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> Dolmathakia Latheres. Stuffed grape vine leaves.
> "Kakavi" - "fish pot" - on beach.
> Food of the Minoans.
> Fried Salt Cod.
> "Mizethes". A selection of appertisers at the...
> "Fassoulatha". Bean Soup. From Tess Mallos' Greek...
> Tess Mallos. Prolific Cookery Book author.
> Traditional herbal remedies and medicines
> Globe Artichokes. From Tess Mallos' Greek Cookbook.
> Kythera. Food. An overview, by Tess Mallos.
> Suckling pig.
> Spit-roasting Easter lambs.
> Wedding Breads.
|"Fassoulatha". Bean Soup. From Tess Mallos' Greek Cookbook.
Photograph from the First edition, 1976.
Cooking time: 2½-3 hours
2 cups dried beans (black-eyed, haricot or lima)
8 cups hot water
1 large onion, finely chopped
1 garlic clove, crushed (optional)
2 medium carrots, diced
½ cup chopped celery, including leaves
½ cup olive oil
1 cup chopped, peeled tomatoes
1 tablespoon Tomato Paste
½ teaspoon sugar
freshly ground black pepper
salt to taste
1 tablespoon chopped parsley
1 Wash beans well and cover with hot water. Allow to soak for 2 hours; overnight soaking will cause beans to ferment and is not necessary
2 Gently fry onion, garlic, carrots and celery in oil for 10 minutes
3 Add tomatoes, Tomato Paste, sugar and pepper to taste
4 Cover and simmer 10 minutes
5 Add beans and water in which they were soaked, cover and simmer gently for 2 hours
6 Add parsley and salt and cook for further 30 minutes to 1 hour until beans are all tender
7 Sprinkle with additional chopped parsley and serve with crusty bread, a side salad and chilled white wine for a hearty meal.
Also good served cold.
Author: Tess Mallos (nee, Anastasia Calopades)
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow
Source: Greek Cookbook