Showing posts with label Legumes. Show all posts
Showing posts with label Legumes. Show all posts

Recipe Broad Bean Salad with Feta and Almonds

Thursday 0 comments
Broad beans, also known as fava beans, are sweet, tender and delicious pod beans with a smooth creamy texture. This is a lovely summer salad which can be eaten on its own or as an accompaniment to any meaty main dishes.



Broad Bean Salad with Feta and Almonds
  • 100 g Broad beans, podded weight
  • 1 handful Cilantro or parsley, roughly chopped
  • 1 Shallot, finely chopped
  • 50 g Feta cheese, cubed
  • 1 tbsp Lemon-scented olive oil
  • 50 g Almonds, skin on
  • 1 tbsp Lemon juice

  1. Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
  2. Put the cilantro in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the cilantro mix along with the beans. Dress with the lemon juice.






Recipes For Kidney Bean Spelt Bread

Wednesday 0 comments
A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.







  • 300 g Spelt bread flour
  • 180 g Spelt wholegrain flour
  • 70 g Light brown sugar
  • 8 g Sea salt
  • 10 g Active dry yeast
  • 160 g Water Roux - Tangzhong Starter
  • 1 Large egg
  • 140 ml Lukewarm milk
  • 40 ml Olive oil
  • 150-200 g Cooked kidney beans, drained
  • Egg wash
  • 1-2 tbsp Oat bran
  1. In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
  2. Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
  3. Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
  4. Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
  5. Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.



Gluten Free Green Pea Muffins with Poppy and Mozzarella

Monday 0 comments







http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com














A gluten free muffin recipe using dried ground green peas, poppyseeds and buffalo Mozzarella. Dried peas, a small but nutritionally mighty member of the legume family, are gluten free, low GI, low in fat and high in protein. They contain soluble fibre that helps to optimise cholesterol and rich in minerals, vitamins and anti-oxidants.




  • 300 g Dried shelled green peas
  • 40 g Poppy seeds
  • 1 tsp Dried curry leaves
  • 1 tsp Sea salt
  • ½ tsp White pepper powder
  • 2 tsp Baking powder
  • 500 ml Sparkling water
  • 12 Mini buffalo Mozzarella


  1. Grind the dried shelled green peas into flour-like consistency. Prepare a 12-cup muffin tin and line with paper or silicone liners.
  2. Whisk together the pea flour, poppy seeds, dried curry leaves, sea salt, white pepper powder and baking powder in a mixing bowl.
  3. Gradually whisk in the sparkling water until well combined and smooth. Divide the batter into the prepared muffin cups. Top each muffin with a mini Mozzarella. Bake in the cold fan-assist oven at 140C/280F for 40 minutes.

















http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



Mung Bean Sprouts Salad with Parsley Root and Carrot

Tuesday 0 comments







http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com














Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma's Garden to Wok for the detailed instructions on growing sprouts at home.




  • 100 g Mung bean sprouts
  • 100 g Parsley root, finely grated
  • 50 g Carrot, finely grated
  • 8 Belgian endive leaves
  • 1 tbsp Pomegranate seeds
  • Raspberry vinegar
  • Olive oil
  • Salt and pepper


  1. Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
  2. Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together.















http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

Thursday 0 comments







http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


















http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com







You have read that right. These savoury muffins are made with 100% red lentil flour, sundried tomatoes and shallots. They are delicious, gluten-free, and good for you as they are high in PROTEIN, and full of fiber. They are great as a side or a snack. I have also tried the recipe with smoked bell peppers instead of sundired tomatoes, both versions are very delicious, but I like 'sundried tomatoes' slightly more. Definitely make this again (might just top the batter with a cube of Feta).


Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

adapted from Chef koch


  • 350 g Red lentils, finely ground
  • 1/2 tsp Black cumin powder
  • 1/2 tsp Black pepper powder
  • 2 tsp Baking powder
  • 1/2 tbsp Salt
  • 1 tsp Sugar
  • 550 ml Sparkling water
  • 100 g Sundried tomatoes, thinly sliced
  • 50 g Shallots, diced
  • 1 clove Garlic, finely minced
  • Olive oil to grease the muffin tin


  1. Whisk together the ground red lentils, black cumin, black pepper, baking powder, salt and sugar. Mix the thinly sliced sundried tomatoes, diced shallots and minced garlic. Add into the dry mixture.
  2. Pour in the sparkling water. Use a hand-held electrical mixer to stir for 3 minutes until well combined. Grease a 12-cup muffin tin with a little olive oil.
  3. Divide the batter into the muffin cups. Place it in the cold oven and bake for 45-55 minutes at 140C/280F, fan-forced. Remove and cool on a wire rack.














http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



Red Lentil Stew with Tofu

Friday 0 comments







http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com














This is a warming, flavoursome and tasty winter stew. Split red lentils and tofu together add a nice amount of protein to this easy and quick vegetarian dish. You can swap tofu for seitan.




  • 1 Onion
  • 2 clove Garlic
  • 1 tbsp Olive oil
  • 100 g Red lentils
  • 1 tbsp Curry powder
  • 1 tsp Ginger powder
  • 400 ml Vegetable stock
  • 100 ml Coconut milk
  • 150 g Tofu
  • 1 tsp Lime juice
  • Salt and pepper


  1. Peel and roughly chop the onion and garlic cloves. Heat the oil in a saucepan and add in chopped onion and garlic. Cook briefly, then add in red lentils, curry and ginger powders.
  2. Pour in vegetable stock and coconut milk. Bring it to a boil and cook for 8-10 minutes at medium heat. Cut the tofu into 2-inch pieces and fold into the lentils. Season with lime juice, salt and pepper.






http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




Copyright © 2013 Simple Recipes. All rights reserved.

Super SEO created by Blogger Tuts | More Customize

Supported : BLOGGER INDONESIA