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greekcookingmadeeasy · 1 year

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Greek Garlic Sauce aka Skordalia with Bread and Beets

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Greek Garlic Sauce aka Skordalia with bread and beets - Skordalia me Pswmi kai Patzaria BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

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SERVES 🍴⃒ PREP. TIME 🕔⃒ 4-5 10 min.

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒ 30 min. Easy

Greek Skordalia also called Aliada, is a thick purée (sauce, dip, spread), traditionally made by combining crushed garlic with a bulky base, either of potatoes or soaked stale bread mixed with walnuts (or almonds). It is beaten with olive oil to make a smooth emulsion, to which vinegar is added. This particular recipe is a new, trendier version to the one made with bread by adding boiled beets, hence its wonderful, vivid red color. Skordalia is usually prepared to accompany fried Cod and is served on Greece's Independence Day on March 25. What do you think, would you like to try making it? Suitable for vegans and fasting.

INGREDIENTS: • 125 gr / 4.4 oz / 4 slices white or brown, stale Bread, weighed without crust • ½ cup / 60 gr / 2.1 oz Walnuts or Almonds • 2 Garlic Cloves • 2 boiled Beets, about 140 gr / 4.9 oz • 1/3 cup / 80 ml Extra Virgin Olive Oil (EVOO) • 35 ml / 2.5 tbsp. red wine Vinegar • Good quality coarse (kosher) Salt

METHOD: A. Make the Skordalia:  Tips: a. The authentic recipe uses fresh (raw) garlic cloves. If you find garlic taste too strong, I suggest you bake the cloves in the oven, @160℃ / 325℉ for about 20'. Let them cool down and then add in the sauce.  b. Beets should be washed, cleaned and then boil with skin on for about 30' or until tender. Let them cool down completely before using in the recipe. 1. Place the stale bread slices in a bowl filled with water.

2. Keep them submerged by adding a weight (like a plate) on top of the bowl. 3. After 5’, squeeze the bread slices to remove their water. 4. Place soaked bread in a blender or food processor. 5. Beat them for a few seconds to turn into mash. 6. Add the walnuts (or almonds) and beat until they turn into mash as well and are blended with the bread. 7. Add the garlic cloves and continue beating. 8. Season with coarse Salt, to taste. 9. Pour in the vinegar next and continue beating. 10. Now pour in the Olive Oil very slowly and gradually into the sauce.

11. Beat the sauce a little longer for the garlic to be mashed completely, all ingredients to be homogenized, and the sauce to become smooth, thick and fluffy. Reserve. 12. Chop the boiled beets in small cubes.

13. As last ingredient, add the boiled beets in the blender and beat for a few minutes or until they are completely mashed and homogenized in the sauce.

14. Stop the blender. Check the consistency of the Skordalia sauce. It should be a smooth paste. Taste also if extra salt is needed. 15. Pour the sauce in a nice deep bowl. 16. Skordalia is now ready. To garnish it, place a walnut in the middle. Cover the bowl with plastic wrap and store it in the fridge.

B. Serving Suggestions: Take Skordalia out of the fridge 1 hour before serving, to serve at room temp.

For my festive table of 25th March, I have served my Skordalia with fried Cod Croquettes, boiled Beets Salad, brown bread and chilled Greek Beer.

This is the traditional meal Greek people consume on March 25th-Greece's Independence Day and the Annunciation of Virgin Mary! Bakaliaros and skordalia! Skordalia is fluffy, creamy and thick and has an appetizing, spicy, garlicky taste with the earthy undertones of the beets. And what about its beautiful deep red color!!

Try it on top of a hot piece of fried cod croquette, that's an unforgettable combo!

Enjoy this trendy, healthy, low cost sauce!

C. Storage Info: Skordalia can be prepared a few days ahead to save you some time. It can be stored, covered with plastic wrap, in the fridge for up to 1 week.

D. More Info about Skordalia and fried Cod: The name “Skordalia” is a compound noun from the Greek word “Skordo” i.e. garlic and from the Italian word “agliata” which also means garlicky. In the Ionian Islands that were Venetian-occupied but also in the Peloponnese, Skordalia is called Aliada from the Italian word aglio which means garlic. Skordalia is the modern equivalent of the Greek ancient word "Skorothalmo". On March 25th, National Independence Day and the Annunciation of Virgin Mary, all over Greece, the custom is to eat crispy, fried Cod fish with garlic sauce (Bakaliaros skordalia)! This has to do with the Lent before Easter, where no animals or animal products should be eaten, but the Orthodox Church allows an exception for the celebration of the Annunciation and that is Cod fish!

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Σκορδαλιά με Ψωμί και Παντζάρια BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴�� ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒ 4-5 10 min.

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒ 30 min. Εύκολο

Η Σκορδαλιά ή Αλιάδα, είναι ένας παχύρρευστος πουρές (σάλτσα, ντιπ, άλειμμα) που παραδοσιακά παρασκευάζεται συνδυάζοντας λιωμένο σκόρδο με μια βάση είτε από πατάτες ή μουσκεμένο, μπαγιάτικο ψωμί αναμεμειγμένο με καρύδια (ή αμύγδαλα). Χτυπιέται με ελαιόλαδο για να γίνει ένας λείος χυλός, στον οποίο προστίθεται ξύδι. Η συγκεκριμένη συνταγή είναι μια νέα, μοντέρνα εκδοχή αυτής που φτιάχνεται με ψωμί προσθέτοντας βραστά παντζάρια, εξ ου και το υπέροχο, ζωηρό κόκκινο χρώμα της. Η Σκορδαλιά συνήθως ετοιμάζεται για να συνοδεύσει τηγανητό μπακαλιάρο – όπως είναι γνωστή «Μπακαλιάρος σκορδαλιά» για την γιορτή της 25ης Μαρτίου. Τι λέτε, θέλετε να μάθετε πώς να τη φτιάξετε; Κατάλληλη για Βίγκαν και νηστεία.

ΥΛΙΚΑ: • 125 γρ / 4,4 oz / 4 φέτες λευκό ή μαύρο, μπαγιάτικο Ψωμί, ζυγισμένο χωρίς κόρα • ½ φλ. / 60 γρ / 2,1 oz Καρύδια ή Αμύγδαλα • 2 Σκελίδες Σκόρδο • 2 Παντζάρια βρασμένα, περίπου 140 γρ / 4,9 oz • 1/3 φλ. / 80 ml Εξαιρετικό Παρθένο Ελαιόλαδο • 35 ml / 2,5 κ.σ. Ξύδι από κόκκινο κρασί • Καλής ποιότητας χοντρό Αλάτι

ΜΕΘΟΔΟΣ: Α. Φτιάξτε τη Σκορδαλιά: Συμβουλές: α. Η αυθεντική συνταγή χρησιμοποιεί φρέσκες (ωμές) σκελίδες σκόρδο. Αν σας φαίνεται πολύ έντονη η γεύση του σκόρδου, σας προτείνω να τις ψήσετε στο φούρνο, στους 160℃ / 325℉ για περίπου 20'. Αφήστε να κρυώσουν και μετά προσθέστε τις στη Σκορδαλιά. β. Τα παντζάρια πρέπει να πλυθούν, να καθαριστούν και μετά να βράσουν με το φλούδι τους για περίπου 30' ή μέχρι να μαλακώσουν. Αφήστε τα να κρυώσουν εντελώς πριν τα χρησιμοποιήσετε στη συνταγή. 1. Βάλτε τις μπαγιάτικες φέτες ψωμιού σε ένα μπολ γεμάτο με νερό.

2. Κρατήστε τις βυθισμένες προσθέτοντας ένα βάρος (σαν πιάτο) πάνω από το μπολ. 3. Μετά από 5’ στύψτε τις φέτες ψωμιού να φύγει το νερό τους. 4. Βάλτε το μουλιασμένο ψωμί σε μπλέντερ ή επεξεργαστή τροφίμων-μουλτι. 5. Χτυπήστε για λίγα δευτερόλεπτα να γίνουν πουρές. 6. Προσθέστε τα καρύδια (ή τα αμύγδαλα) και χτυπήστε μέχρι να γίνουν και αυτά πουρές και να ανακατευτούν με το ψωμί. 7. Προσθέστε τις σκελίδες σκόρδο και συνεχίστε το χτύπημα. 8. Προσθέστε χοντρό αλάτι, κατά βούληση. 9. Στη συνέχεια ρίξτε μέσα το ξύδι και συνεχίστε το χτύπημα. 10. Τώρα ρίξτε μέσα το ελαιόλαδο πολύ αργά και σταδιακά (σαν κορδόνι) μέσα στη σάλτσα.

11. Χτυπήστε λίγο ακόμα τη σκορδαλιά ώστε να πολτοποιηθεί τελείως το σκόρδο, να ομογενοποιηθούν όλα τα υλικά και να γίνει λεία, πυκνή και αφράτη. Κρατήστε τη στην άκρη. 12. Κόψτε τα βρασμένα παντζάρια σε κυβάκια.

13. Σα τελευταίο υλικό προσθέστε τα βρασμένα παντζάρια στο μπλέντερ με τη σκροδαλιά και χτυπήστε για λίγα λεπτά ή μέχρι να πολτοποιηθούν τελείως και να ομογενοποιηθούν μέσα στη σκορδαλιά.

14. Σταματήστε το μπλέντερ. Ελέγξτε τη συνοχή της Σκορδαλιάς. Θα πρέπει να είναι μια λεία πάστα. Δοκιμάστε επίσης αν χρειάζεται επιπλέον αλάτι. 15. Βάλτε τη Σκορδαλιά σε ένα ωραίο βαθύ μπολ. 16. Έτοιμη η Σκορδαλιά. Για να τη γαρνίρετε, βάλτε στη μέση της ένα καρύδι. Σκεπάστε το μπολ με πλαστική μεμβράνη και φυλάξτε τη στο ψυγείο.

B. Προτάσεις σερβιρίσματος: Βγάλτε τη Σκορδαλιά από το ψυγείο 1 ώρα πριν τη σερβίρετε, για να τη σερβίρετε σε θερμοκρασία δωματίου.

Για το γιορτινό μου τραπέζι της 25ης Μαρτίου, έχω σερβίρει τη Σκορδαλιά μου με τηγανητές κροκέτες μπακαλιάρου, βραστά παντζάρια σαλάτα, μαύρο ψωμί και παγωμένη Ελληνική μπύρα.

Αυτό είναι το παραδοσιακό γεύμα που καταναλώνουν οι Έλληνες την 25η Μαρτίου - Ημέρα Ανεξαρτησίας της Ελλάδας και Ευαγγελισμός της Θεοτόκου! Μπακαλιάρος σκορδαλιά! Η Σκορδαλιά είναι αφράτη, βελούδινη και πηχτή με μια ορεκτική, πικάντικη, σκορδάτη γεύση και γήινους τόνους των παντζαριών. Και τι λέτε για το όμορφο βαθύ κόκκινο χρώμα της!!

Δοκιμάστε τη πάνω από ένα ζεστό κομμάτι κροκέτα τηγανισμένου μπακαλιάρου, ένας αξέχαστος συνδυασμός!

Απολαύστε αυτή τη μοντέρνα, υγιεινή, χαμηλού κόστους σάλτσα!

Γ. Πληροφορίες φύλαξης: Η Σκορδαλιά μπορεί να ετοιμαστεί λίγες μέρες πριν για να σας εξοικονομήσει λίγο χρόνο. Διατηρείται καλυμμένη με πλαστική μεμβράνη στο ψυγείο για έως και 1 εβδομάδα.

Δ. Περισσότερες πληροφορίες για τη Σκορδαλιά και τον τηγανητό μπακαλιάρο: Το όνομα “Σκορδαλιά” είναι ένα σύνθετο ουσιαστικό από την Ελληνική λέξη σκόρδο και από την Ιταλική agliata πού σημαίνει επίσης σκορδάτη. Στα Ιόνια νησιά που ήταν Ενετοκρατούμενα αλλά και στη Πελοπόννησο, τη σκορδαλιά τη λένε Αλιάδα από την Ιταλική λέξη aglio που σημαίνει σκόρδο. Η σκορδαλιά είναι το σύγχρονο αντίστοιχο της ελληνικής αρχαίας λέξης «Σκορόθαλμος». Την 25η Μαρτίου, ημέρα της Εθνικής Ανεξαρτησίας και Ευαγγελισμού της Θεοτόκου, σε όλη την Ελλάδα, το έθιμο είναι να τρώμε τραγανό, τηγανητό μπακαλιάρο με Σκορδαλιά! Αυτό έχει να κάνει με τη Σαρακοστή πριν το Πάσχα, όπου δεν πρέπει να τρώγονται ζωικά προϊόντα, αλλά η Ορθόδοξη Εκκλησία επιτρέπει εξαίρεση για τον εορτασμό του Ευαγγελισμού της Θεοτόκου και αυτό είναι ο Μπακαλιάρος!

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umarun-k · 2 years

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Greek Skordalia with Pitta Bread

#Greek Skordalia with Pitta Bread

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lowercasespaghetti · 2 years

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5 + 26 💛

5. Favourite form of Potato.

So this'll actually be a top three because I love me a good spud.

3.Skordalia, this is a tasty dip à-la hummus, and it's really good on a nice crusty bread. :)

2.Patates Fondantes (I don't remember what it's called in English, and molten potato doesn't sound right. Lol) these are delicious baked potatoes braised in a rich rosemary and thyme stock. They're like the ultimate side dish.

1.Breaded Fries, there used to be this chip shop down the road from my friend's place who had these far-out fries that they hand breaded in panko, they went so hard, and I still crave them to this day. They're like this amazing crispy delight on the outside, and soft on the inside with like this amazing rangoon-esque texture. Top notch cuisine.

26. How's your spice tolerance.

Really decent, I kinda take pride in being able to hold my own. By no means can I do challenge foods (I tried and cried for a half hour because it was wayyyy too spicy) by like spicy Thai food is my kind of spice.

Before I because a vegetarian I used to always order suicide or double suicide wings. So I think my tolerance may have actually lessened slightly.

To put an absolute test to my tolerance, and my total limits I drank a whole 150ml bottle of 6000 Scoville hot sauce. (I made 90$ 😎) That's my absolute limit.

I'm a guy who likes her spice.

#questions

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allwaysfull · 2 years

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The Recipe | Josh Emett

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detroitpigout · 2 years

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Been a customer 45 year's we called the dive of Greektown with the very best food. Today a million dollar restoration and addition of Bakalikon Bakery Bar n Market connected next door. Now the finest most beautiful eating spot on the block. Greek Brothers Niko and Vasili Dionysopoulos came to America in the late 60’s. Then they purchased the Golden Fleece on April 7th 1970. They worked ’till the late 2000’s. Their sons Spero and Yanni took over the family business and remodeled the building and concept after 50 years. Been 5 year's since last visit entering was like WOW so unique and relaxing atmosphere. Lunch time about half full one superstar Waiter Scott is over the top 5 star Plus service. Started with a Trio of Greek dips Satzikaki Cucumber yogurt dip. Skordalia Garlic potato spread. Revithosalata Hummus. With hot Pita Bread Wedges for dipping outstanding treat for sharing. We shared the Famous Greek Horiatiki Salad Village style salad with cucumbers, tomatoes, green peppers, olives & feta cheese. She had Double Gyro Sliced off the spit, note one of only 3 places in USA that makes very own Gyro Meat for the Spit you can view the juices dripping at open air kitchen. Served with tomatoes, onions, sauce, pita bread w Fries. Only the very best you'll ever eat Gyro Meat OMG a must try. Me a double Wow Greek Meata Ball's Keftethakia Greek meatballs simmered in our tomato sauce. A mixture of Lamb n Beef that tender moist and melts in yo mouth, a instant Addiction. I smashed a Meatball on a full Pita Bread n topped with Sauces n Onion's for a Mega unique sandwich. Very best Meatballs ever eaten going back soon for these. For Dessert our waiter Scott went next door to Bakalikon heat in oven Famous Greek Dessert Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek pastry Wonderful. Gotta save room for dessert. I will make a separate review for place next door. #goldenfleecedetroit @goldenfleecedetroit @bakalikon_detroit #greekfood #gyro #bougatsa #keftethakia #horiatikisalad #downriverfriendseat #greektowndetroit (at Golden Fleece Restaurant) https://www.instagram.com/p/CfUyhcMAsY4/?igshid=NGJjMDIxMWI=

#goldenfleecedetroit #greekfood #gyro #bougatsa #keftethakia #horiatikisalad #downriverfriendseat #greektowndetroit

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maximus-thanos · 3 years

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Maximus had read his letter, and read it once more to be sure he was able to comprehend what was happening. Of course, Amani had a choice to make. He wasn’t going to beg her to stay with him, she had earned her freedom more than once over. And as usual, he would give in to whatever she needed. The older wolf made dinner one night, coming home early from work so that they could talk. A surprise for her, he was sure. He wasn’t one to often go about domesticated tasks, not unless he had a real reason to. He cleaned when he was stressed, but cooked out of contentment. And for their dinner tonight, he laid out Youvetsi, tomato and feta salad with ladolemono, melitzanosalata, home made pita bread and of course, his skordalia. Later he would teach her to make his mother’s version of baklava.

Waiting until he heard her enter, he met her gaze with a gentle one of his own, extending his hand out to her. “Good evening.” He greeted with a gentle press of his lips to her forehead. The master wasn’t trying to get her legs weak tonight, no. Tonight needed to be serious, and well thought out before they could continue to other activities. “We have a lot to discuss, Amani.” She would know what he meant, and he stroked her cheek. “But first, I’ve made us something nice to eat. Shall we go out on the balcony and enjoy the night?”

@justeamani

#convo: amani #amani011;

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kalofagas-ca · 3 years

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Pine Nut Skordalia

There are many regional variances and my favourite is Pine Nut Skordalia. I’ve had three times in my life: the first time in Constantinople, the second time on the island of Lesvos and the third time when I made it this dish for a Greek Supper Club. Pine Nuts are a little pricey but not out of reach and the recipe is only asking for 1/2 cup. Pine Nut Skordalia 4 slices of stale bread 4 cloves of…

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hmhbooks · 6 years

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Adam Fleischman’s Lamb Kefta

Serves 4 to 6

Kefta is a preparation of ground meat, sort of like a ground-meat kabob. It’s often made with ground lamb, and that’s what I use here. But lamb doesn’t have a whole lot of umami on its own, so I rely mostly on technique to bring out the umami. After marinating the ground lamb with chermoula, a thick North African sauce made with fresh herbs, ground spices, and lemon juice, I sear it on the grill to trigger the Maillard reaction, which then creates that delicious umami flavor. The kefta is then served with a rich almond sauce.

CHERMOULA 1 cup chopped fresh flat-leaf parsley 1 cup chopped fresh cilantro leaves 4 garlic cloves, peeled 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon cayenne pepper Pinch of Vadouvan (optional)

LAMB 1 ½ pounds ground lamb shoulder or leg 1 medium onion, chopped 1 ½ teaspoons sea salt ½ teaspoon freshly ground black pepper Canola oil, for the grill

FOR SERVING Pita bread (optional) ½ cup chopped fresh flat-leaf parsley Marcona Skordalia

1) Make the chermoula: Combine all the ingredients in a blender and puree until smooth.

2) Add the lamb: With the chermoula still in the blender, add the ground lamb, onion, salt, and pepper. Blend until everything is well incorporated.

3) Using a spoon or a spatula, transfer the lamb mixture to a baking dish, pressing it down evenly. (You can use any size dish you have on hand. Just make sure to spread the mixture at least 2 inches thick, as you’ll be cutting into logs later.) Cover with plastic wrap and refrigerate for at least 2 hours, or make it a day ahead and keep it in the fridge overnight.

4) Preheat a grill to high and oil the grate with the canola oil.

5) Pull the lamb from the fridge and cut it into 4-by-1-inch rectangles.

6) When the grill is superhot, carefully add the lamb logs crosswise on the grates. You’re looking for a hard sear on all four sides. I like grilling the lamb to medium-rare, 6 to 8 minutes total. If you’re serving with pita bread, throw that on the grill now, too, until slightly charred on each side and warmed through.

7) To serve, spoon some Marcona Skordalia onto serving plates, then place 2 logs of kefta on top of each and some pita bread on the side, if you’d like. Garnish with a sprinkling of parsley on each plate.

#cookbooks #recipes #lamb recipes #adam fleischman #flavor bombs

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prophetbirds · 4 years

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I love all the sandwiches offered at Grandaisy Bakery quite a bit, but if I had to pick a favorite, it would be the Panino Greco ($7). Fresh stecca bread is smothered with skordalia, an garlic-y puree with Greek origins. The purée is made from a base of boiled potatoes mashed with salt and pepper, and then puréed with garlic. It’s velvety, pungent, and the ideal base for a scattering of whole chickpeas, fragrant with thyme and bay leaves. Above that goes pickled onions and thinly sliced raw carrots, pepper and rocket to top. The Greco is a rather light sandwich, packing in plenty of bright, refreshing flavors: ideal for for those hot days soon to come.

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greekcookingmadeeasy · 1 month

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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

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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 έχουν 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) Ξιδάτο 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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g0lddustg1rl-blog · 4 years

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food log - 18/01/2020

lunch

avocado toast (353kcal)

dinner

1 slice sourdough bread (100kcal)

skordalia with fried onions (172kcal)

cucumber (10kcal)

coffee

1/2 almond milk latte (23kcal)

1/2 almond milk cappuccino (30kcal)

1/2 oat milk flat white (40kcal)

total - 728

honestly going out w/ friends & family always sets me back so much.

first i had to eat at my friend’s birthday lunch, and then my parents made me go out to dinner before the cinema. can’t believe i ate so much :(

also me and my mum were shopping for a coffee machine, and the woman kept making us try the coffee from each one.

not a good day but at least i kept under loseit’s limit :(

#anorexiic #anorexiia #anorecia #ana #mia #promia #bulimia #eatingdisorder #ed #thinspo #not pro just using tags #bodycheck #proana

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chefwilsonchung · 5 years

Photo

GARLIC SAUCE

Eating my (considerable) bodyweight in delightful permutations of garlic sauce, charcoal chicken, pickles and hot chips wasn’t a bad gig when writing a review of the famous El Jannah for Time Out Sydney

Time Out says 3 out of 5 stars

Call it aioli, toum or skordalia, the popularity of garlic sauce extends to multiple countries and cuisines. Perhaps more than the chicken, the garlic sauce at El Jannah is the stuff that will keep you coming back for more. But for now, let's start with the chicken. The eat-in charcoal chicken meal is of Lebanese bread, pickles and garlic sauce along with a quarter ($6.90), half ($10.50) or whole ($19.90) chicken. Middle Eastern hospitality means it's a meal and a half. It might be a by-product of an extremely large charcoal barbecue, but occasionally the chicken can be a little dry. One dunk into the garlic sauce (made to a family recipe) however, and all is forgiven. The ‘chicken sandwich' (please don't call it a kebab) is the better bet. It's a feat of engineering to fit the amount of freshly pulled chicken, pickles and tomato they do on a round of Lebanese bread. It ain't food for the shy, that's for sure. The smoky chicken is complemented by pickles in alarming colours (bright green and neon pink), combined with a good whack of garlic sauce. Often at a charcoal chicken joint, vegetarians are left running a distant second. Not so at El Jannah, with freshly fried felafels in the offing – crunchy orbs of chickpea goodness. Ask nicely and they will fry the felafel to order for a ‘felafel sandwich' that will leave even hardcore meat eaters satisfied. The chips are write-home good too, sprinkled with a healthy dose of chicken salt. A few years back El Jannah bought the premise next door, levelled it and expanded the restaurant to cater for the increasing eat-in crowds. The regular queues out the door of the large but nondescript space lay testament to the popularity of this charcoal chicken restaurant. Is El Jannah a life-changing diner? Probably not; but for a hella-good chicken and garlic sauce, it's well worth it.

BY: WILSON CHUNG

POSTED: FRIDAY MAY 29 2015

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cravingsatmidnight · 7 years

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Cypriot cuisine is the cuisine of the Mediterranean island of Cyprus. It's closely related to Greek and Turkish cuisine and has been influenced by Byzantine, French, Italian, Catalan, Ottoman, and Middle Eastern cuisines. Mezedes is a large selection of dishes with small helpings of varied foods, brought to the table as a progression of tastes and textures. The meal begins with black & green olives, tahini, skordalia (potato & garlic dip), hummus, taramosalata (fish roe dip), and tzatziki/çaçık, all served with chunks of fresh bread and mixed salad. Some of the more unusual meze dishes include octopus in red wine, snails in tomato sauce, brains with pickled capers, samarella (salted dried meat), quails, pickled quail eggs, kappari pickles (capers), and moungra (pickled cauliflower). Bunches of greens, some raw, some dressed with lemon juice and salt, are a basic features. The meal continues with fish, grilled halloumi cheese, lountza (smoked pork tenderloin), keftedes (minced meatballs), sheftalia (pork rissoles), and loukaniko (pork sausages). Hot grilled meats – kebabs, lamb chops, chicken – may be served toward the end. The dessert is usually fresh fruit or glyka – traditional sugar-preserved fruits and nuts. Other than people on the Greek side, people on Turkish side of the island will not consume pork as they are Muslims.

#cypriot #food #cyprus #meze #mezze #mediterranean #european #turkish #greek

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lvrdfiji · 5 years

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7 Best Things to Do in Paphos (Cyprus)

Paphos was the mythical birthplace of Aphrodite and that means you can make certain that you will have a whole lot of historical archaeology on the plan in this town in American Cyprus. Kato Paphos on the water's border is the early city where in fact the mosaics of Roman villas are as attractive now as your day these were laid.

It's a warranty that you'll drink and eat well in Paphos, where you can feast on meze and test the number of wines that are harvested in the hills to the east of the city. And for the tiny ones: A drinking water area, zoo and a limitless selection of beaches. Let's take a look at the best things you can do in Paphos!

1. Kato Paphos Archaeology Park

You could easily spend time pottering on this fantastic attraction near the harbor. A couple of buildings here that get back to prehistory, however, the most well-known remnants are from the Roman period.

The ruins of four villas make it throughout of this time and boast stunningly complete mosaics, all going out with to the entire year 100 and depicting displays from Roman mythology.

Through the same period is the Old Odeon, a tiny arena that continues to be utilized by the city as a performance place, as the Tombs of the Kings can be an underground burial organic, backed by intact Doric columns and seeing again 1500 years.

2. St. Paul's Pillar

That is one of Cyprus' most crucial pilgrimage sites. Back 45 Advertising it wasn't a good idea to attempt to multiply Christianity to places that didn't want to buy - if you were enthusiastic about self-preservation.

Paul the Apostle arrived at Paphos to convert the ruler from Paganism, and then for his efforts acquired 39 lashes. In the lands of Panagia Chrysopolitissa, a handsome Orthodox/Anglican chapel on the webpage of a historical basicila, you will discover the pillar to that your saint was linked for his punishment.

The pillar has been eroded down the years but continues to be position amid two millennia of ruins including some stunning mosaics.

3. Paphos Archaeological Museum

This museum documents human being activity in European Cyprus from the Neolithic time to the 18th century.

The artifacts on screen were excavated from as much as 15 archaeological sites, like the old settlements that predated modern Paphos and the neighboring town of Kouklia.

You'll get a genuine sense of location when you start to see the assortment of coins which were minted the following in Paphos a large number of years ago.

Each room at the museum presents another level in the area's background, so following the Ancient Greek displays, you can admire the beautiful marble sculptures of the Roman age: The Bust of Aphrodite is a genuine standout here.

You may also like: Wedding limos Cyprus and Cheap taxis in Paphos are proudly provided, by your favorite transfer agency jackstaxicyprus.com

4. Sit back to a Meze

In almost all of the southern European countries, Meze means an appetizer or something to go with one glass of wine. In Cyprus, it's major meals and Mezes tend to be part of a public event or special event.

At tavernas, some tempting platters are dished up in a careful order that commences with olives before moving onto loaves of bread and dips like tahini, taramosalata, hummus and skordalia.

From then on you'll move onto seafood and veggie meals, some grilled plus some raw. Then incomparable grilled halloumi cheese and, if going for a meats meze, a number of meat meals, from keftedes (meatballs) and loukaniko (pork sausages) to grilled kebabs, fowl and lamb chops.

5. Medieval Castle of Paphos

This framework, guarding the oral cavity of the harbor has already established an extremely chequered history.

Actually, a Byzantine fortress stood upon this spot which was strengthened by the Lusignans, whose territories long across numerous Mediterranean locations in the 1200s.

Later the Venetians dismantled the old stronghold, however, when the Ottomans had taken Cyprus they built the castle that the thing is today.

From the squat, rectangular building that for a recent century has offered as a jail and warehouse for sodium, but now from the ethnic landmark and emblem for the town.

6. Aphrodite Drinking water Park

A family-favorite for those long warm summer months days and nights, Aphrodite Waterpark is the most significant appeal of its kind upon this area of Cyprus.

In all, they have 17 trips and visitors attractions with something for both big kids and small children.

You will discover four high-speed plunges for folks who wish to have the adrenaline pumping, including Racer, where you face off against friends and family to see who are able to get to the base of this pipe ride first.

More sedate is Lazy River, a mile-long float beneath waterfalls and fountains that drops you back in your sun lounger!

7. Chrysorrogiatissa Monastery

Northeast of Paphos town in the foothills of the Troodos Mountains is this 12th-century monastery, which is beautiful in its right but also includes a museum celebrating Byzantine artwork.

A number of the monastery's own hagiographical skill is exquisite, like the icons of Christ and Virgin Mary that are lacquered with silver and gold.

In the museum collection is a sculpture of the Virgin Mary built from pure silver.

Area of the monastery's appeal originates from its location in the Paphos Forest, gazing out over cedar and cypress-covered hillsides.

#cheap taxi #limo rentals #travel #tourism #cyprus #paphos

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