CHEESE, GREEN BEAN AND SESAME CASSEROLE

1 cup sesame seeds
450 g green beans, trimmed and cut in half
1 onion, peeled and finely diced
2 tablespoons wholewheat flour
1/2 cup plain yoghurt
1/2 cup dry white wine
1 cup grated cheese, Swiss or mozzarella (or a combination)
1 tablespoons butter

Preheat oven to 180°C/ 350°F/ Gas Mark 4. Heat a non–stick pan over medium heat and lightly toast the sesame seeds for 5 minutes. Remove from the heat and place into a blender and grind to a course meal. Steam or lightly boil the beans until tender but not soggy. Refresh under cold water. Toss with the diced onion, flour, salt, yoghurt and wine. Grease and baking dish and turn the bean mixture into it. Spread the ground sesame seeds over the top and dot with butter. Bake for 30 minutes or until the top browns.

ORIENTAL SESAME GREEN BEANS

300 g green beans, trimmed and cut into 1.3 cm/ 1/2 inch pieces
2 tablespoons sesame seeds
2 tablespoons soy sauce
2 teaspoons oriental sesame oil
1/8 teaspoon nutmeg

Place green beans in a steamer basket over boiling water. Cover saucepan and steam 8–10 minutes or until almost tender. Heat a heavy nonstick frying pan over medium high heat. Add sesame seeds. Shake skillet constantly until sesame seeds are golden. Reduce heat to medium low and stir in soy sauce, oil and nutmeg. Add green beans and toss.

GREEN BEANS WITH MUSHROOM BUTTER

This dish takes about 5 minutes to prepare, and 10 minutes to cook

1 tablespoon unsalted butter, softened
160 g (5&1/2 oz) mushrooms, minced
2 teaspoons fresh parsley, minced
2 cloves garlic, minced
450 g (1 lb) green beans, trimmed

Combine first 4 ingredients and salt and pepper to taste in a bowl. Mix well. Place green beans in a steamer basket over boiling water. Cover pan and steam 10–12 minutes or until tender. Transfer to a serving bowl and toss with mushroom butter.

GREEN BEANS AND MUSHROOMS AND SOUR CREAM

225 g green beans
45 g butter
225 g mushrooms
120 ml sour cream, mixed with a teaspoon of cornflour
Salt and pepper to taste

Steam the beans until just tender and then drain well. Melt the butter in a large pan and sauté the mushrooms on a high heat so that they do not lose their juices. Cook until tender. Stir in the beans and heat through. Add the sour cream and season with salt and pepper. Cook briefly but do not allow to boil. Serve immediately.

FRENCH BEAN SALAD NICOISE

Great for barbecues - serves 4-6 as a side dish

200 g new potatoes, boiled and cooled
2 handful French beans, trimmed and halved
1/2 small red onion, cut into very thin strips
4 handfuls cut veggies, such as carrots, tomatoes, lettuce, cucumber or mushrooms
1 handful nicoise or other black olives
2 tablespoons drained capers
2 tablespoons chopped fresh basil or tarragon
2 eggs, hard-boiled, peeled and quartered
2 medium garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
2 tablespoons olive oil

Cut the potatoes into wedges. Cook the French beans in a small saucepan of boiling water for about 5 minutes, until they are tender but still firm. Drain the beans and rinse them under cold water. Combine the garlic, mustard and lemon juice in a small bowl and gradually whisk in the oil until it is mixed well with the other ingredients. Season to taste with salt and pepper. In a large bowl combine the potatoes, vegetables, olives, capers and fresh herbs. Toss with the dressing and garnish with the eggs.