(photo credit: Courtesy)
Amongst those vegetables that stand highest in nutritive value green peas have a
very prominent place. For not only are they high in calories (being a 15%
carbohydrate where other greens are mostly 3 or 6) but they are very high in
iron and vitamins. So the housewife gets plenty for her money when she buys peas
at the approximately low price of 3 to 4 piastres the rottle. She must, however,
choose pods that are full and green. When the pods are dry and the peas lightly
yellowish they will be lacking in flavour and take a long time to cook. The
Frenchwoman always puts a few of the more succulent pods in her soup for they
give body and flavour and cost nothing.
There’s something about the shape
and taste of peas that puts them in a category apart from other vegetables and
makes them popular with all. A few lettuce leaves added to green peas in the
cooking greatly enhances their taste.
Cream of Pea Soup
Cover 3 okias of
shelled green peas with boiling water, add salt to taste and cook until tender.
Melt 2 Tbsp. of butter and add 11⁄2 Tbsp. flour and cook for 3 min. then
gradually pour in 2 cups of milk stirring all the time. When smooth, strain in
the peas and any liquid in which they were cooked.
Mix well together, add
a dash of nutmeg, and serve with croutons.Peas and Potato Cakes
okiah of potatoes, drain off any liquid and mash. Add 1⁄4 okiah butter, 30
grammes of flour (3 or 4 Tbsp.) add 2 t. baking powder, salt to taste. Roll out
like dough and cut into rounds with a glass. Take a spoonful of cold pea puree
and spread on top of the dough. Put a small piece of butter on top of each and
bake in a hot oven until brown. Can also be shaped by hand into balls filled
with puree in centre and fried in deep fat.
Another variation is to add
grated cheese for a part of the butter in making the dough. This makes a very
substantial meat substitute dish.Green Peas and Leeks
Shell 2 okias of
green peas and slice two leeks in 1⁄2 inch pieces. Add a lump of butter or fat,
cover tightly and stew gently until tender.
Add hot water as needed. The
older the peas the more water will be required. Very young fresh ones will
require practically none at all.
Season with salt and pepper. This is a
most delicious dish. Serve with mashed potatoes.Peas, Rice and Sausage
Mix equal quantities of cooked peas and boiled seasoned rice Cut up sausage in
small cubes, fry with onion in oil. Add to the rice. Pour tomato sauce over all.
Savoury and appetising.Salads
This is the time of the year when
cucumbers are made a fuss over and a spring tonic will consist of a salad of
these plus green onions and radishes with a good dressing of sour cream or
“leben.” Peas, of course, are one of the biggest bargains of the day. If you
haven’t yet invested a piastre or two in a slaw grater lose no time in doing so
now for you will be amply repaid by having thin slivers of cabbage easier to eat
and much more delicate to taste.
Red cabbage particularly is very fine
served in this way with a dash of onion, celery salt and a good lemon mayonnaise
Chicken is so low in price that we have been tempted to have
the breast sliced and fried in a batter-like schnitzel. Served with a rich brown
sauce, what could be more delicious.