Tags
abricot and tonka bean jam recipe, alternative humus recipe, alternative jam recipe, alternative parsley recipe, berlotti bean humus recipe, French food markets, how to do humus, how to do pesto, how to make jam, How to use tonka beans, meatless mondays recipes, parsley pesto recipe, Super heros and food, what to do with borlotti beans
It’s summer, the local food market is full of beautiful products. I go four times around the market before going home, there are so many great things. I’m returning, hands numb from the weight of my tote bags, and he’s sulking “But you were have you beeeen? You have been gone for hours, now the coffee’s cold”. I never know in advance what I’ll buy. It depends more on the producers than me. The season is still on or is it over? Is there someone new with stuff I don’t know? I adapt my cooking according to availability and seasons. It’s the producers that defines my menus, not the reverse. Today, the lady who sold me the tomatoes and apricots told me that even if it is a medium-sized market organized lengthwise, the location of her food stand is the most important issue for good sales. Not the quality of the product. It’s a shame because her stuff is excellent. Worth a detour.
Here are three recipes with products on the market for Saint Anthony and the left overs found in my fridge.
Recipes for a Meatless Monday.
Apricot jam with tonka bean
1 kg of apricots
150 g of Sugar
¼ grated tonka bean
0.8% pectin + 50 g sugar
Put the abricot it in a copper or cast iron casserole with sugar and tonka, simmer about 2 hours. At the end of cooking, weigh the compote and add pectin (0.8% pectin * weight of the compote) mixed with sugar.
Bring to boil and finish cooking for 5 minutes. Serve with cheese, on toast or with game.
Borlotti beans humus
1 kg of borlotti beans
1 shallot
1 bouquet garni
1 garlic
1 tbsp of shawarma spices
Olive oil
1 tbsp sesame oil or tahini
Salt & Pepper
Shell the beans and cook for about 50 minutes with a minced shallot, shawerma spices and the bouquet garni.
Drain the beans but keep the juices. Mix beans with garlic, sesame, some cooking juice and olive oil until smooth.
Serve as an appetizer on toast.
Parsley pesto
1 Bunch of parsley
100 g of roasted and chopped hazelnuts
100 g parmesan cheese
1 clove of garlic
300 g of olive oil
Salt & pepper
Wash the parsley and keep only the leaves
Grate the cheese
Put all ingredients in a bowl and mix.
Use with pasta and potato salads
Store in glass jars with super hero labels in the fridge.
Le Kitchen Bloggen 