LIZ KOLBECK, WRITER AND COOK
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Magical Borlotti Beans

24/10/2020

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Borlotti beans from my allotment are just drying now, before being stored for the winter. They are so pretty, the ruby speckles on each bean are different and hypnotising if you look at a handful of them for too long. After they're dry, you have to soak them before cooking - overnight is best. Then boil gently for an hour or so - you can add a sprig of rosemary to the cooking water, or some winter savoury if you have it. The savoury adds a complex woody flavour to the beans, and allegedly combats the windy effect beans can have on your gut. (So say the Germans, savoury is called "beanherb" and is sold alongside beans in the markets for that very reason.)  After that, the beans are soft and ready to eat - I love to mash them with a little olive oil and salt, for a side dish with grilled lamb chops. Or you can add them to a soup, or use them in a vegetable patty for the protein and that slightly grainy sticky texture.

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    Some Changes - April 2022

    Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.

    I've been taking time away from social media and writing my books, "The Family Way" and "The Way Home" following the lives of two young Scotswomen from the outbreak of the First World War.

    I'm going to change the emphasis of my blog and follow what Jean and Gladys would have cooked and eaten, working as servants in a big house near Edinburgh in 1913.  

    Researching for the books, I've learned a lot about the lives of women at that time, and I'd like to share some of that with you.

    I won't give you story spoilers as I'm hoping to get the books published sometime soon.

    As always, please get in touch with any of your own family recipes that your grandmother may have cooked in the early 1900s. I'll adapt them to modern methods and share them on my blog.

    ​Happy Cooking!


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  • Blog
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  • About Me
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  • The Summer of Six
  • A Caribbean Christmas