This Saturday morning I woke up to a lovely surprise. My black eyed bean with harissa dip I created a few weeks ago which was inspired by the dish of “feijão fradinho” my grandmother used to make, was published on the Saturday Cook supplement of one of the papers I favour the most: The Guardian. Here’s below the recipe for this delicious dip.
Black eyed bean & harissa dip
400g can of black-eyed beans, drained
1 garlic clove
½ small red onion
30g flat-leaf parsley
½ tsp harissa paste, or to taste
Juice of ½ a lemon
2 tbsp extra virgin olive oil
1 Place the solid ingredients in the food processor, followed by the lemon juice and olive oil. Whizz until it resembles a coarse yet homogeneous paste.
2 Season to taste, scoop into a bowl and serve with toasted sourdough bread.
This weekend I have decided t revisit some of the recipes I have included on my recipe book back in 2009. I adore this simple créme brûlée, which becomes even more special when passion fruit pulp is added. This made me realise another book is due! Watch this space!
Passion Fruit brûlée/Brûlée de Maracujá
300 ml of double cream
3 egg yolks
2 passion fruits (only the pulp)
3 tbsp of caster sugar
Pre-heat the oven at 180 °C. Prepare a bain-marie by filling a tray halfway with hot water.
Place the cream with the vanilla pod in a pan and let it simmer till little bubbles start to appear on the sides. Remove from the heat ahd let it cool down. Remove the vanilla pod and scrape de seeds off it. Meanhwhile, whisk the eggs with the sugar, the passionfruit pulp and the vanilla pod seeds. Mix in the cream and sift the mixture into a jug. Pour into ramekins and place them in the bain-marie. Bake for 25 minutes. Remove from the oven and let them cool completely before place in the fridge overnight. Before serving, sprinkle with caster sugar and using a blowtorch, caramelise the top. Serve.