Fasolakia is one of the ultimate summer Greek dishes. The combination of new potato crops, the abundance of parsley, the tender freshness of the fasolakia (french or runner beans) is delightful in a summer stew. When I walked past the farmer market stalls last week I just knew this dish had to return. This meal is fully inspired and sourced at the Roath Farmers’ Market. So for the rest of the Saturdays and Sundays in July, do yourself a favour and head over to Blaencamel Farm’s stall or order their box online. At the moment everything at their stall has an extra special scent and flavour – the flavour of sunshine and summer.
You can make a vegan or vegetarian version of this dish but this time I have included one of my favourite, top quality meats too – dexter beef from Cig Lodor West Walian farm. Like many Greek dishes it is enjoyed in room temperature or even cold straight out of the fridge to cool you down. Get some Riverside Sourdough bread (Malted Wheat & Seeds) or some of Nata’s corn bread with this and you might be having one of your best summer meals yet. Trust me.
Ingredients (for 4 people)
- 1 onion, finely chopped
- 1 pack of Cig Lodor cubed beef (400-500g)
- 2 bunches of French or runner beans (fasolakia), stringed, ends chopped off and halved
- 4 small to medium potatoes, peeled and chunky cubed
- 1 large or 2 small courgettes, large cubes so the don’t fall apart when stewed
- 1 bunch of parsley, roughly chopped
- 1 Tbsp. tomato paste or one large tomato grated
- 1.5-2 tsp. sea salt
- 0.5 tsp. ground black pepper
- Olive oil or extra virgin olive oil
Preparation ( 60 min)
- Coat the base of a wide pot with enough olive oil to cover it and a bit more.
- When the oil is hot add the beef and sauté until browned on both sides.
- Then add the onion, one tsp sea salt and sauté until the onion softens.
- Add the tomato paste or grated tomato and pepper and fry for a couple of minutes stirring well.
- Add the chunky cubed potatoes and beans of your choice. Stir fry for a couple of minutes until they are well coated in tomato paste and oil.
- Finally add the cubed courgettes, chopped parsley and stir well.
- Add half to one tsp of sea salt and enough boiling water to almost cover the veg and meat (but don’t submerge them).
- Stir well but before you place the lid on the pot to simmer for around 45 minutes, try to push the meat and potatoes to the bottom of the pot and the beans and courgettes closer to the top so that they steam.
- This is the biggest secret for this dish! From this point on do not stir so that your vegetable does not fall apart when cooked.
- Cook on low flame or heat for at forty-five minutes or until the water has reduced but not fully evaporated.
- The dish is ready when the meat is really easily cut with a fork (almost falling apart).
- Set aside for 20-30 minutes. Or for a real Greek meal enjoy (cold or in room temperature) the next day.
May is the period of the hungry gap but at Blaencamel Farm where, during this period of summer anticipation , they continue to grow nourishing greens. Gem and pink, and green Battavia lettuce have appeared on the stall. There is spinach, sweetheart cabbage, wild and green garlic. Whilst the seasonal bouquet garni can complement the dill that makes this spring soup so special.
May’s recipe is a Greek traditional Easter soup with a Welsh and clean-eating twist! Mageiritsa is traditionally cooked with lamb’s liver and plenty of greens and salad leaves. This is a vegetarian version and could be made vegan if you choose to not use avgolemono, the egg-lemon sauce typical of many Greek recipes. If you live in Wales what makes this Mageiritsa extra special is using dried kelp from Pembrokeshire. And the final Greek note is the use of the tangy and sharp sea buckthorn berry, which is becoming a staple in my cooking this year.
Visit www.liaskitchen.com for more ideas and monthly seasonal recipes inspired by Blaencamel Farm’s crops.
Ingredients (4-6 portions)
- 1 onion, finely chopped
- 1 -2 leeks, finely chopped
- 1 green garlic or 1 bunch of wild garlic
- 500-700g finely chopped mixed Blaencamel greens, such as spinach, lettuce and/or sweetheart cabbage
- 500g mushrooms, Blaencamel farm or chestnut if they are not available
- 1 punnet of mixed Blaencamel farm herbs (fennel, sage, mint, thyme) (Optional)
- 1 finely chopped bunch of dill or 1 tbsp. tried dill
- 2 Tbsp. uncooked rice
- 1 heaped tsp. Pembrokeshire Beach Company Kelp or other dried/crumbled sea weed (optional)
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- 1 tsp. sea buckthorn berries roughly chopped (optional)
- Extra virgin olive oil
- Around 2 litres of stock
For the Avgolemono sauce:
- 1 small egg
- Juice of one small lemon
Preparation (45 minutes)
- Coat the base of a deep pot with olive oil and sauté the onion and leeks with one teaspoon of salt until soft and translucent.
- Add the cubed mushrooms (2 -3 cm chunks) and sauté for 2-5 minutes.
- Add the finely chopped herbs, wild or fresh garlic and greens, and stir fry for a couple of minutes.
- Then add the stock, stir well and (if you are using) add the dried kelp or other sea weed, pepper and sea buckthorn berries.
- Simmer for about 10 minutes and then add the rice.
- After 20 minutes (when the rice has softened and soup has thickened) remove from the hob.
- Beat the egg really well until it is fluffy and creamy (around 5 minutes), and whilst you continue whisking gradually add the lemon juice.
- Take one ladle of hot stock from the soup, strain through a fine sieve and add the hot stock slowly to the egg-lemon mixture whilst still whisking on low speed or by hand.
- Finally add the thinned egg-lemon and stock juice to the hot soup stirring in well to make sure it flavours and thickens all of the soup.
- Taste and adjust the seasoning if needed.
A recipe inspired by the way Iranians make their open omelette or frittata, known as Kuku. It uses March’s seasonal vegetable like carrots and spinach still abundant at Blaencamel farm and in their weekly organic vegetable boxes. This type of frittata uses a generous quantity of ingredients so don’t be surprised when you see how much vegetable goes in it – it is what sets it apart from other open omelettes.
You can find Blaencamel farm vegetables at both Farmers’ markets in Cardiff, Roath and Riverside, on Saturday and Sunday respectively, but also in Aberystwyth and their own farm shop. Order their boxes here.
Ingredients (4 portions)
- 250g (3 medium) carrots, coarsely grated
- 150g spinach, finely chopped
- 15g (half a small bunch) parsley, finely chopped
- 1 medium onion, thinly sliced
- 50g sundried tomatoes or mixed antipasti e.g. peppers and artichokes, finely chopped
- 30g cashews, chopped
- 3 Tbsp. Goji berries (optional)
- Fresh mandarin or orange juice
- 100g (half a pack) feta cheese, crumbled
- ½ tsp. ground cumin
- A generous pinch of smoked or regular sweet paprika
- ½ tsp oregano
- 1 generous pinch of saffron strands
- 2 Tbsp. flour
- 1 tsp. baking powder
- 6 eggs
- 2 generous pinches of salt
- ½ tsp. sugar
- Olive oil
Preparation (30 minutes)
- Add enough fresh mandarin or orange juice to cover the goji berries in a small bowl or mug. Infuse whilst prepping.
- Add a tablespoon (or two) of olive oil to a 20 to 25cm non-stick pan, and sauté the onion on low heat with a pinch of salt and the sugar until it caramelises (5-10 min).
- Pound the saffron in a bowl with a rolling pin, beat in the eggs and allow time for the saffron to infuse in them.
- Remove the onions from the pan, add another tablespoon of oil, add the carrots and cumin. Sauté until soft (5 min).
- Return the onions to the frying pan, add the goji berries, cashews, sundried tomatoes and antipasti. Mix well.
- Add the spinach and parsley little by little so that it slightly wilts. You don’t need to cook your spinach much or at all but you might choose to wilt it a bit of you are using a smaller pan.
- Add the flour, pinch of salt, baking powder, paprika and oregano to the eggs and beat until the flour is mixed well and to give the eggs some volume and softness.
- Mix into the pan gradually and carefully making sure the beaten egg goes to the bottom of the pan and mixes in well between the abundant ingredients to hold them together. The pan should remain on low heat all this time.
- Make sure that the ingredients are spread evenly on the pan and sprinkle the feta cheese on top.
- After firming up the frittata on the hob for a couple of minutes, you can cook the frittata in two ways: a) If your pan is heat resistant place it in a preheated oven for about 10-15 minutes at 180-200 degrees –cover with a lid or aluminium foil for half the time, or b) Cover the pan with a lid or plate. Continue cooking on the hob on low heat for 8 to 10 minutes. Then place under a preheated grill for a couple of minutes or until golden and risen.
- If using a 20cm pan it should be at least 5cm dip to make a cake like frittata that will rise.
- You can choose to omit or include ingredients on this list. It is also very easy to replace them. For example goji berries can be replaced with cranberries or even barberries if you prefer an authentic Iranian taste.
Most of the people I know in Britain talk about how much they love Greek spanakopita (spinach pie) but my all-time favourite is actually Greek leek pie (prasópita). What best way to bring together my two homes other than in this wholesome, winter recipe?
Leeks are currently in season and Blaencamel Farm’s boxes and market stalls showcase this wonderful Welsh ingredient. You can make this pie using a couple of organic bunches of leek and one onion. And you will thank me for it as the flavour of Blaencamel’s leeks is special. Every bite will make you feel nourished and shun away the winter blues. Happy pie eating!
Join Lia’s Kitchen cooking classes on 3 and 10 February to find out more and savour Greek cuisine. Book here: https://www.eventbrite.co.uk/o/lias-kitchen-7901836356
Ingredients (4-6 portions or 12 pieces)
- 2 bunches Blaencamel Farm leeks (around 700g)
- 1 onion
- 200g Feta cheese
- 2 organic eggs
- 15g fresh dill (optional)
- 1 tsp. salt
- 1 tsp. sugar
- ½ tsp. ground black pepper
- 250g filo pastry (packs available at most supermarkets)
- Olive oil for cooking and pastry basting
For the glazing
- 1 espresso cup milk
- 1 tsp. butter
- 1 tbsp. sesame seeds
Preparation (up to an hour)
- Peel, halve and slice the onion finely.
- Rub the salt and sugar in the onion slices with your finger until they are well separated.
- Let the onions sweat for ten minutes.
- Meanwhile trim the leeks and halve lengthwise. Place in a basin filled with water and rinse well to remove all dirt from between the layers. Repeat at least twice.
- Coat the base of a wide pan or pot with enough olive oil and preheat. The pot or pan should have a lid.
- Add the onions and slowly fry, covered until they caramelise.
- While the onions caramelise slice the leeks finely or roughly.
- When the onion is ready add the leeks and stir fry for ten minutes on medium heat until softened.
- Remove from heat (and pan if possible) and cool down.
- In a big bowl beat the eggs lightly and crumble the feta cheese.
- Add the leeks and onion mix to the eggs and feta. Add the pepper and mix well.
- Pick a baking tray (around 36cmx40 but can be a bit bigger) and using a brush or your hands oil its base and sides well.
- Layer half the filo pastry sheets one by one (6-8 depending on the pack), lightly oiling each sheet with olive oil using a brush or your clean fingers.
- Don’t oil the last sheet and pour the leek pie filling spreading it evenly across the tray with the back of a spoon.
- Repeat the layering process over the filling.
- Heat up the milk and butter in a small pot until the butter melts.
- Pour on top of the pie, starting from its edges but making sure that the full surface of the top sheet is also moistened. Tuck the corners in to seal the pie.
- Using a sharp knife slice the pie into twelve portions.
- Sprinkle the sesame seeds and bake in a medium oven (180 Celsius) for 30-45 minutes until golden.
Cima di rapa is a star ingredient grown organically in our very own patch by the fantastic Blaencamel Farm this January. It is a broccoli sprouting (Broccoli raab/Rapini) loved in Southern Italian/Puglian cooking, typically in anchovy and butter sauce combinations and served with orecchiette pasta. Together with the other greens offered in Blaencamel vegetable boxes and at farmers’ markets this January, Cima di Rapa has inspired a Lia’s Kitchen dish that takes me back to my Greek – greens – loving roots but also uses coconut milk, an ingredient I have come to love through my travels in India and Cambodia. Good and ample sea salt is essential for your recipe, as Cima di rapa loves a salty kick.
Ingredients (4 portions)
- 700g mixed Blaencamel farm greens, such as 2 bunches of Cima di Rapa, half a bag of spinach and half a bag of winter sproutings
- 5-10g peeled ginger (size of the top of your thumb)
- 1 big peeled garlic clove
- 1.5 cups of coconut milk for drinks OR 1 tin of coconut milk for cooking (400ml)
- 4 tbsp. coconut oil, if using coconut milk for drinks OR 1 tbsp. coconut oil, if using tinned coconut milk for cooking
- 1 heaped tsp. Oliveology’s truffle salt or Pembrokeshire Beach company Seaweed Salt
- 1 heaped tsp sea salt
- A pinch of chilli flakes (optional)
- 1 tsp Pembrokeshire Beach Company Kelp Seaweed (optional)
* You can source Pembrokeshire Beach Company products at Penylan Pantry.
Preparation (20 minutes)
- Wash all the greens really well. To ensure all dirt is removed leave the greens in a bowl or basin for around 10 minutes after the first wash.
- In a big pot add enough boiling water to cover the greens (stalks included) and boil for around 10-15 minutes on low heat, or until the stalks are cooked.
- Whilst the greens are cooking, heat the coconut oil and fry the ginger and garlic for a few minutes (roughly chopped in 2-3 three chunks each).
- Then add the coconut milk of your choice, the specialty salt and the kelp seaweed salt and chilli flakes if you are using.
- Lower the heat and simmer the coconut sauce for 5-10 minutes or until the greens are cooked.
- When the greens are ready, drain them keeping the liquid from the boiling process. You can use the liquid to boil pasta or noodles in it (if that’s a serving preference) and you might need a little bit of the liquid to thin the sauce of the dish, particularly if you are using tinned coconut milk.
- Return the greens in your big pot and pour the thin coconut sauce over them, simmering for another couple of minutes.
- If the coconut sauce has thickened use some of the liquid (kept after draining) to thin it. This is a dish for which you should have a runny, thin sauce to serve the greens in. The end result should be something between a thin soup and a stir fry.
- Cool down for 5 minutes and serve with bread or noodles to enjoy the flavoursome and nourishing sauce.
You don’t need to wait for the weekend for this beautiful dish. It’s a great light midweek dinner or lunch as well as the perfect weekend brunch.
We live in the age of avocado craze so admittedly this is not the first time you see a recipe like this one. But I was asked to blog the recipe by one of my followers when I posted a photo on social media…and here it is.
I love using potatoes instead of bread but sourdough or other bread is a great alternative if that’s what you have handy.
Poached eggs are an absolute treat for me but if you like scrambled or fried don’t let me stop you.
And Dukkah, the Egyptian spice condiment the recipe for which is on my blog, lifts flavours and as another page follower said ‘makes everything taste better’. So maybe have a go at making it this week.
I love smoked salmon with avocado but you can easily omit it and replace with anything you fancy, for example sundried tomatoes work really well with this dish, as does chorizo and other spiced sausage if you are a carnivore.
- 2-4 eggs, depending on your hunger
- 1 avocado, halved and thinly sliced
- 170g new potatoes
- 60g smoked salmon, half a packet
- Half a lime
- 1/4 tsp chilli and garlic paste or 4 drops of Tabasco sauce
- A few slices baby plum or cherry tomatoes
- Olive oil
- White vinegar
- 1/2 tsp Dukkah spice mix
- Wash and quarter the new potatoes (skin on) and simmer for 10 minutes, till cooked.
- Drain and mix in a bowl with the chilli sauce, a pinch of salt and a careful splash of olive oil.
- Squeeze the lime juice on top of the avocado slices and sprinkle carefully with a bit of sea salt.
- Slice the smoked salmon into thin slices.
- To poach the eggs bring a pot of water to the boil.
- Add a tablespoon of white vinegar.
- With a fork or spoon stir quickly in the middle to create a whirlpool and quickly crack an egg into its centre.
- Simmer for 3-5minutes for a runny poached egg or a bit longer if you like it firmer.
- Cook one egg one at a time.
- Serve the egg(s) on a bed of potatoes, topped with the salmon strips and the avocados on the side.
- Add sliced baby tomatoes on the avocado if that takes your fancy.
- Sprinkle the dish with the Dukkah spice mix or a bit of salt.
- You can also add more mild chilli sauces of your choice like Cholula or the coriander chilli sauce from Blaencamel market stall in Cardiff.
- A dollop of yoghurt is mighty fine with this dish too.