To make the spice mix, combine all spices. Set aside.
In a medium saucepan, heat oil over high heat. Saute onion for 4-5 mins, until lightly golden. Add ground lamb, garlic and ginger. Cook for 5-6 mins, breaking up lumps, until browned. Add spice mix, reduce heat and cook, covered, for 8-10 mins, stirring occasionally.
Add peas, lentils and 1/2 cup water. Cook for 4-5 mins, until liquid evaporates. Remove from heat. Season. Add tomatoes and mint. Serve with yogurt and pappadums.
In a saucepan, bring 3 cups water to a boil. Add the bouillon cube and stir until dissolved. Add the peas and simmer for 15 mins. Drain, reserving the stock.
Place the peas and mint in a blender and puree, gradually adding stock until you have a thick, smooth liquid. Cover and allow to cool.
Season the cream with salt and black pepper. Spoon the peas into glasses and drop the whipped cream on top. Sprinkle with cayenne pepper.
Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.
Meanwhile, cook tortellini in boiling salted water until they float. Drain.
Serve soup topped with tortellini.
Place chicken in a small saucepan with stock, lemongrass and ginger. Cover and bring to a simmer on medium-low heat. Cook for 10-12 mins.
Turn off heat and allow to cool. Remove chicken with a slotted spoon and shred into long strips.
To make lime dressing, combine all ingredients in a screw-top jar or small bowl.
Place chicken, cabbage, onion, snap peas, and mint into a large serving bowl. Shake dressing or whisk well with a fork. Pour over salad and toss to combine. Top with peanuts and serve with lime wedges.
lean stem ends and strings from peas.
Rinse and drain.
When
br>Whisk together the honey and balsamic vinegar in a small
Brush a ridged griddle pan, with half of the oil and heat until slightly smoking. Toss the peaches in the lime juice, Place flesh side down onto the griddle and cook for 2-3 minutes until charred.
In a large bowl toss together any remaining oil and lime juice, and the lime zest, salad leaves, onion, sugar snap peas and mint. Divide between 4 bowls or serving plates.
Scatter over the peaches and the feta cheese. Season with a good scattering of freshly ground black pepper and serve warm.
ith 1 cup orange juice and 1 cup water.
put
Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
e salad: Combine pea, tomato and red onion, into a small
Fry bacon.
Drain grease, leaving 2 tablespoons in pan.
Add celery, green pepper, onion and garlic to the bacon drippings and saute until onion is clear.
Transfer to Dutch oven and add peas, water, salt, pepper and tomato.
While bringing peas to a boil, fry sausage and drain well.
Add sausage to peas and simmer for 40 minutes or until desired thickness of broth.
Cook peas and celery following directions.
Mix soup and water; stir and bring to a boil.
Add potatoes.
Whip with fork until smooth.
Spoon onto a platter.
Hollow center of potatoes to make a nest.
Spoon peas into hollow.
Peel and dice 2 potatoes. Saute 1/
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.
In a medium saucepan cook the orzo for about 8 minutes or al dente. After about 5 or 6 minutes of the orzo cooking; add to the orzo the peas and carrots to cook. When orzo, peas and carrots are done; drain well. Return to the saucepan add butter, parmesan cheese stir to combine and season with salt and black pepper to taste. Serve.
r steam frozen peas and carrots.
4.\tDice and saute onion with
Fix peas and beans ready for cooking.
Put them in a pot with grease and salt.
Cook over moderate heat, stirring frequently until the peas and beans are tender.
Add just enough water to cover them.
Cook until tender.
Serve warm.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.