Bandar Botanic Layout Plan

Bandar Botanic Layout Plan

Wednesday, 26 August 2009

BBRAeNEWS No.202 - BBRA's Cookery.

Dear Residents,

Every Wednesday, BBRA will bring you some cookery delights. However, since this is a Ramadan month, BBRA will bring you something Halal for Muslim food fans in Bandar Botanic as well as those awaiting something unique in the food. Hope you like it.

Summer Green Bean Salad

3/4 pound green beans, stems pinched off
1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced shallots
2 tablespoons lemon juice
2 tablespoons heavy creamscant
1/4 teaspoon salttiny pinch of freshly ground pepper
1/3 cup olive oil1 teaspoon honey (optional)
a handful of frisee or little gem hearts
a handful of small cherry tomatoes, each cut in half
1/2 cup hazelnuts, smashed and toasted
Start by making the dressing. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. Whisk in the olive oil with a fork, stirring until everything comes together. Taste and adjust for seasoning. Sometimes my lemon dressings have a puckery edge to them, and when that happens I just whisk in just a touch of honey to counterbalance the sour. Set aside.

In the meantime, bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for about 1 1/2 minutes. Just until the beans brighten up and soften a touch, I go a bit beyond "al dente" here for this salad. Quickly drain them and run under cold water to stop the cooking.

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