This week we have focaccia with black olives, red onion and rosemary :)
For lunch it was paired with a light summer vegetable soup...and my honey ;)
For tea it was perfect with broad bean pesto, feta and sun dried tomato in olive oil, quiche, piquant peppers...and my honey ;)
Perfect end to a sunny, hot and lazy day...with my honey :)
RECIPE - Broad bean pesto
Cook 200-300gm of broad beans in salted water for about 4-5 mins, quickly immerse them in cold water to stop the cooking process and remove the skins when cold enough to handle. Place the podded beans in a mixing bowl.
Gently fry 4 anchovies (the sort preserved in oil) with 2 cloves of garlic that have been roughly chopped....remove from pan when lightly golden and add to the bowl of beans.
Even if you do not like anchovies believe when I say they only add a certain saltiness to the pesto.
Into the bowl:
Add the juice and finely grated rind of half a lemon.
Add 30gm grated parmesan....or even more to taste ;)
Add 4 tablespoons of good extra virgin olive oil.
Use a hand held blender to wizz the ingredients to a paste.
Makes a great dip or pasta sauce. It can be diluted with more extra virgin olive oil to taste.
Thanks for looking.