broad bean pancake
great way to make an egg free pancake & use up broad bean shells!
IngredientsMakes: 220g - Serves: 2
| 200g | broad bean & tomato soup | (recipe below) | |
| 80g | flour | ||
| 40g | water | ||
| 3g | yeast | ||
| 10g | sugar | ||
| 10g | butter |
Method
| Mix the flour, water, yeast & sugar into a smooth paste then add it to the soup. |
| Whisk until the paste is fully incorporated and leave for 30mins or until doubled in size. |
| Heat a large flat pan to high and melt some butter on the surface. |
| Pour in half the mix and spread into a round pancake with a spatula. |
| Turn the heat down to medium and wait until the pancake has set enough to toss, then flip it to cook the other side. |
| For gluten free vegan version use oil to cook with instead of butter & your favourite gluten free flour. |
broad bean & tomato soup
soup made w/ broad bean shells & tomatoes
IngredientsMakes: 685g - Serves: 2
| 60g | EVO | ||
| 8g | garlic | ||
| 2g | fennel seeds | ||
| 100g | onions | ||
| 240g | tomatoes | ||
| 4g | salt | ||
| 600g | water | ||
| 300g | broad bean shells | ||
| 5g | mustard powder |
Method
| Lightly fry the fennel seeds & garlic for about a minute then add the onions and a lid then turn the heat down to medium. |
| Cook until the onions are soft then add the tomato & salt & cook for another 5mins. |
| Use a potato peeler to shell the broad beans removing the stringy bits in the process. |
| Keep the beans for something else. |
| Chop the broad bean shells into cm chunks, this helps them cook but also means the stick blender won't get tangled with missed stringy bits! |
| Add the water bean & mustard and bring to the boil with a lid on. |
| Once boiling set to simmer & leave for 20mins. |
| Remove from the heat to a wooden board & blend smooth with a stick blender. |
| Pass through a sieve. Use as required. |
| Pimp w/ a little soft cheese & butter, serve w/ crusty roll or garlic bread. |
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