Now this soup is very, very easy, it takes not more than 15 – 20 minutes to cook and good for when you have cold (or man’s flu : ) as well.
What do I need to buy?
serves 2- 4 (if it is a main dish then just for two people)
2 – 3 big tomatoes (or if you are rushing, one can of organic chopped tomatoes)
a handful or a bit more vermicelli
(optional mint) blackpepper, red pepper flakes
half a lemon juice
a spoonful of olive oil
half a pack of parsley
1. Chop the tomatoes then put them in a pan and start cooking on medium heat.
2. Pour 4 – 5 glasses of lukewarm water and bring up to boil.
3. Add vermicelli, stir well and cook on medium heat.
4. Once vermicelli is soft, add parsley and then spices..
little note for omnivores: If you have come chicken at home, boil it then use its water in this soup.
4 – 5 spoonful of olive oil
5 – 6 preferably small or medium size redpeppers (you can use pointed redpeppers as well, they look quite sweet on the plate)
1 water glass of bulgar wheat
2 tomatoes (or equivalent of canned and chopped tomatoes)
2 – 3 spring onions
a bit of salt, blackpepper, mint and allspice
2 spoonful of currant and pinenuts
1. Wash the peppers, cut the heads (do not throw them away you will use them!) and clean the seeds.
2. Heat some water, pour a bit over the bulgar to soak.
3. Chop the onions and spring onions then stir and fry them in a little bit of water. (I try not to fry olive oil as it gets very unhealthy when it is burnt)
4. Then add the bulgar wheat into the pan, stir well, then add the chopped tomatoes, currants and pinenuts. (some people like to fry the pinenuts slightly in another pan, tastes nice)
5. Season well with allspice, mint, blackpepper and a little bit of salt (I sometimes don`t use and actually try to compensate it with spices usually in many recipes), fry a bit more , then leave it cool down.
6. Once it is a bit cool, stuff your peppers with this mixture, put their heads on, and place in a deep or wide pan.
7. Pour some boiled water over them, close the lid and cook for 20 minutes, then check occasionally until the peppers get soft.
Serve warm or cold. and with yoghurt!
Time to prepare: 15 – 20 mins
Time to cook : 20 – 30 mins (depends on how hard the redppers are)
It has been a while I have tried this but because of work, had no time to update my blog, so apologies. I am hoping to write more stories coming weeks.
Now, we can say marrow is a type of squash or a courgette so I prefer to cook it as I do to other squashes.
1 big marrow
100 grams of feta or alternatively a hard cheese
fresh or dry mint
50 gr of puy lentils
2 – 3 garlic cloves
red pepper sauce or red chilli flakes
1. Cut the marrow in half and clean the seeds. (If the marrow is too hard, then boil it for 10 – 15 minutes before cutting into half.)
2. Boil the puy lentils quickly whilst grillling the halved marrow for 10 minutes
3. Mix the crushed garlic, feta, puy lentils, blackpepper and red chilli flakes with enough olive oil, stir well.
4. Take the marrow out of the grill, check if it is soft enough, if not keep in the grill a bit more, try not to burn the top part.
5. Then take the marrow out again, take the flesh out and mash it with the mix you prepared.
6. Put it back inside the marrow skins, add some mint then grill for about 10 minutes.
This dish has a sort of a wintery feeling like it’s rainy outside, you sit by the stove and enjoy your food by the woodfire. Anyway, it is ok to have it whenever you like. It makes a good substitute for meat.
500 grams of green lentils
1 medium size onion
A glass full of pasta, like macaroni or conchieggli or another small type
2 medium size tomatoes or just tomato paste
A teaspoonful of turmeric
Chilli pepper flakes or chilli sauce
Dry or fresh mint
1. Chop the onions, then sautee them with spicy tomato paste. If you have some, add chopped tomatoes, stir well and let them cook for a while.
2. Boil some water, add the green lentils and water just to cover them. Stir well.
3. If it is lacking liquid, add a little bit of water, then bring up to boil, add the pasta, then simmer.
4. Add the spice and herbs, stir well.
5. It is usually nice on it’s own, but you can have nice salad or yoghurt with it as well.
Well, I cooked these lovely lentil koftes for the Greek Easter weekend we had with friends, mostly drinking and eating lovely food.
It is very easy and a good mezze to have next to meaty stuff as well as by itself. Me? I can eat it even first thing in the morning : )
Here are the ingredients:
1 glass of red lentils
1 glass of bulgar wheat (fine bulgar – which you can find in Turkish, Middle Eastern or even sometimes Polish shops)
5-6 spring onions
2 medium onions or 1 big one
Spicy tomato paste (or preferably hot pepper paste, but it is hard to find)
Hot pepper sauce, called Harissa, or just a red pepper
Lettuce (little gem is preferable)
A small bunch of parsley
Mint (or fresh dill is also nice)
Water – 3 or 4 glasses
1. Boil the red lentils with 3 or 4 glasses of water until they get very soft – almost melting.
2. Add a glass of fine bulgur wheat to the lentil mixture. This will make the mixture dry out a bit, so that it is firm but not sticky. Let it cool down until you can hold it in your hands. Taste it – if the bulgur wheat inside the mixture is not soft enough, add half or a glass of hot water to soak it up.
3. Chop the onions finely and cook them in olive oil then add the pepper paste and harissa or red pepper, mix it well.
4. Add the onion and pepper mixture over your already cooled down lentil & bulgur wheat and mix them well.
5. Add some salt, black pepper and mint.
6. Chop the spring onions and parsley and add them to this mixture, stir well. It should not be too dry not too wet, make some balls with it and put them over little gem lettuce on a plate. Squeeze lemon on top.
7. Cool it down for an hour or so before you eat it!