arge pan of boiling water for 12-15 minutes, until tender
n flour. Beat mixture hard for 5 minutes, then cover and
Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
Drain, but save about 200 ml of the cooking water.
Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
Leave a few chunks. Test for seasoning and adjust as needed.
Reheat gently in saucepan if needed.
tir in the black-eyed peas and English peas. Cook, stirring once, until
Cover and leave to stand for 30 mins. Meanwhile, toss cod
Heat olive oil in pot and fry onion for 5 minutes.
Add sage, celery and peas.
Combine and cover, cook for 15 minutes.
Stir regularly.
Uncover, add cream and heat through.
Then gently mash to a course mash.
Season.
Cook over a medium heat for 5 minutes until the onions
Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
Next day drain and barely cover the peas with water, bring to a boil and simmer until tender and soft apprx 15-20 minutes, drain.
Add salt pepper pinch of sugar and the butter, stir and serve.
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper.
(For the bean mix you can
Add
English
peas, soup and Cheddar cheese to a casserole dish
and
mix
well.
Melt
the butter and pour over the crushed crackers.
Spread
this
over the top and bake in 350\u00b0 oven for 20 to 30 minutes.
he black soybeans and green peas.
Add the onion, leek
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
Mix all together and put on muffin halves. Lay on cookie sheets and freeze, then return to muffin bags. Store in freezer. When ready to use, take out as many as you want and bake 15 to 20 minutes at 400\u00b0. If using without freezing, bake 10 minutes. Can use half of recipe for smaller amount.
o use the dried peas in this recipe for their nutlike flavor.
Melt butter in a large skillet over medium heat; add onions, celery and red pepper. Cook, stirring constantly, until tender. Stir in peas and next 4 ingredients. Spoon into a lightly greased 2-quart baking dish. Sprinkle with noodles. Heat thoroughly, about 20 minutes, in 350\u00b0 oven. Serves 18 to 22.
Mix all ingredients well.
Spread onto lightly buttered English muffin halves.
Broil until light brown.
Serve warm.
Pour over pea and bean mixture.
Chill 24 hours.
Drain well. Serves 8 to 10.
A hit with all!
(Double recipe for a large crowd).
oil in a large pot for cooking the pasta.
Bring