gingered beans with hijiki

My international family of favourite green bean recipes (German with tomatoes, onions and vinaigrette, Spanish with fried garlic and almonds) welcomes a new brother in their midst: Asian gingered beans with hijiki.

This recipe is full of flavour and makes use of the beautiful hijiki algae, and fancy yet very easy to prepare.

dry and soaked hijiki

gingered beans  with hijiki (inspired by Alicia Silverstone)

1/2 cup dried hijiki
1 tablespoon tamari
2 tablespoons olive oil
1/2 cup onions, chopped
1 tablespoon finely chopped garlic
pinch of sea salt
2 cups fresh geen beans
2 tablespoons grated ginger

Place the hijiki in a small bowl with hot water. Let it soak for about 30 minutes, then drain and rinse.

Combine the hijiki with the tamari, add waterto almost cover in a saucepan.Cook, uncovered over medium heat until the water has nearly evaporated.

While the hijiki cooks, heat the oil, add onion, garlicand salt and sauté for about 4 minutes, or until translucent. Add the green beans. Cover and cook until the beans are tender-crisp, about 5 minutes.
Add the hijiki and ginger.
Mix well and cook for 1 to 2 minutes longer to marry the flavours.

Enjoy!

little potato bags

After all the wonderful Christmas dining and overstuffing I celebrate to come back to the simple things of life. Like a little bagful of oven roasted potatoes. Together with some lemon and parsley dressed sardines and a nicely  smelling Chaumes they make for a delicious dinner.

Little Potato Bags

Fill  each square-cut piece of parchment paper with 4 small sized, clean scrubbed potatoes. Sprinkle generously with fresh parsley, thyme and oregano, add a piece of butter, a tablespoon of olive oil, salt and pepper.
Tie them up.
Bake the little bags in the oven for 40 minutes at 160°C.

Combines perfectly with a glass of red wine!