This is the second recipe we are contributing to the #Stayhomeeatveg crop share by Global Gardens project. You can read Lia’s blog on Global Gardens Website News Section from 10/06/2020 where she talks about what this crop means to her and shares tips and ideas on cooking with fresh broad beans.
Creamed broad beans with yoghurt and roasted hazelnuts on crostini
You will need three crostini slices for this recipe too. For the Crostini all you need is finely sliced bread (up to 2cm) brushed with olive oil and toasted on a really hot non stick pan. Now for the topping.
What (three portions):
- 100g shelled and double podded green broad beans
- 10g butter (nearly a Tbsp)
- Pinch of salt
- 70 to 100g Greek or other yoghurt
- Savory herb leaves (optional)
- Take a handful of whole hazelnuts, place in a baking tray and bake for 10 minutes on a hot oven (200 degrees Celsius). Remove to a plate and cool down.
- You will need around 300g broad beans in pods to yield 100g double podded beans.
- Remove the bean seeds from the pod. Keep the pods aside to make delicious fritters on the same day.
- Blanche the beans in boiling water for at least 3 minutes. Cool and remove the shell. Here is how to do it.
- Melt the butter in a non-stick pan, toss the split beans in with a pinch of salt and stir fry for a couple of minutes.
- Mash with a hand masher in the pan on really low heat.
- Take of the heat and whilst still warm, add the yoghurt (and savory if using) and mash to a creamy consistency.
- Peel the skin off the hazelnuts by rubbing between your hands. Roughly chop or grind.
- Place a thick layer of Fava/creamed broad beans on each crostini. Top with the hazelnuts and some freshly ground pepper if you prefer.
Fáva is a velvety, smooth dip very popular in the taverns and homes of Greece. Not to be confused with the fava bean or broad bean, it is usually made with yellow split peas. Occasionally it is also made with dried and broken fava beans (κουκιά) but that dish has a light, green colour instead of its usual pale, mustard-yellow. It is usually served cold with chopped onion, lemon juice and a generous drizzle of extra virgin olive oil. But mother often fed us warm fava for a filling and nutritious meal – and we loved it. My favourite fáva flavour has a Cretan inspiration. Toasted cumin seeds and fried onion flavour my fáva recipe whilst roasted tomatoes and often caramelised onions are also paired or ‘married’ with it, as the Cretans say. Fáva can be paired beautifully with lamb but also octopus. It is nutritious and filling, and an impressive alternative to Hummus.
- 1 cup (around 250g) yellow split peas
- 500ml vegetable stock
- 1 small onion, quartered
- 1 garlic clove, peeled
- 1 bay leaf
- ½ tsp cumin seeds
- 1 – 2 tbsp. lemon juice
- Olive oil
- Salt (optional)
- Pepper (optional)
- Rinse the yellow split peas well and place in a sieve.
- Add enough oil to coat the base of a medium pot (2 to 3 tablespoons).
- Add the onion, garlic clove, bay leaf and cumin seeds, and stir fry for around 5 minutes till the onion slightly softens.
- Toss in the yellow split peas and coat well in the oil and flavours.
- Add the boiling hot stock and bring to a low simmer for up to 40 minutes.
- At the beginning the mixture might froth. If this happens remove the froth with a slotted spoon.
- Half an hour into cooking check whether the dish requires additional water so that it does not stick to the pan.
- When cooked the peas should be getting mushy when mixed and should not have a bite.
- Take off the heat, remove the bay leaf, add the lemon juice and cream the mixture with a hand blender.
- You can serve mixed in with roasted tomatoes and topped with caramelised onions.
- Yellow split peas are not the same as chana daal (yellow split lentils) commonly used in Indian cooking. You can source great quality, British grown, organic peas online through hodmedods.co.uk.
- Good quality ingredients make a great dip, so as well as using Hodmedods yellow split peas, I recommend you source use good quality extra virgin olive oil for this dip. Some of my choices include Oliveology, the Olive Press in Ludlow and The Greek Secret olive oils.