“Uber” Easy Bean, Tuna & Tomato Salad

I’m still on a bit of a “bean theme”  in the kitchen, wanting to take advantage of the garden beans whilst fresh and tender….  I have 5 different types growing this year, they are all drying at the moment to be stored for nexts years planting and for EATING over the winter.  I could spend hours dipping my fingers into the dried beans (à la Amélie Poulin).  This is another classic summer salad “chez nous”…  Thanks to our friend John (co-author of another food blog) for the original idea that I have since made my own 🙂

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Bean, Tuna & Tomato salad

  • A couple of good handfuls of cooked beans or one tin of white or berlotti type beans
  • one tin of good quality tuna (I like mine packed in olive oil)
  • one red onion, thinly sliced
  • a few juicy tomatoes, chopped into bite size pieces
  • lots of herbs (basil and/or parsley is nice
  • fresh lemon juice to taste
  • a generous drizzle of good olive oil

Mix all ingredients together gently and serve at room temperature with some nice fresh bread and a luscious glass of white wine (optional)  🙂

Bon appetît !

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Dukkah & Garden Radishes

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Since its so lovely out still, lets stick with the Aperitif theme 🙂  The perfect healthy bite to go with drinks on a cool late summer evening…

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Fresh out of the garden, the radishes are sliced with the help of a handy mandolin.  Have you heard of DUKKAH ?  This has been a fantastic discover and I always have a jar in the cuboard for dipping or sprinkling….  I believe this dish has Egyptian origins and traditionally you would rip off piece of bread, dip that in olive oil and then into the Dukkah.  GENIOUS !!!  So here I suggest doing the same with radishes.

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Clean your radishes, dip them in either a bit of butter (as the French do) or olive oil then dip dip dip into your Dukkah…  Directly popped into your mouth, you too will be converted 🙂

Make enough Dukkah to have on hand in a jar for sprinkling on soups and salads year round.  Feel free to change some of the ingredients to suit your tastes, such as almonds instead of hazelnuts etc….

Dukkah

• 120g hazelnuts
• 90g  sesame seeds
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 teaspoons freshly ground black pepper
• 1 teaspoon sea salt or fleur de sel
• Extra virgin olive oil to serve

Toast the hazelnuts in a pan (slipping of any skins that detach) then add the seeds and continue to toast (careful  not to burn anything).  This should take just a couple of minutes.  Add your salt and pepper and let cool.  Then just blend to a coarse powder in a blender or food processor (or even a mortar & Pestle as I’m sure the Egyptians did) 😉

Bon appetît!

Home Grown Edamame

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Needless to say,  Japanese restaurants are a rarity in the French countryside.  When I came across a packet of organic SOJA BEANS it took me a minute to put two and two together in my head to conjure up the image of a bowl of freshly steamed  EDAMAME pods sitting in front of me in my own home !!  I even have the bottle of Japanese Whiskey (merci Gianni 😉 ) to accompany this delightfully fresh “aperitif”.

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Once cooled, I toss those gorgeous little pods in coarse sea salt and serve up a bowl.  How to eat?  Pick up a pod and pop the beans directly into your mouth (careful they are jumpy little guys).

So now I can have a slightly “sushi bar” experience in my own garden, and the quality of the whiskey is better 😉