mushy peas

Ingredients for 2 servings:

• 200 g peas, frozen
• 2 m.-large shallot(s)
• 2 tbsp pine nuts
• 2 tbsp cashew nuts
• 1 tsp garlic, chopped, in oil
• 100 g goat’s cheese
• 2 tsp sea salt
• 1 tsp pepper (spiced pepper)
• 1 tsp spice mix (Magic Dust)
• 2 tbsp, heaped butter
• 2 liters of salt water, boiling
• 2 shots of dry white wine
• 2 dashes Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with goat’s cheese

Dry roast the pine nuts and cashew nuts in a non-stick pan over medium heat until golden brown. Then set aside and let cool. Quarter the shallots lengthwise and sauté them in an iron skillet with 1 tablespoon of butter. Season with 1 teaspoon of sea salt. Add the Worcestershire sauce and deglaze with white wine. Reduce the liquid further, then set the braised shallots aside and let cool. Blanch the frozen peas in boiling salted water for four minutes, drain, pour over cold water, and let drain. Heat 1 tablespoon of butter moderately in a pan, add the peas, garlic, braised shallots, and roasted pine nuts and cashew nuts, and stir to combine. Then add the goat’s cheese, pepper, and Magic Dust and mix well. Cook for about another five minutes, set aside, and let cool slightly. Transfer the entire mixture to a blender and puree with an immersion blender.