A sunny feast

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.

xoxo Sioux