Coriander, Mint and cashew nut dip

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Tamarind Chutney

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White bean puree


You need –

  • Butter bean – 250 grams, soaked overnight
  • Onion – 1, finely chopped
  • Garlic – 2 cloves, finely chopped
  • Olive oil – 2 tablespoons
  • Chicken/veg stock – 2 cups
  • Thyme – 3 sprigs
  • Thick cream – 2 tablespoons
  • Salt and pepper to taste


How to –

Heat 1 tablespoon oil in pan.  Add the onion, garlic and cook till translucent. Add the broth, Beans and 2 sprigs thyme. Cook till the beans are soft stirring occasionally.

Drain the beans (reserve the stock). Separate the thyme and puree the beans.

Stir in the cream , 1 tablespoon olive oil and enough broth to make a cream puree. Season with salt and pepper. 

Garnish with the thyme leaves and serve with bread.