Three Fragrant Apples

Fasolada -Φασολάδα, White Bean Soup

A traditional Greek soup, Fasolada is derived from the word Fasoli (Φασόλι) meaning bean. Is more than just a comforting soup, it’s a rich source of fibre and protein.

You will require to soak the Lima beans in water for a minimum of 8-12 hours. This allows to rehydrate the beans which will significantly reduce its cooking time and will ensure a creamy texture.

Ingredients:
2 cups of fresh Lima Beans
1 red onion (finely diced)
4 cloves of garlic (finely diced)
2 carrots (finely diced)
1 small bunch of fresh parsley (finely diced)
1 teaspoon of chilli flakes
1/2 a cup to 3/4 of cup of olive oil
2 tablespoons of tomato paste
Salt
Pepper (optional)

Method:
Place the Lima beans into a deep pot cover beans with water, add a dash of salt and allow the beans to soak between 8-12 hours or overnight.

Once ready, drain & wash the beans in fresh cold water, drain again then place the beans into a deep pot and cover beans with water again. Simmer for 10-15 minutes, you will notice after a few minutes a white foamy texture floating onto of the water. Scoop and remove.

Remove pot from stove, carefully drain again leaving the beans inside pot.

Layer the beans with olive oil, add in the diced onion, diced garlic, diced carrots, diced red pepper, diced parsley, chilli flakes & salt.

Cover bean mixture with fresh cold water.

Simmer for 1 hour to 1 and a half hours.
Check on soup every 20 minutes. Once you see the soup is close to ready, add the tomatoes paste mix until well combined. Add salt and pepper to your liking

This soup serves well on its own also with some lovely fresh sourdough bread. Enjoy!! #φασολάδα

Koliva - Κόλυβα

Saturday the 14th of February the Orthodox Church commemorates those who have passed from this world. A day dedicated to "Saturday of Souls-Ψυχοσάββατο"

The Orthodox faithful honour the departed & make a bowl of koliva and bring it to church. A list of names who have departed from this world are also given to the priest for their soul to be prayed for.

Koliva (Κόλυβα) symbolizes the circle of life & rebirth. The wheat represents the promise of everlasting life & the raisins the sweetness of life. There are various methods to making koliva, this recipe has been passed down to me by family. You will require a bowl, (the size of a soup bowl)

Ingredients.
1/2 cup of whole wheat grains
50g of flaked almonds
50g of crushed walnuts
50-80g of almond meal
Ground cinnamon
50g of currants
50g of sultanas
50g of sesame seeds
Pomegranate arils (optional, if available)

To decorate: cross stencil or fondant cross bought via church store, sugared almonds & silver candies (available from Greek Deli’s)

Method:
Place the wheat grains into a deep pot, fill pot midway with water. Allow the wheat to soak overnight.

The next day, drain wheat & place them back in the pot and cover with fresh water. Pour around 6-8 cups of water into the pot, you will notice the wheat absorbs a lot of water.

On medium heat, simmer for around 1-2 hours, or until wheat is tender. Stirring every 15 minutes. Once ready, transfer wheat to a strainer, then spread wheat onto a tablecloth on countertop. Cover wheat with another tablecloth. Allow to dry overnight.

When wheat is ready, carefully remove wheat from tablecloth into a small bowl, generously add ground cinnamon & mix to combine. Place the flaked almonds in the oven for 5-10 minutes until light golden brown. Once ready, allow to cool & lightly crush them into small pieces.

Add sultanas, currants, walnuts, flaked almonds & pomegranate arils mix well to combine, then lastly the sesame seeds.

Cover with almond meal, using a fondant smoother, smooth the top layer. If you have a cross stencil (bought from local church) place on top of almond meal and carefully sprinkle cinnamon over the stencil. Carefully remove the stencil & decorate with sugared almonds & silver candies. The symbol of the cross should be included in your design.

People generally decorate the koliva by layering the top with icing sugar. Feel free to do so, if that is your preference. A big thank you to Father Diamandis Kourabis of St Demetrios Church in Prahran, for his guidance & constant support.
#κολυβα #ψυχοσαββατο

Sour Cherries Preserve
Βύσσινο γλυκό του κουταλιού

Following an idyllic weekend retreat to the picturesque Yarra Valley, I discovered a treasure trove of succulent cherries at Cherry Hill Orchards, which sparked a creative burst to make a batch of delectable homemade sour cherry preserve.

As the jars filled up with promise, I also envisioned this delightful preserve injecting a burst of sunshine onto ice cream, infusing cold water with an essence of freshness, and serving as the pièce de résistance in cherry pies and cheesecakes. Shared with loved ones will undoubtedly kindle joy and forge unforgettable memories, rendering it an ultimate welcome gift for cherished guests.

Ingredients:
1 kilogram of cherries
1 kilogram of caster sugar
1/4 cup water
2 teaspoons of lemon juice

Method:
Soak cherries in water for around 5-10 minutes to make sure to remove any residue.
Using an olive pitter, remove the stem & pips from the cherries, make sure you do this over a bowl so that you can save any excess cherry juice.
Transfer cherries into a stainless steel pot, add the sugar & water and mix carefully.
Heat the cherries over medium heat, once it comes to boil, you will notice foam forming.
Remove the foam with a spoon.

Slowly boil until the juice thickens.
(should take around 20-30 minutes)
Add the two teaspoons of lemon juice a few minutes before removing from heat. Remove from heat and let the sour cherry preserve cool completely.
Store in glass jars & enjoy
#Βυσσινοτουκουταλιου