I’ve got loads of cookbooks, far too many my husband would say! I really don’t use them often enough, I tend to look through them to gain ideas and then make things up as I go along. I’m not very good at following a recipe to the letter and as a result there’s been a few wonderful meals but there’s also been a few ‘unrepeatables’!
I’ve decided to challenge myself every once in a while and actually follow a recipe for once in my life and share the results with you. The first cookbook to be tried is The Philadelphia Cookbook. Photo from Philadelphia.co.uk. I’m slightly obsessed by Philadelphia. I seem to live on it. I eat it on my bagel for breakfast; I eat it on a bagel for lunch
think I’m slightly obsessed by bagels too, and I often use it in the sauces I make for dinner.
I used the recipe for Cannellini Bean Mash. I’m not a big bean person; I will quite happily eat baked beans, but I don’t tend to eat any others. Time to grow up and try new things!
You will need:
♦ 400g can cannellini beans
♦ 50g Philadelphia Garlic and Herbs
♦ 50ml vegetable stock
♦ 2 sprigs of fresh rosemary
Drain the beans and rinse well. Combine the Philadelphia, stock and rosemary springs in a saucepan and heat gently. Add the drained beans and simmer, stirring occasionally for 10 minutes. Season to taste. Mash the bean mixture slightly so it retains a chunky texture and divide it among two plates. Serve with lamb chops and sweetcorn.
It was delicious, it almost had a slightly sweet taste and the texture was good too. I think it would be better served with some crisp green beans or mange tout to provide a more contrasting crunchy texture.