I'm not quite satisfied with the new template, yet, but I'll be fine tuning in the coming days. I'm getting there. And don't worry; also my sidebar will be updated.
However, I am leaving you with the recipe of one of my favourite side dishes: Green bean and tomato gratin. It's one of O-X's specialties (this one's for you, ET). I love it so much because it's easy to make, very tasty and accompanies any grilled meat or fish very well.
You will need:
250-300g of fine, green beans (Fresh, or deep frozen*)
1-2 eggs (1 large or 2 small)
Approx. 2 dl half fat cream (or coffee cream, if you’re counting calories)
1-2 tomatoes (depends on the size)
Brie or Camembert
Salt & Pepper to taste
- Pre-heat oven to 180°C (350°F)
- Eventually clean (the fresh) and cut the green beans into bite sized (2.5 cm /1 inch) pieces
- Cook in boiling salted water until “al dente” (They should have a bit more bite than if you would serve them right away. They still have to cook a bit)
- Drain and put in ICE COLD water immediately to stop the cooking and keep the bright green colour, drain again and put in an oven dish.
- Slice the tomatoes and cover the green beans with a layer of tomato slices. Salt & pepper.
- Cut the cheese in slices and cover the layer of tomatoes. Slightly salt & pepper.
- Whisk the egg(s), the cream 1 large egg (or 2 small), approx. 2 dl of half-cream, salt & pepper to taste, and pour the creamy mixture over the vegetable.
- Place dish in oven for approx. 20 minutes or until the cheese has melted.
Serve with grilled chicken, pork chop, steak or fish. No extra sauce needed.
*I’ve had very bad experiences with frozen veggies in Canada, so if you can, go for the fresh instead.
PS: Vegetarians can use this recipe as a main dish. Just adapt the ingredients and enjoy with fresh bread.