Tag: food

Chicken with 40 cloves of garlic

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Chicken with 40 cloves of garlic

Chicken with 40 cloves of garlic served with bacon, brussel sprouts, and rice noodles.

I really love the simplicity of this dish and that it’s a one pot meal when cooked in the wok. Miss 2 even ate a brussel sprout after licking all the gravy off it!

Ingredients

  • 40 cloves of garlic (peeled; hard end cut off; cut in half any large cloves)
  • 3 large skinless, boneless chicken breasts (cut in half)
    • You can use chicken tenderloins or thighs instead.
  • Neutral oil (i.e. Rice Bran Oil)
  • Salt & Pepper
  • 3 cups chicken stock + 1/2 cup in reserve
  • 1/4 cup lemon juice
  • 1T dried basil
  • 2 tsp dried oregano
  • 2T fine white rice flour
  • Optional: 2 chopped rashers of bacon (middle or shoulder)
  • Optional: approx. 8 brussel sprouts (chopped in half)
  • Optional: Wild Mushroom Powder

Allergies: soy free, gluten free, dairy free, egg free, nut free.

Directions

  1. In a large skillet / frying pan / electric wok, heat the oil.
  2. Put in the chicken and garlic. Once the chicken is partially cooked, put in the bacon and brussel sprouts to cook as well.
  3. Cook until the chicken is browned on both sides.
  4. Add 3 cups of the chicken stock, lemon juice, basil, and oregano. You may want to keep back some of the lemon juice and add after tasting (it can be quite a strong flavour).
  5. Bring mixture to the boil, then reduce heat and simmer for 10 minutes.
    • Note: If you want to serve with rice noodles, you can rinse the noodles under hot water until you are able to separate them and then cook them in the simmering broth. Not only will this help to reduce the broth but the noodles taste amazing!
    • Taste the broth and add salt + pepper to liking. If you’d like slightly more umami flavour, consider adding  a dash of one of the following: coconut amino acids, wild mushroom powder, soy sauce, or hoisin sauce.* Food allergies will impact choice.
  6. In a small bowl or cup, whisk the rice flour and 1/c of reserved chicken stock. Add this slurry to the cooking mixture and cook until the sauce thickens (you may need to increase the heat).
  7. Serve with rice noodles, rice, or mashed potatoes.

Note: The secret to this recipe is to lightly sear the outside of the garlic cloves – you want them to go soft, sweet, and squishy inside (like when roasted (otherwise the garlic can be a bit overwhelming). In the traditional French recipe the cloves are left intact (skin on) and the dish is cooked in the oven (then you suck out the gooey inner and discard the skin).

 

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Easy Pizza Pie! Healthy, delicious, and packed with vegetables.

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Easy Pizza Pie! Delicious, healthy, and vegetarian.
Easy Pizza Pie! Delicious, healthy, and vegetarian.

I was so excited to discover our corner dairy has started stocking locally made Middle Eastern flatbread. It’s baked and delivered fresh each day, soy free, additive free, and wonderfully cheap. I’m having fun experimenting with it to make pizza, pizza pie, and wraps. The latest experiment involved making a vegetarian pizza pie that contrasts a salty crispy top with the tangy sweetness of tomato and the rich flavour of melted cheese. Not only is it a great way to get vegetables into your kids but it’s also a useful idea to keep in mind for jazzing up leftovers.

Ingredients

  • 2 x large flatbread (dinner plate size)
  • Leftover tinned spaghetti or pasta sauce
  • Thinly sliced vegetables (I used mushrooms, fresh spinach, and zucchini).
  • Grated cheese (I used Colby and Parmesan)
  • Neutral oil (I use Rice Bran)
  • Rock salt + garlic granules / smoked garlic salt / dukkah
  • Optional: If you like meat then you it’s easy to add tinned tuna, cooked chicken, roast pork, leftover (cooked) mince, sliced boiled egg, etc…

Allergies: soy free, egg free, dairy free*, nut free.

Directions

  1. Place the first flatbread on a pizza tray or lined oven tray.
  2. Lightly spread on tinned spaghetti or pasta sauce.
  3. Layer on sliced vegetables (and meat, if using).
  4. Cover in grated cheese(s).
  5. Place the second flatbread on top.
  6. Brush with neutral oil or melted butter.
  7. Grind rock salt over the top and sprinkle on garlic granules. Alternatively, you could use a smoked garlic salt, or dukkah, etc.
  8. Cook in a preheated oven at 180’C for approx. 10 mins (until cheese has melted and the pizza pie is thoroughly heated through). Keep an eye on the top (you may want to move it lower in oven or lower temperature slightly if the top is browning and crisping too early).

 

Tip: For other great pizza ideas – consider making a scone base pizza!

How to make a vegan chocolate spread that is allergy free and tastes amazing!

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Chocolate Buttercream Frosting

Chocolate Buttercream Frosting. I use Nuttelex + coconut milk to make a vegan, allergy free frosting that tastes amazing!

If you have a child with food allergies then you may find it difficult to source safe versions of products like Nutella. Alternatively, you may have a child attending a nut free kindergarten or school in which case Nutella isn’t permitted (as it contains hazelnuts). If you want to use a treat spread, for school lunches or parties, then this recipe will help you make your own!

Ingredients

  • 115g allergy friendly spread like Nuttelex (buttery taste)
  • 2 cups icing sugar
  • 1/2 cup Dutch Cocoa Powder
  • 1/2 tsp vanilla essence
  • 1 – 5 Tbsp  coconut milk

Allergies: gluten free, dairy free*, soy free, egg free, nut free. Vegan*.

Directions

  1. Whip the Nuttelex.
    • I like to use the food processsor (with a plastic beating tool rather than the metal cutting one).
  2. Sift in the cup icing sugar, and cocoa powder. Add the vanilla and 2 Tbsp milk.
  3. Beat until smooth.
    • I like to pulse it slowly in the food processor.
  4. Mix in more coconut milk, 1 Tbsp at a time, until you have a good thick smooth consistency.
  5. Store in an airtight container in the fridge.

Easy no-knead dinner rolls

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Easy no-knead rolls (dough)
Easy no-knead rolls (baked)

I found this recipe online which claimed I could make bread rolls in only 30 minutes. Brilliant! I thought, I can make them before kindy and we can have them with soup for lunch. If I hadn’t been so sleep deprived I would have seen through the marketing ploy earlier as the recipe completely ignores the required rising time and assumes the barest minimum for prep & bake times.

Despite that, it is worth being aware of recipes like these as they are simple enough that kids can help make them and they don’t have to be kneaded.

Pros: no / minimal kneading, quick (as breadmaking goes), Miss 3 loved them, lovely hot out of the oven.

Cons: a sweet roll (works for kids! depends on your tastes); good straight out of the oven and fine the next day but becomes denser each day so on Days 2 & 3 you may want to warm slightly.

This is a slightly thicker bread roll that reminds me a little of a bready scone!

Ingredients

  • 1 1/4 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp. breadmakers yeast
  • 1/3 cup neutral oil (I use rice bran)
  • 1 tsp. salt
  • 1 egg
  • 3 1/2 cups high grade flour

Allergies: dairy free, soy free, nut free.

Directions

  1. Dissolve yeast in warm water and sugar in a large bowl. Add in oil, salt, egg and flour until combined. (Add a little extra flour if dough is too sticky.)
  2. Shape immediately into about 15 rolls and place in a greased 9×13″ cake tin. Let raise for about 15-20 minutes in a warm space.
  3. Preheat oven to 375ºF / 190’C. Bake rolls for about 15-20 minutes.

 

Tips: The original recipe aimed for a 15 min prep time; you can just throw everything in a bowl, do no kneading, and it will work. If you’re willing to invest a little extra time you can get a better result by:

  • Giving the yeast a few minutes to feed on the sugar and grow. As they feed on the sugar they release carbon dioxide gas which will give a bubbly foamy effect. Giving the yeast time to activate means that it will be better able to convert the starches in the flour and then those gas bubbles interact with the gluten to provide a light, fluffy, rising effect in the dough.
  • Give the dough sufficient rising time. This will vary depending on the temperature (they like 75°F-85°F / 24°C-29°C) and if you’ve done any kneading. Ideally, they will almost double in size.
  • Knead the dough for at least a few minutes. Kneading helps to develop the gluten in the flour so that you’ll get a lighter, fluffier roll.

 

What should I cook the rolls in?

The original recipe calls for a metal cake tin. The recipe is aiming for speed and this allows heat to radiate off the walls of the cake tin (as well as something of a steaming effect from the rolls touching). You could also just use a metal baking tray and cook a little longer if needed.

Using a large ceramic dish, like I did, means that the tops browned but the bottoms steamed (like bao). I ended up putting them back in the oven (upside down) on a metal tray and browning them just a little.

 

Everything you wanted to know about baking bread & rolls!

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I stumbled upon a fabulous repository of information at the Robin Hood Baking Centre; apart from a wee bit of product placement all of their information is well presented with helpful photos. I’ve altered the order of information so that there’s a more logical grouping and flow to it 🙂

ADDING FLOUR

Adding Flour

People often add too much flour to dough, and this makes the finished product heavy and dense. Hold back about 1 cup (250 mL) of flour, then add it gradually until you get the desired texture. Add as little flour as possible to the kneading surface. Use a pastry scraper as you knead the dough to pick up any bits that stick to the surface. The dough should still be slightly sticky when fully kneaded— it may be a little harder to work but will give you the desired results.

CHOOSING FLOUR

Choosing Flour

It’s best to use flour specially formulated for baking bread, like Robin Hood® Best for Bread flours. It will help you make delicious breads that are high in volume with a light, even texture.
At the minimum, you want High Grade Flour (not plain flour). You may also find flours that are called ‘Strong Flour’ or which say that they have extra gluten added for breadmaking.

ADDING SALT

Adding Salt

Salt enhances taste, and helps bring out the flavours and aromas of the ingredients in your baked goods. Salt will help with tightening the gluten structure, which strengthens the bread dough, and helps with the volume of the bread in the end.

ADDING SUGAR

Adding Sugar

Yeast feeds on sugar, which causes it to activate and produce carbon dioxide gas. Be sure to follow the recipe, as adding too much sugar can slow down your yeast or keep it from activating.

BAKING WITH YEAST

Baking with Yeast

When using active dry yeast, it’s important to make sure it’s still viable. Always follow the recipe directions, which will include dissolving a specified amount of sugar into lukewarm water (110ºF-115ºF/45ºC-56ºC). Then add the yeast and allow it to stand for 10 minutes. If the yeast bubbles up, it’s still active. If not, your bread or rolls will not rise.

Be sure the water is lukewarm. If the water exceeds 138°F (59°C), the yeast will become inactive.

KNEADING BREAD DOUGH

Kneading Bread Dough

Kneading helps to develop gluten in the bread. Knead dough on a lightly floured work surface, adding more flour if dough is too sticky.

You’ll know kneading is complete when the bread is smooth and elastic. To test it, lightly slap the dough. If your hand comes away clean, it’s ready to rise.

RISING

First Rising
When you let the dough rise, the ingredients activate and carbon dioxide develops causing the gluten to stretch. It will rise best in a warm place (75°F-85°F / 24°C-29°C) that is free from drafts. Make sure you place it in a greased bowl that’s large enough to allow the dough to double in size. Cover the bowl with a tea towel.Once it’s doubled in size and no longer springs back when pressed, lightly punch down the dough and let it rest for 10 minutes to relax the gluten.

Second Rising
Once your dough is placed in or on its pan, it’s ready to rise again in a warm place (75°F-85°F / 24°C-29°C). Let your dough rise until it is again double in size.

If dough overrises, it may collapse in the oven during baking.

If you don’t have a place in your home that’s warm enough, try leaving it in the oven with the oven light turned on. If you like, you can also add a pot of hot water on another rack.

Letting the dough rise twice helps improve the flavour and texture even more.

RISING BREAD DOUGH IN THE REFRIGERATOR

Rising Bread Dough in the Refrigerator

Just finished making your bread dough but need to step away? Place your dough in the refrigerator for the first rising. This slows down the rising as yeast doesn’t like the cold. You can let the dough sit in the refrigerator overnight.

When you’re ready to make the bread, take the dough out of the refrigerator, punch it down, shape the dough and let it rise a second time. Since the dough is cold, it will take longer than normal to rise.

SHAPING A LOAF

Shaping a Loaf

To eliminate large air bubbles, roll out your dough into a large rectangle (approx. 9” x 12” / 23cm x 30cm). From the shorter end, roll it up jelly-roll style, sealing the dough in the middle with the heel of your hand after each turn.

For a different look, bake your loaves free-form on a baking sheet that’s greased or sprinkled with cornmeal. Cornmeal will prevent bread from sticking and provide an interesting texture to the bread.

DIVIDING DOUGH

Dividing dough

Use a sharp knife or kitchen shears when a recipe calls for dividing the dough in half or making into rolls. If you tear the dough it may compromise the gluten, which will affect the rising and shape of the end product.

FREEZING BREAD DOUGH

Freezing Bread Dough

Love homemade bread but don’t want to have to make the dough all the time? Plan ahead and freeze some dough. Use your favourite bread dough recipe but double the amount of yeast called for. Follow the recipe for the mixing, kneading and the first rising. Punch down the dough, shape into loaves that are 2” (5 cm) thick (this allows for quicker thawing). Place in air tight freezer bag and freeze for up to four weeks.

When you’re ready to bake, remove the dough from freezer bag, place it in a greased loaf pan, and cover with greased plastic wrap. The dough will rise as it defrosts. Once thawed, follow your recipe’s baking directions.

GLAZING BREADS

Glazing Breads

Glazes may be used to provide different results in the bread crust. For a crisp crust, brush the dough with a mixture of one egg white and ½ tsp (2 mL) water. For a shiny, golden crust, use a whole egg beaten with 1 tsp (5 mL) water. If you’d like a deep brown crust, use egg yolks instead of egg whites. If you brush the dough with melted butter or oil, it will produce a soft velvety crust.

If you want to top your bread with nuts, seeds or grains, make sure to brush the dough with the glaze first, so it acts like a glue.

CRUSTS – FROM SOFT TO CRISP

Crusts – From Soft to Crisp

Dough that is made with water will typically have a crispier crust, while dough made with milk will be softer.

To soften a crisp crust, brush it with melted butter as soon as it comes out of the oven.

For a darker, richer colour, brush the finished loaves lightly with butter and return them to the oven for 5 to 10 minutes.

HOW DO I GET A CRISP BAGUETTE TYPE CRUST

How Do I Get a Crisp Baguette Type Crust

To get a crisp baguette type crust, you have to create a steam environment in your oven. Using a spray bottle, spray water on the sides of the oven every 10 minutes while the bread is baking. You can also put a pan of boiling water on the bottom rack of the oven under the bread.

VERSATILITY OF BREAD DOUGH

Versatility of Bread Dough

Take your favourite bread dough and change it up by adding nuts, cheese, dried fruit or chopped chocolate. To make a savory dinner bread, you can also add chopped garlic and herbs.

PREPARING YOUR PAN

Preparing Your Pan

Use shortening or oil, like Crisco®, butter, or non-stick spray to grease the pan.

BAKING WITH PROPER HEAT DISTRIBUTION

Baking with Proper Heat Distribution

Unless the recipe says otherwise, always bake your bread on a lower rack.

If you’re baking more than one pan, be sure they are not touching one another or any sides of the oven. You want the air to circulate between them so they cook evenly.

If your crust is becoming too brown too quickly, cover it loosely with aluminum foil.

HOW DO I KNOW WHEN MY BREAD IS BAKED?

How Do I Know When My Bread Is Baked?

Similar to checking the doneness of other baked goods, you can insert a skewer or cake tester into middle of bread. If it comes out clean, it is ready. An instant read thermometer is a very reliable way to check as well. Insert the thermometer in the center of the loaf – if the temperature has reached 190°F/88°C, it is ready.

COOLING BAKED BREAD

Cooling Baked Bread

Remove the baked bread from the pan immediately and place on a wire cooling rack to cool. This allows the air to circulate and prevents the crust from becoming soggy.

WHY IS MY BREAD TOO SMALL?

Why is My Bread Too Small?

Make sure your oven is at the right temperature. If it’s too hot, the bread may bake too quickly, causing a crust to form before the bread is finished rising in the oven.

Also make sure that your bread dough isn’t too cold. Make sure your bread dough has risen in a warm place (between 75°to 85°F/24° to 29°C).

When baking, leave a space between your pans so they are not touching in the oven, allowing for proper air circulation.

WHY IS MY BREAD COARSE AND CRUMBLY?

Why is My Bread Coarse and Crumbly?

If your bread is coarse and crumbly, you may have let your dough over rise or you may have over kneaded the dough. Make sure you follow the recipe directions and allow the dough to rise just until it is double in size – this should take about 1 hour. Knead your dough for the specified time only.

STORING BREAD

Storing Bread

To keep your crust crisp, store your bread in a paper bag at room temperature. It should be good for up to two days. If storing bread at room temperature, avoid storing it in plastic wrap unless you want an especially soft crust.

Bread is best stored at room temperature or frozen. Refrigeration tends to dry out bread.

FREEZING BREAD

Freezing Bread

Bread freezes really well. To freeze, allow your loaf to cool completely, wrap well with plastic wrap, then place in a freezer bag. Be sure to remove all the air or ice crystals will form while freezing.

Thaw at room temperature in the freezer bag to allow the bread to re-absorb the moisture lost during the freezing process.

To freshen your loaf, place it in a 350°F (180°C) oven for 10-15 minutes.

What foods contain soy?

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Soy beans (edamame)

Soy beans (edamame) are an obvious form of soy; you will be surprised how many of the foods you eat are hiding soy!

Is soy really hiding in everything I eat?

You may be surprised how many of the foods you eat each day contain hidden soy. I’ve written previously about  soybean oil (normally called vegetable oil) and soy lecithin. These are incredibly widely used in the international food industry because they are cheap, grown year round, and are not FDA regulated (i.e. these do not have to be declared as an allergen on packaging). These are often hidden in compound ingredients, as are other products that may be soy derived. I have to check ingredients every single time I buy something (even if I’ve bought it before). I don’t buy anything containing oil or emulsifiers unless those are 100% declared and identifiable (i.e. canola oil and sunflower lecithin). 

I also have to be careful about bathroom products because glyercin can be soy derived. I’ve changed our bathroom to natural products like shampoo bars and chemical free soap products.

What foods contain soy?

I’ve tried to keep the table below to ingredients. The reality is that these ingredients can be in anything other than raw fruit, most raw vegetables, and most unprocessed raw meats. Soy can be present in anything else including bread, biscuits, crackers, dried fruit (i.e. sultanas have oil added), deli meats, bacon, sausages, peanut butter, spreadable butter, margarine, spice mixes; I’ve even looked at tins of ‘beans in springwater’ which have had soy!

I’ve inserted the table it as a photo so that it’s possible to save the image to your phone or print it for your wallet.

Ingredients that may contain SOY

Ingredients that may contain SOY

Making natural icings for kids

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All natural colourful icing for kids with no artificial colours or additives

Tropical jungle mango & pear icing | Princess pink beetroot icing

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting. I use Nuttelex + coconut milk to make a vegan, allergy free frosting that tastes amazing!

Making all natural icings is easy and is a great way to avoid issues with allergies, chemical sensitivities, or the fact that countries like New Zealand and Australia still allow artificial food dyes that are banned in Europe due to health concerns. My daughters 3rd birthday party used three all natural icings that were vegan, free of all the top allergens, and contained no artificial additives.

Allergies: gluten free, soy free, dairy free, egg free, nut free, additive free.

Gingerbread / Spice Cookies (Allergy Free)

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Gingerbread cookies

Gingerbread cookies

Ingredients

  • 2 cups plain flour (I have also used Healtheries GF Bread Mix)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 150g butter or allergy free spread (I use Nuttelex)
  • 3/4 cup brown sugar
  • 2 – 3 Tbsp Maple Syrup or Golden Syrup
  • Drop vanilla
  • Pinch salt

Note: These make a light more-ish spices gingerbread cookie (as opposed to one denser and chewier). Maple syrup will provide a more delicate flavour, golden syrup a more traditional one. The flavour notes are easy to experiment with, you can add more ginger and a pinch of nutmeg. I’ve made these a lot as my daughter loves them and this is her favourite combination.

Allergies: dairy free*, gluten free*, soy free, egg free, nut free.

Directions

  1. Cream ‘butter’, sugar, maple (or golden) syrup, and vanilla.
  2. Add flour, baking soda, baking powder, salt, and spices.
  3. Knead everything together. It will gradually turn from breadcrumbs to a soft cookie dough. Add a little water if you need to but just a tablespoon at a time.
  4. Refrigerate for 30 – 60 mins. You can leave it in a ball or roll it out. It’s tempting to try cutting it but (and I speak from experience) it doesn’t work very well at room temperature.
  5. Preheat oven to 180’C while rolling out the cookies.
  6. Place cookies on a baking sheet / lightly oiled baking tray.
  7. Bake for 12-15 mins.
  8. Take out from oven and allow to cool briefly before placing on cooling rack to continue cooling.

Tip: If you want a fancy (and easy) dessert reserve some of the cookie dough. Serve balls of French vanilla ice cream with little balls of cookie dough and a warm gingerbread cookie.

Note: These cookies are soft coming straight out of the oven and will harden overnight. They are delicious either way. They also freeze well.

Gingerbread cookies with chocolate icing

Gingerbread cookies with chocolate icing

Butter bean dip

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butter bean dip

Butter bean dip

This is a great way to use up leftover Butter Beans with Butter & Garlic. Serve it with freshly made bread, rice crackers, pita chips etc.

Ingredients

  • Sauteed butter beans with butter (or rice bran oil) & garlic
  • Natural greek yoghurt
  • Lemon juice (or a pinch or citric acid)
  • Optional: fresh herbs like parsley, chives, coriander.
  • Optional: for a Moroccan style dip: add 1 tsp ground cumin, 1 tsp paprika, and garnish with dukkah.

Note: Most of the ingredients for the dip have already been included when you cooked the beans; the flavour of the dip will be impacted by which optional extras you cooked with the beans (i.e. leek, shallots etc.)

Allergies: gluten free, soy free, egg free, nut free, dairy free*.

Directions

  1. In a bowl, mix natural greek yoghurt with a teaspoon of lemon juice (or a pinch of citric acid).
  2. Mash the beans.
  3. Mix the bean mash into the yoghurt mix.
  4. The dip is tangy with smokey notes. You can adjust the flavour, if desired, by slowly adding any of the following: lemon juice, olive oil, salt, maple syrup, chilli.
    • Just remember that it’s easy to add more of something but much harder to balance if you put too much of something in!
  5. Garnish with fresh herbs and serve with freshly made bread, rice crackers, pita chips etc.

Tip: You can fork mash these for a rustic blend or pop everything in a food processor to get it smooth.

Butter Bean Dip

Butter Bean Dip (rustic blend)

Butter beans (a baked beans alternative)

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Butter beans with butter, leek, and garlic

Butter beans with butter, leek, and garlic. Grated parmesan. Choko noodles.

Don’t get me wrong, I loved baked beans as much as the next kiwi kid, but  the reality is that processed foods these days are often packed full of unnecessary sugar and salt. Hopefully Watties have changed their recipe since this damning article in 2009: “Wattie’s baked beans 420g: Although beans are good for you and packed with fibre, a can of baked beans has almost 30g of sugar. This is a low fat product and high in fibre, but does it require 1890mg of salt and 29g of sugar to make it taste good?”

Processed foods can also be a minefield for allergy families! Additionally, the reason for choosing vegetables like garlic, choko (chayote), leeks, and shallots for this recipe is because they’re low in naturally occuring food chemicals like salicylates, amines, and glutamates which is helpful for sensitive systems.

Don’t worry if you don’t have allergies – I’ve seen people post similar recipes simply because they don’t like baked beans or because butter + garlic can make anything awesome!

Tip: This recipe is also the basis of the easy to make Butter bean dip!

Ingredients

  • 400g tin of butter beans (rinse thoroughly)
    • You can substitute different beans according to taste. Like broad beans, these are quite large and hold up well in a wok without a sauce to simmer in.
  • Butter (or neutral oil, like Rice Bran Oil)
  • Garlic (crushed)
    • You can use garlic granules if you don’t have fresh.
  • Optional: leek (thinly sliced) or shallots (finely diced)
  • Optional: parmesan or grated cheese
  • Optional: cooked bacon (finely chopped)
  • Optional: choko (cheyote) as vegetable noodles.

Allergies: gluten free, dairy free*, soy free, egg free, noodle free.

Directions

  1.  Heat a frying pan (or wok) and melt butter. Lightly saute the garlic and any optional extras like leek or shallots.
    • Be careful not to over cook the garlic or you’ll get a distinctly smokey taste! (she says from experience…)
  2. Add the butter beans and cook until soft. You may need to add some extra butter while they are cooking.
  3. Serve topped with parmesan or tasty cheese if desired.

 

Choko noodles

  1. Use a vegetable peeler to remove the skin.
  2. Peel wide strips of the actual vegetable (the length of the choko).
  3. Add some more butter to the pan (after you’ve removed the butter beans) and fry the choko noodles until softened (they should still be slightly firm to the bite; not raw and not falling apart!). They will pick up the remaining garlic from the pan.