Yesterday, I invented this lovely easy peasy dinner. Let’s see how tasty it all looks, hey?
I worked in our allotment & pulled this all from our garden: fresh podded peas, 15 sugar snap peas, fresh lemon thyme & garlic bulbs. I added a few other veggies & made tho lovely easy tasty dinner served with oil fried fish sticks! Yum yum, I say! :)
Let’s see the peas in their pods in our garden:
Not every pod is ready yet, so Peter & I have eaten every other day, about 30 to 60 gr fresh podded peas! We get used to that easily! ;)
Recipe: For 2 persons
Ingredients:
* For the peas-snap peas-lemon thyme mix:
55 gr or more, freshly cleaned, pad dry sugar snap peas
65 gr freshly podded peas
a few sprigs of lemon thyme, I had some flowers on them, 2 stalks to put into the cooking water & the others, chopped up, the flowers too!
1 medium white onion, peeled & sliced into thin strips
1 fat clove of garlic, peeled & finely chopped
a fruity extra virgin olive oil
black pepper
Maldon sea salt
* For the roasted sweet potato-garlic mix:
2 large sweet potatoes, peeled & cut up into wedges
2 small garlic bulbs, each cut up into 2, Unpeeled!
black pepper: about 15 grins
some Maldon sea salt, about 1/8 teaspoon or a bit less
a fruity evoo, the same one like above, about 2 tablespoons
* For the fried fish sticks:
14 pre fried fish sticks, straight from the freezer
the same fruity evoo, like used above!
extra: I served extra beside this full plate: a mixed green salad.
Method:
1. Preheat your oven to 200°C ( 400 F) for 10 minutes. Take fitted non-stick roasting tin & place sweet potato wedges in 1 layer in it. Tuck your garlic halves between them. Season with 15 grins of black pepper & your sea salt too. Drizzle your lovely olive oil over the top & with clean hands, mingle it all together! Place into the center of the hot oven & roast for about 25-30 minutes, turning the veggies over, after half of the roasting time. Keep warm. In the meantime, cook your peas, snap peas & 2 sprigs of lemon thyme together until just al dente. This took me 2-3 minutes only! Drain & rinse well under cold water to keep the greenness & to stop the cooking process. In the same pot where you cooked your veggies in, heat up on medium heat. When hot, add a few drizzles of olive oil & heat up. Add chopped garlic, onion slices & other sprigs of lemon thyme, finely chopped up. Fry until tender & yummy. Season with some black pepper & a pinch of sea salt. Keep warm.
2. At the same time, in a large non-stick frying pan, pour a lot of the same fruity evoo in it. When hot, place your fish sticks in it & fry until just cooked through & browned on both sides or according to your packet instructions! Now, plate it all up, just like plated above! ;) Enjoy, my sweeties! :)
Stay Tuned! If you liked this post & want more of them, join 1,295 email followers! Subscribe by email! It is free!
Follow Blog via Email
Enter your email address to follow this blog and receive notifications of new posts by email.
Follow me on Facebook too! :)
Sophies Foodie Files
Filed under: Fish, Gardening
