Another Pasta Salad

  • When I am cooking some pasta for a meal,  I often do a bit more so I have some left to make a pasta salad the next day.
  • Small shapes are the best or you can chop larger or longer pieces up.
  • Try not to over cook the pasta.
  • Mayonnaise or mayonnaise based dressing  are best with these salads.
  • Cooked vegetables work well with pasta salads and also tinned or bottled vegetables and so this is a good store cupboard dish.

Ingredients

  • 400 – 500g cold cooked pasta.
  • 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
  • 150g of cooked frozen peas
  • 150g of cooked whole green beans – chopped.
  • 1-2 tablespoons of full fat mayonnaise
  • *
  • Salt & ground back pepper to taste

Method

  • Mix together the pasta and cooked vegetables.
  • Mix in the mayonnaise.
  • Season to taste.

Fresh Pea Summer Soup

  • Dried peas were part of a staple diet in the Middle Ages in Europe.
  • Eating fresh and immature green peas was a more modern delicacy.
  • This soup could have only been made summer and the peas would have had to be shelled.
  • The invention of fast freezing by Clarence Birdseye, an American, in the 1920s revolutionised the way we eat foods out of season, most notably green peas.
  • In the past the vegetables would have had to be pressed several times through clothes or sieves – nowadays we have stick blenders and similar electrical cooking tools to make this easier.

Ingredients

  • 100 -150g shelled or frozen peas
  • 1 bunch of spring onions
  • ½ a large lettuce
  • 50g butter
  • 1-2 lovage or celery leaves
  • 1½ litres of vegetable stock – can be from a cube or powder
  • 125ml of soured cream
  • Chopped chives or flat-leafed parsley to garnish

Method

  • Chop white and green parts of the spring onions in small rings.
  • Gently fry in butter to soften but not to brown them.
  • Cut the lettuce into thin strands.
  • Add the lettuce and the peas to the spring onions and mix.
  • Add the lovage or celery leaves and the stock.
  • Bring to the boil and then simmer gently for up to 10 minutes until the peas are cooked.
  • Take off the heat and leave to cool a little (for safety).
  • Blend the soup until you have a thick purée.
  • Adjust the seasoning if necessary.
  • Bring back to the boil.
  • Stir in the soured cream and serve.
  • Add a dollop of soured cream to each serving.
  • Garnish each dish with chopped chives, flat-leafed parsley to garnish.

 

Served in Royal Doulton – Carnation – 1982 -1998

Buckwheat Pancakes – New Ideas 2

I have recently returned from a super, short holiday in Gdańsk and in one restaurant I saw on the menu pierogi (Polish filled pasta) which had leeks, peas and soured cream as a filling –  I liked the idea of the sweetness of garden peas with leeks and thought  I could adapt this and use it as a filling with buckwheat pancakes.

Buckwheat Pancakes

Ingredients

  • 75g buckwheat flour
  • 25g plain flour
  • 2 eggs
  • 125ml of milk (full or semi-skimmed)
  • 125ml of water
  • 25g of  melted butter
  • pinch of salt
  • Some extra milk might be needed.

Method

  • Beat the eggs and add then them first to the sifted flour.
  • Add the milk mixture to the egg and flour mix until you have a batter the consistency of pouring cream.
  • Mix the milk with the water
  • Add the milk mixture to the egg and flour mix until you have a batter the consistency of pouring cream.
  • Leave the batter to stand for at least 1 hour in which time it will thicken, then add a little more liquid.
  • Use a special thin pan which you use just for pancakes, mine has a base diameter of 20 cm and is made of steel, once seasoned, just wipe it clean between uses with kitchen roll – never scour it or use detergent.
  • Work out how much batter you need for a pancake and find a measure which will then give you a consistent amount – I use a small ladle which holds 45ml.
  • Have a dish of melted butter or margarine and sunflower oil for frying so you can add just enough and tip some back if needed.
  • Heat the pan – you want a high heat but not too much to burn the pancakes – you will find you have to keep adjusting the heat. (As I cook using gas this is easy to do).

IMG_20150705_172532980

 

  • Using the ladle pour the mixture into the pan.
  • Tilt the pan so that the mixture covers the surface completely and evenly.
  • Cook the pancakes on one side and turn then over – you can make them up one by one or stack then up with a piece of greaseproof paper in between them. You can do this and leave then for later use.

Filling

  • 3 leeks – chopped
  • 100g frozen peas
  • 2-3 tablespoons of butter
  • 2 -3 tablespoons of soured cream
  • Using a deep large frying pan with a lid (a glass one is best), melt the butter and gently cook the leeks to soften them but not brown.
  • Add the frozen peas and cover with the lid and cook for a few minutes.
  • Stir the mixture and add the soured cream.
  • Place some of the mixture on a cooked pancake  in the centre and out to the sides – but not quite to the edge.
  • Fold in two of the opposite sides and then roll up the pancake from the long end to make a long parcel.

Other Ways to use the Filling

The leek & pea mixture goes really well as a vegetable to serve with roast chicken.

Or heat some cooked chicken breast pieces with the leeks & peas.

I think some pasta would also be good with this, though have not yet tried this yet.