The last few weeks, I've been creating a lot of tart and flan based meals, and here I go again and present you with another savoury one.
from the garden. Black peppermint is exactly what is says it is - its mint that smells like black pepper. But unlike the traditional green mint, the leaves of this one are thicker and dark, almost velvet purple in colour. On cooking, the black peppermint didn't impart that much flavour . I think to appreciate it more for both scent and flavour, it would benefit being part of a salad rather than a cooked dish like this;.
Dads allotment but at the same time there are so many things here that we have to do for our move down - I guess they will just have to wait until we come back.
Cindy Star for this week’s Weekend Herb Blogging (WHB) #290. WHB is overseen by Haalo from Cook Almost Anything.
Broad Bean and Black Peppermint Flan
For the shortcrust pastry to line a 8 - 9 inch round tin
Serves 4 - 6
225g plain flour
½ teaspoon salt
3 tablespoons water
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough into a round. Blind bake in a hot oven at gas mark 6 for 20 minutes.
200g broad beans, shelled
1 tablespoon Black peppermint or regular mint, minced
Spring onions, sliced
250g cottage cheese
1 egg, beaten
Salt and pepper to taste
Blanch the broad beans for a couple of minutes. Then mix the broad beans with the cottage cheese, mint, spring onions, seasoning and the beaten egg. Spread the mixture in the flan case and bake in the oven at gas mark 5 for 30 – 35 minutes. Serve cold or at room temperature.