Preparation time: 15 minutes
Cooking time: 45 minutes
500 grams (1.10 lbs) fresh or frozen peas
1/5 cup olive oil - (Greeks tend to use more maybe a 1/4 cup)
1 onion, finely chopped
8 medium carrots, peeled and shredded
4 ripe tomatoes or 1 tin (500 grams – 1.10 lbs) whole tomatoes, pureed with 1 tbsp tomato paste
2 cups water
Salt and freshly ground black pepper, to taste
1 cup of parsley, finely chopped
½ cup dill, finely chopped
Heat the olive oil in a saucepan and sauté onion until translucent and soft. Add fresh or frozen peas (no need to thaw) and mix for 2 minutes.
Add carrots and season with salt and freshly ground black pepper. Add tomato purée and water, reduce heat and simmer until cooked, for about 30 minutes, stirring occasionally. Add more water if necessary.
Five minutes before the end add the parsley and dill and mix.
Serve with Greek feta which is a must for all “ladera” dishes and crusty bread to mop up the delicious sauce.
Kopiaste and Kali Orexi,
1 cup almonds OR any nuts or seeds, soaked overnight
3 cups water
Blend all the ingredients in a blender until smooth. Strain the mixture through a sprout bag. It keeps for about 3 – 4 days. It is best you start with almonds to make almond milk and then experiment with other nuts or seeds.
MIX INS [Optional]
Combine all except coconut and dried fruit in a big metal bowl.
Bake at 150C (300F) for one hour in a 9x9 baking tray. Stir every 30 minutes. Color should be golden brown. Remove from oven and stir in coconut and currants (these will toast a little from being with the other ingredients). Stir every half our or so while cooling – the granola will clump together and some will stick to the bottom,that's fine.
Cool completely before putting into a mason jar.
Recipe Compliments: Kath Eats Real Food.