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Split Pea Puree (Fava)

Split Pea Puree (Fava)

( Type: Appetizers ) 


1/2 kg fava (yellow or green split peas -lentil) 

 2 medium onions, roughly chopped

 1 tea spoon salt, pepper

 3 tbsp olive oil

To Serve: Olive oil to taste; 

 2 lemons in slices

 1 finely chopped onion

 Olives (optional) 

 Place split peas in a pot with onion, salt, 3 tbsp olive oil and cover with 5 cups water. Cook over low heat until it becomes a mush and nearly all the water has been boiled off, about 1 hour. The pot should not be covered because the fava expands and so it might spill over. Near the end, stir continuously so that it doesn’t stick to the bottom of the pot and also to help it turn into pulp. When it cools, it becomes thicker. On serving, add olive oil according to taste, finely

chopped onion, lemon slices, olives, capers or mint leaves, if so desired. The dish in which fava is served should first be rubbed with garlic. 

Qunioa mexicana

( Type: Appetizers ) 


? cup quinoa sprouts

 4 plum tomatoes, diced

 1 green bell pepper, diced

 1 yellow bell pepper, diced

 1 red bell pepper, diced

 1 rib celery, diced

 2 scallions, minced

 ? cup olive oil

 2tbsp lemon juice

 freshly ground pepper to taste

 herb salt to taste

 1/3 cup green olives, chopped

 1 bunch fresh coriander or mint

 1 chilli pepper

To Serve: Sprout quinoa. To make quinoa sprouts, wash quinoa thoroughly, then soak overnight. Rinse it twice again the next day and by the evening you will see sprouts and the sprouted grain will be ready to eat. 

 Meantime, cut vegetables and prepare a dressing using remaining ingredients. Finally, toss everything together and leave it in a cool place.   This dish is ideal for cold buffet. 

Soup with Pumpkin

( Type: Soups ) 


1 kilo pumpkin cut in quarters

 2 finely chopped onions

 2 finely chopped cloves of garlic

 3-4 tbsp olive oil

 2 potatoes cut in quarters

 1 bunch of herbs (parsley, basil, thyme, sage) 

 2 liters water

 Salt, pepper to taste

 1 cup strained yogurt or grated cheese

To Serve: In a large saucepan heat olive oil and saute onion and garlic for 2-3 minutes. Add pumpkin, potatoes, herbs and water and simmer until pumpkin is soft. Remove herbs and mash the rest. Add salt, pepper. Serve with 1 tbsp yogurt or grated cheese on each dish and garnish with basil leaf.


Tomato Soup with Basil or Spearmint

( Type: Soups ) 


3-4 tbsp olive oil

 1 grated onion

 1 kg grated tomatoes

 Salt, pepper to taste

 1, 5 liter water or stock

 ? cup cracked wheat or other type of pasta

 1 tbsp finely chopped basil or spearmint

 1 tbsp thyme

 2 bay leaves

To Serve: Heat olive oil in a pot and saute the onion until soft. Add tomatoes, salt, pepper and cook for 3 minutes. Pour in water, bay leaves and thyme and simmer for another 10 minutes after it has come to the boil. Finally, add the pasta and the basil and cook for another 20 minutes. Serve the soup garnished with basil or spearmints leaves.

Chick Pea Keftethes

( Type: Pulses ) 


1 kg chick peas

 1 grated medium-sized onion

 2 egg yolks

 4 tbsp of ground dried Rusk or toasted bread

 ? cup finely chopped parsley

 Salt, pepper

 ? cup grated cheese

 Flour, olive oil for frying

To Serve: Soak chick peas over night and the next day drain and rub them to remove husks.

Rinse with cold water and then boil them in a pot until soft. Drain again and place in a food

processor along with 2-3 tbsp of the water from boiling. Grind 2-3 minutes, add the other

ingredients and grind to combine to combine them well. Take a tbsp of mixture at a time, shape

into croquettes. Dredge in flour and fry them in olive oil. Serve alone or with tomato sauce. In

the same way we can make croquettes with split peas or different pulses together (dried beans,

broad beans, etc.).