Buy This Issue
The Weekend Neos Kosmos : 25 October 2014
20 SATURDAY 25 OCTOBER 2014 In the ancient world, Greeks may have been famous for their symposia - ancient drinking parties - and feasts which lasted for days. But their set table consisted of healthy food we want to mimic today Fava with vegetables Note: If you do your own digging about fava, be aware that the broad bean will come up as 'fava'; this is used in other Mediterranean cultures. It is also used in certain parts of Greece. But yellow lentils are the preferred fava beans for a Greek version and Santorini is famous for this lentil. This recipe is a delicious version of the simple fava dip we know today with yellow lentils. Ingredients: 1/2 kilo of yellow lentils 2 onions 1 clove garlic 1 leek 2 small zucchini 1 stick of finely cut celery 1 radish 1 cup olive oil juice of one lemon For decorating caper leaves or capers salt and pepper Method: 1. In a saucepan boil 3-4 cups of water. 2. Add the lentils and the vegetables and cook well, stir regularly so they don't stick. 3. A few minutes before removing from heat, add the oil and the lemon juice and cook for a few more minutes. 4. Make the mixture into a paste - either with a mortar and pestle, or in a blender. 5. Serve with a sprinkling of olive oil and decorate with capers. Eating habits of our ancient selves Salad with beetroot and apples Ingredients: 2 beetroot 2 apples 1/2 wine glass of vinegar 2 tablespoons of balsamic vinegar salt Method: Note: There are two ways to clean beetroot. The traditional way is to remove the stalks and cook them separately, boil the head till tender, strain, cool and peel off the skin, as it will come of easily once cooked. The second way is to peel the beetroot with a potato peeler and cook together with the leaves. Here I have opted for the second version of cooking the beetroot. 1. In boiling water cook the beetroot together with the leaves for about 20 minutes until tender (test with a skewer) but not too soft. Drain and cut the beetroot in slices with a sharp knife. 2. Place in a large bowl and pour the vinegar over. Allow to marinate for about 1 1/2 hours. 3. Grate the apples as thickly as possible. 4. Take the beetroot out and drain for a few minutes. 5. Serve in a platter together with the green leaves covered with the grated apples and drizzle with the balsamic vinegar and lightly salt.
18 October 2014
1 November 2014