This warming and nourishing soup is from Iran, where it is called ash-e reshteh. This version is from Yotam Ottolenghi.
Legume Noodle Soup (8)
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Blog Archives
Fiery Cauliflower, Chickpea and Spinach Curry (4)
Green Pea Soup with Lemon and Ricotta (4)
Sweet Potato Chilli Bowl (4-6)
Potato and Wild Garlic Soup (4)
Lentil and Tomato Soup (6)
Spicy Vegetable Soup with Peanut (6)
Broad Beans with Poached Egg (6)
A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.
Lamb and Rhubarb Stew (6)
Yoghurt, Wheat, Spinach and Lentil Soup (4-6)
Oyster Mushroom Noodles (2)
A vegetarian noodle dish with Eastern European influences. Be patient when you are frying the onions- they need to be caramelised slowly so do not be tempted to rush them. My supermarket had no fresh egg noodles but they did have Lentil Protein Noodles and they worked well. Don’t be put of by the long list of ingredients- its quite easy to prepare. The recipe is from ” Mezcla” by Ixta Belfrage and is so good i will make it on repeat.