We got tuinboontjes. Really big ones. Even after the serious louse infestation, we still ended up with some perfect beans.
So we shelled them... Twice (the taste of the innerbean is the best). The easiest way is to boil them and then you can just squeeze out the inner bean.
And cooked them for about 20 minutes. And after that baked them with garlic (from the garden, duh), onion, basil, pepper and salt. Put it in an blender....
And TADAAAA.. a tuinboontje amuse is born! It tasted good. Like an angel pissing on your tongue. (Old dutch proverb. "Alsof een engeltje op je tong piest.")
The red thing is a capsicum/bell pepper/paprika (depending on which continent you live).
Today's blog is brought to you by Leonie. : )
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| Fava bean with Leonie |
And cooked them for about 20 minutes. And after that baked them with garlic (from the garden, duh), onion, basil, pepper and salt. Put it in an blender....
And TADAAAA.. a tuinboontje amuse is born! It tasted good. Like an angel pissing on your tongue. (Old dutch proverb. "Alsof een engeltje op je tong piest.")
The red thing is a capsicum/bell pepper/paprika (depending on which continent you live).
Today's blog is brought to you by Leonie. : )
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