It seems I am still somewhat discombobulated. It didn’t occur to me until I received a late agenda that I had a kinder committee meeting last night. Pretty silly of me considering it was clearly written on the calendar. Furthermore, I had no idea at all that it was my turn to bring food.

A quick check of the pantry and the garden saved the day. I whipped up a batch of hommus in the thermomix as well as a broad bean and feta dip. Some Sardinian parchment bread completed my offerings.

more fava beans

photo by 46137, some rights reserved

Broad Bean and Feta Dip
2 cups shelled broad beans
1 tablespoon chopped mint
2 tablespoons lemon juice
150 mls olive oil
50g Danish feta

  1. Cook broad beans until tender in boiling water. Cool and peel outer skin.
  2. Add all ingredients to thermomix or food processor and blend until mostly smooth (15 seconds on speed 4)

Sardinian Parchment Bread
from World Breads by Paul Gayler
2 cups bread flour
1 cup semolina
1/2 teaspoon fine sea salt
1 cup water

  1. Preheat oven to 220 degrees
  2. Combine all ingredients to form a soft dough. Knead for about 2 minutes
  3. Divide into 24 evenly sized balls. Roll out as thinly as possible.
  4. Place each piece on an ungreased baking sheet and bake for 3 – 4 minutes per side or until each side is golden.