Another accompaniment we had the other night with our ribs was a Green Bean and Edamame and Avocado Salad. I have a bit of a thing about Edamame at the moment - I just love them - so when I saw this recipe I just knew I would have to try it. I found the recipe in a New Zealand Magazine that was lent to me recently - I am not 100% sure but I think it was called Taste. I copied several recipes out - but forgot to include the magazine title!
I have altered the recipe slightly - the original called for preserved lemons in the dressing, but as I was going for an asian theme I decided to leave them out.
Green Bean, Edamame and Avocado Salad
Adapted from Taste (New Zealand) December issue
Serves 6-8
400g green beans, stem end trimmed
2 cups edamame beans, podded
1 ripe avocado
Dressing
2 tbs finely chopped red onion
1/4 cup olive oil
2 tbs white wine vinegar
1 tsp honey
1 clove crushed garlic
1/4 tsp ground cumin
1/4 tsp paprika
1/4 cup roughly torn mint leaves
salt and freshly ground black pepper
Cook the beans in a saucepan of boiling salted water until just tender. Remove the beans from the water and place in a bowl of chilled water. Add the edamame beans to the oiling water and cook for 4-5 minutes. Drain the edamame beans and refresh in chilled water. Drain again, and dry both lots of beans well.
For the dressing soak the red onion in cold water for 10 minutes. Drain, and squeeze dry in a clean tea towel. Place the remaining ingredients in a screw top jar. Add the chopped onion and season to taste with salt and pepper.
To assemble the salad place the beans in a large bowl. Halve the avocado, remove the stone and thinly slice. Using a spoon remove the avocado flesh. Carefully combine the beans, avocado and dressing. Top with the mint.
Now I know I have given you a Brazilian Cheese Bread Recipe before - but I was not 100% happy with it - so here is another try - this time it is a recipe I got from a Thermomix Cookbook - I think it's title was Travelling with Thermomix - there were recipes from all over the world in there.
I again used whole tapioca for the recipe - this gives the bread a slightly crunchy testure - which is not bad - the authentic bread uses tapioca starch and next time I will try that - it gives a smoother sponge like texture to the bread.
I have altered the recipe slightly - the original called for preserved lemons in the dressing, but as I was going for an asian theme I decided to leave them out.
Green Bean, Edamame and Avocado Salad
Adapted from Taste (New Zealand) December issue
Serves 6-8
400g green beans, stem end trimmed
2 cups edamame beans, podded
1 ripe avocado
Dressing
2 tbs finely chopped red onion
1/4 cup olive oil
2 tbs white wine vinegar
1 tsp honey
1 clove crushed garlic
1/4 tsp ground cumin
1/4 tsp paprika
1/4 cup roughly torn mint leaves
salt and freshly ground black pepper
Cook the beans in a saucepan of boiling salted water until just tender. Remove the beans from the water and place in a bowl of chilled water. Add the edamame beans to the oiling water and cook for 4-5 minutes. Drain the edamame beans and refresh in chilled water. Drain again, and dry both lots of beans well.
For the dressing soak the red onion in cold water for 10 minutes. Drain, and squeeze dry in a clean tea towel. Place the remaining ingredients in a screw top jar. Add the chopped onion and season to taste with salt and pepper.
To assemble the salad place the beans in a large bowl. Halve the avocado, remove the stone and thinly slice. Using a spoon remove the avocado flesh. Carefully combine the beans, avocado and dressing. Top with the mint.
Now I know I have given you a Brazilian Cheese Bread Recipe before - but I was not 100% happy with it - so here is another try - this time it is a recipe I got from a Thermomix Cookbook - I think it's title was Travelling with Thermomix - there were recipes from all over the world in there.
I again used whole tapioca for the recipe - this gives the bread a slightly crunchy testure - which is not bad - the authentic bread uses tapioca starch and next time I will try that - it gives a smoother sponge like texture to the bread.
Brazilian Cheese Bread
150g Gruyere Cheese * I used Gouda
200g milk
100g canola oil
1 tsp salt
250g tapioca starch
2 eggs
Grate the cheese for 10 seconds on speed 9. Set aside.
Add the milk, oil, and salt into the TM bowl - cook for 5 minutes at 90 degrees on speed 1.
Add the tapioca starch, mix for 20 seconds on speed 6.
Remove the bowl from the stand and set aside to cool for 10 minutes. Scrape down the bowl, making sure you get the mixture form the bottom of the bowl.
Add the eggs and cheese, and knead for 2 minutes.
Allow the mixture to rest - I actually rested mine for quite a while as I wanted to pop them into the oven at the last minute.
Lightly spray mini muffin tins with spray olive oil. Place small amounts into the prepared muffin tins.
Bake at 180 degrees for 10-15 minutes, or until golden.
Love these Brazilian cheese bread. Thanks for sharing.
ReplyDeleteI love the salad, that dressing sounds great. and the bread looks really yummy.
ReplyDeleteI love edamame beans, but never think to cook with them. That salad sounds really healthy and tasty too!
ReplyDelete