Tulip's Kitchen: Squashed Butter Beans with Garlic

Monday, 13 August 2007

Squashed Butter Beans with Garlic

Fresh Rosemary

Olive Oil

Salt

2 cloves of Garlic

14 oz tin of butter beans

salt and pepper

red wine vinegar

Crostini's to serve

Pick rosemary leaves, place in bowl, add good glug of olive oil and bash to release the rosemary oil. Set a side till later.

Fry sliced garlic til golden (careful not to burn it)

Add butter beans and simmer for about 7 minutes.

Season with Salt and Pepper and a glug of red wine.

Mash with a fork until you have a course pate consistancy

Serve on top of hot crostini [nice on top of oat cakes too!]

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

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A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
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I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
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Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.