broad bean dip

Really more an idea than a recipe. I made this with the last of our home grown broad beans. Big and tough beans they were and I think the floury texture of fully grown broad beans is what made this dip really nice. Quantities are sort of feel as you go. I also usde thyme and mint because that's what we had and they worked really well.



You will need

• broadbeans
• yoghurt
• lemon juice
• olive oil
• garlic 
• thyme
• mint
• salt and pepper

Pod the broad beans and cook in boiling water until tender. Cool enough to remove the tough outer skin of the broadbeans (this is essential and won't take as long as you think). Blend broadbeans, garlic, a good squeeze of lemon juice, a couple of spoons of yoghurt, some olive oil and the herbs. It should take on a smooth texture. Taste and adjust seasoning if necessary. Eat. Yum.

lentil and barley soup

The soup season is well and truly upon us and this one is my favourite. The one I make again and again in various permutations. The one I almost never get tired of eating for lunch or dinner. Goes particularly well with some crackers or dried toastie things with brie, (even the cheap safeway one which can be quite nice close to or just past its useby date). I like this soup best with the pieces cut small and not pureed. The family like it semi pureed which I do with the bamix. G insists on having sauteed mushrooms on top, because well, a meal isn't a meal unless it contains mushrooms.
Anyway here it is, it goes without saying that quantities are a guide.

Ingredients
2 stalks of celery
1 brown onion
1 medium carrot
several good big strong cloves of garlic
1 cup brown lentils (no need for soaking)
1/2 cup of pearl barley
1 tin of diced italian tomatoes
a good handful of herbs from the garden if you have them, mostly parsley with some smaller amounts of thyme, rosemary, sage and some oregano
2lt of water
To make
Finely dice the celery, carrot, onion and garlic. Saute in your soup pot with a tablespoon or so of olive oil and a good pinch of salt. Add the tomatoes, lentils, barley, water and half the herbs (if you have them) tied in a bouquet garni. Chop the rest of the herbs finely and set aside. Cook for about half an hour or until the barley is tender. Remove the bouquet garni, add the chopped herbs. Blend with the bamix if a blended soup is your preference (it does disguise the green vegetable factor - which in our house is a plus). Taste for seasoning and serve.

Herb pesto

This pesto uses easily grown herbs from the garden and nuts such as almond and/or walnuts. We think it is just as nice as basil pesto with pinenuts. And you don't have to wait until summer. I use a bamix hand held blender in a two litre honey bucket to make this and usually have a lot left over for lunches. It keeps better than basil pesto too. Proportion is the key. The bulk of the herbage should be a mild herb such as parsley with accents of stronger herbs such as sage and rosemary. If you don't eat cheese, leave it out, it will still be nice.

I serve it on pasta with sauted mushroom and diced fresh tomato or capsicum. It is quite rich so a little goes a long way.

You will need

three cups of parsley
some or all of these herbs; thyme, sage, rosemary, marjoram, oregano
two small cloves of garlic
about 60g grated parmesan
about quarter of a cup olive oil
about half a cup of almonds and/or walnuts
salt

To make

Wash and de-stalk herbs. Place in bucket with chopped garlic and other ingredients. Process with bamix or food processor until it is a coarse paste. Taste and adjust salt.

Serve about a tablespoon per person over pasta. Add other bits like diced tomato or sauted mushrooms, if you like. Also nice with gnocci or on toast