From now and onwards I will be posting my recipes to a new site.
Dream of Cakes has its own domain:
Thank you for your understanding and your support.
I am looking forward to seeing you all there.
Black Eyed Beans, Louvia as we call them in Cyprus, or Fassolia Mavromatika as they are called in Greece are my favorite kind of beans. In Cyprus the traditional recipe is to cook them in boiling water with herbs, and serve them in an olive oil and lemon sauce. This recipe is quite nice and simple to make but I decided that I had enough of tradition so I decided to experiment. Et voila… Here comes my new version of Black Eyed Beans recipe.
Like most beans, black-eyed beans are rich in soluble fibre which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells.
To avoid flatulence introduce beans gradually into your diet. In addition, to avoid indigestion when using dried beans, follow cooking instructions carefully, as most beans require several hours soaking in order to destroy the bean toxin lectin. If using canned beans, please note that most varieties are canned in a salt solution, so rinse well before using.
Calories in Black-Eyed Beans:
1 cup cooked = 227 calories
This information was taken from: Diet Foods & Nutrition
Tomato and celery sauce preparation before adding the beans.
The beans were added in the sauce.
Coriander added just before serving.
The meal is ready to be served. As a side dish I usually add tuna fish and a piece of bread.
This is a delicious dish that you and especially your children will love. The combination of tomatoes and celery will give these beans an extraordinary taste that will make you want more and more!
Here is the full recipe as I created it. Enjoy!!!
Black Eyed Beans cooked in Fresh Tomato Sauce
300gr black-eyed beans (peas)
3 large tomatoes, peeled and smashed
1 stick celery, chopped
3 garlic cloves, chopped
½ cup coriander, chopped
1) Soak the beans overnight in cold water; drain and place in a pan with water, enough to cover the beans. Bring to the boil. As soon as the water starts boiling drain the beans and replace the water with fresh one; repeat the same procedure for three times. *
2) When step (1) is finished, add enough water in the pan to cover the beans and a bit of salt; simmer for 2 hours, or until the beans are tender. Drain the beans and set aside. **
3) In a saucepan heat the olive oil. Add the celery, garlic and tomatoes and simmer for about 5 minutes.
4) Add the beans and simmer until there is no liquid in the saucepan.
5) Season with salt and pepper.
6) Finally add the coriander. Give it a stir and serve.
* This procedure is done because we want the beans to keep a nice white colour.
** Due to lack of time, I usually cook the beans in a pressure cooker for about 20 minutes.
I am linking this recipe to My legume love affair, hosted by Simona, of Briciole.
When we decide to eat ice-cream we usually choose to buy different flavours. Have you ever thought that a plain vanilla ice-cream can be transformed into any flavour that you wish, in just a few minutes? The dessert that I am suggesting below takes only 5 minutes to be prepared.
All you need is three ingredients: Vanilla Ice-Cream and two different kind of cereals. I used Honey Balls and Coco Pops. My first thought was to use Oreo Cookies but soon I realised that the cookies were long gone…
In a wooden bowl crush the cereals. You can achieve this result by using a plastic bag and a plaster.
Divide the crushed cereals in different plates. Now you are ready to proceed with the ice-cream.
Take a scoop of Vanilla Ice-Cream and put it in each plate. With a teaspoon cover the ice-cream with the crushed cereals. The dessert is almost ready…
Place the ice-cream in a plate. Your dessert is ready. A plain vanilla ice-cream can be transformed into a gourmet dessert in just a few minutes. This is a clever solution when you have unexpected guests, or when your time is limited and you truly wish to impress your audience. Enjoy…!
This is a casserole dish that my mother cooks often. I tried cauliflower in several recipes, but I find this one the most delicious of all.
If you love red wine in food, try this recipe. Remember not to stir while cooking.
Below you can find the ingredients and preparation instructions. Enjoy…!
Cauliflower and Potatoes, cooked in red wine
2 kg cauliflower, divided into florets
6 medium potatoes, peeled and chopped into quarters
4 large tomatoes peeled and mashed
½ cup of red dry wine (good quality)
1 ½ cup warm water
Salt and Black Pepper
Heat vegetable oil in a casserole to 180ºC/350ºF, and fry potatoes in batches, until golden brown. Remove from casserole and drain on kitchen paper (paper towels).
Do the same with cauliflower florets.
Remove vegetable oil from casserole and place in it the cauliflower and potatoes. Do not stir.
Add the mashed tomatoes, water and red wine; season with salt and pepper to taste.
Simmer for about 15-20 minutes.
The dish will be ready when juices are reduced to minimum.
Easy and delicious at the same time. It was made from green vegetables, tomato, mozzarella cheese, ham, orange, balsamic vinegar, extra virgin olive oil, and organic nuts.
According to my taste this is a delicious casserole meal. According to my father’s opinion, this is just something to fill in stomach. I think its worth trying it…
Here are the ingredients and the method of preparation:
1. 1kg pork cubes
2. 1kg taro (kolokassi)
3. 5 sticks of celery, chopped
4. 2 large onions, finely chopped
5. 1 cup tomato juice
6. ½ a cup of hot water
7. Salt & pepper to taste
8. Olive oil for frying
9. 1 tsp lemon juice
To prepare cut the ends of kolokassi and peel the skin.
With a wet towel clean it. Never wash kolokassi with running water.
With a sharp knife, cut across (2 cm thick) halfway then break off. Repeat to the end. Note: if slices are cut all the way across without breaking off, the vegetable will melt while cooking.
Heat the olive oil in a saucepan and brown the meat (8 -10 minutes).
Transfer onto a dish.
Gently fry onion in olive oil until soft then add the kolokassi and celery. Fry all together for 5 – 10 minutes or until they start to change colour.
Add the lemon juice.
Pour tomato juice and hot water into the saucepan.
Add the pork cubes and season well. Ensure the food is covered in liquid (if not add some more hot water). Cover and simmer for 1-1 ½ hours until the liquid is reduced, and the meat and kolokassi becomes tender. Serve hot.
You can serve kolokassi with radishes and Greek salad.
You can also cook kolokassi with koupepia.
My grandmother, Eftychia, always cooked these two dishes together, and believe me, it was delicious!!!!
“This recipe goes to Antonella, of Il Lupo Selvatico, who will be featuring it in Mediterranea, representing Cyprus.”