Rosemary Soda Bread With Edamame And Pea Hummus Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a large cast-iron skillet with parchment paper.
• In a large bowl, whisk together the flour, Parmesan, sugar, rosemary, kosher salt, baking powder, baking soda and red pepper flakes. Working over the bowl, grate the butter on the large holes of a box grater, letting the grated butter fall over the flour mixture. Gently toss the butter into the flour. Using a fork, stir in the buttermilk until a shaggy dough forms.
• Scrape the dough onto a work surface, gather up any crumbs and knead gently until the dough just comes together. Shape the dough into a round loaf and transfer it to the prepared skillet. Slash an X about 1/4 inch deep in the top of the bread. Brush the bread with buttermilk, then sprinkle with Parmesan and pepper.
• Bake the bread until it is golden and it sounds hollow when lightly tapped, 45 to 50 minutes. Transfer the bread to a wire rack and let cool at least 10 minutes. Serve warm or at room temperature with softened butter and flaky sea salt.

Steps:

• Use a citrus juicer to juice the lemon into a bowl or cup, then use the teaspoon measure to measure 2 tsp of juice, then add these straight to the milk and mix.

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

Steps:

• Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.

Steps:

• To make bread:
• Preheat oven to 375 degrees. Position rack in centre of oven.
• Heat oil until warmed.
• Combine flour, wheat germ, oats, bran, sugar, rosemary, baking powder, baking soda, salt and pepper in large bowl. Stir to blend.
• Combine buttermilk and warm oil and pour over flour mixture in bowl.
• Stir with spatula just until flour mixture is moistened; it will appear quite dry.
• Transfer dough to a floured surface and gently knead until dough comes together, about 7 turns. DO NOT OVERMIX or bread will become tough during baking.
• Divide dough in half and form each into a 6" oval loaf.
• Place on ungreased baking sheet, leaving about a 5" space in between.
• Brush with egg white and sprinkle with freshly ground black pepper.
• Bake for about 45 minutes -- until it is golden and hollow when tapped.
• Cool 30 minutes on rack.
• Hummus:.
• Place edamame beans in food processor or blender fitted with a metal blade.
• Add remaining ingredients and pulse on and off, occasionally scraping down sides of the bowl until mixture is as smooth as you like. Add a wee more oil and more salt to taste, if you wish. (I find you don't need to do that).

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Steps:

• Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon or mesh strainer, transfer to a large bowl of ice water.
• Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
• Blend with a stick blender or working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
• Transfer to a medium bowl.
• Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well.
• Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper.
• Can be made 2 days ahead. Cover and chill.
• Transfer to a serving bowl; drizzle with oil and garnish with more herbs.
• Serve with endive spears -- or whatever you want.

Steps:

• First, make the hummus. Put all the ingredients in a bowl and blitz with a hand blender and 4 tbsp water from the canned chickpeas until smooth. Chill until needed.
• Heat the oil in a large non-stick frying pan, then add the whole cherry tomatoes in batches (on or off the vine) and cook over a medium heat for just a few minutes until they look on the point of bursting.
• To serve two for breakfast on the Healthy Diet Plan, toast 3 slices of the bread. Use a quarter of the hummus to spread over the toast, then top with a quarter of the tomatoes and scatter with ½ tsp of the seeds. Halve each slice of toast and serve 3 pieces per person. Keep the remaining bread, hummus and tomatoes chilled to serve on three subsequent mornings. Will keep chilled for up to four days.