Honey mustard salad dressing – Serves 4
4 tablespoons of olive oil
1 teaspoon of honey
1 tablespoon of mustard (can be seeded or a sharp mustard)
Salt and pepper
Sauteed bimi – Serves 2
The simplest way to prepare bimi is to sautee it with garlic.
10 stalks of bimi, cut in half if very long
2 tablespoons of coconut, olive or peanut oil
3 cloves of garlic, diced or use wild garlic
2 tablespoons of water
Warm up your pan over medium heat. Add the oil and allow to melt and coat the pan. Add the garlic and allow to begin to brown (if you prefer a sharper garlic taste, don’t allow it to brown). Add the washed bimi and water, turn them and cover. Saute them for a few minutes and then add salt to taste. The bimi should be still a bit crunchy, but cook it to your tastes. Add flakes of parmesan if desired.
Bimi pasta and sausage bake – Serves 4
As different herbs are available in the garden you can substitute to get a completely different flavour. Play around and have fun with it. With any pasta bake, you cook the ingredients separately and then put them into an oven proof dish to finish it off. This means that you could make the pasta or chop the veggies the day before and keep them in a sealed container in the fridge.
170g of gouda, gruyere or an aged cheddar cheese, grated
230g of spicy sausage
400g of pasta shells or large tube pasta
3 garlic cloves or substitute with wild garlic, chopped
1 large sprig of sage, destemmed, or use a tablespoon of tarragon leaves (dice half of them)
1 handful of bimi, chopped
3 tablespoons of coconut or olive oil
1 red pepper, sliced thinly
200ml crème fraiche (substitute with coconut milk, but bear in mind that it changes the flavour of the dish)
Salt and pepper
Preheat your oven to 165C using the broil/grill function. Boil the pasta with salt, according to the package instructions. About a minute before the pasta is ready, add the rapini. Drain, rinse with cold water to preserve the rich green colour and nutrients and set aside.
Over medium heat, saute the sausages for a couple of minutes. Add the onion and pepper and saute until soft. Add the garlic and herbs and stir, allowing to cook until the garlic starts to brown.
Add the crème fraiche and simmer until thickening slightly. Season with salt and pepper. Add the cheese, saving a third for on top of the dish, stir and allow to thicken.
Combine the pasta and sauce in an ovenproof dish and sprinkle with cheese. Press the rest of the herbs (larger pieces or unchopped) into the top of the pasta. Bake in the oven until the cheese browns very slightly.