Fasolada Recipe

Posted on: January 15, 2019 by Ben Bland

(Via http://www.mygreekdish.com/)

A hearty and nutritious soup, this is considered to be the national dish of Greece, the staple food of the army and every poor man’s meal – so great for the crisis! It is usually made at home or at village festivals; do not expect to find it in many restaurants. It can become a substantial meal by adding pieces of pork, bacon or sausage and the kids will love it.  



45g (1lb) dried haricot beans
150 ml (¼ pint) olive oil
400g (15 oz) can of chopped tomatoes (sometimes I use fresh tomatoes and blanche and skin them myself).
1 tablespoon tomato puree
1 large onion, finely chopped
2 carrots, diced
2 celery sticks with leaves on, chopped
Salt and Pepper
2-3 tablespoons of chopped flat leaf parsley


Soak the beans in cold water overnight.
Drain the beans, place in a large pan and cover with fresh water.
Bring to the boil and cook for ten minutes, then drain.
Cover again with cold water, bring to the boil once more, lower the heat, cover and simmer for 1-2 hours or until the beans are tender but intact.
Add all the other ingredients, except the parsley and simmer for a further 30 minutes.
Add parsley, salt and pepper to taste and simmer for 1-2 minutes more.
Serve with crusty bread, olives and dry white wine.
*PGV Top Tip*
I always add the olive oil at the very end, but most people add it with the other ingredients. The good thing about adding the oil at the end is that the natural, raw flavours of the oil come through so you don’t actually use as much. You do however need the very best virgin olive oil and I would recommend coarse grain salt as well.


Posted in    |   Tagged  Greek Cheese

Manitarosoupa (Mushroom Soup) Recipe

Posted on: February 12, 2019 by Ben Bland

(Via https://akispetretzikis.com)



1kg / 21bs mushrooms
25g / 1 tbsp butter
1 tbsp Greek extra virgin olive oil
1 large onion, finely chopped
1 clove garlic, crushed
250ml home-made chicken stock
1/2 tsp grated nutmeg
300ml milk
300ml whipping cream
1 bunch flat-leaved parsley, finely chopped
Salt and freshly ground pepper



  1. Clean the mushrooms and remove the stalks.
  2. Set aside 100g (1/4lb) leaving them whole, and finely chop the remaining mushrooms.
  3. Heat the butter and olive oil in a pan and soften the onion and garlic.
  4. Add the chopped mushrooms and sauté.
  5. Pour in the chicken stock, season with nutmeg, salt and pepper then cover and simmer for 10 mins.
  6. Heat a little oil in a pan and fry the whole mushrooms.
  7. Pour in the milk and add to the soup.
  8. Serve the soup in deep plates with a splash of cream, and garnish with parsley.


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Black-eyed beans stewed with greens

Posted on: December 11, 2018 by Ben Bland




300g dried black eyed beans
200g olive oil
1 large onion finely chopped
1 garlic clove finely chopped
1 spring onion trimmed and chopped
700g mixed greens (chard, spinach, collards, parsley) trimmed and chopped
Salt and pepper to taste



Place the black-eyed beans in a saucepan with two litres of water and bring to the boil. 
Then drain the beans in a colander, place them back in the pan with fresh cold water and bring to the boil again. 
Reduce the heat to medium and simmer for 20-30 mins until tender. The fresher the beans are, the faster they cook.
Meanwhile in a deep skillet over a medium heat, add 1/3 of the olive oil and cook the onion and garlic, stirring occasionally until wilted. 
Add the chopped greens and spring onion to the skillet, season with salt and pepper, cover with the lid and cook for 15-20 mins until soft. 
Add some boiling water if extra liquid is required.
When the greens have cooked, drain the black-eyed beans, discard the water and add the beans to the skillet with the greens, stirring gently to combine. 
Cook for a further 5 mins, and just before you remove the skillet from the heat add the rest of the olive oil.
Serve warm.
Posted in    |   Tagged  Greek Cheese