poffertjes and peas, not together
After 10 years of being involved with a Dutchman I finally made poffertjes from a recipe instead of a mix! I had been intimidated by using yeast, for some silly reason, but it was totally worth it. The texture was amazing and they were quite popular with everyone. Of course, the fact that you melt butter over them and sprinkle them with powdered sugar makes them very popular in and of itself.
In the past week I've made the first two soups from a recent episode of Good Food. I'm glad I made the potato and green garlic one first because while it was good, it can not compare to the chilled pea bisque.
I don't think I had the full 2 cups of peas because Stefan was "helping" me shell the peas. At first he was really helping but then it ended with him shoveling the shelled peas into his mouth and saying, "My helping!" It was cute, though, to make up for the lack of peas in the finished product. The only other changes I made were not to use the mint, because I didn't have it, and I used jasmine rice, which isn't a change, since they don't specify what type of rice to use. It was the only white rice I had and I didn't think brown rice would work very well. Anyway, this soup is amazing. I think it's the texture that really does it. Because you strain the pureed pea/rice mixture it comes out the most amazing silky texture. I will definitely be making it again!
Comments
All this looks yummmmmmmy!!
You're making me hungry.
Teddy