CRUNCHY
BIMI Serves 4 as a vegetable side dish
230g BIMI • 3tbsp chopped walnuts, peanuts
or hazelnuts • 15g soft butter • salt and pepper
Dry fry the chopped nuts in a nonstick frying pan,
shaking the pan frequently. Stir the butter into the
cooked and drained BIMI . Toss with the nuts and
season. Delicious served with trout or salmon. |
 |
WARM
BIMI & FETA SALAD
Serves 2
230g BIMI • 2tbsp extra virgin olive oil •
2tsp lemon
juice • 50g feta cheese • 4 cherry tomatoes •
sea salt
and black pepper
Cook the BIMI in lightly salted boiling water and drain well.
Drizzle with the olive oil and 2tsp lemon juice. Season with
sea salt and black pepper. Dice the feta cheese and scatter
over the BIMI . Halve, seed and chop the tomatoes, add to the
salad and
serve warm with crusty bread. |
BIMI & CAULIFLOWER GRATIN
Serves 2 as a vegetarian main course or 4 as a side dish
230g BIMI • 1 small cauliflower (230g approx.)
• 70g grated hard
cheese OR 70g crumbled blue cheese • 1tsp mustard •
2tbsp
breadcrumbs • 10g butter • black pepper
Mix the cooked, drained BIMI with the cooked cauliflower (broken
up
into florets) and place in a flameproof dish. Cover with the
grated hard
cheese (or the crumbled blue cheese) mixed with the mustard.
Then
sprinkle over the breadcrumbs. Season with pepper, dot with
the butter
and grill until the top is bubbling. |
BIMI VICHYSOISSE SOUP
Serves 2
230g BIMI • 300g chicken or vegetable stock •
150g cooked,
mashed potato • black pepper • 1tbsp crème
fraîche • 10g butter
Cook the BIMI in the stock until tender. Blend with the mashed
potato,
then season with black pepper. Reheat over a low heat. Adjust
the
seasoning. Then stir in the crème fraîche and the
butter. Serve with
toasted bread. |
