(For all ingredients, please use organic versions if available) Broad Beans with Chard Broad beans Chard Olive oil Lemon Salt Coriander leaves Serve with olives, bread, sliced tomatoes Water Pudding 2 spoons starch 2 cups water Flower essence Rose syrup Sugar
Broad Beans with Chard
Take the pan and put the broad beans in it.
Chop the chard leaves. Add in to the pan.
Add in some water to the pan. The water level should cover the broad beans and the chard leaves.
Cook them for about 30 to 45 minutes.
After that, put the broad beans and the chard in a plate.
Add olive oil, according to taste, to the plate.
Add some lemon juice and some salt.
Mix them all.
Add the coriander and put it as a garnish topping.
Add black and green olives as garnish.
Add some bread and tomato slices to serve with the dish.
Ready to be served.
Put the starch in a pan.
Add in 2 cups of water for 2 spoonful of starch.
Dissolve the starch in water and put the pan on the stove.
Add the flower essence in the mixture.
Stir continuously until it is thickened for about 10 to 15 minutes.
Pour the mixture into a dish and let it cool.
After it cools down, put the dish in the freezer.
When it cools, cut it in pieces and place on a plate.
Add sugar on top, according to taste.
Add some more rose syrup to give a pleasant fragrance and taste.