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The Weekend Neos Kosmos : 5 August 2017
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 5 AUGUST 2017 15 FOOD FOR THOUGHT Red Pepper and Walnut Dip Ingredients: • 2 red peppers (capsicums) • 4 tbsp olive oil • 1 small onion, grated with all its liquid strained • 1-2 garlic cloves, crushed • 2 tsp red wine vinegar • 1/4 tsp salt Method: 1. Cut peppers into quarters, sprinkle with a little olive oil. 2. Place in a 210°C preheated oven with the skin facing up. Bake until the skin breaks (about 10 minutes), cool and peel. 3. Place peppers in a bowl with onion and garlic, then mix. 4. Add olive oil to all other ingredients and mix well with a fork until a thick paste. If a fine consistency is preferred, blend for a minute. 5. Chill and serve. Revithosoupa Ingredients: • 500g chickpeas, soaked overnight • 2 onions, cut finely • 3-4 garlic cloves • 1/4 bunch parsley • 2 bay leaves • 100ml olive oil • 1/2 tsp salt • 1/4 tsp pepper • 1/4 tsp cumin • juice of 1 lemon • depending on your taste, use sweet or hot paprika Method: 1. Drain soaked chickpeas and discard water; place in saucepan and cover the chickpeas with double the quantity of fresh water. 2. Add onions, garlic, parsley, bay leaves and cumin, and cook for an hour. 3. Add salt, pepper, and lemon juice, and continue cooking for another hour or until chickpeas are soft. 4. Take out parsley and bay leaves, blend with half the oil or leave whole if you wish. 5. Serve with a sprinkle of oil and paprika. * Recipes supplied by Dora Kitinas-Gogos from her Greek and Vegetarian Cookbook. Note: If blending the soup, add more water depending on how thick you want the consistency. Spanakorizo Ingredients: • 1 ½ cups long grain rice • 1 bunch spinach • 1 bunch spring onions • 4-5 ripe tomatoes, peeled and diced • 1 bunch dill • 1 bunch parsley • ¾ cup olive oil • 1 tsp salt • 1 tsp black pepper • 2 ½ cups boiling water Method: 1. Clean spinach and cut the bunch into large chunks. 2. Cut spring onions finely. 3. Heat oil and saute onions. 4. Add rice and stir, mix with onions. 5. Add tomatoes, dill, parsley, salt and pepper. 6. Add spinach and mix. 7. Add water, cover and turn heat down very low and allow it cook until water is absorbed. 8. When rice is cooked, take the pan off the heat, cover with a clean tea towel, cover with lid and leave for about 15 minutes. 9. Serve with cheese on the table, olives and crusty bread.
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