North Indian Spiced Butternut Pumpkin and Split Pea Soup with Garlicky Chard

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I know, I know. It’s April, and you might be asking, why on earth is she posting a butternut pumpkin soup recipe? Let’s say, that spring hasn’t exactly arrived here in Germany. The past week has been a bit of a whirlwind, both the weather and health-wise for me. The weather was basically like this; crazy, cold wind, sun, rain, hail, storm, all in one day. And me, well, I haven’t felt so crappy in a long time. After getting tests done for more than 24 hours, (which obviously included staying at the hospital. Eeek), I told the doctors that I would probably feel worse if they kept me there for yet another night, even if it’s just for observation. The food there, as with most hospital food, was pretty disgusting. The good news is, they haven’t found anything. The bad news is, I almost feel worse after the tests. Spinal tap, or lumbar puncture, turns out to be the most painful thing I have ever experienced. Anyways. I’m home now, and despite the pain in along spine, and dizziness, I whipped up this soup. (feel free to call me Wonder Woman 😉 )I feel a bit better now. I promise you, I’ll be posting a spring recipe soon. I haven’t been to the market in a while, but with the weather like this, I doubt the farmers have any new seasonal vegetables. Meanwhile, stay healthy, and those of us in Germany, hang in there. There will be rhubarb, asparagus, peas, and other wonderful new season’s produce very soon. xo A.

North Indian Spiced Butternut Pumpkin&Split Pea Soup with Garlickly Chard

*Recipe note: The ingredient list seems long, but most of the spices should be easy to buy, or you might have them already in your pantry. The idea of topping the soup with greens was adapted from Deborah Madison’s Vegetable Literacy.

** For those in Leipzig, Yellow Split peas can be found at the Asian market on Hainstr., or at selected organic supermarkets such as Macis or Denns in Höfe mall on Goerdelering. 

Serves 3-4

1 small butternut pumpkin, split in half length wise, seeds and membranes scooped out

1/2 cup (sorry didn’t measure in grams) yellow split peas, washed well

1 Tbsp rapeseed oil, or coconut oil

5 whole cardamom pods

5 cloves

5 cm cassia bark, or cinnamon stick

2 bay leaves

2 small onions, chopped finely

2 garlic cloves, chopped finely

a thumb-sized ginger, peeled and chopped finely

1 tsp coriander

1/4 tsp turmeric

1/2 tsp chili powder

125ml coconut milk

1-2 tsp lime juice

For the chard,

1/2 Tbsp rapeseed oil or coconut oil

1 large clove garlic, finely sliced

1 hot, dried chili,

6-7 leaves chard, finely sliced

1/2 tsp garam masala

A dash of lime juice

1. Turn on the oven to 200 degrees celsius. Rub the pumpkin halves with a bit of oil, lay them, cut side down, on a lined baking sheet. Roast until the flesh becomes soft. Remove from the oven and let cool.

2. In a heavy bottomed, large sauce pan, over medium heat, add the oil, cardamom, cloves, bay leaves, cinammon, and onions. Stir around until they become soft and lightly golden. The spices will smell wonderfully fragrant. Add the garlic and ginger, and stir for about 2 mins.

3. Add the coriander powder, turmeric, and chili powder. Stir once or twice, before adding the split peas, 1.5 tsp salt, and 1l of filtered water. Bring to a boil, cover, and simmer for about 30 mins, or until the peas are tender. Remove the cardamom pods, bay leaves, cinammon, and cloves. They should be fairly easy to find.

4. Scoop out the pumpkin flesh, discarding the skin, and add to the sauce pan.  Add the coconut milk. Puree with a hand held blender, or a blender of your choice, until smooth. Add the lime juice. Check for seasoning.

5. For the chard, in a medium sized frying pan, over medium heat, add the oil, garlic, and chili. Once the garlic becomes soft and lightly coloured, add the chard, and 1/2 tsp salt. Stir for about 2 mins, add a good splash of water, and immediately cover with a lid. Let it steam for a minute or two. Remove the lid, add the garam masala, and stir for another minute. Stir in a dash or two of lime juice.

6. Serve the soup with some chard on top.

Korean Mung Bean Pancakes (Nokdu Jeon)

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Most people probably have fond memories of their grandmothers’ cooking, even though their cooking might not have been Michelin-star worthy, or it might not have been a culinary firework every time. For me, whatever my grandmothers whip up in their kitchen reminds me of their warmth and love. Their food always tasted different from my mother’s. My mother grew up eating her mother’s amazing food, but hasn’t set her foot in the kitchen until she was married. She learned most of her cooking from my paternal grandmother. Her cooking, could be said, is a direct blood line from my paternal grandmother, mixed with her memories of the taste she grew up with,

Koreans love savoury pancakes. They are made with wheat flour, buckwheat flour, or ground mung beans, and filled with spring onions, seafood, pork, kimchi… you name it. They taste amazing with milky rice wine, Magkoli, on a rainy day. (not sure why?) On chinese new year, or as Koreans call it, “old” new year, both of my grandmothers make stacks of pancakes for the family. My paternal grandmother has always been the queen of mung bean pancakes, and the maternal grandmother makes some mean, crispy kimchi pancakes. As I was making these for lunch today, the smell reminded me so much of the new year’s gathering with my family, which I haven’t enjoyed in over 10 years. My mother says that, to make these pancakes well, one must reach the age of 60+. Well, here’s my vegetarian take on the mung bean pancakes (Nokdu Jeon 녹두전) from my maternal grandmother. Someday, maybe mine will taste as good as my grandmothers’.

Korean mung bean pancakes

*Note: You can leave out the kimchi if you have a hard time finding it, but the pancake definitely tastes better with kimchi. Nowadays, it should be easy to find it in Asian or Korean grocers. It’s usually found in the fresh produce aisle. (In Leipzig, the Asian grocer on Hainstr. has vacuum packed ones)

Makes: 4-6 pancakes
150g hulled and split mung beans (can be found at asian or indian grocers), also called mung dal
5 Tbsp brown rice flour (or rice flour)
A big handful mung bean sprouts
1 tsp roasted sesame seeds
4 dried shiitake mushrooms, soaked and re-hydrated in hot water.
1 spring onion, finely sliced
50-70g kimchi, finely chopped (can be found at Asian grocers, in fresh produce aisle)
240ml water
1/2 tsp salt
1 mild fresh red chili, sliced thinly, for garnish
vegetable oil, for frying
For the dip
1 spring onion, finely sliced
1/2 Tbsp rice vinegar or white wine vinegar
1.5 tsp sugar
3 Tbsp soy sauce
2 tsp water
1 tsp toasted sesame seeds
A pinch of chili flakes
1. Rinse the mung beans in several changes of water. Soak them in plenty of water for about 12 hours.
2. In a small pot, bring water to a boil. Add the mung bean sprouts and cook for one minute. Drain and rinse under cold water. Squeeze them between your hands to get water out as much as possible. In a large mixing bowl, mix the sprouts with a pinch of salt and sesame seeds.
4. Drain the shiitake mushrooms. Discard the stems. Squeeze out the water. Slice the caps finely and add to the mung beans sprouts.
5. Drain and rinse the mung beans. Add them to a mixer or food processor, along with water, salt, and rice flour. Grind them into a fine paste. Add the paste to the large mixing bowl with mushrooms and sprouts. Add the chopped kimchi. Mix well.
6. Heat a tablespoon of oil in a none-stick frying pan over medium-high heat. Add a small ladle in the pan and flatten them. Flip, once the bottom turns golden and crispy. Cook the other side until golden. Repeat.
7. For the dip, mix all the ingredients together. Serve the pancakes with the dip on the side.

Pomegranate Molasses and Harissa Glazed Carrots with Cashew-Ginger Cream

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Growing up, I was never a picky eater. I ate almost everything, from cow’s milk from 6 month old with no allergy whatsoever, (I still wonder what mum was thinking when she decided to give a baby cow’s milk?!) to fish, kimchi from an early age, and blood soup, according to my aunt. I still have no idea what the soup is, but she claims when I was 3, she saw me eating a small bowl of a pork soup with coagulated blood floating on top, without blinking twice. I definitely wouldn’t eat it now, though. Another story goes, when I was about 2-3, our family went to a restaurant, where a big aquarium with exotic tropical fish was at the entrance. Most kids would have stared at the aquarium and probably admired the beautiful fish, but I saw them as source of food, and said “Mmm, Yummy! I want to eat them all!”.  What a weirdo.

There were few things I didn’t like when I was little, most of them I still don’t like to this day. I thought soy milk was the most disgusting thing ever, I almost puked the first time I tried it. My old flatmate from a few years ago, told me vanilla-flavored soy milk didn’t taste too much like soy milk, but I still found it disgusting. I also despised carrots, raw, or cooked. It took me a very long time to like carrots. I was a teenager when I decided I like carrots when they are cooked, or should they be served raw, they must be grated or julienned. Don’t ask me why. But I still find raw carrot sticks repulsive. My friends laugh at this, of course. I can’t tell you why it’s ok for me to eat grated carrots and not the stick. It could be the aroma, or the texture? Who knows.

The carrot, being one of three components of mirepoix, (the other ones being celery and onion), is sometimes overlooked. I always have one or two laying around in the kitchen, in case I spontaneously want to make a soup or stew, and although when you have sweated the finely chopped carrot in oil for 20 mins with onion and celery, you won’t be able to taste it, but you will notice a difference to a soup when the carrot is missing. Carrots are usually cheap and plentiful almost anywhere you live. They come in beautiful rays of shades, like purple, white, yellow, pink, and orange. They can be paired with many different spices and herbs, and when roasted, the natural sweetness intensifies, especially when they are glazed like in this new recipe. I would have never guessed as a 9 year old that I would ever make a dish where the carrot is the star on a plate. It’s a simple recipe to make for a weeknight dinner. I can also imagine it would be great as an accompaniment to turkey or chicken. Enjoy! xo-A.

Pomegranate Molasses and Harissa Glazed Carrots with Cashew-Ginger Cream

Note: Pomegranate molasses and Harissa can be purchased at turkish/arab supermarkets. Make sure the molasses has as little ingredients as possible. Most of them contain a lot of additives and such.

Serves 2 as an appetizer or a side dish

1 bunch thin-ish carrots (about 8-9), left whole, but halved if they are too thick

For the glaze,

1.5 tsp honey

1.5 tsp pomegranate molasses

1-2 tsp harissa (store-bought is fine)

2 Tbsp olive oil

1.25-1.5 tsp salt

1 tsp coriander seeds, lightly crushed

1/2 tsp caraway seeds

Freshly ground black pepper

1 large clove garlic, grated to a pulp

For the cashew-ginger cream,

60g cashew nuts

40ml water or vegetable stock

A good squeeze of lemon juice

1/2 tsp ground ginger

To serve: A few coriander leaves and/or mint leaves, and a good pinch of roughly crushed pink peppercorns.

1. Preheat the oven to 160 degrees celsius.

2. In a small saucepan, heat the honey over low heat until they become very runny. Add all the ingredients for the glaze and whisk well. Line a baking sheet with a parchment paper. Lay the carrots on the sheet, brush all over with the glaze until they are well covered. Roast for about 45 mins until the carrots are tender. Toss them gently once or twice for even cooking.

3. For the cashew cream, cover the nuts with boiling water and set aside for about 30 mins. This process will soften the nuts. Drain and rinse quickly with fresh water.

4. In a food processor, add the cashews and the rest of the ingredients. Blend until smooth. Add a bit more water or stock if the cream is too thick.

5. Serve the glazed carrots, sprinkled with coriander leaves and/or mint, and a good dollop of the cashew-ginger cream on the side.

Fusili with Pea, Lemon, and Herb Pesto

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Hot, hot hot!!!

For the past 4 days, the weather has been seriously warm. And with the temperature exceeding 30°C  with sweltering sunshine, I finally wanted to cook with basil. In my kitchen, I usually try to cook with the season’s ingredients. The other day, I was thinking about food pairings, especially with herbs. For example, it’s rare that there are autumn or winter vegetables that match well with soft herbs like chervil, dill, tarragon, basil, or mint, but on the other hand, sturdy herbs like rosemary, sage, thyme,  or bay, go better together with these vegetables. Let me give you some specific examples; basil goes well with tomatoes, strawberries, capsicums, and zucchini, which are summer vegetables. But, it’s not such a good pairing with to earthy tasting, hearty cold weather vegetables like pumpkin, squash, parsnip, or cabbage.  Now summer is finally upon us here, I started craving basil, which hasn’t happened in many months for me. Peas are one of the first summer vegetables you can find and basil and mint are natural pairings. Unfortunately, it’s very hard to find fresh local peas. I bought some once years ago but I haven’t been lucky since. If you are buying fresh peas, it’s important to buy the ones from your local farms, as the sweetness of the peas starts to diminish quickly after they are picked.  Here in this recipe, I have used frozen peas. I know using frozen vegetables might not sound too “foodie”, but peas are about the only frozen vegetable you would find in my freezer, and I find they taste actually quite similar to freshly podded peas.

This dish I made for lunch today is easy and quick to make. It is delicious served either hot or cold, so depending on how hot it is outside, you can give it a ring of change in the dish’s temperature too.

If you are looking for another recipe for a hot day, the recipe I submitted, cold beetroot and yoghurt soup, for the Guardian won the Reader’s Recipe Swap two weeks ago. Click here to see the full recipe.

Have a nice week guys! xo-A.

Fusili with Pea, Lemon, and Herb Pesto

Note: This dish can be served either hot or cold.

Serves 2-3

200g frozen or fresh peas (podded weight)
1 medium sized leek, white and light green parts only, sliced
1 clove garlic, (new season’s garlic, if possible)
A small handful mint leaves (about 4g)
A large handful basil leaves (about 8g)
40ml olive oil
Zest and juice of 1 lemon
salt and pepper, to taste
350g fusili
80g feta cheese, (I used goat’s feta but any feta would work well) to serve- optional

1. In a small saucepan, bring the lightly salted water to boil. Add the peas, sliced leek, and garlic. Boil for 1.5 mins. Drain and refresh under cold water. Drain well and add to the food processor. Add the herbs, olive oil, lemon zest and juice, and salt and pepper to taste. Blend until roughly pureed. Set aside.
2. Bring a large saucepan with generously salted water to boil. Cook the pasta until al dante. Drain. Refresh under cold water, if serving cold. Stir in the pesto and serve with some feta cheese on top.

Lemongrass and Coconut Tempeh, Coleslaw in Peanut Dressing, and Coconut Brown Rice

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I have three new recipes for you today! Jackpot!

When I first saw a block of tempeh sitting next to tofu at an Asian grocer, I was put off by the way it looked. I vaguely see that there were some soybeans in the block, but the whole thing looked slightly rotten to me. (click here if you don’t know what tempeh looks like). I’ve never given a second thought about buying it until I started reading 101cookbooks.com. This wonderful blog was the first food blog that I started reading regularly and still do until this day. Tempeh showed up once in a while in her post and after a casual googling, I realized this block of off-looking soybeans was in fact a delicious food originating from Indonesia, and has spread to the western world as a healthy meat substitute. It’s fermented and therefore easier for your body to digest. It’s also full of vitamin B-6, iron, magnesium, and calcium. So after trying this recipe  from 101cookbooks, I was hooked. It’s meatier than tofu, and really delicious after being marinated and grilled. I know many people frown upon hearing the word “tofu” but this distant cousin, tempeh, my friends, is a whole different business.

After vaguely trying to plan a holiday to south-east Asia, I have created a marinade for tempeh that includes ingredients from there, and the result was absolutely delicious. Lightly coconut-y, spicy, and the addition of lemongrass and lime leaf made me want to teleport myself to the street food stalls in south-east Asia, although I imagine the food there would be a zillion times better than mine. 🙂 I paired the tempeh with coleslaw with peanut dressing that was inspired by the Gado-gado sauce from Indonesia, and coconut brown rice cooked with galangal and lime leaf. If you have never cooked with tempeh, give this a try. I swear you will be hooked like I did.

 

Lemongrass and Coconut Tempeh

Serves 2

250g tempeh, cut into triangles

1 lemongrass, 5cm from the root, the outer layer peeled, and the soft center part finely minced

1 lime leaf, finely minced

60ml coconut milk from a very well shaken can

1.5 tsp sambal olek or sriracha

1 Tbsp soy sauce

Juice of 1/2 lime

To fry, coconut oil or vegetable oil with high-smoking point.

To serve, a small handful coriander leaves

1. In a medium sized saucepan, bring water to boil. Add the tempeh and steam over medium heat for about 5 mins. This process eliminates the bitterness that might be present in some tempeh, and also it will make the tempeh absorb the marinade faster.

2. In a blender, add the rest of the ingredients and blend until smooth. Drain the tempeh and transfer them to a large but shallow casserole dish. Pour the marinade over and coat well. Marinate for 1 hour. It can sit in the fridge for a couple more hours if you want to make ahead of time. Flip once or twice.

3. Heat the coconut oil or vegetable oil in a frying pan over medium-high heat. Lay the tempeh slices in one layer and fry for about 4 mins. Flip and wait for 3 minutes. Pour the remaining marinade and reduce to a thick sauce.

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Coleslaw with peanut-chili-coconut dressing

Serves 4-6 as a side

1/2 head small green cabbage, finely sliced

1/2 head small purple cabbage, finely sliced

3 spring onions, white and green parts, finely sliced

1 large carrot, julienned

1/2 large kohlrabi, julienned

1 bunch coriander, chopped

A small handful mint leaves, chopped

A handful roasted peanuts, roughly chopped

For the dressing,

2 Tbsp peanut butter

1.5 Tbsp soy sauce

2 Tbs coconut milk

1 thumbnail sized ginger, peeled and roughly chopped

2 small cloves garlic

1.5 tsp sambal olek or sriracha

1 lime, juice only

3 Tbsp olive oil

1 tsp palm sugar or raw cane sugar

1. In a large bowl, mix the chopped and sliced vegetables.

2. To make the dressing, add all the ingredients in a blender and mix until smooth. Check the seasoning. The dressing at this stage should be a little salty. Not to worry, the vegetables will absorb some of the salt.

3. Toss the dressing and the vegetables thoroughly, preferably with hands.  Leave to rest for 30mins to 1 hour. Scatter the peanuts on the salad before serving.

Coconut Brown Rice with Lime Leaf and Galangal

Serves 2

1 cup short-grain brown rice

1 cup coconut milk

1/2 cup water

2 lime leaves

A thumb-nail sized galangal or ginger, sliced

1/2 tsp salt

To serve: Lime wedges

1. Wash the brown rice and soak, if possible, for 4-8 hours.

2. In a medium sized sauce pan, bring the rice and the rest of the ingredients to the boil and turn the heat down to low. Steam the rice for 35-45 mins, until tender and the liquid has been absorbed. Fluff the rice with fork.

 

 

Artichokes, fennel, and sweet onions braised in wine

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I traveled to Sicily in 2011 around Easter. It was a big family trip with my boyfriend’s brother’s family and the parents. We stayed in Agrigento in the south of the island, in a big house over looking the sea. We visited the ancient greek temples, ate at some great local restaurants, dipped my feet in the sea (only once. It was too cold for me, but the boys didn’t seem to mind. Brrr!), soaked up the sunshine a little too much and ended up having lobster legs.

It was definitely an eye-opening culinary experience. I took my own knife as usual, thinking I would be cooking a couple of times only. But after seeing all the incredible produce at the supermarket, fruit&veg stores and roadside vendors, I cooked many more meals than I intended. It was a quite a challenge to cook for 9 people with limited kitchen space and utensils – thank god I took my knife and Microplane-, but really, it was like being in heaven for me to be able to get my hands on the fresh vegetables and fruits, delicious cheeses and cured meats. The artichokes were in abundance at the time. Whenever I looked, there were artichokes being sold 20 cents each. I even found some at a bakery (?!)

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Although you would never find an artichoke for 20 cents unless you are in Italy, the Italian vendor at the farmer’s market in Leipzig has fresh and inexpensive artichokes, sold at 80 cents-1 euro each. I saw them yesterday and couldn’t help myself to buy a few. This dish I created really reminded me of Sicily. The artichoke hearts, fennel wedges, and sweet Calabrian sweet red onions (cipolla rosa) are braised gently in dry vermouth, anchovy, lemon slices, coriander seeds, and Kalamata olives. The melange of these vegetables and wine create a lovely savoury broth that you can mop up with some bread, or even served with couscous if you like. The leftover broth can be used to poach eggs too.

If you don’t know how to trim artichokes, click on the link I provided in the recipe. It’s not hard at all and once you get the hang of it, they can be trimmed in minutes. To choose artichokes, make sure the leaves (or really, they are petals) are tightly closed and the head should be firm. Another trick is to rub the artichoke between your hands. If they make a squeaky sound, then you know the artichoke has been harvested not long ago.

Enjoy! xo-A.

Artichokes, fennel, and sweet onions braised in wine

Note: Vegans, you know the drill; leave out the anchovies and just add a couple more olives. They will give enough depth to the dish. 

Serves 2 generously as a main dish

3 large garlic cloves, minced

1 Tbsp olive oil

3 anchovy fillet, finely chopped

1/2 tsp coriander seeds, lightly crushed

3 medium sized globe artichokes, trimmed down to hearts. Halved. (Click here if you don’t know how)

250g sweet red onions (cipolla rosa) or regular red onions, cut into bite-sized wedges

1 fennel (about 200-250g) cut into 1.5cm wedges (save the fonds for garnish)

180ml dry vermouth or white wine

180ml light vegetable stock

1-2 tsp salt

8 Kalamata olives, pitted and roughly chopped

6 peppercorns, lightly crushed

2 thin slices lemon

4 mint leaves, finely chopped

2 Tbsp flat-leaf parsley, chopped

Fruity olive oil, to serve

1. Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and fry for about 5 minutes until they start to become soft. Add the anchovies and coriander seeds and sautee for 1 minute.

2. Add the artichokes, fennel, and onions. Sautee for about 2 minutes.

3. Add the wine, water or stock, lemon slices, peppercorns, olives and salt. Bring to the boil and turn the heat down to medium-low. With the lid slightly ajar, braise gently for about 25-30 minutes until the vegetables are tender. Stir in the herbs and fennel fonds, if using. Check for seasoning.

4. Serve the vegetables and a small ladle of braising liquid with a drizzle of fruity olive oil. This is best eaten with some crusty bread on the side.

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Saffron and garlic beans with wine-braised leeks

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It’s finally raining today. The weather has been mostly gorgeous for the past 2 weeks, but even I wished for some rain after reading that the farmers were suffering from a drought. I invited a friend for lunch today and made this dish for the starter. The bright golden, garlicky beans really bring a contrast to the grey and wet weather. The baby leeks I found at the farmer’s market yesterday were braised in wine and butter until the leeks were left with thick and silky sauce, then they were broiled under the grill for a bit because I like the taste of slightly browned leeks. You can leave the step out if you like but I recommend it.

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Ps. My watercress and lentil salad made it to the Guardian Cook section. 🙂 Yay!

Saffron and garlic beans with braised baby leeks

Recipe Note: Go easy on the salt, as Parmasan rind gives enough saltiness to the beans. For vegans, leave out the cheese rind and substitute with 2 tsp of tomato paste instead for the umami flavour. Also, replace butter with olive oil when braising leeks.

Serves 3-4 as a starter or 2 as a main course

For the beans

150g dried white cannellini beans

1/2 medium onion, very finely chopped

1/2 celery, very finely chopped

4 large cloves garlic, very finely chopped

1 Tbsp olive oil

1 sprig rosemary (about 10 cm), leaves finely chopped

1/2 tsp loosely packed tsp saffron strands

20g rind of Parmagiano reggiano (leave out if you are vegan)

1/4 tsp salt

700ml water

2 tsp lemon juice

A few grinds of pepper

For the leeks,

8 baby leeks or very thin leeks, white and light green part only

60ml dry vermouth or white wine

100ml water

20g butter

4 small sprigs thyme

2 bay leaves

3/4 tsp salt

Pepper

To serve,

20g hazelnuts, toasted, skin peeled, and chopped *

Fruity olive oil

1. Soak the beans in plenty of water for at least 8 hours. Rinse and drain.

2. Add the olive oil in a large, heavy bottomed saucepan over low heat. Add the finely chopped onion, celery, and garlic with a pinch of salt. Sautee for 15 minutes until very soft Do not be tempted to increase the heat.

3. Add the saffron and rosemary. Sautee for 3 minutes.

4. Add the beans, water, and the rind of parmagiano reggiano. Bring to the boil. Turn the heat down to medium-low and  simmer, with the lid slightly ajar, for 45-90mins or until tender but not falling apart. The cooking time depends on the freshness of your beans, so check after 45 mins.

5. When the beans are almost done, take the lid off and increase the heat to medium-high. Evaporate most of the liquid until there is a thick broth left in the pan.

6. Take the Parmasan rind out. Add the lemon juice to heighten the flavour. Add more salt if needed.

7. For the leeks, Add all the ingredient in a medium sized frying pan. Bring to boil. Cover and simmer for 10 mins. At this point, preheat the grill in the oven.

8. Take the lid off and boil off almost all the liquid. Transfer the frying pan under the grill and grill for 10 mins, or until the leeks start to turn golden. Do not burn the leeks.

9. To serve, place some beans on a plate and leeks on top. Sprinkle the hazelnuts and drizzle with olive oil.

*To toast the hazelnuts; place the nuts in a frying pan over medium heat. Toast for 10 mins or so, occasionally shaking the pan. Immediately remove from heat and place them in a clean dishtowel. Enclose them and rub them vigorously against each other until the skins come off.

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