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greekcookingmadeeasy · 13 hours

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Greek Fava I.E. Yellow Split Peas With Boiled Beets

♦️

Greek Fava i.e. Yellow Split Peas with boiled beets - Fava me vrasta Pantzaria

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

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SERVES 🍴⃒ PREP. TIME 🕔⃒

6 persons 10 min. + 30 min. wait

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒

30 min. Very Easy

Fava is one of those amazing lentils that's boiled very quickly and has a smooth, mushy texture.

If you have tried and liked my original recipe for Fava, then you will love this one. I simply add boiled beets, that heighten Fava's already delicately sweet taste and give it a beautiful and exceptional ruby color.

A great appetizer, easy, healthy, nutritious, delicious. A recipe tried in the island of Rhodes. What else could you ask for?

Suitable for vegans and fasting.

Check also my recipe for Greek Garlic Sauce Aka Skordalia With Bread And Beets HERE

INGREDIENTS:

• 250 gr. / 9 oz Fava beans (Yellow Split peas)

• 4 cups / 1 lt. Water (to boil fava)

• 1 small Onion, coarsely chopped

• 3-4 tbsp. / 45-60 ml Extra Virgin Olive Oil

• 120 gr. / 4.2 oz Beets, boiled (1 large or 2 medium)

• 1/3 cup / 40 gr. / 1.4 oz Walnuts, very finely chopped

• Ground Salt and Pepper

• To garnish: 1/4 bunch Parsley, finely chopped and extra Ground Pepper

• 1 Lime in wedges

METHOD:

A. Boil the Fava:

1. Let Fava beans soak in a bowl with plenty of water for 30', before boiling.

2. After 30' drain them.

3. Pour 1 lt. clean water in a pot over medium heat. Place the soaked fava in the pot.

4. Drizzle a bit Olive Oil on top to prevent Fava from sticking to the bottom. Blend it in.

5. When the water starts boiling, turn down the heat and let Fava simmer for about 25'-30'. Time of boiling depends on how fresh Fava is.

6. Add the small onion in the boiled fava, together with some freshly ground salt.

7. In the meantime, cut boiled beets in slices. Reserve.

8. After about 30', check if fava is ready. Beans should be very soft, they should have thickened & 3/4 of the water should have evaporated.

9. If not ready, add some more hot water and continue boiling for 5' extra.

10. Then turn off the heat!

11. Important: Don’t drain the rest of the water in the fava!!

B. Finish the Fava dish:

12. While still hot, use a hand blender or food processor and make Fava a smooth thick paste, with a puree like consistency.

13. Add the slices of boiled beet, reserving a couple to garnish Fava.

14. Next add the finely chopped walnuts, season with ground Salt and Pepper, to taste and pour the rest of Olive oil in the fava.

15. Continue beating with the hand blender until all ingredients are homogenized.

16. Stir with a soup spoon to check for any lumps and to make it even smoother.

17. Tip: Fava might look like a runny mush but it will harden and turn more solid when it cools and sets.

C. Serving instructions/suggestions:

18. Serve immediately, by pouring warm Fava in a wide Salad bowl or a deep platter and level it.

19. Fava with beets can be served warm or at room temp. as an appetizer or main course.

20. Garnish it by sprinkling on top the chopped parsley, some more ground pepper and the reserved slices of boiled beet.

21. Additionally, you could add lime wedges on the side and some baked octopus (in a packet) on top of the fava puree.

An easy, appetizing dish for the Summer or during Lent. A surprising ruby Ouzo treat to be enjoyed with some homemade cheese breadsticks (kritsinia)!

D. Storage Info:

Fava can be stored, after it cools down, in an airtight container in the fridge, for up to one week.

Check my YouTube Video: HERE

Φάβα με βραστά Παντζάρια

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

6 10 min. + 30 min. αναμονή

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

30 min. Πολύ Εύκολη

Η φάβα είναι από εκείνα τα καταπληκτικά όσπρια που βράζουν πολύ γρήγορα και έχουν λεία, χυλώδη υφή.

Αν έχετε δοκιμάσει και σας άρεσε η βασική συνταγή μου για φάβα, τότε θα λατρέψετε αυτή. Προσθέτω απλά βραστά παντζάρια, που ενισχύουν την ήδη ελαφρά γλυκιά γεύση της Φάβας και της δίνουν ένα πανέμορφο ρουμπινί χρώμα.

Ένα υπέροχο ορεκτικό, εύκολο, υγιεινό, θρεπτικό, πεντανόστιμο. Μια συνταγή δοκιμασμένη στο νησί της Ρόδου. Τι άλλο θα μπορούσατε να ζητήσετε;

Κατάλληλο για Βίγκαν και νηστεία.

Δείτε ακόμα και τη Συνταγή μου για Σκορδαλιά Με Ψωμί Και Παντζάρια ΕΔΩ

ΥΛΙΚΑ:

• 250 γρ. / 9 oz Φάβα

• 4 φλ. / 1 lt. Νερό (για να βράσει η φάβα)

• 1 μικρό, ξερό Κρεμμύδι, χοντροκομμένο

• 3-4 κ.σ. / 45-60 ml Εξαιρετικό Παρθένο Ελαιόλαδο

• 120 γρ. / 4,2 oz Παντζάρια, βραστά (1 μεγάλο ή 2 μέτρια)

• 1/3 φλ. / 40 γρ. / 1,4 oz Καρύδια, πολύ καλά ψιλοκομμένα

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• Για το γαρνίρισμα: 1/4 ματσάκι Μαϊντανός, ψιλοκομμένος και επιπλέον τριμμένο πιπέρι

• 1 Λάιμ στα τέσσερα

ΜΕΘΟΔΟΣ:

Α. Βράστε τη φάβα:

1. Αφήστε τη φάβα να μουλιάσει σε ένα μπολ με άφθονο νερό για 30', πριν τη βράσετε.

2. Μετά από 30' στραγγίστε τη.

3. Ρίξτε 1 λτ. καθαρό νερό σε μια κατσαρόλα πάνω από μέτρια φωτιά. Τοποθετήστε τη μουλιασμένη φάβα μέσα στην κατσαρόλα.

4. Ρίξτε λίγο ελαιόλαδο από πάνω για να μην κολλήσει η φάβα στον πάτο. Ανακατέψτε.

5. Μόλις αρχίσει να βράζει το νερό, χαμηλώστε τη φωτιά και αφήστε τη φάβα να σιγοβράσει για 25'-30' περίπου. Ο χρόνος βρασμού εξαρτάται από το πόσο φρέσκια είναι η φάβα.

6. Προσθέστε το κρεμμύδι στη βρασμένη φάβα, μαζί με λίγο φρεσκοτριμμένο αλάτι.

7. Στο μεταξύ κόψτε σε ροδέλες τα βραστά παντζάρια. Βάλτε στην άκρη.

8. Μετά από περίπου 30' τσεκάρετε αν είναι έτοιμη η φάβα. Πρέπει να είναι πολύ μαλακιά, να έχει πήξει και τα 3/4 του νερού να ��χουν εξατμιστεί.

9. Αν δεν είναι έτοιμη προσθέστε λίγο επιπλέον ζεστό νερό και συνεχίστε το βράσιμο για 5' ακόμα.

10. Στη συνέχεια σβήστε τη φωτιά!

11. Σημαντικό: Μην στραγγίσετε το υπόλοιπο νερό από τη φάβα!!

Β. Τελειώστε τη φάβα:

12. Όσο είναι ακόμα ζεστή, χρησιμοποιήστε ένα ραβδομπλέντερ ή επεξεργαστή τροφίμων και χτυπήστε τη φάβα να γίνει μια λεία παχύρρευστη μάζα, με υφή πουρέ.

13. Προσθέστε τις φέτες παντζαριού, κρατώντας δύο για να γαρνίρετε τη φάβα.

14. Στη συνέχεια προσθέστε τα ψιλοκομμένα καρύδια, αλατοπιπερώστε και ρίξτε και το υπόλοιπο ελαιόλαδο στη φάβα.

15. Συνεχίστε το χτύπημα με το ραβδομπλέντερ μέχρι να ομογενοποιηθούν όλα τα υλικά.

16. Ανακατέψτε με ένα κουτάλι σούπας για να ελέγξετε αν υπάρχουν τυχόν σβώλους και για να γίνει ακόμα πιο λεία.

17. Συμβουλή: Η φάβα μπορεί να μοιάζει κάπως ρευστός χυλός, αλλά θα γίνει πιο συμπαγής μόλις κρυώσει και δέσει.

Γ. Οδηγίες/προτάσεις σερβιρίσματος:

18. Σερβίρετε αμέσως, ρίχνοντας τη ζεστή φάβα σε μια φαρδιά σαλατιέρα ή βαθιά πιατέλα και ισιώστε τη.

19. Η φάβα με παντζάρια μπορεί να σερβιριστεί ζεστή ή σε θερμοκρασία δωματίου, ως ορεκτικό ή κυρίως πιάτο.

20. Γαρνίρετε τη πασπαλίζοντας από πάνω τον ψιλοκομμένο μαϊντανό, λίγο ακόμα αλεσμένο πιπέρι και τις κρατημένες φέτες από παντζάρι.

21. Επιπλέον, μπορείτε να προσθέσετε φέτες λάιμ στο πλάι και λίγο Χταπόδι (Πακέτο Στο Φούρνο) Ξι��άτο πάνω από τον πουρέ της φάβας.

Ένα εύκολο, ορεκτικό πιάτο για το καλοκαίρι ή τη Σαρακοστή. Μια εξαιρετική ρουμπινί απόλαυση με ούζο και σπιτικά κριτσίνια!

Δ. Πληροφορίες φύλαξης:

Η φάβα μπορεί να διατηρηθεί, αφού κρυώσει, σε αεροστεγές δοχείο στο ψυγείο, έως και μία εβδομάδα.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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1*💎 Bhuvanagiri Town

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Cabo Verde quer receber voos de baixo custo via Portugal

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greekcookingmadeeasy · 13 days

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Greek Mushrooms Stifado Aka Stew With Onions And Spices

🍄

Greek Mushrooms Stifado aka Stew with Onions and spices - Manitaria Stifado

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

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SERVES 🍴⃒ PREP. TIME 🕔⃒

4 persons 15 min.

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒

About 1 hour Easy

This is the Lenten and Vegan variation to the renowned, rustic Greek dish "Stifado".

Mushrooms are known for their unique flavor profile, referred to as “umami.” The white Mushrooms (buttons) used in this recipe, have a milder, lightly earthy and most importantly meaty texture and flavor. Cooking intensifies their flavor, giving them an even meatier taste with the extra advantage that they absorb all the flavors from the lush sauce and warming spices.

Onions are the most important ingredient in this recipe, so look out for my tip how to easily clean them and not cry!

Suitable for vegans and fasting.

INGREDIENTS:

· 600 gr. / 1.3 lb Shallots (Baby Onions) or large Onions, cut in half

· 400 gr. / 14 oz White Mushrooms (buttons), small or cut in half

· 400 gr. / 14 oz sliced Tomatoes, canned (concassé)

· 2 Garlic Cloves, cut in small slices

· 1/2 cup / 125 ml Olive Oil

· 2/3 cup / 165 ml. Strong Red Wine (like Xinomavro)

· 1 tsp. All-Spice (bahari)

· 2 Bay Leaves

· 1 Cinnamon stick

· Ground Salt and Pepper

METHOD:

A. Prepare the onions and mushrooms:

1. ADVICE: Peel the onions first. An easy way is to first cut both ends. Then cut a small slice of the skin vertically and easily peel off the rest. To prevent your eyes from running, open windows to make a draft and place a piece of soft bread between your lips! I promise you it works 🤣! Wash the cleaned onions to remove any leftover skin. Place them in a container with lukewarm water for an hour, to remove its sharp smell and taste.

2. Strain them and if you have purchased large onions like me, cut them vertically in half. Reserve.

3. Mushrooms should not be washed. Instead, clean them with a brush, removing any leftover soil from each mushroom.

4. Next, if they are large like mine, cut them vertically in half. Place them in a bowl. Reserve.

B. Make the Stifado:

5. Pour half of the Olive Oil into a deep pot over medium-high heat.

6. When oil heats up, sauté the onions first for about 3'. Shake pot regularly to sauté onions until glazed all around.

7. Next add the garlic slices and mushrooms and sauté them together 2'-3', stirring gently.

8. Adjust heat to low and deglaze by pouring in the wine.

9. Stir in the canned tomatoes and all-spice next.

10. Dip in the sauce the bay leaves and cinnamon stick.

11. Lower heat to minimum! Take pot by the handles and shake stifado gently to mix all ingredients.

12. Place the lid on top of the pot and let Stifado slowly simmer for approx. 55' - 1 hour.

13. After 45', remove the lid and continue simmering for 15' more.

14. After about 1 h Stifado must be ready. Pierce with a wooden skewer a couple or mushrooms to check if they are fork tender!

15. Season with Ground Pepper and Salt, to taste and finally pour in the rest of oil.

16. Shake the pot by its handles once more to incorporate the seasoning and oil in the sauce and turn off the heat.

17. Let Stifado rest for 10' before serving. Sauce is now thicker with an aromatic, rustic, Umami taste!

C. Serving Suggestions:

The best way to serve this lenten Mushroom Stifado is with Pilaf Rice.

Here you see it as part of my Son's Birthday celebration where I prepared a whole Vegan dinner.

Mushroom Stifado is served together with:

🍄 Vegan Pilaf Rice (with margarine instead of butter)

🍄 Country Spinach and Leak Pie-Prasospanakopita

🍄 Skordalia with potatoes (garlic sauce)

🍄 Hummus

🍄 Lagana bread with Tahini (no oil)

🍄 Small Pita breads

🍄 Koulouri Thessalonikis Sesame Bread Rings

🍄 Green Olives

🍄 Chocolate Vegan Birthday Cake

🍄 Vegan "Brie" cheese and

🍄 A bowl with fresh Strawberries

An indulging, new way to enjoy the famous Stifado during fasting or if you are avoiding meat for health reasons or if you are a vegan.

An incredibly rich, umami dish, with onions and mushrooms perfectly glazed! Have a close look.

Needless to say that this dish can be made with a variety of meats, like beef, rabbit, as well as borlotti beans or even octopus!

Enjoy it!

D. Storage info:

Leftovers can be stored, in an airtight container, in the fridge for 1 week or in the freezer for 1 month.

E. More Info about Mushroom Stifado:

🚩 Info about Mushrooms:

Mushrooms are not just flavourful but also healthy and nutritious. Mushrooms are sources of potassium, Vitamine D, vitamin B6, and selenium. There are so many varieties to choose from, but are all considered quite healthy, low in calories and with the characteristic Umami flavour.

While mushrooms have been part of the human diet since antiquity, intensive commercial cultivation is relatively new in Greece.

The market opportunities for mushrooms in Greece are impressive. Presently Greece consumes about 11,000 tons mushrooms per year while only 3000 tons are locally produced. The other 7-9,000 tons are imported.

🚩 Info about the meaning of Umami:

Umami means “delicious savory taste” in Japanese. It's that fifth taste on the tongue that's often missed behind sweet, salty, sour and bitter, often described as robust and rich— reminiscent of meat— with a hint of saltiness. Some examples of Umami dishes are: seafood, meats, aged cheeses, seaweeds, soy foods, mushrooms, tomatoes, kimchi, green tea, and many others.

Interesting? See more examples of Umami Dishes HERE

🚩 Info about Stifado:

Stifado, pronounced stiff-ah-do, is a hearty Greek (usually) beef stew seasoned with warming spices, red wine, and loads of pearl onions.

The word Stifado comes from the ancient Greek word tifos meaning steam and it's similar to the cooking term stew. This is the root for the Latin word estufare, from which the Italian stufato (or Venetian stufado), the Italian word for stew, was born.

Originally the recipe was brought to Greece in the 13th century by the Venetians.

Check my YouTube Video: HERE

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