Tag Archives: peas

Mint Pea Dip


I am always amazed at the volume of food that is consumed when I have people over. Especially when there are kids involved.  It’s not a bad thing – I would feel inadequate if the entire mountain of food I presented wasn’t enthusiastically devoured, but … it does pay to have some fillers in there to start things off.

Dips are a great option. They go in and out of fashion, but the reality is, people love them, and the flavour and ingredient combinations are endless.  This is one of those recipes that is more successful with kids if you don’t tell them what’s in it. I’m not sure why, but the poor old pea maintains its dreary reputation although I am sure none of the kids I know have been subjected to the over-boiled mushy nightmares of generations gone by.

This dip is lovely and fresh and is good with vegetables or crackers. I have served this one with crackers made from lavash and lebanese flat bread.


  • 2 1/2 c frozen (or fresh) peas, cooked
  • 2 T finely chopped fresh basil
  • 1 t finely chopped fresh mint
  • 1 T fresh lemon juice
  • 1 T fresh lime juice
  • 2 T macadamia oil
  • 2/3 c sour cream
  • 2/3 c Greek style yoghurt

Blend all ingredients in a food processor until smooth.


  • 6 sheets of lavash bread or lebanese flat bread
  • 2 T macadamia oil
  • 1/2 t cumin
  • 1/2 t paprika
  • 1-2 t sea salt flakes
  • 2 T sesame seeds

Preheat oven to 200C.

Mix oil with cumin and paprika. Brush over the bread. Cut bread into cracker sized pieces. Sprinkle with salt and sesame seeds.

Place on tray in oven and cook until crisp (approx 5 minutes).  Be careful not to overlap the crackers on the tray, and keep an eye on them because they burn fast!

Cracker recipe courtesy of my friend Antoinette!

Fresh Pea Soup


I love peas.  Not those boiled to a pulp soggy sad things that used to accompany your average meat and three veg meals of years past.  Fresh plump juicy peas. Fresh peas are especially good raw.  They are sweet and crunchy, and great in salads or even just on their own as a snack. The other bonus is that they are really healthy: full of protein and fibre, and they help to lower cholesterol.

This is a wonderful rich tasting and satisfying soup, that is very quick to prepare.  With the high protein content of the peas it is also a great meat free option.


  • 2 T butter
  • 1 small brown onion, finely diced
  • 3 stalks celery, finely chopped
  • 800 g fresh shelled peas (or high quality frozen peas)
  • 2 small potatoes, washed but not peeled, and finely chopped
  • 1/2 t dried mixed herbs
  • 1 litre vegetable stock
  • 4 T sour cream
  • 4 T finely chopped fresh parsley, with extra to serve

In large saucepan, saute onion in butter until becoming translucent. Add celery and cook for 2 minutes. Add peas, potatoes, herbs and stock and cook until vegetables are soft. Remove from heat.  Once cool enough, blend the soup in batches, adding some of the sour cream each time. Return to pan and add parsely. Gently re-heat until ready to serve.

Serve with a loaf of warm sour dough bread, and some parsley sprinkled over the soup.