A new ingredient

Firstly ... let me tell you that my broccoli pasta the other night was yum! I thought it was even better than what I paid for at the posh Italian restaurant in Lygon St Carlton! Of course I might be blowing my own trumpet here ;-)

One issue did arise from this dish though. Does it actually qualify for 'Meat Free Monday'?

H'o'M thinks *NO* as anchovies are actually the meat from said fish. I say *YES*, because there's hardly any anchovies in the dish at all and seriously – anchovies aren't meat! Right?

Next … today I used a new ingredient. Broad beans. Have you ever used this vegetable? Check them out

Initially I had to order them because no-one in my little resort town stocked them regularly. Thank goodness for 'Elvis Parsely and Grapesland' our funky little produce/juicery store here in town. Not only did he order said vege for me, but when I went to pick some up he explained how to shell them and double peel them! What a lovely service – ya gotta love small town living!

So with my new ingredient all shelled I finally made one of the last dishes in the 'winter challenge' for lunch today - 'broad bean and spicy chorizo soup'. I liked it! It was hearty and tasty and definitely 'do-again-able'

My soup with Donna's soup! 

Next time though I would double shell the beans – as instructed by 'Mr Elvis Parsley'. Donna doesn't use the term 'double shell' as he did, but on a second reading – and after having tasted the soup - I think when she says 'blanched and peeled' she does mean to double peel!

There was nothing particularly wrong with the dish as it was, but I think the taste and texture of the beans would have been better if they were rid of both their skins!

Oh well, you live and learn! ;-)