aucepan. Add 10.5 oz peas, mint and butter. Return to a
Melt butter in a deep saucepan over medium heat. Cook bacon, leeks and garlic for 5 mins, or until softened. Set a little bacon aside for garnish.
Add peas, mint and stock to pan. Bring to a boil. Reduce heat, cover and simmer for 20-25 mins, until peas are tender.
Remove pan from heat. Puree with a hand blender for 1 min 30 seconds, or until smooth. Return to heat and heat through.
Spoon into warmed serving bowls. Drizzle with cream and garnish with reserved bacon and extra mint.
mins. Add asparagus and peas and cook for 1 min
Place scallions and sugar in a saucepan and add just enough water to cover. Cover and boil for 2 to 3 minutes, until just tender.
Add peas, mint and butter. Reduce heat and simmer for 5-7 minutes, uncovered and shaking pan frequently, until moisture evaporates. Season to taste and serve hot.
Melt butter in pot over medium heat.
Stir in flour till smooth and cook 1 minute.
Slowly whisk in chicken stock.
Stir till thick.
Stir in peas and shredded lettuce.
Cook 3 minutes till lettuce wilts.
Add mint and serve.
Cook peas in a small amount of boiling, salted water, until tender (if using frozen peas, follow package instructions).
Drain, and set aside.
In another saucepan, heat the butter, and add the peas, mint and sugar.
Cook over low heat for 2 minutes, tossing to mix.
Add salt and pepper to taste, and serve.
killet over medium heat. Drain peas and cook 1 to 2
Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.
Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.
he blanched peas, green onions, lemon juice and zest, mint, and oil
In a large skillet, cook the onions in the butter, covered, over moderately low heat, stirring until they are softened.
Add the peas, mint and salt and pepper to taste and cook the mixture, stirring occasionally, until the peas are heated through.
Serves 4 to 6.
Heat peas until warm.
Add butter and cubed Velveeta.
Simmer on low heat until cheese is melted.
Stir in sugar.
In a separate bowl or glass, whisk flour and milk until smooth.
Pour into peas. They will thicken very quickly.
They are good!
Prepare pork tenderloin first (recipe below).
While pork is
1. Cook your frozen peas 5 minutes in 1 liter
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
br>Add ham hock, split peas and 8 cups water (making
o a simmer. Add the peas and cook for 2 mins
In a food processor, process 1/2 the peas until pureed. Transfer to a large bowl.
Add flour, milk and eggs to pureed peas and whisk to combine. Stir in remaining peas, feta cheese and chopped mint. Season to taste.
Heat olive oil in a large frying pan over medium heat. Working in batches, spoon 2 tablespoonfuls of batter into pan and cook for 2-3 mins per side, or until golden brown. Transfer to paper towels to drain.
Serve with roasted tomatoes and extra mint.
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 large pot or dutch oven heat oil over medium-high heat. Add scallions, celery, and onions, stir until vegetables are wilted, approximately 5 minutes.
Add broth and bring mixture to a boil. Reduce heat and add peas, simmer for 10 minutes.
Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add mint, season to taste with salt and black pepper and puree until smooth. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired.