Broad Bean Salad

Broad Bean Salad
Broad Bean Salad

Broad Bean Salad

This Broad Bean Salad combines the fresh-tasting beans with tangy feta cheese.  Spring onions provide additional flavour and radishes provide an extra crunchy texture.   A lemon and olive oil dressing brings the tastes of the ingredients together.

You can make this salad ahead of time, in fact I think it improves if it is left for a while as the dressing brings the flavours of the other ingredients together.  This makes it great for cold buffets, picnics or take-to-work lunches.

If you cannot get hold of fresh broad beans, and they are not that common in supermarkets, you can use frozen broad beans.   I think broad beans, along with peas, are one of the vegetables which keep their flavour and texture best when frozen.

This salad is fantastic with a home-made tart such as Smoked Salmon Tart with PrawnsTomato TartCaramelised Onion Tart or  Butternut Squash Tart with Chilli and Sage.

Broad Bean Salad

 

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Broad bean salad

Broad Bean Salad

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: for 6 people 1x
  • Category: Salad
  • Cuisine: English

Description

This tasty salad can be made in advance and is a great addition to cold buffets and picnics.  It combines broad beans with tangy feta and crunch radishes with a zesty lemon dressing.


Scale

Ingredients

  • 600 g fresh podded broad beans or frozen broad beans
  • 150 g feta cheese
  • 3 large radishes
  • 4 spring onions
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • Salt and pepper

Instructions

  1. Cook the broad beans either by putting into a pan of boiling water and simmering for five minutes or by steaming for five minutes.
  2. Drain the beans and cover with cold water to stop the cooking process and to cool them down so they can easily be handled.
  3. Remove the outer skins from the beans.  There is a technique to this which involves splitting the outer skin with your thumb nail and then squeezing gently so that the inner part of the bean pops out of the skin.
  4. Place the skinned beans in a bowl.  Chop the feta cheese into small chunks, slice the spring onions and radishes and add them all to the bowl with the beans.
  5. Add the lemon juice, olive oil and salt and pepper to the bowl and stir to combine.  Be sparing with the salt as the feta cheese will be quite salty.

Notes

This salad can be made ahead of time which makes it great for buffets and picnics

If you can’t get fresh broad beans you can use frozen broad beans which give an excellent result

Keywords: broad beans, fava beans, feta, salad, picnic, buffet

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Spaghetti with Smoked Salmon, Herb Fennel and Chives

Spaghetti with smoked salmon
Smoked salmon, herb fennel and chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives is probably the  quickest and easiest pasta dish.   It is done in the time that it takes to cook the pasta – which is usually around 10 to 15 minutes – and only needs a single saucepan.   It is also extremely tasty with the cream absorbing the savoury, salty smoked salmon flavour and allowing it to permeate the whole dish.   Although smoked salmon is often considered a luxury food, and can be expensive,  a little goes a long way and it is fine to use smoked salmon trimmings which are sold in most supermarkets and are a lot more affordable.

The use of fresh herbs to enhance dishes and the ease with which this can be done – you just chop them up and add them at the end of cooking – is highlighted in this dish.   I have referred to Herb Fennel, to differentiate it from the bulb fennel, often used in Italian cooking.  Both the Herb and bulb fennel share an aniseed taste.  Therefore, if you do not have Herb Fennel, dill is a good substitute.

My daughter, who is a pescatarian and therefore eats fish but not meat, describes this pasta sauce as being like spaghetti carbonara for non-meat eaters.  I think she is right – there is definitely an echo in this dish of the creamy, salty taste created by pancetta and eggs in a carbonara.

Uses

I often make this dish as a quick family supper but, as the smoked salmon makes it seem luxurious, it is also a really good easy option for a dinner party or for a date night!    It would certainly be a good choice for a romantic meal as it is so quick and tasty and is easy for those with little cooking experience to prepare (and, unusually for my pasta recipes, it does not include garlic!)

 

Spaghetti with smoked salmon
Smoked salmon, herb fennel and chives
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Smoked salmon, fennel and chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: for 4 people 1x
  • Category: Pasta
  • Cuisine: English

Description

This quick and easy pasta dish combines delicious smoked salmon with fennel and lemon.   It takes a matter of minutes to prepare and is perfect for supper after a long day at work.


Scale

Ingredients

  • 500 g dried spaghetti
  • Salt
  • 100 g smoked salmon (smoked salmon trimmings are fine)
  • 2 fronds of herb fennel (or dill)
  • Bunch of chives (about 6 stems)
  • 150 ml double cream
  • A knob of butter
  • Zest of half a lemon
  • Black pepper

Instructions

  1. Fill the large saucepan with water and bring to the boil.   When boiling, add a pinch of salt, put the spaghetti in the saucepan and cook according to instructions (generally this will be for around 10 minutes).
  2. Meanwhile, cut the smoked salmon into small pieces and finely chop the herb fennel and chives.
  3. When the spaghetti is cooked, drain it and return it to the saucepan.  Stir in the smoked salmon pieces, chopped herbs, double cream and knob of butter.   Grate a little lemon zest over the pasta – the amount will depend on how lemony you like your pasta.   Season with black pepper.  There is no need to add any extra salt as the smoked salmon will be very salty.
  4. Remove the pasta from the pan and serve.

Keywords: smoked salmon, pasta, chives, fennel

Spaghetti with smoked salmon
Mix the sauce with the spaghetti

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Smoked Salmon Tart with Prawns

Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

Smoked Salmon Tart with Prawns

This Smoked Salmon Tart with Prawns is one of my favourite recipes.  It is so quick and easy it is the perfect after-work supper.  If you don’t want to make your own pastry, ready-made is fine, and this makes the recipe even easier.

The inclusion of  smoked salmon and prawns  also gives this tart seem a bit special and luxurious.  This makes it also good for a dinner party or a fancy picnic.  Smoked salmon and prawns are not the cheapest ingredients but a little goes a long way in this tart.   I use smoked salmon trimmings, which are available in most supermarkets, and are much more affordable than smoked salmon slices whilst still having all the taste.

I make a lot of savoury tarts as they can be made ahead of time so are great in all kinds of situations –  family suppers, dinner parties, cold buffets or picnics – and are good either hot, warm or cold .  If you like this recipe, you may also like some of my other recipes such as Crab and Prawn Tart with Chilli and CorianderCaramelised Onion Tart, Tomato TartButternut Squash Tart or  Herb Tartlets.

Smoked Salmon Tart with Prawns

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Smoked Salmon Tart, Smoked Salmon Quiche

Smoked Salmon Tart with Prawns

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Smoked Salmon Tart with Prawns is extremely easy to make and tastes luxurious!  If you don’t want to make your own pastry, you can use ready-made which will make it even easier.  Smoked salmon trimmings are used to keep the cost down.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 3 eggs
  • 200 ml double cream
  • Salt and pepper
  • Half a teaspoon cayenne
  • A little grated nutmeg
  • 100 g smoked salmon trimmings
  • 150 g raw peeled prawns

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. Crack the eggs into a mixing bowl, add the cream, and beat until combined.   Season with salt and pepper – you will not need much salt as the smoked salmon is very salty.  Add the cayenne and nutmeg.
  5. Stir the smoked salmon trimmings into the egg mixture.
  6. Place the raw prawns in your pastry case.  Pour the egg mixture over them.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.
Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

Keywords: smoked salmon, tart, smoked salmon tart, quiche,

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Apricot Tart

Apricot Tart recipe
Apricot Tart

Apricot Tart

This Apricot Tart consists of a buttery frangipane filling, topped with fresh, seasonal apricots, contained in a crisp pastry case.   Frangipane is made from ground almonds, sugar, butter and eggs and is used in many sweet recipes, such as Bakewell Tart.   The taste of almonds has a particular flavour affinity with stoned fruit, such as apricots or cherries.

I love the vibrant orange-purple colour of fresh apricots.   It is so different from the rather sickly yellowy-pink colour that is generally called “apricot”.   I think that this tart really shows off the beautiful, cheerful colour of fresh apricots!

If you are planning a picnic this summer, this is the perfect tart.   It looks beautiful and is great if you are going to a more formal outdoor event such as an open-air concert or play.   It is robust enough to survive being transported in a picnic basket and provides just the right combination of gooey almond filling and fresh, zingy fruit.

As an alternative, you could try my Cherry Tart which has the same pastry and frangipane elements, just topped with a different fruit.   This makes it very easy to double the ingredients for the pastry and frangipane and make both!

Apricot Tart

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Apricot tart recipe

Apricot Tart

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This beautiful tart combines fresh, seasonal apricots with buttery almond frangipane in a crisp pastry case.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 140 g golden caster sugar
  • 140g ground almonds
  • 140 g butter
  • 2 eggs
  • 1 tablespoon apricot brandy
  • 34 large fresh apricots
  • 1 tablespoon apricot jam
Apricot Tart recipe
Apricot Tart – ready for the oven

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 19 cm quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. To make the filling, put the sugar, ground almonds and butter in a bowl and beat using a food processer or hand blender until pale and creamy.   Add the eggs and apricot brandy and continue to beat until incorporated into the mixture.
  5. Spoon the filling into the pastry case and smooth down the top with a knife.
  6. Wash the apricots.  Cut each apricot in half and remove the stone.  Slice each apricot into segments.
  7. Place the apricot segments on top of the filling.
  8. Place the tart in the oven and bake for around 40 minutes.
  9. Remove from the oven.  While the tart is still hot, use a pastry brush to add a thin coating of apricot jam on the top. This will make enhance the appearance of the tart by making the fruit look shiny and also add an extra boost of flavour.
  10. This tart can be eaten warm or cold.

Keywords: apricot tart, apricots, tart

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Cherry Tart

 

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Cherry Tart

Cherry Tart recipe
Cherry Tart

Cherry Tart

This Cherry Tart recipe brings together luscious fresh cherries with a sweet frangipane filling, made with ground almonds, set in a crisp pastry case.    It lovely served warm but is just as good at room temperature.  This makes it a brilliant addition to picnics.  The fruity sweetness of the cherries supported by the more substantial almond filling is just want  you want after a day in the fresh air!

You can use any kind of fresh, seasonal cherries for this Cherry Tart recipe.  I particularly like using the dark red-purple cherries.   Cherries come in all kinds of colours from yellow through to dark purple.  If you are lucky enough to have access to more than one type, you could get really creative with the decoration.  I would love to try an “ombre” effect  like this one from Loko kitchen which has some really inspiring designs.

As an alternative, you could try my Apricot Tart which has the same pastry and frangipane elements, just topped with a different fruit.   This makes it very easy to double the ingredients for the pastry and frangipane and make both!

Cherry Tart recipe

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Cherry Tart recipe with frangipane filling

Cherry Tart

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This luscious tart, made with fresh, seasonal cherries set in a frangipane base encased in crisp pastry, is fantastic eaten at room temperature so makes a great addition to picnics or cold buffets.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 140 g golden caster sugar
  • 140g ground almonds
  • 140 g butter
  • 2 eggs
  • 1 tablespoon kirsch
  • 300 g fresh cherries
  • 1 tablespoon cherry jam

Instructions

Cherry Tart recipe
Place the cherries on the frangipane base
  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 19 cm quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. To make the filling, put the sugar, ground almonds and butter in a bowl and beat using a food processer or hand blender until pale and creamy.   Add the eggs and kirsch and continue to beat until incorporated into the mixture.
  5. Spoon the filling into the pastry case and smooth down the top with a knife.
  6. Wash the cherries.  Cut each cherry in half and remove the stone.
  7. Place the cherries, cut side down, on top of the filling.
  8. Place the tart in the oven and bake for around 40 minutes.
  9. Remove from the oven.  While the tart is still hot, use a pastry brush to add a thin coating of cherry jam on the top. This will make enhance the appearance of the tart by making the fruit look shiny and also add an extra boost of flavour.
  10. This tart can be eaten warm or cold.
Cherry Tart recipe
Make concentric rings of cherries

Keywords: cherries, cherry tart

Cherry Tart recipe
Cherry Tart – ready for the oven

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Apricot Tart

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