) and continues to the very last delectable dish. This is a recipe book designed to inspire anyone interested in food and in cooking.
For the cover and section openers, Cape Town-based Brice Reignier reworked iconic plate designs into illustrations, which became the 2-D ‘plates’ for HL’S Food Editor Raphaella Frame-tolmie’s tantalising creations.
As in previous issues, contributors include some of SA’S top chefs and foodie personalities. We’ve also continued with the format of choosing the 61 recipes to match four of our annual magazine themes: Easy Living, Summer, Winter Warmth and Luxury. These are then combined with design, lifestyle and decor images from our archives. Bon appetit.
Cook the frozen peas and broad beans in boiling water, rinse with cold water and drain. Slit the skins of the broad beans, peel and discard the shells. Place two thirds of the peas and beans in a food processor with the mint leaves, crème fraîche, Gruyère and cayenne pepper. Season well with nutmeg, salt and pepper, and blitz quickly to form a thick but textured paste. Add lemon juice to taste, and stir in the mayonnaise and the remaining third of the peas and beans. Adjust the seasoning accordingly.
Toast the bread and spread the mushy peas on top. Serve with a dollop of crème fraîche, a grinding of black pepper, and garnish with pea shoots.
HOUSE AND LEISURE FOOD 2013 on the cover Concept Katherine Botes Illustration Brice Reignier Recipe and styling Raphaella Frame-tolmie Photograph Russell Smith EASY LIVING Dairy-free superfood
ice cream sandwiches – see page 37
WINTER WARMTH East African fish curry – see page 76
LUXURY Chocolate vodka – see page 100
SUMMER Prawn and avocado with ceviche dressing – see page 48