Every time I have an aha moment about something ingenious that I concoct, I just have to type a few keywords from my concoction and behold…someone has already done it. This recipe today is also borne out of one of those humbling times- agreed I am not the most inventive cook but hey I cannot help it if other people think like I do, only they had done it ages ago!
Here is a recipe for an really wonderful pesto with green peas and tuvar lilva (green pigeon peas), adapted from here
2 cups frozen peas
1 cup frozen green pigeon peas (tuvar lilva, the skin is still on and that adds taste to the pesto)
2 cloves garlic
3-4 tbsp grated sharp white cheddar
a handful of pine nuts, toasted
1 cup basil (roughly chopped)
salt and pepper to taste
3 tbsp olive oil
1 tsp chilli-garlic paste.
Process everything in a blender- I did not stream the olive oil in so the pesto was not all that emulsified.
That is all- serve it on your favorite pasta or sandwich- I served it on spaghetti with a drizzle of olive oil and some grated mozzarella.
It was a bright green scoop of heaven- LOVED IT! I am sending this to Susan’s MLLA#23.
1/2 cup all purpose flour
2 large eggs
1/4 cup +2 tbsp water
3 Tbsp Organic unsalted butter
1/8 Tsp salt
1/2 Tbsp sugar
Pre-heat oven to 425F/220C degrees. Line a big baking sheets with parchment paper.
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg.
Transfer batter to a pastry bag fitted with a large open tip or use a ziploc and snip off the tip. Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
Bake the choux at 425F/220C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350F/180C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.
Can be stored in a airtight box overnight.
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.
For Chocolate Glaze
4 ounces/100 g. finely chopped best quality Dark chocolate(with at least 60% cocoa)
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.