I I am here for the Renaissance between the butter. It is no longer preserved for a soft brown costume (although I love these too); You can use these legumes to make a lot of vibrant and texture meals. Each of today’s dishes are nutritious and will be excellent weekends, but they are also equal for a mid -week dinner.
Purple broccoli, beans and bread nuts (higher in the picture)
Preparatory 5 minutes
Cook 35 minutes
Serving 4 as a head6 as an agency
100g half the walnut
Salt and pepper
400g purple germination of broccoli
50 grams butter
1 onionsand Peeled
50 grams flour
600 ml full milk
125g mature cheddarand Grated
¼ A teaspoon of fresh grated nutmeg
580g jar ButterOr 1½ 400 grams of beans butter cans
Heat the oven to 200 ° C (a fan 180 ° C)/390 F/GAS 6. Walnuts are on a small baking tray and toast for seven minutes.
Fill a lot of water and leave it to boil. Season with a tablespoon of salt, then work in batches, in the broccoli -spike stem down and down for two minutes. Raise to a colander and leave it to the steam dry while disturbing the remaining broccoli.
Melt the butter in a fried skillet over medium heat, then add and cook, stirring often, for 15 minutes, until smooth and take some colors. Advice in the flour, cook, stirring, for two minutes, then add the milk gradually, and whisk in each addition until smooth before adding more. Boil the sauce, then cook over low heat, stirring so as not to stick, for two minutes, until the sauce is thickened.
Take the pan from the heat, then a stir in 100 grams of cheddar and nutmeg, and seasoning to taste. Drain the butter pills, then pour them into the sauce and stir.
Run the grill to height. Put the broccoli and three quarters of the nuts into a large bread dish, then pour the sauce throughout the top. Pull some spears, so that it comes out of the sauce, then sprinkle on the remaining 25 grams.
A five -minute grill, until the cracks and golden shine, on the remaining nuts and some black pepper, served.
Sesame, carrots, oranges and beans crunchy
Preparatory 20 minutes
Cook 40 minutes
Serving 4 As an aspect
Carrots 500 g
1 teaspoon sweet light chimney
olive oil
Salt and pepper
3 tablespoons of honey
580g jar ButterOr 1½ 400 grams of beans butter cans
50 grams of sesame seeds
1 teaspoon of cumin seeds
30 g Flat parsleyand Chopped
2 oranges
150g tahini
Heat the oven to 220 ° C (a fan 200 ° C)/425 F/GAS 7. Carrots, cut any large in half length, then put it on the baking tray. Sprinkle over sweet pepper, 1 tablespoon of olive oil and a teaspoon of salt, and throw it. Bake, slander from time to time, for 40 minutes; Spoon over honey for five minutes.
Meanwhile, drain the beans, leave it dry, then lift in the second baking tray. Sprinkle more than three tablespoons of olive oil and a teaspoon of salt, and throw to the coat, then bake, stirring from time to time, for 30 minutes, until they wrestle evenly.
Sesame seeds in a dry skillet for two minutes, then add cumin seeds and roasted bread for another minute. Pour the seeds into a bowl, then add the parsley, and olive oil 50 ml and a half teaspoon of salt, and stir the mixture.
Carefully cut the skin from oranges, one and half slide to 1 cm thick tours, then cut each round in half.
Pour the tahini in a large bowl, add the remaining orange half juice and 80 ml of water, then whisk until it forms a soft silky paste-the mixture will overcome the mixture before it reaches there, but stick to it! Spices with salt to taste.
A teaspoon of tahini on a plate and spread it with a spoon. Arrange carrots, beans and oranges on top, then spray on the sesame mixture and serve.
-
Sophie Webbar, the author of the very comfortable “Cooking Book”, published by Ebury Press at 22 pounds. To order a copy for 19.80 pounds, please visit Guardianbookshop.com.
