Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “green beans”

French Style Potato & Green Bean Salad

This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon.  The flavours just burst out and it’s a lovely way to use up veggies at the end of the week…  Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…

Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad…  The fresh herbs are so fresh and bright – this is a seriously good salad!

French Style Green Bean & Potato Salad

Ingredients:

6-8 baby potatoes

Salt and pepper

1 clove of garlic grated

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

250 grams Green beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

Handful of rocket leaves, optional

Method:

Bring a large pot of well-salted water to a boil

Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer

Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices

Top and tail the beans

Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.

Cool the eggs immediately in ice water, then crack and peel

Cut each egg in half and season lightly with salt and pepper.

In the meantime stir together the garlic, anchovy, capers, mustard and vinegar

Slowly whisk in the olive oil

Season to taste with salt and pepper

Whisk again before using if the dressing separates

Gently combine the beans and potatoes, using hands to toss, and pile onto a platter

Sprinkle with chives, parsley and basil and arrange the eggs over the top

Garnish with anchovy fillets and rocket leaves if desired.

Bon Appetit!  🙂

Middle Eastern Style Green Beans

We love our vegetables and any tasty way of cooking them is always a treat.  This recipe is so quick and easy and so delicious it will be on your menu for a long time to come.  The cinnamon and allspice give it a deep sultry flavour and it’s very easy to just eat a bowl on it’s own with bread to mop up the sauce.

Middle Eastern Style Green Beans

Ingredients:

50 g butter

2 onions chopped

4 garlic cloves grated

500 g green beans topped & tailed

1 can of Italian tomatoes

1 teaspoon of ground cinnamon

1 teaspoon of allspice

Salt and pepper, to taste

Olive oil, to taste

Method:

Melt the butter in a heavy-based saucepan over medium heat

Add the onions and garlic, cover and cook until translucent

Add the tomatoes, cinnamon, and allspice, and season with salt and pepper

Add the beans, cover and cook over low heat for 20 -30 minutes or until the beans are cooked through but still have a little bite and the sauce is thickened

Remove the lid and cook until the excess liquid has evaporated and the sauce is thickened

Remove from heat, add the olive oil and stir to combine. Sit for 5 minutes

Can be eaten warm or cold with Lebanese bread to mop up all the juices or as a side dish for meat dishes

 

Bon Appetit!  🙂

 

Roasted Green Beans

We love our vegies and try to eat as many and as varied as possible.  I am always on the lookout for a new way to cook vegetables and I recently stumbled across this tasty way to present green beans.  Roasting the beans creates an intense flavour and you can play around with the seasonings if required.  This one was a big winner…

 

They look very pretty presented in a glass...

They look very pretty presented in a glass…

Crispy roasted green beans with crunchy parmesan

Crispy roasted green beans with crunchy parmesan

Ingredients:

½ kilo fresh green beans, topped & tailed

3 tablespoons olive oil

½ cup freshly grated parmesan cheese

1 teaspoon salt

1 teaspoon freshly ground pepper

½ teaspoon paprika

Method:

Preheat fan-forced oven to 180c

In a large bowl, toss the green beans with the olive oil

Add the parmesan, salt & pepper and paprika

Pour onto a baking sheet lined with paper and bake in a single layer until crisp for around 15-20 minutes

 

Bon Appetit!    🙂

Best Thai Green Curry

Thai green curry is one of my favourite flavours and I have recently been put onto the best way to cook it.

A colleague of Simon’s has a Thai wife and she is a wonderful cook. She recommended a brand of Thai paste called Mae Ploy.  They do green, yellow and red and we have tried them all.  They are the most authentic flavours we have yet discovered and I thoroughly recommend you try them.  The paste is in a plastic bag inside the tub and it keeps for months and is readily available from most Asian grocery stores.

I always make a huge amount of these curries as they freeze well and we always have a few boxes of curry on a bed of rice stowed away for work lunches and dinners at any given time…

The other tip we received from our Thai friend was to always use coconut cream not milk.  The cream doesn’t seem to split as easily as the coconut milk and it really does give a deeper, creamier texture to the dish

Thai Green Curry

Served simply with steamed rice and a piece of roti bread to mop up the delicious sauce, this is the easiest curry you will ever make!  Plus it’s a great way to hide vegetables from little and big kids!

Thai Green Curry 1

 

Ingredients:

I tablespoon olive oil

3 tablespoons green curry paste

1 kg chicken thighs

2 tins of coconut cream (I used Siam Kitchen 560ml cans)

3 zucchini evenly chopped

2 green capsicums evenly chopped

Good handful of fresh green beans topped & tailed

8 baby potatoes cut in half

2 tablespoons of fish sauce

1 tablespoon of sugar

Bunch of coriander roughly chopped

Extra coriander for garnish

 

Method:

In a large heavy based pot heat the oil and gently fry the curry paste for a few minutes

Chop the chicken into large even sized pieces – I usually cut each thigh into four

Pour the coconut cream into the pot and stir thoroughly

Tip in the chicken and chopped vegetables (except coriander)

Stir thoroughly and gently bring to the boil

Simmer for about an hour until the vegetables and chicken are cooked through

Don’t boil too hard as the sauce will split

When ready add the fish sauce, sugar and fresh coriander

Serve with steamed rice and garnish with extra coriander

 

Bon Appetit! 🙂

Sesame Green Beans

This is  lovely way to cook green beans and the flavour is wonderful.  I’m so tired of eating green beans that are just cooked and still squeaky when you bite into them.  I tend to cook mine longer so they are a bit softer and so much nicer to eat…   You can play around with the flavours here and try Oyster sauce or Black Bean sauce as an alternative.  The Balsamic vinegar and sugar gives a caramelised flavour which is lovely and sticky…

Asian Green Beans

Ingredients:

Bunch of green beans topped & tailed

2 tablespoons Sesame oil

2 cloves garlic, grated

3 tablespoons light Soy sauce

1 tablespoon Balsamic vinegar

1 teaspoon sugar

1 tablespoon sesame seeds

Method:

Steam the beans or simmer in boiling water until still bright green – about 5 minutes

In a small bowl mix together the soy sauce, vinegar and sugar and set aside

In a frying pan heat the Sesame Oil and add the garlic

Fry for a few seconds then tip in the drained beans and coat with the oil

Pour in the soy & vinegar mixture and simmer uncovered until reduced and the beans are

cooked through

Sprinkle over the Sesame seeds and shake the pan to coat the beans

Serve the beans in a serving dish with any remaining sauce drizzled over them

Bon Appetit! 🙂

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