Traditional bean soup

TRADITIONAL BEAN SOUP

Ingredients

300 g. white medium beans

1 medium potato

1 medium onion

1 bunch celery

4-5 medium carrots

Salt to taste

Half a square centimeter red chili pepper

1 cup olive oil                                                                                                                                                         4 large ripe tomatoes

The juice of a medium lemon

Instructions

Clean the beans from any small stones and rinse them.

Put in a pot plenty of water and place the beans into it.

Place the pot over high heat.

Let the beans boil for 10 minutes.
Remove the pot from the heat.

Strain the broth of beans and toss it.

Rinse the beans with clean water.

Put clean water in the pot and put it over high heat to boil 10 minutes again.

Strain, rinse with clean water and put clean water in the pot.

The water should reach 3 cm above the beans.

(It is necessary to throw away the first two waters in which the beans boiled.

Otherwise the beans will cause a lot of gases).

Place the pot over high heat and as it begins to boil, lower the heat to medium.

Let   the beans cook until soft, but not chelate.

Scour the potato, chop it and put it into the pot.
Leave the food to boil for a few minutes.

Add the chopped onion, the chopped carrots, salt, chili pepper and oil. 
Watch the food and stir occasionally.

Leave these ingredients to boil together for 15 minutes. 
Add the tomatoes chopped.

Last add the celery chopped.

Let the beans to a boil over medium heat until they become soft and tender.

Pour the lemon juice in the pot two minutes before removing it from the heat.

This soup is served warm. 

Omelet with tomatoes

OMELET WITH TOMATOES

Ingredients

 4-5 large ripe tomatoes

Salt to taste

6 large eggs

100 ml olive oil

Instructions

Wash thoroughly the tomatoes and cut them into thin slices.

Cut each tomato in ten thin slices.

Put a nonstick skillet over medium heat and pour in the oil.

Put the tomatoes slices in it.

Stir them with a spoon and sprinkle them with a little salt.

Cook the tomatoes for 10 minutes.

Stir them occasionally so they are cooked evenly.

The tomatoes are ready when they absorb most of their liquid.

Beat the eggs slightly and put a little salt in them.

Stir the tomatoes and reduce the heat.

Pour the eggs over the tomatoes and cover the skillet with a lid.

Leave the eggs to simmer from one side.

Unsolder the omelet with a spatula from the sides of the skillet

Turn the omelet upside down on the skillet’s lid.

Place the omelet in the skillet and cook it on the other side.

Sometimes the omelet breaks into 2 or 3 pieces as you try to turn it.

In this case, turn each piece separately with the spatula.

Wait for the omelet to coagulate well on both sides and remove it from the heat..

This is a basic recipe for an omelet with tomatoes.

You can enrich it with anything that pleases you.

Courgettes with mushrooms and potatoes in the oven

COURGETTES WITH MUSHROOMS AND POTATOES IN THE OVEN

Ingredients

250 g. Pleurotus mushrooms

250 g. mushrooms Porto Belo

500 g. very fresh small zucchini

2 large potatoes

3 large dry onions

180 g. olive oil

Salt and oregano

The juice of a large lemon

Instructions

Rinse the mushrooms thoroughly with water.

Strain them in colander to drain most of the water.

Use a large baking pan with dimensions 31CH41CH5 centimeters.

Cut the mushrooms in the baking pan into smaller pieces.

Peel the onions and cut them in the baking pan into slices.

Wash the zucchini.

Cut them in the pan into slices that have one centimeter thickness.

Peel the potatoes and wash them well.

Cut the potatoes in the pan into thin slices or dice.

Pour the oil over the vegetables.

Mix them well with your hands so all of them get smeared with oil.

Sprinkle with salt and oregano.

You should not put any water because vegetables will release their water.

Cover the baking pan on top with nonstick cooking paper.

Place the pan in the oven on the first rack from the bottom.

Bake for one hour at 250 C degrees.

Then uncover the pan and continue cooking until most of its fluids are absorbed.

Pour the lemon juice over the vegetables and stir.

Put some food on a small plate and try its taste.

If it needs salt or lemon add some more.

Remove the pan from the oven.

Instead of the lemon juice you can put the pulp of 4 ripe tomatoes.

If you do that, your dish will become red in color and its taste will be different.

In this case the food needs to be cooked 10 more min.

A spicy dip with feta cheese

A SPICY DIP WITH FETA CHEESE

Ingredients

300 g. feta cheese

1 small dry onion

3 cloves garlic

3 tablespoons oil

400 g. yoghurt

Some olives and some pieces of cucumber or fresh green onion for the decoration

Half a square centimeter red hot pepper (Chili pepper)

Instructions

Put in a food processor the onion chopped, the garlic chopped, the chili pepper cut in very small pieces.

Beat for a while these materials to homogenize their mixture.

Rub with your fingers half of the feta cheese, in the food processor.

Add in it half of the yogurt and beat briefly.

Rub with your fingers the rest of the feta cheese in the food processor.

Add the remaining yogurt in it and beat all the ingredients together well.

Pour the hot cheese dip in a bowl and keep in the freezer cool.

This dip is offered with grilled meats or as an appetizer.

Try some of the dip. If you would like it hotter, add a bit more chili pepper.