Finally I have a few recipes up the sleeve to share. Although, to be honest, these aren’t so much recipes as food combinations we’ve been having for dinner. It’ll have to do, though, until something more inspiring comes along. I’ve had a string of culinary disasters in the kitchen recently and while part of me (the part that is still trying to remember which cupboard we unpacked the measuring cups in to) knows it’s the teething period of cooking in a new and untested kitchen, part of me just wants to go down to the pub on the corner and get their soup of the day for dinner. Again. Oh well, we keep trying. A dry broccoli and pepita pesto can’t really be blamed on the too-hot hob (unlike the burned-on-the-outside, soggy-on-the-inside pumpkin fritters I tried making for tea on Sunday) but it certainly goes well with the theme of over-crispy offerings and charred remains I’ve been serving from that kitchen this last week. So I decided to stop the train and dish up something so simple it needed but a few minutes anywhere near that hob of hell. Oh, bear with me while I sort out these annoying little glitchettes in the Kitchen. Le sigh. Ca ne va pas!
Green Beans with Cranberries and Almonds
a big handful of green beans (about 200g)
⅓ cup dried cranberries
⅓ slivered, unblanched almonds
1 Tbsp Grapeseed oil (or other veg oil)
Fleur de sel
Fresh black pepper
- put the cranberries in a small bowl and just cover with hot water. Allow to sit for 5 to 10 mins.
- clean and trim beans
- heat oil over a medium heat and add beans, stir-frying for about 3 mins until bright green
- add cranberries, with water, and stir until water has mostly evaporated
-add almonds and cook for minute more
- season with salt and pepper.