We wandered up the hill in the sunshine to The Cumberland Arms for lunch this Friday. It was really beautiful and hot, which seems hard to imagine as I now watch the monsoon type rain chucking it down outside. I just had a simple ham and goats cheese sandwich, but it came with a lovely feta, olive and pea shoot salad which I thoroughly enjoyed sat in the sun on the terrace looking over the Ouseburn. It was a lovely start to the weekend... A weekend that has been packed with cooking. Four hour Braised Shoulder of Lamb, leftover lamb and pea patties, butter bean hummus, Home-made Salami...
We were invited for drinks on The Terrace, a little known Jesmond drinks spot... So we sat in the sunshine again with fizzy wine, flowers and friends while the lamb braised at home... I took a simple little hummus with me for us to snack on while we chatted in the sun. A butter bean and rosemary houmous that takes two minutes to make and is delicious.
Simply add a drained can of butter beans to the bowl of your blender, then add a large sprig of rosemary, just the leaves. Add a large pinch of salt and black pepper, the juice of half a lemon, a handful of lightly toasted sesame seeds and a large glug of extra virgin olive oil. You will need more oil than you think to get a loose paste. Then just blend until it is really smooth. It makes a much milder hummus than others packed with garlic and tahini, it is smooth and creamy with a lovely rosemary perfume.
Yes, correctly.
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