This really smooth and easy sorbet is a really refreshing end to a meal. You don’t need an ice cream maker to make it, as the technique I use makes it silky smooth. It tastes very french and delicately peary which reminds me of my holidays in France. You can eat it straight away or it freezes really well and stays soft enough to scoop. Like all ice creams and sorbets, it is better if you take it out of the freezer about 10 minutes before serving. Brilliant for using up a glut of ripe pears too.
Any one who reads my blog knows I loves salad sandwiches…but not just any old salad sandwich, mine are pimped up sandwiches made with a combination of new recipes and traditional ones like this nicoise tartine recipe. I scorch or roast my bread in a pan with olive oil so it’s extra crispy and tasty… then I layer crunchy capers on top of creamy soft boiled eggs with tuna salad and crunchy scorched bread. It’s colourful and healthy and tastes delish. I have also made them in advance and stored them in the fridge for an hour or so and they were still lovely and crispy.
This delicate pickled cucumber is sweet crunchy and savoury and simply flavoured with dill. It’s a simple classic recipe that is super easy. I have always love dill pickles and pickled veg and always have them in my fridge to add to tartines, sandwiches and with cold boiled eggs, with humus on rye, poached salmon, tinned tuna, smoked salmon and cream cheese and in a potato salad. Do try them..although I love shop bought sweet pickled cucumber… these are just that bit more delicious and you can’t beat home made.
It looks like Michelle is a pea fan like me. She is a great advocate for healthy living and really looks amazing so she’s doing something right. This recipe is from her cookbook called American Grown which is geared around cooking fresh and healthy food and most of which was grown in the White House gardens. I have tweaked the recipe slightly to suit my tastes but you don’t have to, I have put an optional beside the ingredients I have added. I also used frozen petit pois as they are readily available and are sweeter and much more tender than standard peas. This is the perfect Spring salad and perfect for eating at Easter time with other salads, roast meat or fish or with my nut loaf.
2 ½ cups of frozen petit pois thawed overnight in the fridge (they don’t need cooking, so they retain all the vitamins)
1 small shallot very finely sliced
1 small leek, cleaned and very finely sliced, white part only
Zest and juice of a medium sized lemon
¼ cup of olive oil
½ cup shredded mint leaves
1-2 teaspoons of maple syrup (optional but I prefer it sweeter)
Pea shoots (optional)
Salt and pepper to taste