I decided to join the I Heart Cooking Club every now and then to use Nigel Slaters cookbooks more often. Although it is not necessary to welcome Nigel Slater with toast to the I Heart Cooking Club, I decided to serve cheese toast. Nigel thinks, cheese toasts made in his fathers way, could be the best dinner in the world. We had
Mozzarella herb toasts
for lunch. Son no. 2 and I enjoyed it very much. I hope, he loves me not only for making toast.
Cook podded beans in deep, lightly salted boiling water for 6 or 7 minutes until tender, then drain in a colander. Pop the cooked beans from their skins.
Dressing: Mix chives, dill and mix with parsley and garlic. Process or blend with a little olive oil until you have a rough sauce. If you have any chive flowers, mix them in as well.
Toast the bread lightly on both sides. Place mozzarella on the slices of toasted bread. Toast lightly until the mozzarella becomes almost liquid. Add some of the dressing and the broad beans, letting any extras fall on to the plate. Eat while the toast is warm.
That looks so beautifully green and spring-like and delicious (and your garden has far more green in it than mine) and I know tastes much better than the cheese toasts Nigel’s father made! Welcome to IHCC!
Welcome to IHCC!
The toasts looks wonderful, love the vibrant fresh green colour. And the dressing with all the lovely herbs sounds good to me! I have never eaten toast with broad beans before, and having it with melted mozzarella sounds so delicious!
The vivid bright green is perfect for spring. Cooking with herbs is one of my favorite things to do in the kitchen. I will have to try this once my garden starts trucking along. Glad you could join us at IHCC!
So happy to have you join in at IHCC Ulrike. Your toasts are so perfectly green and spring-like–I love the mozzarella with the beans and herbs. The perfect way to welcome Nigel. ;-)
Welcome to I Heart Cooking Clubs! We are very happy to have you :) Feel free to join in whenever you like! This is a stunning dish. Very bright and fresh looking. I would absolutely love it!
How wonderful to have you cooking with us at IHCC, Ulrike – welcome aboard. I have Tender I and II as well, and like you haven’t used them very much, so welcoming this opportunity to cook from them a great deal more. I’m loving your mozzarella herb toasts – beautiful colour and great combination of flavours and textures. I’m definitely going to give this a try.
Diese Website verwendet Cookies, damit wir dir die bestmögliche Benutzererfahrung bieten können. Cookie-Informationen werden in deinem Browser gespeichert und führen Funktionen aus, wie das Wiedererkennen von dir, wenn du auf unsere Website zurückkehrst, und hilft unserem Team zu verstehen, welche Abschnitte der Website für dich am interessantesten und nützlichsten sind.
Unbedingt notwendige Cookies
Unbedingt notwendige Cookies sollten jederzeit aktiviert sein, damit wir deine Einstellungen für die Cookie-Einstellungen speichern können.
Wenn du diesen Cookie deaktivierst, können wir die Einstellungen nicht speichern. Dies bedeutet, dass du jedes Mal, wenn du diese Website besuchst, die Cookies erneut aktivieren oder deaktivieren musst.
I own three books from Nigel Slater, two of them are cookbooks, but I don’t use them often. I own Tender Volume 1
That looks so beautifully green and spring-like and delicious (and your garden has far more green in it than mine) and I know tastes much better than the cheese toasts Nigel’s father made! Welcome to IHCC!
Welcome to IHCC!
The toasts looks wonderful, love the vibrant fresh green colour. And the dressing with all the lovely herbs sounds good to me! I have never eaten toast with broad beans before, and having it with melted mozzarella sounds so delicious!
The vivid bright green is perfect for spring. Cooking with herbs is one of my favorite things to do in the kitchen. I will have to try this once my garden starts trucking along. Glad you could join us at IHCC!
Nice Spring colors atop that cheesy toast! I’d enjoy that little lunch! Welcome to the IHCC! It’s nice to see new people joining in!
So happy to have you join in at IHCC Ulrike. Your toasts are so perfectly green and spring-like–I love the mozzarella with the beans and herbs. The perfect way to welcome Nigel. ;-)
Welcome to I Heart Cooking Clubs! We are very happy to have you :) Feel free to join in whenever you like! This is a stunning dish. Very bright and fresh looking. I would absolutely love it!
So beautifully festive and vibrant for Spring. Nice choice to welcome Nigel!
How wonderful to have you cooking with us at IHCC, Ulrike – welcome aboard. I have Tender I and II as well, and like you haven’t used them very much, so welcoming this opportunity to cook from them a great deal more. I’m loving your mozzarella herb toasts – beautiful colour and great combination of flavours and textures. I’m definitely going to give this a try.
Pingback: Nigel Slaters Mozzarella Kräuter-Toast | kuechenlatein.com
Pingback: Rezepte mit Dicken Bohnen | kuechenlatein.com