Give Peas a Chance

Inspired by Mohit, my Hindoustani loyalty card villain!

With far too much greyish & dusty weather than I am used to in Dubai, here is a green peas soup served with wild rucola salad & truffle butter spread on honey glazed oatmeal bread slices to color things up!

Ingredients:
750g frozen green peas
1,1/2 cup vegetable stock
100g fresh cream
250g fresh rucola (aka rocket)
75g thinly sliced brie
cracked black pepper (as required)
rock salt (as required)
chili infused olive oil (as required)
balsamic vinegar (as required)
pan toasted olive bread chunks
pan toasted pumpkin seeds

Process:

1. For the soup: par boil the frozen green peas.
2. Once soft, drain. Place in a mixer with the vegetable stock. Mix till fully combined.
3. Pour the mixture back into the pot & heat till warm. Season with salt & cracked pepper to your liking.
4. Add the fresh cream either all or to your liking.
5. Serve warm topped with both toasted pumpkin seeds and olive bread chunks.
6. For the salad: combine the rucola with the thinly sliced brie.
7. Season to your liking with salt & cracked black pepper.
8. Add 2 tbsps of balsamic vinegar & olive oil.
9. Serve with honey glazed oatmeal bread slices with truffle butter.

Green peas are loaded with A, B-1, B-6, C, and a super-sized serving of osteoporosis-fighting K. One cup of boiled green peas has 46% of your required daily of vitamin K-1, known for maintaining bone health and helping blood to clot to prevent bleeding. Peas are high in fiber and low in fat and contain no cholesterol. Plus, they’re a good source of vegetable protein.

Did you know that a 100-calorie serving (about 3/4 cup) has more protein than 1/4 cup of almonds or a tablespoon of peanut butter? No wonder peas were favored by the ancient Egyptians, who buried them in their tombs for use in the afterlife. http://www.webmd.com

Were you the kind of kid who pushed green peas, uneaten, around your plate? It’s time to reconsider this vitamin powerhouse.

What is your favorite soup and salad? Let me know below!

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Your Brie, My Camembert

 To Ursula, my partner in crime!

Brie or Camembert? Nearly made exactly the same way, the only differences these two cheeses carry are the size and “terroire”. And of course a different “terroire” means different tastings, textures and flavors. For example a Brie de Nangis from the south west of Paris has a very fruity flavor. A Camembert de Normandie has a slight aroma of mushrooms and mold. YUMO! (I am very sorry Picon, but you need to grow up  just a little).

Both cheeses are charachterized by a velvety white rind and a creamy center, however the milk used to make the cheese determines the colour of the interior; as for the exterior, factory made varieties tend to have a thick rind. In contrast, artisan examples grow a thinner white crust.

There are plenty of ways to enjoy a brie or a camembert. My favorite is to have it warm, served on a bed of apricot jam, with a tossed green salad, drizzled with extra virgin olive oil, a pinch of mustard powder & cracked peppercorns. Some people prefer strawberry jam, and that goes with it perfectly as well.

Being a vegetarian I always add  flax seeds and textured vegetable protein made out of defatted soy flour. This will add a crispy texture to the palate and carries lots of fibers, iron & magnesium!

Now here is a snap of the camembert I prepared. Since matured dates where available, I have deseeded, diced a couple and tossed it with the salad. A great add-on to the dish.

Since dates were available, I have deseeded, diced and tossed a couple with the salad. A great add-on to the dish!

What is your favorite cheese, let me know below!

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