Smashed Pea Crostini Recipe.

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Wholesome Bread, sliced.

Smashed Pea Crostini. I love it.

Fact: There are a variety of foods which always make an appearance on my foodie playlist. 1) Tin tomatoes. 2) Eggs. 3) Rice…and so on.

Frozen peas are on that playlist too. By playlist, I of course mean pantry list. Don’t you think playlist sounds so much better though!

I love beans on toast and I love beans in things; so I liken this version of crostini to a fresh light & zesty version of “greeny things on Toast.”

Only so much lighter, quicker and better for you… err yes, on my not so guilty days when I didn’t eat cake for lunch…. #foodblogger problems.

There have been a variety of no bake, no cook days recently. Sad to say and I know, this is a cooking blog.

Nonetheless sometimes there are just those days or weeks, or months, (you know exactly what I mean.) They’re the days when you have to drag yourself off to that next thing you have to do & a 10 minute quick fix lunch is all you have time for, aka what you need.

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Smashed Pea Crostini

Got a little more time? Then take this topping to the next level, or this Pea Pesto. It’s the best!  

It too can be made so very quickly and tastes damn fine with pasta, or runny eggs, *sigh.*

Is there no dish that can’t be elevated to rock star status, with a good runny egg! Sometimes you might like it cheesey, (parmesan, feta, brilliant!) Some days, you might want to go nuts! You decide.

Whatever the outcome, save those extra minutes in cooking time. Enjoy that time out of the kitchen and give yourself permission to say “Yes!” Sometimes it’s okay to just eat peas, but if you’re going to do it.

Do it with Style!

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Up close & personal, Smashed Pea Crostini

Ingredients:
Sliced Bread, toasted
1 cup of frozen peas
Freshly boiled water, to cover peas
Lemon zest & juice
Parmesan cheese (optional.)
Salt & Pepper, to taste

More delicious ideas for Crostini to be found here. Happy Cooking & Brunching.

It ain’t easy being green…

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Here’s another one pan wonder which is Gluten free, vegetarian and quick, quick, quick! It seems to be a current theme of late, not that (that’s) a problem. These little green goodies are a blessing in disguise, little green power balls in fact. They make a quick frittata-style omelette with goats cheese & coriander, in a flash!

Fact: it’ll take you as much time to make this one, as it does to cook an egg. Plus it looks as though you went to sooooo much more effort too ;)

Ingredients:
4 Eggs or (allow two per person)
Knob of butter,
1/2 cup frozen peas
salt & pepper to season
Goats cheese,
Chopped coriander & Lemon cheeks to serve

You’ll need a medium sized frying pan, (non stick preferable,) a wooden spoon, a plate and a small bowl/jug and fork.

Method:

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Heat the pan with the butter until it’s just melted over a medium heat,

Throw in the peas and cook gently for a minute or so until they defrost,

Smash with the back of a wooden spoon or (potato masher,) crushing them up a little,

Whisk 4 eggs in a jug or bowl and add to the pan, season with salt and pepper,

Shake the pan gently to distribute the peas and continue to cook on low,

Once the top is starting to set, invert onto a plate and slide the underside back in to cook for a few more seconds.

Check the to see it’s golden underneath and serve in thin wedges with some goats cheese, fresh coriander & lemon cheeks.

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Brunch crostini platter & frenzy free weekends!

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Happy Weekend everyone! Woke up this morning full of energy. A perfectly sunny day with not much to do. By this I mean no more moving, no cleaning or tidy ups of the old apartment and no boxes left to unpack hurrah!

So it’s time for a few favourite tunes in the background, a strong cup of tea and a cook-a-thon! To kick off a few of the recipe ideas in my head, I’ve decided on something quick and frenzy free for breakky today!

Even better, there are a few ingredients here which you probably already enjoy, but perhaps not in this combination. I’m hopeful that you’ll get to try these crostini soon and revel in these simple yet tasty flavours.

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Crostini:
You’ll need some olive oil and a nice crusty bread (or sourdough) for the crostini,

Drizzle the bread with olive oil before grilling or toasting, be as frugal or generous as you like. Toast until ultra crisp and golden brown, the firmer the better as it will hold the toppings without getting too soggy later on.

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1) Homemade Za’atar, greek yoghurt & olive oil crostini,

My version of the Home made za’atar mix includes Coriander seeds, Fennel seeds, Caraway seeds and Sesame seeds. Along with some good quality sea salt and cracked pepper you’ve got a pretty close substitute. Optional You can smash up the za’atar mix in a mortle & pestle or use as is, hint I find rubbing the mixture in a brown paper bag helps to release those aromas and break up the bigger spices.

Spread the Greek yoghurt generously onto the crostini and sprinkle lightly with the Za’atar mix and a drizzle of olive oil.

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2) Smashed peas with lemon zest & Fetta crostini,

Take a handful of frozen peas blanched in hot water and drained. Add some salt & pepper, mix in and using a fork, mash with some grated lemon zest. Lastly spread on the crostini and serve with the crumbled Fetta.

3) Glorious fluffy clouds of Ricotta spread thick on the crostini, topped with a generous drizzle of honey and sprinkle of cinnamon.

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Hopefully all breakfast cravings have been cured…till next time!

Like this, you might want to see:
Ricotta Fritters-2 ways!
Crab cakes with corn, coriander & ricotta
Pancake Formulae

A recipe for Ribollita, alongside some Pretty things and lovely moments…

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Ever have those dulls days when you visit the postbox only to discover with glee, a surprise parcel!!!

It was one of those day and I got somewhat excited to see my belated present from my little sister after her travels abroad to Europe, (Rome, Turkey, London, anyone…?)

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I love a good souvenir…Better yet when it comes via someone else. It’s like having a little bit of their holiday in your hand!

Confession, I have a passion for vintage-esque tea towels and as you can see below, I’m now the proud recipient of many others too,

Queue happy dance!

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Of the other pretty things decorating the Giaff home at this time, is a gorgeous Paris Metro clock, (in a ring-top pull can no less) and this current favourite read by Skye Gyngell formorly of Petersham Nurseries

It’s all about healthy food…it’s about simple food and it’s about comfort food… I heart Skye Gyngell.

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Ribollita, (adapted from My Favourite Ingredients by Skye Gyngell)

Adapted from one of my new favourite reads, is this beautiful Tuscan bean stew which is perfect for the in between weather days, we’re currently experiencing in Australia. Not quite warm, not quite hot, it heralds the soon-to-be arrival of spring.

Time: 1hr 45 mins + (resting time if preferred)

Ingredients:
1 cup or thereabouts of white beans soaked overnight, (the original recipe suggests cannelloni beans, but I’ve substituted for something similar,)
3L of water or thereabouts,
3 tbsp of olive oil,
1/2 leek chopped (originally calls for 2 onions, use whichever you prefer. I love leeks and just happened to have half in the fridge.)
1 dried red chilli crumbled,
2 celery sticks, chopped roughly,
2 carrots, peeled and also chopped,
2 cloves of garlic, peeled & smashed.
Small bunch of sage, (this is heavenly…whatever else you sub, don’t skip the sage!)
2 potatoes, peeled and diced
Day old bread for soaking up the soup, (farro is suggested in the original recipe, alternatively pasta, Fregola or barley would work well. I’ve simply used the day old bread here.)
400g tinned tomatoes,
1 bunch Cavalo Nero Chopped,
Salt & Pepper to season,

Extra virgin olive oil to serve, best quality you can find and some toasted pine nuts & freshly grated parmesan (a nice little addition I’m adding to mine)

You’ll also need a large 3L pot, a chopping board, knife, vegetable peelers and serving bowls of course.

Method:

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Soak the white beans overnight in some boiling water, I’ve used just over a cup. Heat the olive oil over a low heat in the soup pot. Add the chopped leeks, chilli and a decent pinch of salt. Sweat gently to release the aromas.

Add the chopped celery, carrot, garlic, potatoes, & sage. You may also add the Fargo or Fregola, or Bread at this stage is using too. Sauté everything for a few minutes and then add the tinned tomatoes, cover and simmer for 20 mins.

Stir in the cooked beans and add some boiling water, approx 1L. Cook until the vegetables soften and switch off the heat. Season generously with salt and pepper to taste and add the Cavalo Nero. (In the original recipe the Cavolo Nero is added just after the water, I wanted to keep some freshness of the greens so I added it in raw the very latter stages.)

Ideally you could leave the soup to cool completely and allow the flavours to infuse (as suggested by Gyngell in her book,) 

Before serving, reheat gently with some generous lashings of olive oil and serve soaked with the bread and (my addition) of some toasted Pinenuts & grated Parmesan too.

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