Friday, 3 July 2009

broadbean pate- tastes like summer

The quicker you get the broadbeans from the garden to the pot the better this tastes. This season's fresh garlic works best too:

Make a really strong french dressing with loads of garlic, and herbs and mustard to taste. Fresh garlic is great with this.

put the shelled broadbeans into boiling water and cook till tender, about 10 mins. When cool enough to handle pop them out of their skins, cover with the french dressing and lighly mash them together. Leave in the fridge for overnight and then use as a spread on crackers. Or hot buttered toast.

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