Lentilicious Greek Lentil Soup

 

This Greek soup is a staple, this thick moorish soup will have you printing out this recipe and permanently fixing to your pantry door for quick reference……….or is that just me!

Although Im not a vegetarian I do love my vegetables and pulses, this is one of those dishes that always made young Greek children giggle as its name “Fakes” AKA Lentils sounds a little rude but when I was growing up it was always a dish we looked forward to. Oh, ps yes we still get a giggle out of the name…… priceless 🙂

 

Served with fresh crunchy bread either slathered with butter or  just used as a mop to scoop up more flavour. (Ive also served it up with the addition of crumbled feta or grilled spicy chorizo, see  * note bellow 🙂

Greek Lentil Soup

Serves 4 

Ingredients
1 x 400g cans of brown lentils rinsed
1/4 cup Extra Virgin Olive oil
1 brown onions, chopped fine
1 small leeks chopped diced fine
1/2 teaspoon cloves garlic, crushed
1 Lg carrot, grated
400g finely chopped tomatoes (fresh or good quality canned)
2 tablespoons tomato paste
1 bay leaves
1/2 teaspoon dry oregano

400ml Hot Water or good quality Beef or Chicken Stock

3 Tablespoon Worcestershire Sauce (I know thats not Greek but it works well….trust me)

Salt Flakes
Cracked Pepper

Crusty bread for serving

Method

Rinse the lentils in cold water, drain and set aside.

Heat 3-4 tablespoons of olive oil add the onion, leek and bay leaf and saute for approximately 3 – 5 minutes on moderate heat stirring constantly so as not to burn.

Add the garlic, grated carrot, tomato paste and chopped tomatoes. Mix all to combine.

Add the lentils, tomatoes and hot water, mix and simmer with the lid on the pot for approximately 35 minutes. If your soup has reduced to quickly add another cup of liquid.

When you are ready to serve add the Worcestershire Sauce, season with salt and pepper and stir through the remaining olive oil.

Finally taste and check the seasoning. (For a little extra heat add half a little dry chilli flakes Ill leave that up to you 🙂

*If you forgot the fresh crusty bread don’t forget Soda bread is another great option especially a Walnut Soda bread. Another option is a good crumbling of feta and a sprinkling of freshly chopped oregano.

*To satisfy the meat eaters of the family a chorizo sausage sliced and grilled added to the dish is another flavour sensation. Reduce the amount of salt and instead boost the flavour by adding a couple of Beef stock cubes or chicken instead of just salt.

Walnut Soda Bread

Kali Orexi

Maria

 

“Kolokithopita”….Greek Ruffle Sweet Pumpkin Pie

Now I know there aren’t that many ingredients and well the method seams relatively simple but trust me this is BIG on flavour.

This is my favourite childhood dessert. My mother was taught by my grandmother and I make it for my friends and family too. I love pumpkin and I’ve made this pie for friends that have never enjoyed eating this glorious orange coloured vegetable as a savoury addition to a meal  let alone as a dessert…….and “they have loved it”. The aroma of it baking in the oven, the butter caramelising the fillo pastry and the smell of the sweet spiced pumpkin makes for one heavenly combination.

Utensils:
1 large bowl
1 Vegetable grater
1 Deep baking pan 25cm x 25cm x 5cm (a little bigger is ok)
1 pastry brush

Ingredients:
600g Pumpkin (peel and seed discarded the pumpkin flesh grated)
80g Sugar (I like to use Coconut Sugar)
80g Currants
1/2 Tbs Cinnamon powder
1/4 tsp Clove powder
1/2 Orange Zest only (optional)
1/2 tsp Salt
1pkt Fillo pastry
100g Unsalted butter melted (cooled to room temperature)
30g  Rice Bran oil

Method:
1: Grate the pumpkin and place in a deep bowl

2: Add the sugar, currants, spices, salt and orange zest mix well cover the bowl with cling film and set aside for approximately 30 minutes.

When you are ready to assemble preheat the oven 170 Degrees(fan forced)

3: Butter the deep baking pan. Lay flat 1 sheet of fillo pastry and brush 
with butter line the inside of the baking dish then repeat with the next 
filo pastry sheet till you have 4 pastry sheets lining the base and edges. 

*You will need to be a little creative when you lay out the sheets making  sure to cover the edges and leave any excess hang over the lip of your 
baking dish as you will flip it over when you have added the filling.

4: Pour the pumpkin filling in spread evenly. Fold over any over hanging 
pastry. Butter 2 more sheets of pastry and lay them over the top of the filling - make sure to fold over and execs pastry this time so that all the 
top layer is nice and flat.

5: Butter 2 more sheets this time you will need to cut them to size so thatthey fit perfectly. Make fillo ruffles by gently making folds and gently 
scrunching then together and placing on top. Repeat the till the top is 
completely covered. You will need about 7 sheets or more. 

6: Bake for approximately 35 - 45 minutes or till the pastry is golden 
brown. 

Ive always served this dessert at room temperature dusted with icing sugar or you could try agave powder and just a little more cinnamon powder. if you would like to serve it hot then a nice scoop of vanilla ice-cream is     perfect.


I hope you all enjoy my very own child hood favourite. 



Note: 
tps = teaspoon
TBS = Tablespoon