What can you cook from fresh peas? Recipes. Various pea dishes

A properly frozen product retains all vitamins and minerals. The same goes for green peas. It can be bought in the store both in summer and winter, unlike fresh. Preparing frozen green peas is easy. The process will take very little time. But even such an easy task has its own nuances.

Product preparation

Frozen green beans usually come already shelled. Before emergency freezing, they are blanched or steamed.

The procedure is carried out with young peas that are in the period of milk maturity. At this stage they have the most sweet taste, delicate consistency and a large number of sugar in the composition.

When peas are prepared using the blanching technique, after defrosting they do not need to be cooked, but can be immediately used for their intended purpose. For example, add it to a salad. But if the product needs to be cooked, then it is better to do this when adding minimum quantity water. The resulting broth can be used for a first course or sauce.

When buying a package of green peas in a store, you need to check the product for suitability. There should be no sticky lumps or a large amount of ice.

Green peas go well with sweet vegetables: carrots, potatoes and beets.

Advantages and disadvantages

Using frozen peas has a number of advantages:

the product is cheap;
available at any time of the year;
with the right quick freezing all vitamins are preserved;
Suitable for immediate cooking, no need to defrost.

Unlike canned product, frozen contains more useful substances.

Like any other product, green peas may be contraindicated for people with individual intolerance.

Cooking methods

Frozen green peas can be boiled, stewed in sauce, or baked in the oven. Eat as a side dish, use as an ingredient in a salad or other dish.

Cooking

The most common and easiest way to cook frozen beans is boiling. It is only necessary to follow the sequence of actions, then the vitamins are preserved and the product does not lose color.

Boil water in a saucepan.
Add a little salt and sugar. The latter will preserve the rich color of the product.
Throw the peas into the water without defrosting them first.
Cook over high heat with the lid closed. It will take 5-8 minutes. Cooking time depends on the age and type of beans. When the grains become soft, you can turn off the stove.
Sometimes a sprig of mint is added during cooking; it will make the taste of peas even more interesting and brighter.
Afterwards, the product is discarded in a colander, cooled and served as an addition to the main dish.

Another way to prepare green peas, which are later used for salad:

Bring water to a boil.
Add green peas.
Add 1.5 tbsp. l. salt and the same amount of sugar.
Then pour in 1 tbsp. l. apple cider vinegar. Let simmer for 10 minutes.
Remove beans from water and cool.

Green beans can liven up any salad. interesting view and pleasant taste.

In the oven

Using special earthenware, you can prepare a simple and hearty soup, which uses 3-4 ingredients.

Peas must first be boiled on the stove. And then transfer it to clay pot. Add some water in which the beans were cooked.
Grind boiled eggs and put it in a container.
Place in the oven. To cover with a lid. Adjust heat to medium. 20 minutes is enough.
When serving the pot on the table, you need to add sliced fresh cucumber, sour cream and herbs.

Such summer soup will appeal to all family members. It is filling and light at the same time. It is convenient to cook not only first courses, but also second courses in pots. For example, rice with vegetables and peas, meat or fish with green beans.

Extinguishing

Frozen green peas can be stewed in various sauces or simply using broth.

Frozen beans are tossed into the melted butter.
Sugar, salt and sour cream are added.
It will take 15 minutes to simmer. The lid must be closed.

Broth can be used as a braising liquid. tomato paste, white wine, cream, mayonnaise.

Puréeing

Puree with green peas - great side dish to meat or fish. If you do not add spices and a large amount of salt, then this dish can be offered to your child. The bright color will interest children, and they will happily devour it and ask to cook it again.

Boil potatoes in salted water for 20 minutes. Add frozen peas. After 5 minutes, turn off the stove.
Excess water is drained. Add butter, sour cream and finely chopped garlic. Can be seasoned with spices and salt.
You need to turn the dish into puree using a masher. If you use a blender, the mixture will become viscous and sticky.

Delicious frozen green pea dishes

You can prepare many different dishes from green peas:

salad;
pilaf;
casserole;
filling for pancakes, pies and pies;
cutlets;
pate;
puree.

To get pea puree, you need to puree it immediately after cooking, when it is still hot. Only in this case can a uniform consistency be achieved.

Pea soup is dietary product. You can diversify your diet including various additives: vegetables, rice, spices and herbs. These first courses can be eaten both hot and cold.

Subtleties and tricks of cooking

Sometimes butter is added when cooking peas. It makes the beans more tender and flavorful.
The sauce can be made from sour cream, sugar, potato flour and yolks. Pre-boiled peas are poured with sauce and boiled. At the end you can add greens. Serve beans with meat or potatoes.
A sharp change in temperature will help preserve the bright color of the beans. Immediately after cooking it is poured over cold water.
Boiled peas cannot be used immediately after cooking. When it cools down, place it in the refrigerator. And then heated in a mixture of butter and water.
If the peas suddenly harden, they must first be dipped in hot water, and then into the cold. This way you can restore its juiciness and softness.

Fresh green peas appear on our tables most often as part of light vegetable soups, but their possibilities are much wider. The sweetish, tender pulp goes well with most seasonings and can diversify the taste of a wide variety of dishes - from salads to desserts.

Panzanella salad with peas

Use this as a base to which you can add any other ingredients, such as capers, olives or crushed anchovies. Of course, tomatoes, peppers and any green vegetables would also be appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 branches green onions
1 cucumber
120 g white bread– ciabattas, pita bread, etc. - "bread with crust"
1 clove of garlic
6 tbsp. l. olive oil
2 tbsp. l. red wine vinegar

Cook, but do not overcook, the peas until tender in boiling salted water - about 5 minutes. Rinse it immediately under running water cold water and transfer to a salad bowl. Chop the dill and onion. Peel and finely chop the cucumber. Mix all the vegetables. Cut the ciabatta in half and fry until golden crust and crunch in olive oil, then break into small pieces and place in a salad bowl.

Mix peeled and crushed garlic with salt, black pepper, oil and vinegar and sprinkle a couple of drops on the bread in a salad bowl. Place the pea mixture on top of the bread slices and cover with the remaining mixture. Garnish with any greenery - the more, the better.

This is interesting

Most recipes from fresh peas in German cuisine– it includes salads, soups, main courses, marinades, desserts and even pea... sausage.

Getty Images/Fotobank

Summer mess

The delicate taste of peas does not overpower the original, and the textures of these two products also complement each other wonderfully.

Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 tbsp. l. white wine type "Rkatsiteli"
3 tbsp. l. sour cream
1 tbsp. l. chopped parsley
salt and pepper to taste

Wash and clean the mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them on butter within 3-5 minutes. Fry fresh peas in a separate pan. Place the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on low heat for another 5 minutes. When serving, sprinkle with herbs.

This is interesting

While the peas are young, and the peas themselves have not fully grown, all parts of them are edible and are eaten together with the skin. In this form, in the summer, peas are added to salads, stewed or served as a side dish.

Getty Images/Fotobank

Lobster's Pea Breakfast

Legend has it that Omar Sharif, the famous actor and handsome man, preferred to start his day with a similar breakfast. Whether this is true or not is unknown for sure, but satisfying and healthy dish I'm sure many will like it.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 clove of garlic
1 tbsp. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, for example Amontillado
100 ml chicken broth
5-6 fresh leaves mint

Bring a large saucepan of salted water to a boil and add the peas and cook for 5 minutes. In another, smaller saucepan, boil the eggs until puffy. Ready eggs Rinse immediately with cold water so that they do not “cook” further in their own shell.
On large frying pan heat the olive oil and fry the chopped garlic. After a minute, add the jamon cut into strips and fry quickly, not allowing the garlic to darken. Pour in the sherry, leave the pan on the heat, stirring the contents, for another minute, then add the broth, fresh mint, seasonings and drained peas. Cook for a minute and set aside on the edge of the stove

Peel the warm eggs and cut them in half, place on top of the peas and serve directly from the pan.

This is interesting

According to the same legend, sherry should be flambéed - that is, set on fire directly in a frying pan. Omar himself was not always successful in this culinary trick, so mere mortals can get by with a simple stew, the main thing is not to forget about the sherry.

Getty Images/Fotobank

Spicy peas Kerala

This dish is the perfect complement for something hearty, but can also be used as a solo dish. In any case, it can take you on a culinary journey through the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee
2 tsp. cumin seeds
1 tsp. mustard seeds
1/2 tsp. coriander
1/2 tsp. ground cardamom
1 green chili

1 onion
450 g peas
2-3 cm of root fresh ginger
3-4 cloves of garlic

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

Heat in a large frying pan melted butter over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chili and onion in the pan and cook until the onion is translucent, about 5 minutes. Add peas, chopped ginger, garlic, cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you don’t want to buy a “pig in a poke,” shops will help you ecological products. Ready-made oil costs from 4 USD. for 100 g.

Getty Images/Fotobank

Summer pea ribollita

The dense Tuscany native is traditionally served in the winter, but it also has a summer variation that replaces the obligatory beans or kidney beans with fresh peas. Instead of black cabbage, you need Savoy cabbage, and the only permanent ingredient is olive oil.

Ingredients for 6 servings:

1 ciabatta or ½ pita bread
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 cloves garlic

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 pink peppercorns

3 tbsp. l. olive oil

Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and separate the parsley into leaves. Chop the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in the pan and add enough water to cover them, followed by half the amount of water already in the pan. Bring the liquid to a boil and reduce heat. Ready peas set aside on the edge of the stove directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili over medium heat for about 5 minutes, and then leave, stirring occasionally, on low.
While the vegetables are cooking, puree the chopped tomatoes using a blender. When the vegetables are soft, add the parsley leaves and fry for another 5 minutes, then add tomato puree and mix everything. Continue cooking for another 20 minutes on low heat. Vegetable mixture you need to let it thicken and then add the peas to it along with the liquid in which it was boiled. Cook everything together for at least 15 minutes, and then add cabbage leaves. Stir and... place pieces of dried ciabatta on top. Drizzle the remaining bread over the bread. olive oil, remove the pan from the heat and let the soup brew for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

This is interesting

The most non-standard application fresh peas were invented by cooks in England, in some restaurants with " family menu"you can see... green pea ice cream.

Dishes made from green peas include salads, soups, a side dish or sauce; almost anything can be prepared from it. It is not necessary to blanch green peas of some varieties, and you can add them to salads, first and second courses. fresh. 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. Dishes made from green peas are very diverse.

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 color 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.

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.

Dishes made from green peas are very simple to prepare, and soups made with them are hearty and light at the same time. Perfect option for those who are sensitive to their figure.

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 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.

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.

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 finely diced meat products. Pour in the broth, cover with a lid and simmer over low heat for 30 minutes. Put small pasta and bring to readiness. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. When serving, sprinkle with cheese and herbs.

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.

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.

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!

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.

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.

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.

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.

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.

(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.

Ingredients:
300 g meat,
1 onion,
1 carrot,
1 Bell 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. Ready rice mix with peas and season with nutmeg.

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.

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, garlic, passed through a press, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve spaghetti with pea pesto and big amount grated cheese.

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.

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.

Have fun preparing dishes from green peas and serving them to your family. Bon appetit!

Larisa Shuftaykina

What to cook from green peas recipes

Italian dish: Panzanella salad with green peas

Use this Italian recipe as a base to which you can add any other ingredients, such as capers, olives or chopped anchovies. Of course, tomatoes, peppers and any green vegetables would also be appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 sprigs green onions
1 cucumber
120 g of white bread - ciabatta, pita bread, etc. - “bread with crust”
1 clove of garlic
6 tbsp. l. olive oil
2 tbsp. l. red wine vinegar

Cook, but do not overcook, the peas until tender in boiling salted water - about 5 minutes. Immediately rinse it under running cold water and transfer it to a salad bowl. Chop the dill and onion. Peel and finely chop the cucumber. Mix all the vegetables. Cut the ciabatta in half, fry in olive oil until golden brown and crunchy, then break into small pieces and place in a salad bowl.

This is interesting

There are the most recipes for fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea... sausage.

Recipe with green peas: Summer mess

The delicate flavor of the peas does not overwhelm the original flavor of the mushrooms, and the textures of the two products also complement each other wonderfully.

Ingredients for 4 servings:
400 g wild mushrooms
300 g peas
2-3 tbsp. l. white wine "Rkatsiteli" type
3 tbsp. l. sour cream
1 tbsp. l. chopped parsley
salt and pepper to taste

Wash and clean the mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Fry fresh peas in a separate pan. Place the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on low heat for another 5 minutes. When serving, sprinkle with herbs.

This is interesting

Omar Sharif's pea breakfast

Legend has it that Omar Sharif, the famous actor and handsome man, preferred to start his day with a similar breakfast. Whether this is true or not is unknown for sure, but many will certainly enjoy this hearty and healthy dish.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 cloves garlic
1 tbsp. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, for example Amontillado
100 ml chicken broth
5-6 fresh mint leaves

Bring a large saucepan of salted water to a boil and add the peas and cook for 5 minutes. In another, smaller saucepan, boil the eggs until puffy. Rinse the finished eggs immediately with cold water so that they do not continue to “cook” in their own shell.
In a large frying pan, heat the olive oil and fry the chopped garlic. After a minute, add the jamon cut into strips and fry quickly, not allowing the garlic to darken. Pour in the sherry, leave the pan on the heat, stirring the contents, for another minute, then add the broth, fresh mint, seasonings and drained peas. Cook for a minute and set aside on the edge of the stove

Peel the warm eggs and cut them in half, place on top of the peas and serve directly from the pan.

This is interesting

Indian dish: Kerala Spicy Peas

This dish is the perfect accompaniment to something hearty, but can also be a side dish. In any case, it can take you on a culinary journey through the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee
2 tsp. cumin seeds
1 tsp. mustard seeds
0.5 tsp. coriander
0.5 tsp. ground cardamom
1 green chili

1 onion
450 g peas
2-3 cm fresh ginger root
3-4 cloves of garlic

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

In a large skillet, heat the ghee over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chili and onion in the pan and cook until the onion is translucent, about 5 minutes. Add peas, chopped ginger, garlic, cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you don’t want to buy a “pig in a poke,” organic food stores will help you. Ready-made oil costs from 4 USD. for 100 g.

Italian dish: Summer pea ribollita

Thick vegetable soup originally from Tuscany, it was traditionally served in winter, but it also has a summer variation in which the obligatory beans or kidney beans are replaced fresh peas. Instead of black cabbage, you need Savoy cabbage, and the only permanent ingredient is olive oil.

Ingredients for 6 servings:

1 ciabatta or 0.5 lavash
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 cloves garlic

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 pink peppercorns

3 tbsp. l. olive oil

Place the peas in the pan and add enough water to cover them, followed by half the amount of water already in the pan. Bring the liquid to a boil and reduce heat. Place the finished peas on the edge of the stove directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili over medium heat for about 5 minutes, and then leave, stirring occasionally, on low.
While the vegetables are cooking, puree the chopped tomatoes using a blender. When the vegetables are soft, add the parsley leaves and fry for another 5 minutes, then add the tomato puree and stir everything. Continue cooking for another 20 minutes on low heat. The vegetable mixture should be allowed to thicken and then the peas should be added to it along with the liquid in which they were boiled. Cook everything together for at least 15 minutes, and then add cabbage leaves. Stir and... place pieces of dried ciabatta on top. Drizzle the bread with the remaining olive oil, remove the pan from the heat and let the soup sit for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.