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Agkinarokoukia (Fresh fava beans with artichokes)


With the old traditional Cretan recipe ...

beans are ...


The phrase belongs to Pythagoras and interpreted multiple! Others claim that the philosopher kyriolektouse and recommended to abstain from legume because of its long stay in Egypt (which prohibited the consumption of soya for metaphysical and religious λόγους) κι άλλοι ισχυρίζονται ότι ο Πυθαγόρας συμβούλευε την αποχή από τα τυχερά παιχνίδια (κύαμοι στα αρχαία ελληνικά είναι και ένα είδος ζαριών).Μια τρίτη interpretation says that the call for philosophers to refrain from political issues and positions (polls done with beans). See comment a reprint from the magazine "sphinx" in 1962

What is certain is that the beans consumed in our country since ancient times, fresh- ωμά και μαγειρεμένα- και ξερά, μόνα τους ή σε μείγματα με άλλα όσπρια και καρπούς. Στα Πυανέψια, (ευχαριστήρια γιορτή όπου τιμούσαν τον Απόλλωνα επειδή βοήθησε Theseus kill the Minotaur) cooked up to make jelly, or some such and now cook dried beans.

Consumption beans should be done with care because people do not have the enzyme G-6-PD may experience kyamismo. The kyamismos is an acute hemolytic syndrome with πολύ κακές συνέπειες, που μπορεί να επιφέρει ακόμη και το θάνατο. Θυμάμαι όταν ήμουν παιδί δεν μας άφηναν οι γονείς μου να καταναλώσουμε κουκιά, ιδίως φρέσκα, γιατί θεωρούνταν ότι ο συνδυασμός τους με το γάλα και το τυρί (που σαν παιδιά καταναλώναμε ούτως ή άλλως) ήταν δηλητηριώδης. Απ’ ότι γνωρίζω η δηλητηρίαση τελικά has to do with the lack of the enzyme that nowadays detected by a simple test to all newborns!

The combined chlorokoukia well with the artichokes. I guess all over Greece cooked together these two vegetables and cooking methods are similar enough. Details each recipe a delicious change while the result but do not reduce the taste of food.

megalovdomada Since then, I cook agkinarokoukia several times with slight differences each time. In snails, plain, with dill, with fennel, lemon, vinegar. I added carrots, potatoes, tomatoes and fagaki each time we had a delicious healthy oily dish that we enjoyed with fresh bread.

The last time I made the most traditional way. With fennel, garlic and xydi.To ntelmpie the old recipe, made with lemon but with vinegar. I assure you it is worthwhile to try so.


Materials:


1 medium onion
5-6 artichokes
pound fresh unripe beans
3-4 cloves garlic
A bunch of fennel (όσα κλείνονται στον κύκλο που φτιάχνουμε με τον αντίχειρα και το δείκτη!)
3/4 κούπας λάδι
1 κουταλιά σούπας αλεύρι
3-4 κουταλιές σούπας ξύδι
Αλάτι


Επί το έργον:

Καθαρίζουμε τα μάραθα, τα πλένουμε και τα κόβουμε σε κομμάτια περίπου 5 εκατοστών. Καθαρίζουμε τα κουκιά με το μαχαίρι as beans. It strips are tender. If some are woody and do not slide the knife did not use them because they will not cook σωστά.  Τα πλένουμε καλά.
Καθαρίζουμε και τις αγκινάρες  όπως περιγράφω εδώ ή εδώ , και τις βάζουμε σε νερό με λεμόνι για να μη μαυρίσουν.

Saute onions lightly with oil and add the fennel and some water. When wilt and cook 10 minutes, add beans TIA, garlic and after another 10 minutes after the artichokes cut in two or four depending on their size. Season with salt.

Cook our vegetables until soft over medium-low heat with the lid. If necessary add some water.

When are ready, put in a dish of vinegar and beat into the flour. Add a bit of the pot zoumaki us and pour the mixture into the food.

Shake well to go anywhere, let them get a couple of boils, and add the eye.

When calm and the food is boiling over ready to eat, but very tasty and are at room temperature.

Comments:


1) We instead of dill, fennel put in lesser quantity. But then it will add last (fennel wants multiple time remaining approximately greens and vegetables). Also dill fit more ntelmpie with lemon.

2) The food is very good and the kettle speed. Put the vegetables in the order mentioned above and close for 10-15 minutes (depending on model). The open and cook uncovered and left with little food and zoumaki do after ntelmpie us.


3) The even older version of the recipe is as follows: It put the garlic in the pot, and do not use flour. Whisk the garlic in a mortar with vinegar and pour over our food at the end when we left with the ladaki it.

YSTEROGRAFO:

I hope the blogger to let us leave traces of our visit. I have spent almost all weekend friendly blogs we went and got the only ones are:
a) to "spoil" my tongue
b) To change password on blogger
c) pissed with myself thinking ότι κάτι έχω κάνει εγώ στραβά
δ)Να πάθω ταχυπαλμία (είμαι και σε δύσκολη ηλικία...)
ε)Να καταλάβω γιατί πολλοί εγκαταλείπουν τον blogger και την κάνουν γι αλλού...

Congradulatoryphrases

Raw artichokes

with Artichokes thorns, usually called wild as opposed to those who do not have thorns. Before begin the systematic cultivation of , customary in our fence as the border of liofyton of vines and Pervolia.

Wild Artichokes are delicious, rich in beneficial ingredients cooked and eaten in many ways, but raw. None best accompany raki this time from a salt artichoke, lemon lush.

The flower is eaten as a vegetable is Easy raeti for sudden guests and the most common rakomezes cafes in Crete in the spring.

A sliced \u200b\u200braw artichoke slices, mingle with the traditional lettuce salad, but with any green salad. This bitterness gives it a wonderful flavor to salads all the time.

The silymarini, one of the main components of artichoke, has strong antioxidant properties. It also contains fiber, is the best sources magnesium and is rich in beneficial ingredients for our health as you can see here .

If you want to eat raw, to clean the hard outer leaves and peel the conical base near the stalk, and cut the conical top. At the same time, rub a lemonokoupa parties peel.

If we clean many to cook, put them as I rewrite a bowl with water and a tablespoon of flour.

The green salad I put the photo, lettuce, onion, άνιθο, ρόκα, καρότο σε φλούδες   , ελάχιστο άσπρο και κόκκινο λάχανο, και αγκινάρες . Το ντρέσινγκ μπορεί να είναι ένα απλό λαδόξιδο με μια ιδέα βαλσάμικο .

Try and sugar with plenty of lemon and combine with fruit from chlorokoukia, olives and bread and a chilled raki!

If tan hands and lips, not alarmed. Cleaned easily with a lemonokoupa.

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Ampelovlastara pickle (and a prize ...)

A prize is always welcome. Well my grEAT , since I was honored to try 2 recipes from my blog, the barley and pasta skioufichta , and to present on her blog in Italian and gave me a very nice prize. See presentations here and here . This is an honor more and the prize!

I turn I'll give it to those who commented on the previous post (as I said before I find it very difficult to choose some blogs, so throw on some "atypical" options ...). That is:


Angeliki L.
Pansofix
Irida
Blonde
Mia maria
Kitchen stories
Elena
Marina
Annamaria
Gvarvakis
Penelope
foodjunkie.eu
manousina


Let us now look at the pickle us.

shoots of Vine time they are loving and forgiving. Later become woody and tough. Strictly, therefore, seasonal ingredients! As even anticipate, let γευτούμε. Μπορούμε να τους φτιάξουμε με κρέας, βρασμένους σκέτους σαν σαλάτα με μπόλικο λαδολέμονο ή λαδόξιδο, και αν θέλουμε να τους διατηρήσουμε για περισσότερο time we can make pickles.

With this pickle chopped give another taste of lemon in patatosalates In baked in yogurt sauce, in dako with tomato, and where we think we can match the taste of vines. Replaces capers many uses ...


Ingredients (for one liter jar):


pound ampelovlastara purified by thick and hard parts
200 ml water ( λίγο λιγότερο από μια κούπα)
1 γεμάτη κουταλιά χοντρό αλάτι (20 γραμμάρια)
1 κούπα ξύδι από σταφύλι
Μισή κούπα λάδι
2-3 σκελίδες σκόρδο
1 κοφτό κουταλάκι χρωματιστά πιπέρια.


Επί το έργον:

Πλένουμε καλά τα αμπελοβλάσταρα. Σε κατσαρόλα βάζουμε αρκετό νερό να βράσει and zematame for 10 minutes. Drain and let them come to room temperature.

Dissolve salt in water (I put it in multi and με ένα δυο πατήματα του κουμπιού διαλύεται ). Βάζουμε στο βάζο λίγα βλαστάρια, λίγα σπυριά πιπέρι, το ένα σκορδάκι, και επαναλαμβάνουμε ως ότου τελειώσουν όλα materials. Add the salt water, vinegar, and finish with oil to ensure that we will maintain toursaki (another admirable quality olive oil).

Store in jar in a cool place and wait for 1 month as they open it.
Note:
If we can put them and other μυρωδικά στο βάζο όπως π.χ αρισμαρί (δεντρολίβανο) ή φύλλο δάφνης ή μάραθο που έχουμε ζεματίσει μαζί με τα φύλλα.

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Darecki tattoo on the day of the child.
whore creative but notice ...
gone.
you took it all with you.
had everything and nothing.
ironically.

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Portokalopita olive oil

H δική μου εκδοχή a favorite dessert ...

Festival today and tomorrow celebration! Agia Fotini, the Samaritan. The church in our area, the most αγαπητά. Και το πανηγύρι της πολυπληθέστατο κάθε χρόνο. Η γιορτή κινητή, συνδέεται με την ημερομηνία του Πάσχα.



Από πίνακα του δανού painter Carl Bloch (1834-1890).

went on foot every year girlfriends all like tonight. Nature May the good months time, the heat is not excessive, and was the enjoyment of walking. Roses in the gardens of people and jasmine in their yards, gave flavor to the day. And all-night raves. Other times ... The oldest of living even more strongly, as we say, entertaining more often.
in our house and we had extra reason to celebrate St. Light grandmother and our illuminated many eventually our family was common for her grandmother! Between them and my sister's favorite!

My mother went every year as the bread in the church and brought us to the holy grace. In the church is well. Christ himself ζήτησε νερό από την Αγία Φωτεινή όπως λέει η παράδοση γι αυτό και στις περισσότερες εικόνες της  υπάρχει πηγάδι...
Κι εγώ θα σας κεράσω την πορτοκαλόπιτα with my own variations for the celebration of my sister and although she will be a sweet online only after we close ...

Because vegetable oil δεν χρησιμοποιώ ποτέ, την πρώτη φορά που την έφτιαξα χρησιμοποίησα μαργαρίνη. Το κλασικό βιτάμ. Μια φορά που ήθελα να τη φτιάξω όμως, έτυχε να μην έχω βιτάμ και έβαλα το πολύ καλής ποιότητας ελαιόλαδο (0,3 οξύτητα!) που έχουμε την τύχη να παράγουμε στην Κρήτη. Έγινε μια χαρά και το καθιέρωσα. Ξέρω, ξέρω, θα πείτε βαρύ δεν is some sweet oil;
Not all olive oils! There is oil so fine and light that is not at all embittered and gives great results!

My first variant is then olive oil.


The second is the addition of orange marmalade (or other citrus) στην πορτοκαλόπιτα. Ιδίαιτερα αν είναι σπιτική και έχει μέσα μικρούτσικα κομματάκια φλούδας, της δίνει απίστευτο άρωμα! Δοκιμάστε τη και θα δείτε ότι θα την to establish portokalopites you. If you do not have homemade jam, see the alternative materials ...

Materials:
Pie:
3 / 4 cup good quality olive oil
4 eggs
1 cup sugar
3 vanilla
zest 2 oranges
1 tub of yoghurt (can be and 2%)
½ pound thin crust
1 baking (3.5 teaspoon)
3 tablespoons orange marmalade (or other citrus)


Alternatively, if we do not have homemade jam, boil an orange to soften the peel, changing the water 1-2 times, remove the pips (If) and grind in multi, or use ½ cup chopped sweet orange with the syrup, while reducing sugar.


Syrup:


1,5
sugar The juice of two oranges used for zest, filled with water to have 2 cups liquid.
1 cinnamon stick 5 cm


at work:

Beat in the mixer (it is the hand mixer in this sweet) oil with eggs and sugar to become a homogeneous mixture. Add the yogurt, vanilla, zest, baking, jam and whisk again to dissolve and yogurt jam.

continue without the mixer: a tear to pieces a pastry leaves and add to mixture, stirring each time. We must do this and go to mix all else lasposoun sheet.

When you finish all the cards, let the mixture rest για 15 λεπτά και το αδειάζουμε σε λαδωμένο πυρέξ (το δικό μου έχει μήκος 39 cm) ή σε ταψί 30-32 νούμερο (δεν πειράζει αν γίνει και πιο λεπτή, γι αυτό αναφέρω το 32)

Bake pie in preheated oven at 180 degrees for 45 minutes, or until it acquired a dark, caramel surface.
Leave cool.

Boil syrup ingredients for 10 minutes from the time you start the boiling syrup and cold with our hot sweet syrup.

Allow to pull and serve. We can accompany with a scoop of ice cream vanilla or chocolate or just a chocolate sauce.


Comments:


1) If your oil is extra virgin light, use margarine.

2) I put in a Pyrex portokalopita because I To check if cooked well and the bottom. This sweet if not cooked thoroughly, and muddy the syrupy taste of losing.

3) If you want να «στεγνώσετε» τα φύλλα κρούστας για 10 λεπτά στον αέρα του φούρνου για να σπάνε πιο εύκολα και να εξασφαλίσετε ότι δεν θα λασπώσουν. Ακόμη μπορείτε να τα αφήσετε out from the pack for over half an hour stretched out in a tray.

4) in the syrup and we can put two cups of sugar if you like the "very sweet" sweet. Then I boil 8 minutes only.

5) If we do not have orange zest (after the summer Valencia offered only for juice), put 1 tablespoon jam above and we remove a spoonful of sugar from the pie.

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Spaghetti in meat broth (Cretan pasta)

The food has been associated with weddings in Crete the gamopilafo . But very often the first dish on the wedding party is not rice, but pasta, such as makarounes said the oldest, cooked in beef broth with lots of cheese. Indeed we can say that it is more "expensive" because the cheese plate required for the correct serving is enough and very good quality.

spaghetti sauce in the meat habit eventually many festivities. The classic Cretan menu in celebrations at betrothed and accountability in family, friendly, formal and informal private gatherings, is to first Cretan pasta dish or Cretan pilaf and second roast with potatoes. But these dishes are often selected for the Sunday table μας.

Η κρητική μακαρονάδα δεν μοιάζει με την ιταλική. Δεν σουρώνεται και σε πολλούς -στους περισσότερους- αρέσει σερβιρισμένη με λίγο από το ζουμάκι which boiled. Natural feature delicious effect, gives the cheese. Cretan cheese, the dry and athotyros tyrozoyli (a very special tyraki unknown to those who have no connection with the island since produced mainly in homes for family use) is the cheese used for Our spaghetti.

As I said before, in Crete often boil the meat. And the broth is a good song needs to boil also have kokalakia. So even if you boil boneless beef or beef and ask the butcher to put us and no bone if we want to draw a good broth. The most delicious juice in my opinion, take it from heavy lambs. It's known love for the Cretan "ozistika" meat, ie meat of sheep. The zigouri is chroniariko lamb and she always found time to butcher us. This does not mean it is bad with beef, beef, goat, rustic chicken.

Let's see how we make the beef broth Makronas:


Materials:
1,5 kg for boiled meat (heavy lambs, goats, Beef, veal, chicken)
Salt
½ pound macaroni No. 6 or finer
Cretan cheese (athotyro, cheese, tyrozouli)


at work:
Wash meat and cut into large portions. Put in a saucepan and add water to the covers in about 2 fingers. Add and a spoonful of salt and put it to boil. When it starts to foam, it turns out, the remove with a slotted spoon.

At this stage not away from our pot to remove all the froth that is created. When they boil without solid foam lower the temperature and let the meat is done completely. At this stage we can use a pressure cooker, especially if the meat is our heavy lambs, goat or beef.

Once the meat is tender to the level we like (in other like melted, others to keep a little) remove from the broth to a platter and το αλατίζουμε ελαφρά.

Περνάμε από σήτα το ζωμό να μην έχει κοκαλάκια. Εγώ κανονίζω με το μάτι πια πόσο ζωμό χρειάζομαι για μισό κιλό μακαρόνια. But this time to write the prescription filled and counted the water to have eleven cups of liquid (we prefer the juicy). It may be less.

Pour the boiling broth, fix a little salt (depending on how salty the cheese to be used) and add spaghetti. Allow to cook as the package says tous.Polloi want it a little more cooked. But we must not lasposoun ...

kits with enough zoumaki!

Serve warm, as follows: Sprinkle the plate with two or three tablespoons of grated cheese Put pasta in broth or without broth (as like everyone) and xanapaspalizoume with plenty of cheese.

accompanying the meat.

Comments:
1) obviously to be this very delicious simple food wants top quality materials. The meat boiled in plain water be delicious to be good from animal grazing ...
2) Many times in the cooking of meat, add a tomato, especially if the meat is πολύ λιπαρό που την σουρώνουμε κι αυτή και δεν μένει στο ζωμό.
3)Είναι σημαντικό να αφαιρέσουμε τον αφρό για να μη γίνει σκούρος ο ζωμός μας και να είναι διαυγής.
4) Many burn with stakovoutyro and pasta, such as rice . It is rather an exaggeration if we are good meat and cheese is intense flavor.