Sunday, December 11, 2016

White beans soup with smoked ham


Cut the onion into medium (1/2-inch) dice. Peel the carrots and cut them and the celery into approximately 1/2-inch pieces. Coarsely chop the garlic. Place a skillet over medium high heat. Add the olive oil, swirling it to coat the pan. Add the onions, carrots, celery, cloves, and thyme. Cook, stirring frequently, for about 10 minutes or until the onions begin to appear translucent.
Place the vegetables along with the ham hocks, beans, and chicken stock in a large (6-quart or larger) slow cooker.  Cook on low for 8 hours. (Note: The original recipe says to cook for 8 hours. However, I tested the beans after 6 hours and they were perfectly done. The cooking time will depend on your slow cooker.) 
About 1 hour before the cooking time is completely, remove the ham hocks from the slow cooker and let them cool until they can be handled. Remove and discard the bones, fat, and skin from the ham hocks. Chop or shred the meat and return it to the slow cooker with the beans. Add the salt and continue cooking until the beans are completely tender.
Garnish individual servings with diced fresh tomato, diced red onion, and/or snipped chives

Enjoy it! 

Wednesday, March 9, 2016

Chrispy Greek Cheese pie

 
 
 
Give this super easy delicious greek cheese pie - tiropita a try and amazes your friends and family with its crispy and tangy flavour!
 
Ingredients
8-10 sheets of phyllo pastry
200g feta cheese, crumbled
3/4 of a cup milk cream
100g grated Parmesan or Regato or kefalograviera
100g grated Gouda cheese or Emedal cheese
100g ricotta cheese or anthotiro
2 large organic eggs, beaten
2 tbsps fresh mint (optional)
olive oil or melted butter
sesame seeds (optional)
freshly ground pepper
 
Bake the tiropita in a preheated oven at 180C for 45-50 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving.
Enjoy!