MUSHY PEAS AND BROAD BEANS ON TOAST

House and Leisure Food - - HK FOOD -

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

Serves 8

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

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