I miss the smell pod of peas. Shelling these nuggets from their green pods is an operation that I do not mind at all. Sink your finger in the pod, let them fall into the bowl and still taste them raw is a pleasure that I am concerned every spring. A few seasons ago I started this ritual even my boyfriend. To cook the "usual" stew brought to his home a bag of fresh peas, shelled in the afternoon, hard and soft and bright green. As he lies in the pot I took a couple and took them to his mouth. He was not surprised - he says I eat more raw vegetables a kid - but he felt intrigued and I appreciate it very much. Since then, the first peas of spring are well worth a dinner for two. Pending the smells and the feelings come back here is a recipe for light light. With fresh peas will have a completely different taste, I know.
light pea} {Pudding Serves 4
500g peas 1 egg and 2 egg whites
50g grated parmesan cheese 40g breadcrumbs
pg + more for the molds
200g light cream cheese (like Philadelphia Light or similar)
grass onion to taste with salt and pepper
a knob of butter to grease the molds
a small white onion
a glass of vegetable broth, low sodium
ceramic molds (like those from soufflé )
chop the onion. In a non-stick frying pan to "fry" the onion with a little water. Add the peas and cover with a low-salt broth and cook for 10 minutes. If necessary, add more broth to keep them dry too. Drain the peas, save the remaining broth and cool them.
Mix in a bowl the cream cheese, grated, bread crumbs and chives and eggs. Add the peas and salt and pepper. If the mixture is too thick, dilute with a teaspoon or two of broth.
Butter the molds and cover with breadcrumbs.
Place the mixture into the molds and bake in preheated oven for 30 minutes at 180 degrees.
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