Showing posts with label green beans. Show all posts
Showing posts with label green beans. Show all posts

Sunday, June 25, 2017

Italian flat beans with impatiens and feta dressing (sauce)



 Impatiens are colourful and easy to grow (my garden is always full of them) and taste a little bit like rocket salad. I prefer to pick the red ones for eating, and here is an easy recipe: 

1 cup of petals, cleaned, rinsed and dried on a clean tea-towel
50 g of feta
50ml extra virgin olive oil
(optional, a few drops of lemon juice or white wine vinegar)

Blend until you have a coarse sauce (you can make it smoother, but I like to see little bits of petals)
Add salt and pepper to taste, if you wish, although the feta is already salty, and the impatiens are already 'peppery' so these flavours may be enough. The lemon juice or wine vinegar are also optional.

I poured the source over some Italian flat beans (teghe), boiled and cooled, and the flavours worked well together, but other vegetables could also be suitable, basically anything that goes well with feta!

And here some roses for my Pinterest board.

Buona domenica!


Photos and Recipes by Alessandra Zecchini ©

Wednesday, October 7, 2015

Make your own vegan meat


It is quite satisfying to make fake meat, meat eaters will not understand this, but they should try too, when the fridge is empty and you have little time. No hunting, killing, butchering … cheap and so versatile for many dishes. All you need is some gluten flour, and the flavouring of your choice. 

This is also called seitan and can be made in many different ways, but I find that the easier for me is to mix one cup of gluten flour with one cup of water. To the gluten flour you can add salt and pepper, herbs, seasoning… smoked salt or paprika, garlic flakes, dried sage and rosemary… anything really. Then you mix everything with your fingers and then work into a dough. Once the dough is ready shape it into a sausages and with a pair of scissor cut into very thin slices directly into a pot of boiling vegetable stock and simmer for 30 minutes (it will grow and absorb more flavour). For this dish I drained the fake meat slices and then pan fried them with a little oil to brown them, then I added so sauce and lemon juice. In a separate pot I sautéed some green beans and then added a bit of the leftover stock and simmer them for a few minutes to absorb the liquid, then I added the fake meat and some chopped up onion weed cubs and stalks (reserve the flowers for the end). A final touch with a bit more soy sauce and lemon juice to taste, then I turned the heat off, added the flowers and served everything on top of rice. 

 Photos and Recipes by Alessandra Zecchini ©

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