Minty Goatee Peas

After a long absence, the Squirrel runs out of her hollow and comes back to sharing with you (whoever is left around ) her latest taste highs. Funny, she resumes exactly form where she left it the last time she wrote, from dry peas, this is. Fine, so dry peas mark milestones on the Squirrel’s calendar of shared cooking, this is something to remember.

So… the hour has changed last night, it’s getting dark earlier, maybe you’re impatiently hungry for some daylight deliciousness, so it’s be about time to get back to business

What you need to have: 1 can dry peas, 2 garlic cloves, 50 g hard goat cheese, 2 spoons liquid creme fraiche/ cooking cream, salt, pepper, dill, fresh mint

What you need to do: throw in a pot the peas with 2 spoons of the brine, the minced garlic cloves, a little salt, pepper, and if you’re using dry dill. Bring to a boil. Lower fire and add the cream. Grate the cheese  and stir well for around 2 min (until cheese melts into the sauce). Remove from fire, add fresh mint (and if you use fresh dill).  That’s it!

Sit down, relax and enjoy the savory greenness of it It goes well next to grilled chicken, and a glass of dry white whine.

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