Pea-nut Soup

Pea Soup with a little heat

Ingredients

  • Frozen peas
  • boiling water
  • stock cube
  • peanut butter
  • Cayenne Pepper
  • Salt
  • Bombay mix

Guidelines

  1. Pour as many frozen peas into a pan. (I used about 1/3 of a bag of peas which made one BIG bowl of soup for me : ) )
  2. Add a tbsp of peanut butter and stir.
  3. Now cover the mixture with boiling water (just enough to cover the peas) and add salt to season.
  4. Crumble in a stock cube and allow the peas to cook for 2 or 3 minutes. Keep stirring.
  5. Using a hand blender give the mixture a quick blitz.
  6. Now pour into a bowl and sprinkle over some cayenne pepper… I didn’t put on loads as I wanted the pea flavour…but enough to give a little warmth in each taste.
  7. Put some Bombay mix on the top to add some crunch.

 

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Now I know this recipe may seem vague… however I find the most enjoyable part of cooking to be the experimentation…For instance…Pea and peanut butter! Slightly random combination, but it works well together. Now I thought I would share this with you and allow you to use your own taste buds and intuition to work out exact measurements that suit you. That’s the fun part…so who am I to take that away from you?? Keep tasting until it is the right heat, texture, saltiness and consistency…As an added extra sit some Bombay mix on top of your soup to add some crunch. It acts as a type of crouton and again worked well to give a little kick of spice.

I hope you enjoy playing around in the kitchen with this one!! It shouldn’t take too long to prepare…It was probably the quickest meal I ever made : )

Hummus Dib Dab!!! (Well it is international hummus day after all)

Hummus and Dukkah style dip dab

Ingredients

  • 2 x Tins of chickpeas
  • 3 x Tsp of Tahini or smooth peanut butter
  • 1 x Avocado
  • 1 x crushed garlic clove
  • 1 x Tsp cider vinigar
  • 2 x Tbsp soya milk
  • 1 x Tsp salt
  • 5 x Tbsp sesame coated caramel peanuts
  • 2 x Tbsp of coriander seeds
  • 2 x Tbsp of cumin seeds
  • 1 x Pinch of Cayenne
  • Pomegranate jewels
  • fresh coriander

Directions

1. Place the chickpeas, avocado, tahini, garlic, salt, cider vingar and soya milk in a large bowl and blitz with a hand blender.

2. Place the hummus in a presentable bowl and make a well in the middle for the dukka dib dab to go.

3. In a pestle and mortar crush the sesame coated peanuts, coriander seeds, cumin seeds and a pinch of cayenne pepper.

4. In a pan toast the nuts and seeds. Be careful not to burn the mixture.

5.  Now place the dib dab in the hummus well.

6. Serve with toasted pitta bread and garnish with pomegranate jewels and fresh coriander…. Simply delicious 🙂

Rhyme time –

Hail hummus…the king of all dips

A place for you to dunk your chips.

A dukkah style dib dab that packs a punch

Its sure to cause envy if in your packed lunch.

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