Tag: green beans

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Green Beans/Haricot Verts with Lemon Vinaigrette

by Karen ClaassenLeave a Comment on Green Beans/Haricot Verts with Lemon Vinaigrette
Green Beans/Haricot Verts with Lemon Vinaigrette

Vinaigrette:
45ml lemon juice
5ml sesame oil
40ml olive oil
a pinch of salt
15ml thyme leaves, chopped

350-400g green beans
10ml sesame seeds, roasted
1 lemon, zest cut into fine strips

Rinse the beans under running water and trim off the ends.
Place a large saucepan on the heat, fill it with water and bring to a boil.
Add the trimmed beans and cook for exactly 3 minutes.
Drain the beans and once again run cold water over it to stop the cooking process.
Shake the beans dry and pat with a clean dish towel. Arrange on a serving platter.

For the vinaigrette:
Add the lemon juice, sesame oil, olive oil, salt and thyme leaves to a bowl and whisk together.

Drizzle the vinaigrette over the beans and garnish with lemon zest, lemon slices and a sprinkling of the sesame seeds.

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Green Bean Fritters

by Karen ClaassenLeave a Comment on Green Bean Fritters
Green Bean Fritters

350g green beans, sliced into 1cm lengths
200g flour
10ml baking powder
5ml curry powder
2,5ml ground turmeric
5ml salt
2,5ml white pepper
2 eggs
half an onion, very finely chopped
90ml water
vegetable oil for frying

Place the prepared green beans in a saucepan oven medium-high heat, add about 500ml water and simmer for 5 minutes. Drain well and set aside to cool.
Add the flour, baking powder, curry powder, turmeric, salt and pepper to a mixing bowl and stir together.
Add the cooled beans and mix again.
Add the eggs, onion and water to a bowl and whisk together.
Pour into the bean mixture and stir to form a batter.
Place a pan on medium-high heat, add enough oil to generously cover the bottom and wait for it to heat up.
Fry spoonfuls of the mixture for 3-4 minutes per side.
Serve the fritters warm.