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Food and Recipes

Food and Recipes

Eating Out

It's not a huge problem as you will always get stuffed vine leaves, stuffed tomatoes and peppers and giant beans. However, the problem comes when this is ALL you can eat. I like to have a bit of variety and I have to say that that was what was lacking. I suppose I should really be thankful that there was anything I could eat but I'm an ungrateful and spoiled brat so I'm not. The little jewel that we did find was a little Taverna which had the most delicious dish called Fava (beans) not the most appetising translation but really very good, Greek salad without the feta, the usual giant beans and also spinach pie. (Be careful about the spinach pie as some places it is spinach and feta)

The recipes below come courtesey of the lovely lady who owned the Taverna.

Fava
Butter beans, dried and soaked overnight
1 onion
Bay leaves
Olive oil
lemon juice
Fresh oregano
Red onion, finely chopped.

1)Drain and rinse the butter beans, cover with water and put in the onion and a couple of bay leaves. Bring to the boil and simer until beans are tender.
2)Drain, reserving the stock and remove the bay leaves. Blend the beans and the onion up adding stock if required. It should be a thick paste. Add salt to taste.
3)Put into a serving dish and pour over some good Greek olive oil, the juice of a lemon, some fresh chopped oregano and the raw chopped red onion. Stir it altogether just before serving and eat with crusty bread. Can be eaten warm or cold.

Greek Salad
The key to this dish is simplicity, very ripe tomatoes and fabulous olive oil. Don't really think about making it unless the tomatoes are warm from sitting out on the windowsill (or better still plucked straight from the Taverna owner was very strict about how the tomatoes should be cut. NOT sliced and NOT wedges. Just rough chunks
Tomatoes, cut into rough chunks. They should not be uniormly sliced.
Cucumber, cut into chunks
Red onion, thinly sliced
Olives, the Greeks tend to use small, very salty black olives
Sea salt

1)Put everything directly in the serving bowl and sprinkle with the sea salt and drizzle (or pour) over some olive oil. Allow to sit for about 15 minutes before serving. This sitting time is important as this gives the salt enough time to draw out the juices from the tomatoes, cucumbers and onion. This mingles with the oilve oil to make a divine dressing perfect for dipping crusty bread in