Ahh Pinterest… I resisted for so long but last month I finally added the App to the front page of my iPhone/iPad Mini along with all the other Apps that I use daily. Flicking through the pins has become a bit of an addiction and given I have interests ranging from geekery to crafts on top of being a foodie, there’s never a shortage of stuff for me to repin.
Pinterest addiction is not a bad thing at all though. So far it’s helped me be more pro-active about cooking things I see and like. I’ve tried many times to centralise ‘must-try’ recipes (online lists, scrapbooks etc.) but usually it’s a case of out of sight, out of mind.
Cutting recipe clippings or bookmarking a webpage is one thing but reminding yourself to try a recipe is another matter. Pinterest has been an easy way for me to collate interesting recipes and since I check it everyday (at least once), it has so far worked well as a reminder for me to try something out and generally it’s been sooner rather than later.
Anyway, one such recipe that grabbed me was crispy edamame or soy beans. It’s very simple and sounded utterly delicious. If you haven’t tried edamame before, it’s a very moreish and healthy treat. You usually get a bowl of boiled, salted edamame as a beer snack in Japanese bars. Packs of frozen, unshelled edamame are usually available at Asian grocers and they are inexpensive to boot.
The original recipe is pretty straightforward but I made some changes (as you do…). Rather than sprinkling the Parmesan before baking, I decided to toss the cheese through the soy beans afterwards since Parmesan browns a bit too much for my liking in a hot oven. I also used green peppercorn which I think complements edamame better.
This is such a lovely snack but I’m thinking these soy beans would also be great to add to a salad. Yay Pinterest!
- 1 cup of thawed, shelled edamame (you can usually buy them shelled)
- ½ tbsp of crushed green peppercorn (or regular pepper to taste)
- 1 tsp salt
- 1 tbsp olive oil
- 1 heaped tbsp of Parmesan cheese (grated finely)
- Spread out edamame on a baking sheet lined with greaseproof paper and drizzle over with olive oil to coat.
- Sprinkle over peppercorn and salt and place into the oven, pre-heated to 200C.
- Bake edamame for 15 minutes, checking every so often that they are not getting too browned.
- Remove from oven and transfer to a mixing bowl.
- Add Parmesan cheese and coat edamame well while hot.