Here is one of Rachel Green’s recipes in conjunction with Cole and Mason
Pestle & Mortar Practical “Make your own Peas on Toast”
Recipe
• 8 slices French bread
• 1 garlic clove, peeled and crushed slightly
• 2 tbsp olive oil
• Sea salt
• 2 tbsp basil pesto
• 250g frozen peas, thawed and drained
• 1 tbsp olive oil
• 1 tbsp half fat crème fraiche
• 100g feta cheese
• A handful crushed mint leaves
Instructions
• Brush the bread with the olive oil, and then rub with the garlic.
• Preheat a griddle or frying pan until very hot and then add the slices of bread in
batches and toast well on both sides.
• Spread a little pesto on each bruschetta.
• Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint,
crème fraiche, add a squeeze of lemon juice and stir in half of the feta cheese and
season with sea salt and black pepper.
• The pea mixture does not want to be completely smooth, it should have some texture.
• Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese
and sprinkle with a little paprika or cayenne pepper.
*This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.
- Pestle & Mortar Practical “Make your own Peas on Toast”
- Recipe
- • 8 slices French bread
- • 1 garlic clove, peeled and crushed slightly
- • 2 tbsp olive oil
- • Sea salt
- • 2 tbsp basil pesto
- • 250g frozen peas, thawed and drained
- • 1 tbsp olive oil
- • 1 tbsp half fat crème fraiche
- • 100g feta cheese
- • A handful crushed mint leaves
- • Brush the bread with the olive oil, and then rub with the garlic.
- • Preheat a griddle or frying pan until very hot and then add the slices of bread in
- batches and toast well on both sides.
- • Spread a little pesto on each bruschetta.
- • Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint,
- crème fraiche, add a squeeze of lemon juice and stir in half of the feta cheese and
- season with sea salt and black pepper.
- • The pea mixture does not want to be completely smooth, it should have some texture.
- • Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese
- and sprinkle with a little paprika or cayenne pepper.
- *This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.
2 comments
Hi rachel love your blog recipe, I’m going to try and make it for my wives birthday end of october looks very tasty indeed http://www.smithersofstamford.com/retro-furniture
sorry i left me email in wrong place rachel. I will repost how i get on with your recipe cheers