From time immemorial, this culture has been treated with respect in the Celestial Empire, considering peas a symbol of fertility and wealth.
It has long been known that peas are a real storehouse of vitamins, beneficial amino acids, iron, potassium and phosphorus. In addition, in terms of protein reserves, it is in no way inferior to beef.
Many recipes have been invented for soups, salads, main hot dishes, sauces or baking fillings, the obligatory ingredient of which is peas. All you need to do is choose the ones you like. For example, from frozen green peas you can whip up a wonderful French side dish for meat, poultry or fish. The peas are quickly boiled in boiling salted water, drained in a colander, and then combined with mint, pickled onions and lettuce leaves and seasoned with creamy sauce.
Indian cooks like to add green peas to hot appetizers, stews or soufflés, and bake them in cheese. In Eastern European cuisine, aromatic pea soups with smoked knuckle or pork ribs are a big hit, while the hallmark of Israeli cuisine has long been hummus and falafel - the famous pasta and deep-fried balls made from chickpeas, a Turkish variety of peas.
But in order for our hero to preserve the taste as much as possible after heat treatment, it’s worth remembering a few tips. Before cooking, sort out the peas, add cold water and leave for 6-7 hours.
Soaking can significantly reduce cooking time. The main thing is not to overexpose the peas in water, otherwise they may turn sour. Cook the peas over low heat, covered. If the water in the pan has boiled, you need to add boiling water (but not cold water!). It is better to add salt at the end of cooking, since salt slows down the boiling.
For those who love green pea treats, let us remind you that when frozen they completely retain their vitamin composition, taste and aroma and do not require lengthy cooking.
For 4 persons: green peas - 100 g, kefir - 100 ml, eggs - 2 pcs., sugar - 1 tsp, white cabbage - 200 g, cheese - 100 g, wheat flour - 3 tbsp. l., garlic - 1 clove, butter - 40 g, baking soda - on the tip of a knife, salt, ground black pepper
Mix kefir, salt, sugar, soda, eggs. Add pepper and flour. Beat with a fork. Chop the cabbage and mash with salt and hands. Grate cheese and garlic. Add cabbage to kefir mixture. Pour into a greased pan. Sprinkle with peas and cheese on top. Bake for 30-40 minutes at 180°C.
Calorie content per serving 284 kcal
Cooking time from 60 minutes
4 points
For 4 persons: green peas - 150 g, wheat flour - 1 cup, eggs - 1 pc., milk - 150 ml, baking powder - 1 tsp, turmeric - 0.5 tsp, herbs (any), vegetable oil, salt
Simmer frozen or fresh green peas in a frying pan in hot water for a few minutes, then mash. Let cool. Beat the egg with milk. Sift the flour along with baking powder, turmeric and salt. Gently pour in the egg-milk mixture, stirring so that no lumps form. Add mashed peas and herbs. Leave the dough to stand for 20-30 minutes. Cook pancakes in hot vegetable oil for 2 minutes on each side until golden brown.
Calorie content per serving 155 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 6 points
For 8 persons: dry peas - 500 g, smoked pork ribs - 500 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 3 cloves, raw smoked brisket - 100 g, dill - a bunch, vegetable oil, salt, ground black pepper
Rinse the peas, cover with cold water and leave for 4-5 hours. Cut the ribs into pieces, add water (3 liters) and cook for 1-1.5 hours until the meat begins to easily fall away from the bones. Remove the ribs from the pan and cut the meat into pieces. Add peas to the pan and cook for 30 minutes. Then add the diced potatoes and cook for another 20 minutes. Fry chopped onions and carrots in vegetable oil. Place them in a saucepan with soup, return the meat to the soup, add salt and pepper, and cook for 10 minutes. Finely chop the dill and garlic, cut the brisket into thin strips. Put everything into the soup and keep on fire for 1-2 minutes. Let sit for 30 minutes before serving.
Calorie content per serving 532 kcal
Cooking time from 120 minutes
Difficulty level on a 10-point scale 8 points
For 3 persons: frozen green peas - 100 g, basmati rice - 200 g, chicken fillet - 250 g, carrots - 2 pcs., onions - 1 pc., vegetable oil, salt, ground black pepper
Cut the chicken fillet, put it in a frying pan and fry in oil until golden brown. Chop the carrots and onions, add to the meat, add salt and pepper. Sort the rice, rinse with cold water, pour into a frying pan, stir, add a little hot water, cover with a lid and simmer over low heat for 15 minutes. Thaw green peas at room temperature, drain the resulting liquid. Then add it to the pilaf, stir and simmer the dish over low heat until all the liquid has evaporated. To make the pilaf a richer and brighter color, you can add a little turmeric during cooking.
Calorie content per serving 217 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 7 points
For 3 persons: green peas - 200 g, baguette or ciabatta - 6 slices, avocado - 0.5 pcs., garlic - 1 clove, lemon - 0.5 pcs., greens (any) - a bunch, olive oil, salt, ground black pepper
Squeeze juice from lemon. Slice baguette or ciabatta. Dry until golden brown in a dry and hot frying pan. Peel the avocado and sprinkle with lemon juice. Mash the pulp with a fork. Place green peas in a colander and blanch in hot water for 5 minutes. Finely chop the garlic clove and herbs, add along with the peas to the avocado pulp. Drizzle with oil. Salt and pepper. To stir thoroughly. Spread the prepared mixture onto the bread.
Calorie content per serving 202 kcal
Cooking time from 15 minutes
Difficulty level on a 10-point scale 3 points
Photo: Fotolia/All Over Press/Legion Media
Dishes made from green peas are very diverse. You can prepare almost anything from it - salads, soups, side dishes or sauces. It is not necessary to blanch green peas of brain varieties, and you can add them fresh to salads, first and second courses. Did you miss a moment and the peas hardened? No problem - put the peas in boiling water for a couple of minutes, then quickly plunge them into cold water (you can even put ice in the water) and the peas will become tender. If your harvest of green peas is too large to eat fresh, freeze them for winter joy.
Pea sauce
Ingredients:
¾ stack. chopped onion,
1 ½ cups water,
2 stacks of peas,
2 tbsp. butter,
1 tbsp. flour,
½ cup heavy cream,
salt, pepper, nutmeg.
Preparation:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and reserve about ¾ cup. for later use. Melt the butter, add flour and spices and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer over low heat until thickened. Add vegetables and bring to a boil.
Spicy pea sauce
Ingredients:
250 g peas,
2 tbsp. natural yogurt or sour cream,
1 chili pepper,
1-2 cloves of garlic,
2 tsp olive oil,
1 lemon,
1 tbsp. fresh mint.
Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and chop the chili pepper. Mix all ingredients in a blender, add lemon juice and chopped mint.
Green pea soups are hearty and light at the same time. An ideal option for those who are sensitive to their figure.
Baked soup 
Ingredients:
6 large tomatoes,
1 onion,
2 cloves of garlic,
300 ml vegetable broth,
400 g peas,
2 tbsp. tomato paste,
2 tbsp. greenery,
salt pepper.
Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas and place in a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Place all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.
Summer soup with peas
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs,
100 g sour cream,
2 tbsp. dill greens,
1.3 liters of water,
salt, pepper - to taste.
Preparation:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven over medium heat for 20 minutes. When serving, cut the cucumbers into slices into the soup, add herbs and sour cream.
Quick pea soup
Ingredients:
750 ml broth,
100 g pasta,
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion,
3 tbsp. grated cheese
salt, pepper - to taste.
Preparation:
In half the amount of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer over low heat for 30 minutes. Add small pasta and cook until done. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. When serving, sprinkle with cheese and herbs.
Green pea and leek soup
Ingredients:
1 leek,
500 g peas,
1 tbsp. butter,
2 ½ cups vegetable broth,
¼ cup chopped mint,
1 tsp lemon juice,
sour cream, salt, ground black pepper.
Preparation:
Melt the butter, add chopped leeks, salt, pepper and simmer, stirring, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce the heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup using a blender and serve with lemon juice and herbs. Place 1 tbsp on each plate. sour cream.
Cream of pea soup
Ingredients:
1 kg peas,
4 stacks water,
1 head of lettuce,
¼ tsp. ground white pepper,
2 tbsp. soft cream cheese,
3 tbsp. butter,
a pinch of lemon zest,
salt.
Preparation:
Melt the butter in a saucepan, add the chopped lettuce and heat for 5 minutes. Add the peas and simmer, stirring, for 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve topped with cream cheese.
French-style vegetable julienne soup
Ingredients:
1 carrot,
1 parsley root,
¼ celery root,
¼ head of white or cauliflower,
200 g green peas,
½ tbsp. butter,
salt, herbs.
Preparation:
Cut the vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then add broth and cook until done. Boil the cabbage separately and place in a sieve. Combine all ingredients, let it boil and serve, sprinkled with herbs.
Add green peas to side dishes and main courses, and they will sparkle in a new way!
Risotto with green peas and bacon
Ingredients:
150-200 g bacon,
1 onion,
300 g rice,
2-3 tbsp. white wine,
1 liter vegetable or chicken broth,
250 g peas,
1 tbsp. sour cream, yogurt or creme fraiche,
1 tbsp. grated cheese
butter for frying, salt.
Preparation:
Fry finely chopped bacon with chopped onion in butter. Add risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste and add yoghurt and cheese. Stir, let stand for 3 minutes and serve.
Green peas in white wine
Ingredients:
350 g peas,
3 shallots,
bunch of lettuce,
50 g butter,
2 tbsp. water,
3-5 tbsp. white wine,
a pinch of sugar, salt.
Preparation:
Melt the butter in a frying pan, add the peas, chopped onion and shredded lettuce, stir and simmer for a little while. Pour in water and wine, sprinkle with sugar and salt, cover with a lid and simmer for 10-15 minutes.
Summer pasta
Ingredients:
200 g peas,
1 onion,
1-2 cloves of garlic,
1 young zucchini,
a handful of asparagus,
1 bunch of spinach,
150 ml cream,
100 g grated cheese,
boiled pasta,
vegetable oil for frying.
Preparation:
Fry the finely chopped onion with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, add cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.
Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas,
2-3 tbsp. white wine,
3 tbsp. creme fraiche or natural yogurt,
1 tbsp. greenery,
salt, pepper - to taste.
Preparation:
Fry the mushrooms and peas in butter for 3 minutes, add wine and creme fraiche (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. When serving, sprinkle with chopped herbs.
Stew with green peas
Ingredients:
300 g meat,
2-3 potatoes,
1 onion,
1 carrot,
300 g peas,
1 tbsp. tomato paste.
Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, add broth, salt and pepper and cook over medium heat until tender.
Frittata (breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas,
200 g broccoli,
grated cheese,
5-7 eggs.
Preparation:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), add salt and pepper. Scramble the eggs with a fork, you can add a little cream or sour cream, pour in the mixture of pasta and vegetables and place in a hot oven. A few minutes before cooking, sprinkle the frittata with cheese.
Meat with green peas
Ingredients:
300 g meat,
1 onion,
1 carrot,
1 sweet pepper,
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.
Preparation:
Place the diced meat in a pan, add water and let it cook. From the moment it boils, reduce the heat and cook the meat for 20 minutes. Fry onions, carrots and bell peppers in a frying pan and add to the meat. Meanwhile, cut the potatoes into cubes and add to the pan with the meat. When it is almost cooked, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from the heat, add a little saffron and cover the pan with a towel and let it simmer. When serving, sprinkle with herbs.
Rice and peas side dish
Ingredients:
500 g peas,
2 stacks rice,
1 tbsp. butter,
4 stacks water,
salt, nutmeg - to taste.
Preparation:
Boil the peas until tender and place in a sieve. Fry the rice in oil, stirring, add boiling water, add salt and cook over low heat until tender. Mix the finished rice with peas and season with nutmeg.
Green peas with ham
Ingredients:
1 kg peas,
200 g ham,
500 g onions,
1 ½ cups water,
6-7 tbsp. olive oil,
pepper, salt, dill - to taste.
Preparation:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.
Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers,
2 cm ginger root,
4 tbsp. butter,
4 onions,
2 cm cinnamon sticks,
4 ½ cups water,
salt.
Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer for 3 minutes on high power – the onions should become translucent. Add rice, add water, salt and cook for 12 minutes at full power until the rice is cooked but not mushy. Microwave for a couple of minutes, then separate the rice grains with a fork.
Pesto with green peas
Ingredients:
400 g spaghetti,
200 g ham,
1 tbsp. olive oil,
1 stack peas,
¾ stack. basilica,
¼ cup grated parmesan cheese,
2 cloves of garlic,
5 tbsp. olive oil,
¼ cup chopped walnuts,
salt, pepper - to taste.
Preparation:
Boil the spaghetti in salted water, drain and rinse. Fry diced ham in olive oil until brown. Boil the peas in salted water and place in a sieve. Using a blender, puree peas, basil, grated cheese, pressed garlic, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve the spaghetti with pea pesto and plenty of grated cheese.
Garnish of peas and carrots
Ingredients:
1 cup carrots, thinly sliced
400 g peas,
3 tbsp. butter,
⅓ stack. brown sugar,
1 tbsp. lemon juice,
salt, pepper - to taste.
Preparation:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Season with salt and pepper.
Pea and tomato salad
Ingredients:
2 finger tomatoes
½ cup peas,
1 tbsp. grated cheese
1 tbsp. red wine vinegar,
1 tbsp. olive oil,
1 ½ cups chopped lettuce,
1 clove of garlic,
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.
Preparation:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Place on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, mix oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to obtain a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.
New potatoes with green peas and cream sauce
Ingredients:
15 pieces of small new potatoes,
1 ½ cups peas,
100-150 g soft cream cheese with herbs,
¼ cup milk,
salt pepper.
Preparation:
Boil the potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and drain on a sieve. Mix cheese with milk, add salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over them.
Omelette with peas
150 g frozen peas
- 7 eggs
- 100 ml milk
- 50-70 g of sharp cheese
- salt, spices to taste
- butter for greasing the pan
Grease the mold generously with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put them in a bowl of water, they will be ready in 5 minutes);
Beat the eggs with a mixer until foamy, pour in the milk, beat. Add salt and spices;
Place the peas in an even layer in the pan, pour in the egg-milk mixture, sprinkle with half the grated cheese and place in the oven for 10-15 minutes;
After about 10-15 minutes you will notice that the mixture is becoming thick in places. Sprinkle the remaining cheese on top and leave the cheese omelette in the oven until done. This will take another 10-15 minutes depending on the oven.
Wheat lemon porridge with green peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat cereal - 250 gr.
Lemon - 1 pc.
Bouillon cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Ground black pepper and salt - to taste
Cooking method:
Peel and finely chop the onions. Melt the butter in a small saucepan. On it, fry thinly sliced bacon, wheat grits and onions in a frying pan for a couple of minutes. Peel the lemon and squeeze the juice out of it. Dissolve the bouillon cube in four cups of boiling water, place the grits with bacon and liqueur in a saucepan, pour in lemon juice and pour in the broth. When the porridge boils, add green peas and cook over moderate heat for about twenty minutes. Season the prepared wheat lemon porridge with green peas with salt and pepper. Usually served with crucian carp in sour cream or fried carp.
Pancakes with green peas
Ingredients:
- 0.5 cups oatmeal
- 1 cup young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- a little parsley
- 2 cloves of garlic
- 1 egg
- 1 tbsp flour
- salt, pepper, ground coriander.
Cooking method:
Pour oatmeal into a saucepan, add a glass of hot boiled water, boil for a couple of minutes, close with a lid, remove from heat and steam for five minutes. The porridge should turn out to be “sloppy”.
Scald the peas with boiling water and place in a blender with parsley, green onions and garlic. Grind until smooth.
Grate the potatoes on a fine grater.
Mix all ingredients, add egg, flour, salt, coriander and ground black pepper, mix everything. The dough should look like pancakes.
Place the pancakes with a spoon into a frying pan with hot vegetable oil and fry until golden brown on both sides.
Eggplant with green peas
Ingredients
eggplants - 150 g
fresh frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. spoon
ground red pepper, salt to taste
Cut the eggplants into slices, add salt and leave for 20 minutes. Then rinse, dry and fry in vegetable oil.
Combine eggplants with green peas, add sesame oil, stir, pepper and serve.
Fish zrazy with green peas
pollock fillet - 700g, white bread, milk - 1 tbsp., egg - 1 pc., yolk - 1 pc., onion, frozen green peas, breadcrumbs, salt, pepper, oil for frying.
Soak bread without crust in milk and squeeze. Pass the fillet, onion and bread through a meat grinder, add the egg, salt and pepper. Pour boiling water over the peas for 5 minutes, puree (I do this not completely, but so that there are half peas), add the yolk and salt.
Using wet hands, form the minced meat into a flat cake, add the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until browned.
Hello, friends! I dedicate this short article to a clever and easy way to prepare frozen peas. I have already told you about cooking. Now there is one more trick that will simplify the cooking process and can always come in handy. The whole secret is that frozen green peas can be prepared for various salads and they will taste exactly like canned peas. I liked this method of preparing frozen peas, and the bright green color gives an interesting look to any salad.
What you need to cook delicious frozen peas:
Frozen peas – 400 gr.
Salt – 1.5 tsp.
Sugar – 1.5 tsp.
Apple vinegar – 1.5 tbsp.
Water – 0.75 l.
How to prepare frozen peas for salads:
I saved some peas this summer, so that's what I'll be using. But store-bought frozen peas may work just as well.
Bring the water to a boil and add the peas to it. Immediately add salt and sugar.
Leave to simmer for 10 minutes, then add apple cider vinegar.
You can also add table vinegar, but only one tablespoon. After adding the vinegar, let it simmer for another 5 minutes, and after the time has elapsed, remove the peas from the water and cool. That's the whole secret. Delicious cooked peas are ready to use.
Green peas are a plant from the legume family, which has been known since ancient India. There it was considered a symbol of fertility and wealth, although in Ancient Greece peas were the main food of poor people. Nowadays, green peas are eaten raw, boiled, or canned. It is believed that peas slow down the aging process of the body and also reduce the likelihood of cancer.
Using green peas in cooking
There are several types of green peas. The most common of them are shelling, brain and sugar. Shelling is used for preparing boiled dishes, primarily soups. Mozgovoy, on the contrary, is not suitable for cooking; canned food is made from it. Sugar snap peas have a sweetish taste and are eaten raw.
Green peas can be added to almost any dish - soups, salads, casseroles, side dishes, etc. Moreover, both fresh and canned peas are used. And if you have reaped a rich harvest and are worried about its safety, then you can simply freeze it, then in winter you will always have an almost ready-made side dish for a meat dish on hand.
Simple recipes from green peas
Recipes for green peas amaze with their variety, from the simple addition of fresh or canned peas to a salad to incredibly tasty and tender puree soups. Peas go perfectly with foods such as meat, eggs, cheese, potatoes, etc. This explains its presence in such popular salads as Olivier salad and vinaigrette. There are many recipes for green pea soups: baked soup, light summer soup with greens, mushroom soup with peas, puree soup, cream soup, etc. Peas can be added to pasta, potatoes, rice, casserole, or used as an independent side dish.
If green peas have been lying around for a long time and have become hardened, do not rush to get upset. Dip it in boiling water for a few minutes, and then immediately into cold water - you will again get tender sweet peas. Dishes made from green peas strengthen bones and lower cholesterol levels. Please note that canned peas, despite the processing, retain almost all nutritional components.
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The season of green young peas has arrived. The most delicious and healthy young peas, plucked straight from the bush. It would seem that peas are one of the most unpretentious and simple products that one can only imagine, and in France previously only people close to the Emperor could eat peas. Needless to say, in China to this day they consider peas a symbol of nobility and prosperity. In addition, peas and dishes made from them are useful for people suffering from heart failure, as they contain lysine, which helps in the fight against heart and vascular diseases.
Young green peas are a real storehouse of minerals and healthy vitamins. It contains vitamins: A, C, E, K, B6, thiamine, riboflavin and folic acid. Fresh peas are a powerful anti-cancer agent: coumestrol, which is part of it, inhibits the growth of cancer cells. Contains vitamin K and manganese - strengthen bones, lutein and vitamin A help improve vision.
Green young peas are also useful for those who watch their figure. Not only is it low in calories, it also contains a lot of fiber and helps cleanse the intestines of toxins. Athletes and vegetarians also love green peas, because 100 g of the product contains 20 g of protein.
There are two types of green peas: brain peas and smooth peas. The first is characterized by a rough surface, sweet and delicate taste. It is most often frozen and canned. Smooth grain peas taste mealy and mushy. Sold dried.
Sugar snap peas have a fresh taste with a characteristic sweetness. Sugar snap peas can be consumed with the pods or boiled. Ideal in salads and Asian dishes cooked in a wok. It is very tasty to blanch pea pods in boiling salted water for 3 minutes, then squeeze with cold water. Before serving, pour melted butter in a frying pan with herbs and chopped young garlic.
We present to your attention five recipes for delicious, truly summer dishes made from fresh green peas.
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Our lunch in green tones, we suggest starting with an amazing, fresh and invigorating, deliciously light pea salad, crispy iceberg leaves and feta cheese
! Simply perfect for hot summer days!
Ingredients:
- iceberg lettuce 1 head
- young green peas 400 g.
- salt, pepper to taste
- granulated sugar 1 tsp.
- red onion 1 pc.
- feta 250 g.
- balsamic vinegar 4 tbsp. l.
- lemon juice 1 tbsp. l.
- honey 1 tsp.
- vegetable oil 5 tbsp. l.
Cooking method: Wash the salad, shake off, pat dry with a towel and tear into a bowl with your hands. Boil green peas for three minutes in boiling water with added sugar. Place on a sieve, pour over cold water and let it drain. Peel and chop the onion. Crumble the cheese. Mix vinegar, lemon juice, honey and vegetable oil in a small jar with a lid. Season with salt and pepper, mix well. Mix lettuce leaves with peas and onions, pour over the dressing, place on a beautiful plate or dish, sprinkle with pieces of cheese.
An excellent treat, for example, on a summer day for breakfast, will be pancakes with spinach, green onions and green peas .
Ingredients:
- flour 150 g.
- milk 275 ml.
- salt pepper
- eggs 2 pcs.
- butter 2 tbsp. l.
- spinach 1 bunch
- green onions 4 feathers
- green peas 100 g.
- garlic 1 clove
- olive oil
- grated nutmeg
Cooking method: Sift the flour through a sieve. Stir in milk and a pinch of salt until smooth. Beat in the eggs and mix thoroughly. Leave the pancake dough for 15 minutes. Bake 4 pancakes in butter and place in an oven heated to 100 degrees so that they do not cool down. For the filling, wash and chop the spinach. Cut the green onions into rings, boil the green peas for 3 minutes in boiling water, then cool with cold water. Finely chop the garlic. Heat olive oil in a frying pan, add garlic, after a few minutes spinach and green onions, lightly fry. Add peas, nutmeg to the pan, salt and pepper to taste. Remove the pancakes from the oven and place on serving plates. Wrap the filling in the pancakes and serve immediately.
Green pea soup with basil : a classic dish with a new interpretation. Celery stalks, green onions and basil add special notes to the soup.
Ingredients:
- green peas 1 kg.
- basil 1 bunch
- leek 1 stalk
- petiole celery 150 g.
- onions 1 pc.
- garlic 1 clove
- butter 2 tbsp. l.
- vegetable broth 800 ml.
- cream 100 ml.
- salt pepper
- nutmeg
Cooking method: Chop the basil and leeks. Peel the celery, onion and garlic, chop and fry for 2 minutes in butter. Add peas and leeks and cook for another 2 minutes. Add green peas and leeks and cook for another 2 minutes. Pour in the broth and cook for 20 minutes. Remove the soup from the heat, pour in the cream and add basil, puree using an immersion blender, add salt and pepper to taste. Pour into bowls, season with grated nutmeg and serve. Bon appetit!
Simply incomparable: young green peas with paste
served with fresh basil pesto.
Ingredients:
- spaghetti 500 g.
- green peas 150 g.
- basil 2 bunches
- garlic 2 cloves
- hard cheese 75 g.
- olive oil 125 ml.
- lemon juice 1 tbsp. l.
- pine nuts 60 g.
Cooking method: Let's prepare the pesto sauce: fry the pine nuts in a frying pan without oil, transfer to a plate and cool. Wash the basil, tear off the leaves, peel and chop the garlic. Grate the cheese. Grind basil, garlic, 40 g of nuts and 50 g of grated cheese in a blender. Add vegetable oil in portions until a creamy consistency is obtained. Salt the sauce, add lemon juice. Blanch the green peas for 3 minutes with a drop of butter, then drain the water. Boil spaghetti in salted water until al dente. Place in a colander, let the water drain and immediately mix with the sauce and green peas. Sprinkle with remaining nuts and cheese.
Another very tasty dish with young peas - turkey with green peas and rice .
