GREEK FETA WITH OREGANO, GARLIC AND OLIVE OIL

Good Morning to you,

It has been raining..... not just a little.... but quite a lot just lately.

Now being English, I just know, that as I have started my first sentence talking about the weather, you are going to assume that I am going to continue talking about the weather..... well, I am breaking with tradition, as I am going to resist..... yes honestly, I am going to resist.

You will see why in a moment.

Yesterday, I was busy catching up on my emails, when I happened to look up, and out of the window, I saw a very spritely, elderly lady, rushing by.  On her head she wore a scarf and to protect her scarf she had donned a plastic covering.  In her hands she had two shopping bags filled with her shopping and because of this little plastic covering, she did not need an umbrella, as it freed her hands to carry her shopping.

I have to tell you, it has been many a year since I have seen one of these plastic coverings.  I will describe it to you, as once described, I feel sure you will know what I am talking about. Imagine a square piece of cellophane, roughly twelve inches by twelve inches, which has been folded into a concertina. Once folded, each end is stitched and on each end, a length of ribbon  is attached. When it rains, the plastic cover is shaken, which opens the concertina and it is then popped over a hat or scarf and the ribbons tied..... and there you have it, protection from the rain.

I remember as a child, seeing many ladies wearing these plastic coverings to keep their hair, hat or scarves dry.  I remember Ivy, always had one tucked inside her handbag which she would bring out when the need arose.... and she always had a spare, which I wore on more than one occasion, but that was a long time ago and I did not think women wore them anymore.  So I spoke to Sadie, and asked her if she could remember the last time she wore one of these plastic coverings. She disappeared from the room for a moment and went into her cupboard to fetch her bag, she rustled around in the bottom of her handbag and like a rabbit out of a hat, she produced a plastic covering.... and promptly put it on her head to show me. She told me that lots of her friends still wore these plastic coverings when it rained as they were so useful, but when I spoke to Phyllis, she said that none of her friends wore plastic coverings anymore.... so it must depend on where a person lives as to whether they are still popular.

Today, I don't have to worry about popularity, 

because I know Feta Cheese with Oregano, Garlic and Olive Oil is very, very popular in my household.

So, it's on with the pinnie and the music I am listening to today, I just know you will love,

the one and only Bobby Darin.  Don't you just love 'Beyond the Sea', 'Mack the Knife' and 'Dream Lover'. I'll let you into a little secret, when 'Splish Splash' started playing, George and I could not help ourselves, we had a little bop around the kitchen..... you never forget the dance steps do you.

So whilst the energising 'Early in the Morning' is playing I will organise my ingredients.

INGREDIENTS

FOR

FETA CHEESE WITH OREGANO,

GARLIC AND OLIVE OIL

500g Greek Feta Cheese

2 garlic cloves

3 bay leaves

1 tablespoon of dried oregano

(2 tablespoons if shop bought)

Approximately 3/4 pint of extra virgin olive oil

YOU WILL NEED

3 x 1/2 pint jars with lids

Sterilize the jars in the normal way

HOW TO MAKE

FETA CHEESE WITH OREGANO,

GARLIC AND OLIVE OIL

Cut the Feta Cheese into small cubes.

Finely slice the garlic,

Remove the leaves from the

dried oregano

Half fill the 3 jars with the cubed feta cheese 

Sprinkle oregano over the feta cheese,

make sure you have enough left

to repeat the process.

Tuck a bay leaf into each jar

and

divide  the sliced garlic 

between the three jars.

Top the jars up with the 

remaining Feta cheese

and sprinkle the remaining oregano

between the 3 jars.

Fill each jar with olive oil

(you can see a couple of pieces of Feta cheese

poking  through the oil.... I dealt with them

and pushed them back into the oil!)

Place the lids on securely.

This next little bit is totally optional.

Cut out three 7 inch rounds of material with pinking shears

and

place over the lid of the jars.

Secure the material with elastic bands.

Tie with ribbon or string.

Store in a cool place.

Now, I cannot tell you how long they will last,

because in our house they do not last

very long,

but I should imagine as long as the Feta 

cheese is immersed in the olive oil

they should last for a month or so.

The reason I cut the material rounds is that I am going to give two of the jars to friends as gifts.  I always enjoy making any gift I give look attractive.

Oh I have to tell you before I go,  if you listened to 'Early in the Morning', Bobby Darin was singing with 'The Rinky Dinks' I don't why, but that name just tickled me. Does anyone remember 'The Rinky Dinks'?

Oh yes, just one more thing and then I am going. I thought I would mention, don't worry if you cannot fit all the Feta cheese into the jars, as I had a couple of pieces left over. Now what to do with them..... well I see them as 'cooks perks' so I popped them into my mouth and ate them.....feel free to do the same.

Take care and I will see you on Wednesday.

This week I will be joining,

Lisa from Flour Me With Love for Mix it Up Monday

and

Karen from Sew Many Ways

CYPRIOT TZATZIKI

Good Evening to you,

When we first moved to Cyprus, we lived in an apartment, as we had not decided where we wanted to live, so it was a handy base to explore the area. 

It was a sleepy area during the day, but in the evening the place came alive with activity. People would be out and about,  walking in the cool evening air, others would be sitting on their verandahs enjoying their evening meal, and the sound of people enjoying life would float through the air.

Across the road from our apartment, there was a lovely little taverna.  The taverna was owned by Maria and Georgios..... and they made the most wonderful kebabs, in fact, I think it would be fair to say, they specialised in making kebabs.  It was a family run business, and our arrival co-incided with the opening of the taverna. I used to sit on my verandah and watch Maria, Georgios and their family, getting the taverna ready for the opening day. I knew when opening day finally arrived, because my word, the smell of cooking filled the air.  From the day it opened the taverna was a huge success and the place was always filled with people, some staying to eat and others taking their food home.  During the winter months it would be mainly local residents who ate at the taverna and during the summer months it would be filled with local residents, families holidaying from Nicosia and tourists from abroad, but the one thing both seasons had in common was the fact that the taverna was always busy.

Now here's the thing, I really am not a great lover of meat, I enjoy it now and again, but I have to tell you, I loved the smell of the kebabs cooking on the grill.  

Once the meat had been cooked, the skewer was placed inside the waiting, warmed pita bread and in one swift movement, the pieces of meat were removed from the skewer and were inserted into the pita bread. With the meat nestled inside the pita bread, it was time for the topping, which would be an abundance of Greek salad, which was made by Maria's grandmother and mother. This was all neatly wrapped up in paper. There was an additional accompaniment,  which would be served with the kebab and this came in a little pot, and that something, was Tzatziki and it was divine. 

We became very good friends with Maria and Georgios and they would always wave and talk to us whenever we were out and about.  

When we first moved to Cyprus, George was backwards and forwards to England for a while. The first time George returned to Cyprus, I collected him from the airport. We arrived home and the first thing George did, was not change his clothes to put on his shorts, no, he went straight onto the verandah..... waved at Maria and called for 2 kebabs.... she waved back and told him it would take 30 minutes.....this gave George time to shower and change.... and do you know, as George was ready to collect the kebabs, there was a knock on the door.  George opened the door to find Maria standing there with the kebabs in her hand.  Maria handed George the kebabs and  she would not accept payment, she just said in her broken English "It is good to be home..... yes!" To which George replied "Nai, efcharisto" (yes, thank you.)  

George said once he could smell the jasmine in the evening air and heard people loudly talking and laughing,  he knew he was home...... and of course the kebabs made by Maria and Georgios were also a wonderful welcome home. 

Do you remember the little pot of tzatziki I told you about, 

well that is what we will be making today..... George is very happy, because he loves tzatziki, so without further ado, it's on with the pinnie and the music I am listening to is,

Sade, pronounced 'Sharday'.  This is a fabulous album and one we often listen to in the evening.  I love the whole album and while I listen to 'Love is Stronger than Pride' I will organise my ingredients.

INGREDIENTS

250g Greek Yoghurt

1 large cucumber

2 cloves of garlic

(or less if you prefer)

2 small sprigs of fresh mint

1 tablespoonful of lemon juice

1 teaspoonful of salt

HOW TO MAKE

TZATZIKI

Peel the cucumber,

cut in half and then

into quarters.

Using a teaspoon,

remove the seeds from the cucumber

then,

grate the cucumber.

Place the cucumber in

a sieve

and

sprinkle over 

1 teaspoonful of salt.

Leave to sit for 10-15 minutes

as this will help to remove

the liquid from the cucumber.

Be patient, as you do not want to miss this step,

otherwise you will have a watery tzatziki.

Press

the cucumber with the back of a spoon

to make sure you have removed as much

liquid as possible.

You can see here how much liquid I removed.

Crush the garlic

and

now it is time to mix the ingredients together.

Place the yoghurt 

and

the grated cucumber in a bowl

and mix together.

Add the crushed garlic 

and

lemon juice.

Add a little at a time,
taste

and mix together.

Remove the mint leaves from the stems
and

finely chop the mint.

Add to the ingredients.

Give everything a good stir

and taste

to see if more salt is required,

if so, add now.

You will find that once

you make your own Tzatziki

you will continue to do so.

A couple of things to mention, please do use 100% fat Greek Yoghurt, as if you use the low fat version you will loose some of the flavour and you will be disappointed in the end result.  

As far as the lemons are concerned, I have written in the list of ingredients, 1 tablespoonful of lemon juice, but add half a tablespoonful first and taste, as you do not want the tzatziki to be too lemony.  If you need more, add more after the first tasting.

I am so pleased because the mint I have used today, is from my garden. My herb bed is really growing well, since our weekend of warm weather..... long may it continue.

So take care, enjoy the Tzatziki and I will see you on Sunday.

This week I will be joining,

Terri from Easy Life for The Four Seasons Party

and

Anyonita Nibbles for Get Him Fed Friday

and
Natasha in Oz for Say G'Day Saturday

BEANS IN TOMATO SAUCE (FASOLES KARAVISIES)

Good Morning to you,

I  think  you  will  have  noticed  that  I  enjoy food.  I  love cooking food, I love eating food and I love talking about food. 

It is thrilling when I discover a new recipe which I have never tried before, with an ingredient which I have not incorporated into my cooking...... but there is one cuisine which is always closest to my heart, and which I return to time and time again..... and if you have not guessed which cuisine I am talking about, I will tell you...... it is Greek food. 

I love the peppery taste of  olive oil which you get from that first pressing of the olives.  

I love picking a lemon from it's tree knowing the lemon will gift me with plenty of juice.  

I love the pleasure of buying fresh bunches of aromatic herbs, such as parsley, coriander, mint and basil, as not only the food will be greatly improved by the addition of the herbs, but the kitchen will also be filled with the herbs delicious aromas.  

I love being able to buy fresh oranges, pomegranates, grapes and figs, to name just a few, which have just been picked and delivered to the market that very same day.

I love being able to buy, huge tubs of Greek Yoghurt, and not the little tubs, but the 1 kg tubs, to always have on hand to enjoy a spoonful or two with a meal or as a dessert. On a warm summer's evening, there is nothing nicer than placing Greek Yoghurt in a bowl, adding toasted walnuts and a drizzle of Greek honey..... oh yes, this makes me feel so very happy 

I could go on and on about the fresh vegetables and pulses, but I think by now you will have gathered why I enjoy Greek food. 

So it is no co-incidence that today we will be making,

Beans in Tomato Sauce, or  to use it's Greek name, Fasoles Karavisies. This is a very popular Greek dish which is eaten in most Greek homes.... well certainly in all of my friends homes.

The only thing about Beans in Tomato Sauce, is once made, you will make them over and over again. We used to eat these beans served with a dense village bread, but nowadays I find soda bread is a nice alternative.

Before we begin, there are two things I have to tell you.  Today we are not using weighing scales, no, we are using glass tumblers.  I can see the look of puzzlement on your face.  Please don't worry as glass tumblers are used extensively in many Greek households instead of weighing scales.  The important thing is to use the same glass for all the ingredients.  To put your mind at rest, I checked how much my glass would hold and it was 8 fl oz. So search your cupboards for a glass which holds 8 fl oz.

.... and the second thing is, you will need to measure the dried beans the night before, to allow them to soak in water overnight, to become re-hydrated and ready to cook the following morning.

So, it's on with the apron, and the music I am listening to today is,

the music of the classical guitarists, Julian Bream and John Williams.  You might know John William's classical guitar piece Cavatina, which was used for the film, The Deer Hunter.  I love both Julian and John's classical guitar pieces, as when I play this Cd, I am always overwhelmed with a sense of calm and well being.  

So without further ado, I will organise the ingredients.

INGREDIENTS

2 glasses of cannellini beans

6 glasses of water

1 stick of celery

2 medium sized onions

2 medium sized carrots

2 glasses of tomato juice
1 bunch of flat leaf parsley

1 tablespoon of tomato paste

1 extra glass of water

2 tablespoons of olive oil

sea salt and black pepper

HOW TO MAKE

BEANS IN TOMATO SAUCE 

(FASOLES KARAVISIES)

Soak the beans overnight

in 6 glasses of water

The next day, 
strain the beans 
and
place the beans in a saucepan

and cover with fresh water.

Bring the water to the boil, and boil for 10 minutes,
reduce the heat

and cook gently for 20 minutes.

Checking every so often to remove
any froth which appears.

Then drain and set aside.

Slice the onions

and

cook until caramelised.

Add the tomato paste

and

cook for a minute or so.

Add the tomato juice

and

Peel the carrots
and

cut in half 
(so you have large chunks)

and 

add to the pan

then

wash and cut the celery into two pieces

and

add to the pan

Pick the leaves from a bunch

of flat leafed parsley

(I was thrilled to buy imported Cypriot Parsley)

and

add to the pan.

Add 1 glass of water.

Stir.

Bring to the boil, reduce the heat

and simmer gently until the sauce has thickened.

When cooked, season the beans to taste,
with

sea salt and freshly ground black pepper

At this point  switch off the heat,

place the lid tightly on the saucepan
and let the beans to stand for 45 minutes.
This allows the starch to be released from the beans,
which makes for a nice thick sauce.

You may feel it is a long time to leave the beans,
but these beans are best eaten warm
and not piping hot.

Remove the carrots and celery,

as they were only added for flavour.

Don't throw the carrot and celery away

 as  they are delicious, eaten warm, as a snack.

Find yourself a bowl, cut your bread,
take a seat

and 

enjoy.

Friends have invited me to lunch and we have eaten Fasoles Karavisies which included finely chopped carrot, which was not removed from the dish. I have also eaten Fasoles Karavisies with a thinner tomato sauce, which was just as delicious, but as in all recipes, you adapt to suit your taste.

You can also use tinned Cannellini beans, but using dried Cannellini beans makes this dish a very economical one, as for the price of two tins of beans you can make a large bowlful of Fasoles Karavisies using dried beans.... I know which I prefer.

When I eat these beans, I am immediately transported back to the time I spent in Cyprus..... nice memories. 

So take care and I will see you on Wednesday.

A GREEK VEGETARIAN DISH

Good Morning to you,

As promised, I am going to show you my version of Gigantes Plaki.

I can hear you asking, what on earth is Gigantes Plaki. Gigantes means large and normally this dish is made with large Greek butter beans. Plaki means baked, so we are going to bake our large butter beans.

This is a delicious side dish, which I learnt how to make whilst living in Cyprus. It can be enjoyed with chicken or meat, or even eaten on it's own, which we sometimes do, with crusty bread dipped in olive oil.

When this dish is cooked, it is best to leave it to cool a little and serve warm, rather than piping hot. If you eat these beans hot, then you loose the flavour. Eaten warm, the flavours are enhanced.

Ordinarily, I would use dried butter beans, or Lima Beans as I believe they are known in America, as they are much cheaper to buy. Tinned or beans in  jars, do cost more, but even they do not make this an expensive meal. Consequently this is a very economical dish to make.  On this occasion I had some large Spanish Beans which I used.

 If you are using dried butter beans, you will have to do one thing the night before. 

Place the beans in a large bowl and cover with cold water,  almost to the top, with about two inches to spare. Leave the beans to soak overnight, to allow them to absorb the water. If you have not cooked with dried beans before, you will be amazed how hydrated they become after soaking over night, as they will practically fill the bowl. Hence the difference in weights for the dried and  the tinned beans in the Ingredients list.

The following day, cook the butter beans for 50-60 minutes in a large pan of boiling water. The length of time depends on the age of the beans, the older the beans, the longer it will take them to cook. Do not salt the beans at this stage as salt has a tendency to harden the skins. We will season later.

If you are using tinned or as in my case, butter beans from a jar, then this is a straightforward dish which can be made the day you want to eat it for supper.

INGREDIENTS

400g dried butter beans (Lima beans)

or 3 400g tins of butter beans

3 tablespoons of olive oil 

4 medium onions sliced

3 cloves of garlic, crushed

800g of ripe tomatoes 

or 1 400g tin of chopped tomatoes

1 teaspoon of oregano

Salt and black peppers

Pre-heat the oven to 180 degrees
Use a large dish with at least a 3" depth

Place 2 tablespoons of olive oil in a wide pan

and add the sliced onions.

Cook until translucent

Add the crushed garlic and cook for a further 2 minutes.

Add the chopped tomatoes,

if using tinned chopped tomatoes,

reserve the tomato juice.

Add the dried oregano

and cook for a further 5 minutes
If you would like to know how to dry your
own oregano see here

Place the butter beans in a large dish

Add the tomato and onion mixture 

to the butter beans and combine 

Add half a pint of water,

but if you are using tinned tomatoes

add the tomato juice, then make up to half a pint with water.

Season with black pepper

and sea salt

Cover with foil, place in the oven for 40 minutes

Remove the foil and cook for a further 15 minutes

Leave to stand for 30 minutes, as this will allow the butter beans to absorb any remaining liquid.

Drizzle with a little olive oil

Add some crusty bread

and 

Enjoy!

As with all recipes there are little tweeks. I have some friends who use red onions which make the dish a little sweeter, others add tomato paste to give a more distinctive tomato flavour, so I am looking forward to seeing how my friend Dimi who writes the blog Aussi Dimi Decoupage cooks her Gigantes.

Looking out of my window, all I see is snow, everything looks so beautiful.

So whatever your weather, have a lovely weekend and I will see you later in the week.  Until then, take care.