Weekend was great fun as usual. On Saturday I visited my aunt and family and baked fresh bread with them to teach them how to make bread! Had lots of delicious food cooked by her. On Sunday we hung out with my other aunt and family who just got back from their 2 week long trip to North Eastern India. They bought me a beautiful Momo Steamer which has been one of the best gifts I have received!! Now I can make my momos in a real steamer instead of a pressure cooker! My cousin and her boyfriend who are here for a short trip had bought tons of chocolates and chocolate chips from the US. I put it to good use my making these and these GREAT chocolate chocolate chip cookies!! I baked these in my aunt’s place without measuring cups and spoons but they still turned out AMAZING! With so many people to eat, all the cookies disappeared in a matter of minutes!
With all the other rich and heavy food around I also made this dreamy, lite, delicious salad! I used a small bag full of speckled butter beans I had. Have you ever tried speckled butter beans? They look and taste beautiful! I buy them fresh when available. But if not I use dry beans.
I used boiled speckled butter beans with some crunchy cauliflower. Butter beans are the most delicious creamy melt in your mouth beans! With a bit of olive oil, salt and Parmesan it will be a great salad by itself. But I wanted to add a bit of contrast in the flavor and texture but introducing some crunch in it. Other than that I wanted to keep it simple.
This gorgeous salad recipe also happens to be my 50th post for this blog! I would like to thank all of you for visiting my blog and making the whole experience so great for me. I have tried new recipes, met new people, learnt more about photography, and enjoyed writing all over again through this blog!
Looking forward to more
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- 1 cup speckles butter beans
- 2 cups of cauliflower florets
- 1 tsp finely chopped flat lean parsley or cilantro
- Olive oil
- Parmesan shavings
Soak the beans for 5-6 hours, preferably over night. Discard the water. Boil in fresh water with a pinch of salt till soft. Do not overcook it or it will get too soft and start falling apart. Drain the water and keep it aside.
Clean cauliflower and cut into small florets. Blanch them with some salt, brain and keep aside.
Toss the butter beans and cauliflower together with some olive oil and salt. Sprinkle with some finely chopped flat leaf parsley or cilantro. Top it with generous shavings of Parmesan and serve warm.