If I have bought spinach or other greens, I cook them first. In Greece, we also buy fresh fish at the farmers’ market, so what I do is if I have bought fish, I cook the fish the same day and start cooking the following days with what is more perishable. I don’t remember if I have explained before the reason why I add the herbs at the end but when these herbs are cooked for a long time they loose their flavour and aroma, so it is best to add them in the end.Īs I said in other posts, when I go to the farmers’ market, I usually buy a lot of vegetables and of course you can’t eat everything in one day. I always add parsley and sometimes I may add just a little bit of dill (or fennel fronds, if you like the taste) as well. However, now that the tomatoes are cheap and juicy, I cook them with ripe fresh tomatoes, which also adds additional taste and flavour. In the winter I make them with frozen green beans and use canned tomatoes and a tablespoon of tomato paste. These dishes are made using very few ingredients but then using olive oil makes anything tastier. In Greek cuisine we blanche them and eat them with olive oil and lemon juice, as a salad or stew them with or without meat.įassolakia Yiahni a very simple Greek recipe, coming under the category called “ladera”, which means “oily” because they consist of stove-top or oven-cooked dishes with vegetables or legumes, cooked with olive oil. You can use either type but I always buy barbounia as I find them much tastier.įassolakia can be cooked in many ways. ( I am not sure but I think the round ones are called string beans and the flat one runner beans). Barbounia, which are flat and tsaoulia, which are the round ones. In Greece we get two types of green beans.
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