This summer has been a strange one, weather wise. I just heard on the news that it has been the wettest one since they started recording such things, some one hundred years ago. Yet I have had a good crop of some things, while others (like beets) have not done quite so well.
Broad beans have certainly done well this summer, and today I picked, shelled and blanched yet an other load. Now broad beans are not the regular fare here in Norway, and save for growing them yourself you are not likely to come across them here. I am quite partial to broad beans.
But since they are not commonly available here they do not figure in the Norwegian food tradition either. So I am short of a recipe or two on how to prepare them (the usual way I serve them is to give them a quick boil, and "Bob is your uncle"). Do you happen to have a good recipe that you would be happy to share? I sure would love to know.
Broad beans I grow in my potager, but mushrooms grow in the wild. And this year there has been a glut of them in the woods behind our house (must be all the rain). They are, of course, best eaten freshly picked and quickly fried, but the second best choice is to dry them. Which is what I have done this year (my freezer is still full of cantarelle from last summer... and the summer before). Good mushrooms recipes... anyone?
17 kommentarer:
yummy
Her kan man snakke om markens grøde! For noen herlige bilder!!:)
Har dessverre ingen oppskrift til deg, men du finner sikkert mange på nettet:)
Ha en fin uke! Hilsen Nina
Sooo much goodness!
I have the same experience as you have. My beetroots are looking as if I planted them two weeks ago, but the beans are thriving! Now Berlotti beans are soon to be finished as well.
Nice kitchen you've got! :)
Fantastisk avling!!!
Klem!
Så masse gode grønsaker du har fått opp!
Dålig sommer, sørpå...her i nord har vi hatt den fineste spommerren siden jeg flyttet hit for 11 år siden...i hvertfall ;o))
Kos deg med det grønne, Klem Anna
what a great crop of beans..they are delicious cooked in a fresh tomato sauce with some bacon and peas and artichokes..if you have them..i also do a bean puree as a side dish..i do think they need to be double peeled though unless they are really small..jane
Oh Mia, this is the time of the year when I begin to envy anyone who has a garden.
Fresh vegetables are delicious no matter how you prepare them. Quick boil in water, some butter, some herbs, some salt and pepper...enjoy.
xo
Dette er det herlige med høsten. Så mye kantarell du har funnet i år, jeg har ikke fått meg en tur ennå.
det har ikke vært mye regn i sommer, men nå når jeg har tenkt meg i skogen for å plukke sopp, øser det det.
Bønnene du dyrker er ikke vanlig her nei så jeg har ingen oppskrifter. Sopp bruker vi mye, men ingen spesielle oppskrifter. Synes de er gode stekte med litt pepper på.
Bente
Hallo igjen
Jeg fant denne oppsriften:
Denne varianten, inspirert av en oppskrift i "Den store soppboken", kan anbefales på det sterkeste:
1. Smelt smør i en liten stekepanne og stek noen oppskårne baconstrimler til de begynner å blir sprø. Tilsett finhakket hvitløk og salvie og la det trekke i ytterligere et par minutter.
2. Ha i kantareller som er skåret i grove biter. Sauter i 10 minutter under stadig omrøring. Tilsett noen spiseskjeer med cottage cheese og noen med crème fraiche. La trekke på svak varme under omrøring mens du smaker til med krydder.
Nydelig på pasta
Se wormnes.no/soppsiden/oppskrifter
Bente
Hi, and greeting from Tasmania,what a beautiful blog you have.2 quick B.bean ideas:Number 1-Pod beans, blanch in hot water,then run cold water over them and peel off the whitish skin.Put in blender with garlic, olive oil and grated parmesan cheese -makes a yum pesto to have on toast,crackers,pita bread,in with a healthy burger and salad between sliced bread. Number 2-Pod beans,blanch in hot water,then run cold water over them and peel off the whitish skin - put in freezer bags in 1/3cup servings and freeze.Great for stews,minestrone, stir fries in winter.*It is sooo worth peeling off the white skin.*It is a little time consuming but so worth it*use you worst table cloth because the bean skin will stain purple. enjoy, Jude
Så mye sunt og godt. :)
Bloggen din er så fargerik
og flott Mia.
Ha en fin dag.
Klem Mette.
With broad beans I boil them for a couple of mins until the white skin has crinkled, then put them into cold water and peel off that horrid white skin!
They make a heavenly risotto with fresh peas and mint, or pasta with peas and mint.
They are also divine pureed with lots of mint, salt and pepper then eaten on nice bread as a Bruschetta.
Some nice looking recipes here http://www.bbcgoodfood.com/search.do?keywords=Broad%20bean
Hola Mia: Que buena cosecha,las setas yo hago tortillas, tambien las añado a cualquier carne o pollo al final previo remojo o sea tenerlas en agua unos minutos i tambien en spaguetis o arroz o patatas si quieres mas concreto te mando alguna receta desde Catalunya (españa)
Saludos
Stek kantarell(eller annen sopp) i ei gryte med margarin. Kutt rød paprika i bittesmå biter og stek sammen med soppen litt. Hell over fløte og smak til med salt og pepper og reduser (evt. jevning hvis soppene er veldig vannhodige) Her hjemme kaller vi dette for soppstuing og det er en signalrett i våre store selskap. Det er sabla godt til biff, kalkun, kylling, stek eller som basis for gryterett med vilt (àlà reinskav) Det er ganske så kaloririkt, så det passer til magert kjøtt:-D
Fin blogg, men savner norsken din;-)
I love broad beans too, but mine haven't done at all well!
I love mine gently fried in olive oil with chopped chorizo!
Hei Mia!
Når Thomas og jeg får oss bondegård, da tror jeg at jeg må spørre deg om et og annet råd. Du har greie på så mye. Jeg vil også lære masse mer om natur og bruken av den!!
Jeg vil også ha stor grønnsakshage. Ta inn og være "selvforsynt".
Drøm drøm...
Ha en fin dag, Mia!!
Klem fra Liv
Hopefully a nice recipe for using your dried muschrooms. Soak them overnight just to plump them up. Then boil the in the soaking water. When they are soft remove them from the boil and chop - I usually get a half cm dice. Chop your onion and fry until golden, add mushrooms and fry some more. Season to taste with salt and pepper and if you have some - add chopped green part of parsley (could be frozen). Use this aas a filling for ravioli. You can serve your ravioli with some mushroom and cream sauce :)
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