My Love for Edamame Knows No Bounds

Hi my name's Louise and i have an edamame addiction. There i said it. I just can't get enough of these little green beans of nutritional goodness. I've started adding them to everything. Not just Japanese or Asian cuisine but Mexican, Italian, Scottish, anything.

Here is a deliciously creamy, tangy risotto that i made with onion, garlic, oregano, and sundried tomatotes. I cooked the edamame separately in a wok with lemon juice and soya sauce and then stirred them through when the risotto was done so that the super lemonyness of them would cut through the creamy, thickness of the risotto. Served it with a big pile of lemony spinach for some extra greens.

Hummous

Hummous is one of those things which is deceptive. It sounds so simple to make but to get the balance of flavour and the texture just right has been quite tricky. I know everyone has their own way of doing it but i found that following other recipes didn't help. I eventually realised it was because other recipes always call for olive oil but (and don't hate me for saying it) i don'tlike olives and i don't like the olivey taste of olive oil. That was what was throwing my hummous off balance. I don't measure anything when i make it but i like mine with paprika, a dash of ground corriander and plenty of lemon juice and garlic. I also discovered cooking the chickpeas for longer than you would normally helps achieve a creamier texture.