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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.

Looking For Blonde Highlights

wrong.

Program Wording For Thank You

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.