This email I recently sent to my sisters is the perfect introduction to this recipe. Their names have been changed to protect the non-blogging innocent… oh and ‘Big Girls’ refers to the fact that they are older than me, not larger (they are actually rather svelte).
Dear Big Girls
Here’s a recipe I’m using in my new Michael Pollon-esque quest to ‘Eat food. Not too much. Mostly plants’ but also try and reduce my whale-like physique after our recent family eatquest in Singapore. While I’m glad I managed to sample all of the plethora of dishes that make up the Singapore foodscape, the Agnes B shop assistant’s suggestion I go up from size 2 to 3 (that’s medium to large to you) filled me with such horror (never!) that I have been forced to take up the calorific reduction programme so diplomatically suggested to me by our mother.
This dish is one that I know is much loved by Sister no. 2 as we have have ordered it many times in Lebanese restaurants around the world and, Sister no. 1 we may have had a heavenly version at Abla’s recently? I like to eat the dish with a small portion of white fish fillet with a tahini and lemon juice sauce.
Let me know what you think of this dish. It takes a while to cook, so not great for those quick after-work dinners. I took a lot of the oil out of the original recipe for calorific sake and cooked it in a non-stick pan - feel free if you want to add a little more oil for extra flavour.
I hope all’s well and, Sister no 1, that Little Imp has stopped singing that song over and over and over again.
Love
Sister no.3 xx
200g green beans
1 clove garlic, crushed or whole
1/2 cup onions, chopped or slivered
2 tablespoons olive oil
1 x 450g tin tomatoes
pinch sugar
1/2 teaspoon salt
1/2 cup water
chopped parsley, to serve
Top and tail beans. Heat oil, add garlic and onions and cook until light brown around the edges. Stir in beans and fry for 5 minutes. Add tomatoes, tomato paste, sugar and salt. Simmer partially covered for an hour, until sauce is thick and beans tender. Serve at room temperature sprinkled with chopped parsley.
Dear Big Girls
Here’s a recipe I’m using in my new Michael Pollon-esque quest to ‘Eat food. Not too much. Mostly plants’ but also try and reduce my whale-like physique after our recent family eatquest in Singapore. While I’m glad I managed to sample all of the plethora of dishes that make up the Singapore foodscape, the Agnes B shop assistant’s suggestion I go up from size 2 to 3 (that’s medium to large to you) filled me with such horror (never!) that I have been forced to take up the calorific reduction programme so diplomatically suggested to me by our mother.
This dish is one that I know is much loved by Sister no. 2 as we have have ordered it many times in Lebanese restaurants around the world and, Sister no. 1 we may have had a heavenly version at Abla’s recently? I like to eat the dish with a small portion of white fish fillet with a tahini and lemon juice sauce.
Let me know what you think of this dish. It takes a while to cook, so not great for those quick after-work dinners. I took a lot of the oil out of the original recipe for calorific sake and cooked it in a non-stick pan - feel free if you want to add a little more oil for extra flavour.
I hope all’s well and, Sister no 1, that Little Imp has stopped singing that song over and over and over again.
Love
Sister no.3 xx
200g green beans
1 clove garlic, crushed or whole
1/2 cup onions, chopped or slivered
2 tablespoons olive oil
1 x 450g tin tomatoes
pinch sugar
1/2 teaspoon salt
1/2 cup water
chopped parsley, to serve
Top and tail beans. Heat oil, add garlic and onions and cook until light brown around the edges. Stir in beans and fry for 5 minutes. Add tomatoes, tomato paste, sugar and salt. Simmer partially covered for an hour, until sauce is thick and beans tender. Serve at room temperature sprinkled with chopped parsley.
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