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BEAN SOUP IN TOMATO SAUCE (FASOLADA) recipe


b_sIngredients:

  • 1 small bag white haricot beans
  • 2 large onions
  • 3 medium carrots
  • 1 bunch celery (finely chopped)
  • 2 mature tomatoes
  • 1 cup of olive oil
  • 2 lemons
  • salt
  • pepper

 

Preparation:

  • Rinse and soak the beans from the previous night.
  • Drain them and place them in a large pot with 2 litres of water.
  • Βoil for about 30 minutes.
  • Drain the beans with a colander and return them to the pot.
  • Fill the pot with enough water to cover the beans.
  • When the beans are tender add the onions, carrots and celery.
  • When half-cooked, mix in the tomatoes, oil, parsley, season with salt and pepper and continue to boil.
  • Finally, add ½ teaspoon of flour to the juice from the 2 lemons and pour it to the soup.
  • Let it for 5 minutes and serve hot.

 

GREEK SALAD  recipe

Ingredients:

  • 1 large tomato
  • 1 large onion
  • 1 green pepperg_s
  • 1 cucumber
  • 100gr feta cheese
  • 1 spoon balsamic vinegar
  • Kalamata olives
  • olive oil
  • salt
  • oregano

Preparation:

  • Wash the vegetables and let them strain.
  • Cut the tomato into wedges.
  • Put them in a large bowl.
  • Slice the cucumber, pepper and the onion and put them also in the bowl.
  • Add a pinch of salt, some vinegar and Kalamata olives.
  • Pop the block of feta on the top of the salad.
  • Sprinkle the oregano over the top along.
  • Drizzle with extra virgin olive oil.
  • Serve.

 

SALTED PORK WITH EGGS (KAGIANAS)   recipe
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Ingredients:

  • Salted pork
  • tomato
  • 2 eggs
  • olive oil
  • salt
  • pepper

Preparation:

  • Wash, peel and chop the tomates.
  • Put tomatoes in a frying pan with olive oil, salt, pepper and  boil.
  • Mix everything with the salted pork.
  • Whip the eggs and put them in the frying pan.
  • Turn them over with a wooden spatula.
  • Add the eggs, a little more salt and pepper and stir with a wooden spoon.
  • Cook for about 3 minutes and keep stirring.
  • Don?t overcook.
  • Serve on plates.
  • Sprinkle with oregano leaves and drizzle with some olive oil.
  • Grind some extra pepper on top.

 

STUFFED VEGETABLES (GEMISTA)      recipe

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Ingredients:

  • Tomatoes, peppers, aubergines, potatoes
  • onion
  • 2 garlic cloves crushed
  • salt
  • pepper
  • 2 tbsp olive oil
  • finely chopped tomato for the stuffing
  • 150g rice (Karolina or long grain)
  • a pinch of sugar
  • parsley
  • oregano

Preparation:

  • Slice off the top of the vegetables.
  • Scoop out pulp with a teaspoon.
  • Heat the olive oil in a medium pan.
  • Add the onion and garlic.
  • Add the pulp to the pan and simmer for almost 10 minutes.
  • Stir in the rice and cook for 10 minutes, until the rice is only half-cooked.
  • Add salt, pepper and a pinch of sugar.
  • Preheat the oven to 190°C fan.
  • Put the hollowed out vegetables into an oiled baking dish and fill with the rice mixture.
  • Replace the tops.
  • Bake in the oven for 35-40 minutes, until the veggies are tender and the rice is cooked through.
  • Garnish with basil or parsley.
  • Serve with feta cheese and bread.

 

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