Crushed Broadbeans on Brushetta

With new spring veges in the garden and farmers market this beautiful green treat is delicious and a delight to be seen. Motivation came from finding broadbeans at La Cigale (French Farmers Market in Parnel) and I really didn't have a recipe to follow.....but it turned out delicious!

Ingredients
1 bunch Broadbeans (or half a bag of frozen beans) cooked and double podded
Handful of grated parmesan
good pinch of rock salt
two glugs of extra virgin olive oil
1 small garlic clove

Method
1 Add cooked broadbeans, parmesan, olive oil, salt and garlic to a mortar and pestle. Crush all ingredients together.
2 Cut a french stick or small ciabatta into slices and toast in the oven on both sides, brushed with garlic infused olive oil.
3 Load the brushetta with bean mixture and serve.

Chocolate Chip biscuits

This has got to be the most delicious chocolate chip biscuit recipe you can find.

Ingredients
125g butter, softened (you can use unsalted as well)
1.25 cups tightly packed brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1.5 cups plain flour
0.5 tsp baking powder
1.5 cups chocolate bits

Method
1 Preheat oven to 180oC.
2 place butter and sugar in a bowl and beat until light and creamy. Add vanilla and egg and stir to combine.
3 Stir in the sifted flour and baking powder until just combined. Fold through chocolate bits.
4 Place spoonfuls of mixture on a lined baking tray, allowing room for spreading. Cook for 15-20 mins, until they turn pale gold. allow to cool on the tray for 5 mins before placing biscuits on a wire rack to cool further. Makes 16.