Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail
The Bread Series
An open sandwich is a great way of having that bread, while still going slightly easy on the hips. One slice, instead of two, not only halves the carbs, but also turns into a fancy visual treat.
Today, we’re meddling with mushy peas – an oh-so-British item, usually served with fish and chips; but is so versatile and colour is a simply divine addition on any plate. It’s also a far better alternate than mashed potatoes, and is a better play on the eyes. Team the subtle flavour of peas and just a little bit of garlic, against the slightly sweet pumpkin bread by Le Artisan Boulangerie, along with sweet caramelised onions and pungent goat cheese – simply fabulous. Each component can be made beforehand, fairly quickly, with minimal effort. The result is worth every minute!
P.S. These mushy peas work great as a side dish to pasta, tikkas, rice concoction, grilled veggies!
Photo Credits: The Kitchen Trail
- 4 pumpkin bread slices
- 3/4 cup boiled peas
- 1 tbsp milk
- 1 tsp olive oil
- 1 garlic clove
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 cup caramelised onions
- crumbled goat cheese
- salt + pepper
- fresh thyme to garnish
- Place the peas, milk, olive oil, garlic, thyme and salt in a food processor and give a few pulses to create your mushy peas. You can choose the consistency – smooth or slightly chunky.
- Toast the slices of bread.
- Spread some of the peas on each slice, followed with some caramelised onions.
- Crumble some goat cheese on top and sprinkle some salt, pepper and fresh thyme.