Breads & Biscuits

Express Breads with Smashed Peas & Mint

Time: 20 minutes in the Thermomix; 15 minutes resting; 20 minutes cooking of the breads
Yield: 6-8

Listen up, smashed avo—we know you’ve taken the world by storm and have even been accused of stopping young cafe patrons from buying their own homes—but you’re not the only delicious green mash-up in town. 

It’s time for the humble pea to enjoy a moment in the spotlight in the company of a couple of its best mates: mint and ricotta. Lemon gets a look-in too, and—for an all-Australian touch—so does lemon myrtle, if you’d like to give it a whirl.

You could pile the pea-and-mint mix on sourdough toast; serve it with crudites; offer it as a side with grilled lamb cutlets or fish fillets. Yep, you could do all of that but in less than half an hour you could also make Yolaine Corbin’s aptly named Express Breads—and we recommend that you do. They are so fast and easy they’re sure to join your go-to Thermomix recipes as a warm, savoury winner for serving with spreads and salads of any kind.

Together, the breads and the dip make a vibrant and surprisingly filling entree or light meal; they’ll play well as party-starters, as brunch or as lunch. Could this lovely couple be the next cafe menu hit? Well, time will tell. And since peas are nothing if not affordable, they can’t be blamed for standing between a millennial and her mortgage.

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Express Breads with Smashed Peas & Mint
Pea & Mint Dip
350 grams peas, fresh or thawed from frozen
5 sprigs fresh mint, leaves only
125 grams ricotta cheese (or home-made brousse – recipe page 126)
50 grams toasted flaked almonds plus 1 tablespoon extra for garnish
1 teaspoon lemon myrtle (optional)
a squeeze of lemon juice
sea salt and cracked pepper to taste
2 –4 tablespoons extra virgin olive oil
Express Breads
150 grams natural yoghurt
150 grams milk or water
1 ½ teaspoons dried yeast
380 grams bakers flour, plus extra for rolling
1 tablespoon vegetable oil
1 teaspoon sea salt
30 grams salted butter, melted, mixed with 1 teaspoon smoked paprika
Method
  1. For the bread dough, place yoghurt, milk and yeast in the bowl and heat 2 minutes/37 degrees/speed 2. Add flour, oil and salt and knead 2 minutes/Kneading function. Allow to sit for 20–30 minutes in a warm spot.
  2. Place peas in the simmering basket in the bowl. Add 1 litre of water and steam 15 minutes/100 degrees/speed 2. Set aside and allow to cool. 
  3. Chop mint 3 seconds/speed 7. Add ricotta, flaked almonds, cooked peas, lemon myrtle (if using), lemon juice and season to taste with sea salt and cracked pepper then mix 6 seconds/speed 4. Add olive oil to your liking and mix again 6 seconds/speed 4. Reserve in the fridge until ready to serve.
  4. Divide the dough into 12 small balls (about 60 grams each). Flatten each ball and roll to a 12-centimetre diameter disc on a lightly floured bench.
  5. Heat a skillet and cook the breads in batches of 2 to 3 of a couple of minutes on each side until golden brown.
  6. Brush immediately with the melted paprika butter and serve with the pea and mint dip garnished with extra toasted flaked almonds.