Mini Photo Diary

A couple of shots of something I was messing about with at the end of last week - a jade cabochon on an aged bronze adjustable ring, adorned with teeny tiny cogs and watch parts. I adore Steampunk and realised it's about time I created some items of my own. There are a few more jewellery items I'm still working on. I'll let you know if they work out. Who knows - some might even creep into the shop if they're good enough ;)

Our kitchen shelf. I might get more of the toadstool wallpaper printed just to go at the back there!

I picked up this extra-cute plate from Tiger Stores yesterday and decided to serve a spring onion garnish to go with our hearty winter stew (which can turn it's hand to many styles - we also garnished with mustard, cheese, chilli or fajita seasoning, so we could choose what we wanted. YUM!)

 

xxx



Broad Bean Hummous of the Gods

I adore this summer lunch!

Ingredients:

500g of unpodded broad beans

1 clove of garlic

Quarter lemon's worth of juice

1 tbsp Extra Virgin olive oil

Large pinch of salt

Around 5 small sprigs of mint

First, pod your beans. The inside of these things is amazing! Reminds me of a faerie's cosy bed.

In fact, imagine making a human version. I've always liked the idea of pod beds...Anyway...

When you've podded your beans, boil them for 5 mins to soften them up, then take the very green insides of each bean out of its jacket. This is a bit fiddley, but just split the now-loose bean jacket down one side with a fingernail then squeeze it from the other side. Pop!

Next, to use your mortar and pestle (or blender if you prefer). I threw in the garlic and sea salt first and ponded it until it became mush, then added the podded beans.

It's getting exciting now! Pound it together until you get a creamy consistency, but no need to be too perfect about it - lumpy bits are yummy too :)

Next, chop some spearmint. About that much ^ and mix it in, along with your lemon juice and olive oil.

Toast a little bread and drizzle more olive oil on it.

Spread (or dollop, as I do) your bean hummous on there and finish with a tiny bit more olive oil and another sprig of mint!

The mint and lemon reminds me of Greek and Cypriot foods and this is truly a dish from the Gods ;)

Enjoy!

xxx