Talking about the culinary festival on the Greek island of Sifnos, we promised to publish a Christmas post recipes meatless dishes, shared with us by the hospitable Greeks. Fulfilling the promise and we wish you culinary inspiration and delicious!
- Recipes meatless dishes
- Recipes vegetable salads and desserts
- Advent: the Athonite recipes
- Holiday recipes meatless dishes
- Cookbook “Pravmir” is the best vegetable recipes!
Prasarita, or braised leeks with rice
Praso – is the Greek word for leek, Rizo – rice. One can cook a simple, cheap and quick meal.
Based on 4 servings you will need pounds leek, half a Cup of rice, a tablespoon of tomato paste, 3/4 Cup vegetable oil, dill, salt, pepper.
Onion, cut lengthwise, rinse, finely chop and pour into the pan with heated oil. When the onion is browned – add diluted with water tomato paste, salt and pepper. Simmer until almost cooked, then add a glass of hot water, bring to a boil and stir in the rice and dill. Cover the pot and simmer the dish over low heat for another 20 minutes. All.
This is the easiest recipe, prasarita, if you want you can complicate it – add to dish of carrots, mushrooms or something else. Don’t be afraid to experiment, will only tastier!
Gigantes fournou, or large baked beans
Beans not only can you boil or simmer, but and bake. The dish is not one of those that is prepared in haste, but it’s worth it.
Based on six servings, take a pound of white beans (only necessarily large, as the name suggests dishes Gigantes), medium onion, three cloves of garlic three quarters Cup of vegetable oil, three fresh (preferably) or canned tomatoes, parsley, salt, pepper.
Soaked over night in water cook beans until soft, then drain. Slice the tomatoes, onion, garlic and parsley, mix with butter, add salt and pepper – this will be the sauce. If you want you can use a blender and the sauce is slightly boiled. Lay beans on baking sheet, cover with sauce and bake forty minutes. Serve baked beans can be hot as well as cold.
Fragrant baked potatoes with herbs
The secret of this simple dish, with herbs. We recommend you to use oregano (Regan, oregano or motherboard) and then get a real “patatas porno ladrigan”, but I can pick up another fragrant herb to your taste, e.g. thyme.
Based on six servings you will need three pounds of potatoes, a Cup of vegetable oil, the juice of one lemon, oregano or other herb (herb blend), salt, pepper.
Cleaned, washed and chopped large slices of potatoes, place on a baking sheet, sprinkle with herbs, salt, pepper and mix well. Pour oil, lemon juice and three cups of water. Bake at moderate temperature for about an hour.
Potato stew
The Greeks call this dish “patatas yakhny” and make it of small round potatoes, sometimes even without peeling it.
Based on six servings you will need three pounds of potatoes, one large onion, four tomatoes fresh or canned, half a Cup of vegetable oil, chive, salt, pepper.
Finely chop the onion and fry in a saucepan in hot oil, add the chopped meat grinder or blender the tomatoes, chopped garlic, washed, peeled and chopped (also very small) potatoes, salt, pepper and three cups of water. Simmer until the potatoes are done, sauce should be thicken.
Pea puree Fava
Yellow split peas we used to cook soup, and the Greeks prefer to just puree called Fava. This is a delicious and hearty dish is often prepared during lent.
Take 500 grams split peas, 150 ml of olive oil, 3 onions-shallots, green onions, a tablespoon of thyme leaves, a few black olives for decoration salt, pepper to taste.
Peas pour four cups of water, bring to a boil, remove the foam. Add the chopped onion, half the olive oil, thyme leaves, and cook on medium heat until cooked peas. Add salt and pepper to taste. Drain in a bowl of pea broth – it is still useful. Kill the peas in a blender or with a pestle to puree, if gustavito – add pea broth. Ready mashed potatoes put on a plate, pour the remaining olive oil, sprinkle finely chopped green onion or garnish with rings of onions and olives.
Fasolada
In Greece and Crete in the post often cook bean soup called fasolada.
To prepare it you’ll need a pound of beans, three carrots, two onions, two or three stalks of celery, two tablespoons of parsley, olive oil, a half-liter can of canned tomatoes, a tablespoon of cumin, salt and pepper to taste.
Soaked overnight in cold water, pour the beans with fresh water and bring to a simmer. In a heated olive oil saute chopped onion and celery, add carrots, then tomatoes. Simmer vegetables for a few minutes, then add them to cooked until tender beans. Bring to a boil, add cumin, salt and pepper and turn off. Ready soup, allow to steep. Before serving, sprinkle the soup with finely chopped parsley.
Fasolada can be eaten both hot and cold, and the next day, when the beans will be saturated with a vegetable sauce, the dish will be even tastier.
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Advent, as you know, allowed the eating of fish. What and how to prepare fish the Greeks soon, we’ll tell.