John Myers
Ingredients for 2 servings:
- 125 g soft wheat (e.g. Ebly)
- 250 g sugar snap peas, fresh
- 175 g bacon
- Butter for frying
- salt and pepper
- Thyme
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
quick and easy
Cook the Ebly according to the package instructions in boiling, salted water for 10 minutes, then drain well in a colander. Place the snow peas in boiling water for a few minutes; they should still have enough bite. Then briefly place them in a bowl of iced water to retain their color. Drain well in a colander and cut them in half. Cut the bacon into small pieces and fry them in a pan until crispy. Remove the bacon from the pan and lightly fry the Ebly with a little butter for about 5 minutes. Add the bacon and snow peas, season with salt, pepper, and thyme, and cook together for a further 2 minutes. These portions are designed for average eaters; if you have very big eaters at the table, you may want to plan for a bit more. Green beans are a good alternative to the snow peas. If you can’t find fresh ingredients, you can easily replace both vegetables with frozen products. These should only be placed in boiling water for a very short time to thaw. As soon as they have surfaced, they can be added to the pan with the Ebly. Then add the bacon a little later and let the Ebly and vegetables cook briefly with the lid on.
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