Tamal Ray Sesame and Thyme Recipe with Egg, Butter and Crudola Beans | egg

cBooking can be fun, but sometimes it needs to be fast. These are two of my low-effort diets. Eggs are what I have for dinner if my friend is out, or for breakfast after a night shift in the hospital. Beans need more time, but it is a very easy recipe. Both fit the requirements of needing minimal effort but a nutritious meal.

Scrambled eggs with sesame and thyme (photo above)

I’ve done this a million times and can do it with my eyes closed. I usually have a bowl of toasted sesame seeds at the ready, but if you want to make that quicker, skip them completely or replace them with a drizzle of toasted sesame oil at the end.

to equip 5 minutes
cook 5 minutes
serve 1

2 1 teaspoon sesame seeds
2 large eggs
dash of milk
a pinch of salt
Vegetable oil
for lubrication
teaspoon thyme
teaspoon tahini
chili flakes
(my choice)
Toastservice (optional)

Place a small frying pan or skillet over medium heat and toast the sesame seeds for 2 minutes until they turn slightly brown – let them move around the pan to avoid burning – and place in a small bowl.

Whisk eggs, milk, and salt in a medium-sized bowl. Return the empty pan to high heat, add a little oil, then pour in the egg mixture, stirring – cook quickly. Place on a plate, sprinkle with thyme, then sprinkle over tahini and sprinkle with toasted sesame seeds and chili flakes, if using. Serve with hot butter toast.

Butter Bean Crudola With tomato and basil

Tamale Ray Bean Butter Crudola With tomato and basil. Photo: Ola O Smit/The Guardian. Food Styling: Liam Baker. Prop design: Anna Wilkins. Food Styling Assistant: Lucy Joseph.

This recipe is inspired by the simple Italian pasta dish CrudolaThe “sauce” is made from raw tomatoes and basil. Its success really depends on getting the best fresh tomatoes you can afford. If you have a food processor, the sauce preparation process will be over quickly.

soak Overnight
to equip 5 minutes
cook 4 hours +
serve 4

300gm dried butter beans
¾ teaspoon salt
2 cloves garlic
30 gm of basil leaves
Anchovy fillet
700 g
4 tablespoons olive oil
grated 1 lemon
Plus the juice of half a lemon

Soak the butter beans in plenty of cold water overnight. In the morning, drain the beans and put them in a slow cooker with a liter of water and ½ teaspoon of salt. Leave it low for the day. If you don’t have a slow cooker, bring the soaked beans to a boil in a large saucepan of salted water, then reduce the heat and simmer, covered, for about 50 minutes until tender.

Meanwhile, make the sauce. Chop the garlic, basil, anchovies and tomatoes and put them all in a large bowl. Stir in 1/4 teaspoon each of the salt, olive oil, lemon peel and juice, then cover the pot and let it rest while the beans cook. Once the beans are ready, drain and discard the cooking water, then top with the sauce and serve.

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