When I first started blogging I was quite concerned about posting on topics at the right time of year (see how almost five months of blogging makes me a pro 😉 ). I thought if I posted a seasonal recipe once the season had passed that no one would ever use my recipe (except the odd really efficient person who bookmarked or printed posts and then remembered when the right time of year occurred). I thought it unlikely that someone from the opposite hemisphere would ever use my recipes. But I’m discovering it’s not like that at all. Every day now a steady flow of traffic comes from google and occasionally other search engines. They are currently mostly looking for “pear and apple jam” and “cauliflower, leek and potato soup“. Recipes I posted in another season, but people are finding them when they need them. Isn’t that just one of the really cool things about the internet and blogging?
Which brings me to our broad beans aka fava beans. Ours have finished and I’m pretty sure most other people’s in the southern hemisphere have finished too. And, if you’re in the northern hemisphere, depending on your climate zone you may be just about to plant them but eating them is still a long way off. Still, I wanted to share our favourite broad bean recipe this year. While it’s still on my mind. Hopefully some of you bookmark or print it and remember later when you have broad beans. And maybe, when it’s broad bean season where you live, you’ll google “broad bean recipe” and come across this post.
My very humble but super yummy broad bean recipe:
This recipe doesn’t really have quantities, it’s a kind of go with the flow recipe 🙂
:: Knob of butter
:: Slurp of olive oil
:: Broad beans, shelled (ours are so fresh that we don’t need to double shell them)
:: Liberal amounts of green garlic shoots or garlic, chopped roughly
:: Salt and pepper to taste
Melt butter and olive oil in a pan. Add your broad beans and saute until they seem almost cooked (maybe 3-5 minutes – try one if you’re not sure). Add your garlic and toss it all around for another minute or two. Salt and pepper to taste and serve immediately.
It is like gastronomic heaven!