- In a small bowl, mix olive oil, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
- Arrange potatoes evenly in the bottom of a medium baking dish.
- Pour the olive oil mixture over the potatoes.
- Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
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The great thing about yellow split peas is they don’t need soaking overnight before you cook them. Greek Fava is garlicky, lemony, rich with extra virgin olive oil and super healthy
- 500g yellow split peas (18 ounces)
- 3 red onions roughly chopped
- 2 cloves of garlic chopped
- 1 lt warm water (3 and 1/3 cups)
- juice of 2 lemons
- 1/3 of a cup olive oil
- salt and freshly pepper
- Chopped fresh parsley
- Chopped fresh oregano
- Pinch of cayenne pepper (or dried chilli flakes if you’re without)
- Rinse the split peas with plenty of water
- Heat a large pot over medium-high heat, add 2-3 tbsps olive oil, add the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend.
- Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper.
- Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy.
- While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor.
- Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley.
Ingredients (serves 2 hungry adults)
- 3 large baking potoatoes
- 1 tablespoon butter
- 1/2 cup of milk – or more if needed
- 3 chopped spring onions optional
- 1 dessertspoon of Dijon mustart optional
- Cut potatoes into even sized chunks then rinse and drain
- Cover and microwave until very soft all the way through
- Add butter and mix in until melted
- Add 1/2 the milk and mix with an electric mix adding the rest of the milk slowly until it reaches the right texture
- Season to taste
- Mix in the chopped salad onions or mustard if required
- Cover and reheat before serving in the microwave until steaming.
Layers of potato, onion and rosemary make this a light accompaniment to many dishes
10 g fresh rosemary, stripped from the stalks and bruised
1.15 kg (2lbs) Desiree or Romano potatoes, peeled, and sliced
2 medium onions, very thinly sliced
275 ml vegetable stock
150 ml semi skimmed milk
40 g butter
- Pre-heat oven to 180C (350F)
- Grease an ovenproof dish
- Bruise the rosemary and chop 2/3 of them finely, slice the onions (very finely), and the potatoes (not so finely)
- Layer potatoes, onion, rosemary, seasoning, finishing with a layer of overlapping potatoes
- Mix the stock and the milk together and pour over potatoes
- Season the top layer and scatter with the remain 1/3 rosemary leaves.
- Put little flecks of butter all over
- Place on top shelf and bake at 180C for 60 minutes until golden brown on top and creamy and tender underneath.
Other Potato Gratins
Bramley, leek and Potato Gratin
At last I have my own Recipe Website so I can share my mothers delicious Sauerkraut recipe with you. Watch this space, I have many more of her recipes to add.
- 1 jar of Sauerkraut
- 1 teaspoon juniper berries
- 2 teaspoons caraway seeds
- 1 onion diced small
- 2 rashers bacon, diced up small
- 1 teaspoon flour
- sugar to taste
- Put the Sauerkraut in a saucepan with the juniper berries, cover with water, cover with a lid, and simmer for 30 minutes.
- Meanwhile saute the onions and and chopped bacon with the caroway seeds
- Strain the sauerkraut when softened, pick out the juniper berries, and add to onion and backon
- Add a teaspoon of flour mixed with water and cook on low until sticky
- Add a little sugar to taste …
Put in saucepan with 1 teaspoon juniper berries – cover with water and lid and simmer for 30minutes
meanwhile saute onions and small chopped bacon with 2 teaspoons of carroway seeds,
Add strained sauerkraut to onion etc (remove berries) , add teaspoon of flour mixed with water and cook on low until sticky…
add a little sugar…
Great for garnishing Mash and for serving with griddled Steak
- 3 – Maui Onions, sliced
- 2 – Garlic cloves, pressed
- 1/4 cup – Dry White wine
- 1/4 teaspoon – Sugar
- 1 tablespoon – chopped fresh thyme (optional)
- 2 tablespoons – Butter
- Add onions and garlic to a pan of melted butter, saute for about 6 minutes until just tender.
- Add chopped thyme and cook until onions are golden, stirring regularly for about 25 minutes.
- Add 1/4 cup of wine and stir until almost all liquid evaporates.
- Add sugar to onions, stir well and saute for about 10 more minutes until soft brown.
- Season to taste
This is my variation of part of a recipe of Lindas and I have made the caramalised onions as above and they turned out delicious – see original recipe at www.LindasFavorites.com
- 2 large – cucumbers, peeled, halved, seeded, and thinly sliced
- 2 teaspoons – kosher salt
- 1/2 cup – rice vinegar
- 1/2 cup – water
- 2 tablespoons – sugar
- 1/4 teaspoon – crushed red pepper
- 2 tablespoons – finely chopped red onion
- Soak chopped onion in water to reduce strength
- Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool
- Place the cucumber slices in a colander and sprinkle with salt. Mix well. Leave for one hour to drain.
- Place unrinsed cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally.
- Add drained chopped onion into the cooled dressing.
- Combine cucumbers and dressing in a medium bowl and toss well.
- Sprinkle with finely chopped peanuts (optional)
This is my version of Lindas Cucumber Salad – View original recipe at www.LindasFavorites.com