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Greek Green Beans in Tomato Sauce - Fassolakia Freska me Domata recipe

Greek Green Beans in Tomato Sauce - Fassolakia Freska me Domata recipe

  • Recipes
  • Dish type
  • Side dish

This is a wonderful dish made with fine green beans in a rich, tomatoey sauce. This sauce also works well with other vegetables, including okra.

76 people made this

IngredientsServes: 8

  • 900g fresh fine green beans, trimmed
  • 6 tablespoons lemon juice
  • 1 medium onion, chopped
  • 175ml olive oil
  • 1 (400g) tin chopped tomatoes
  • 225g passata
  • 2 tablespoons dried parsley
  • 250ml water
  • salt and pepper to taste
  • 1 bay leaf

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Place the green beans in a saucepan and mix in the lemon juice, onion, olive oil, tomatoes, passata, parsley, water, bay leaf and salt and pepper. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (36)

I made this with overlarge green beans from the garden. Reduced quantities by half and slightly reduced the amount of olive oil. Simmered with the lid on for about 25 minutes and then uncovered for the sauce to reduce for the final 20 minutes. Beans were cooked just right for my taste, certainly not mushy. Result was an unctuous pot of loveliness. The olive oil really delivers the sweetness. Cooked in a small Le Creuset shallow casserole. Perfect.-29 Jul 2017

So easy to make, extremely tasty and is even more delicious the following day.-03 Sep 2014

by *m*

Soooo Yum!!! And healthy the way I made em', I cut waaaaay back on the oil, its not necessary! Used cooking spray to saute onions) Added some minced garlic, used chicken broth instead of water, & they came out GREAT!-27 Mar 2008


    • 1 kg green beans, ends cut off
    • 300 mL water
    • 1 onion, thinly sliced
    • 200 mL olive oil
    • 3 tbsp finely chopped parsley
    • 500 g. diced tomatoes
    1. Sautee the onion in the olive oil. Add the tomatoes and then the beans and sautee for a minute or two. Add water (sauce should cover beans) and bring to a boil. Stir in the parsley. Reduce heat, cover, and cook on low for 45 minutes. Sauce should have a thick and slightly oily consistency. Feel free to add potatoes or carrots to beef up the dish a bit!

    Recipe – Fasolakia Lathera Greek-style Green Beans cooked in olive oil

    What’s the first thing that comes to mind when someone mentions Greek cuisine?

    Yes, I know what you’re going to say:

    “Souvlaki, MOUSSAKA, tzatziki, dolmades (Stuffed vine leaves).

    Souvlaki, moussaka, tzatziki, dolmades (Stuffed vine leaves) are all great Greek dishes, but, what is the basic, essential ingredient?

    Olive oil, liquid gold, the healthiest of vegetable oils, it’s the mainstay of every Greek kitchen.

    When I found myself living in Greece in the 70s, olive oil was quite alien to me, well, it would be wouldn’t it? I’m from Yorkshire!

    I have to say I didn’t care for it, I would try my hand at Greek cooking, omitting the key factor the oil!

    Greek Olive Oil – Liquid Gold

    MGG’s (My Greek God) question, when sampling my efforts at following his mother’s recipes, was inevitably
    “Did you put olive oil in?”.

    My answer “No” (He knew anyway, he didn’t need to ask) was met with much rolling of the eyes and twitching of the mustache.

    Gradually, I came to accept it, I had no choice, olive oil is in absolutely everything, it was a case of eat it or starve!

    Now, I’m sure a day doesn’t pass, when I don’t reach for the olive oil bottle, I use it like there’s no tomorrow, on and in everything, a glug here, a glug there, yes, that’s how I measure it, in glugs, “fassolada” (Bean soup), three glugs glug glug glug, that’ll do!

    Well, I was certainly glugging away today I made “fasolakia”, runner beans cooked in olive oil, one of the Greek “Lathera” dishes.

    Green Beans – Photo Kankana Saxena

    The Greek word for oil is “lathi” and these vegetable dishes are oil-based, olive oil of course.

    Traditionally, “Lathera” dishes are eaten in summer, made with fresh, seasonal vegetables, but they can be made in winter, using frozen vegetables, as I did today.

    So, put your pinny on, grab your olive oil, and “Pame” (Let’s go)

    Fasolakia Lathera. Green Beans in Tomato Sauce

    Ingredients for 4 – 6 people

    Ingredients for fasolakia lathera – Green Beans in Tomato Sauce

    1 kilo Green beans (Fresh or frozen)

    1 kilo Potatoes (Peeled and cut into cubes)

    1 400gr Tin chopped tomatoes or 250 gr passata

    Method

    Greek Cuisine.Fasolakia Lathera – Green Beans in Tomato Sauce

    Put olive oil in a large pan, heat and add chopped onions and garlic, sauté for 5 minutes.

    Add tomato, stir well, add approx 250 mls hot water, the green beans, bay leaf, cubed potatoes, and salt & pepper to taste.

    Mix well, bring to the boil, lower heat and simmer for 1 hour, or until potatoes are soft and sauce had thickened.


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    Home delivery of meat and bread
    There are also many bakers in Scotby including an own delivery service. A comprehensive range Proja, at the online butcher, you can order Country Style Ribs. The greengrocer delivers Kidney beans, and obviously Banana or Currant at the supermarket delivery service Scotby. You must do this because: maximum freshness of groceries. In a local liquor store, you can order beer as Union Jack Root Beer or just a good bottle of Pinella. Test the delivery of supers now. Choose Buffalo Rock Ginger Ale for the enthusiast. Online grocery shopping is perfect for everyone. The delivermen drives around all day. For example, at 10:00 o’clock in the morning 14:00 o’clock ‘in the afternoon or after dinner at 21:50 o’clock thanks to food delivery Scotby. Bread at home, or buying from the internet butcher makes your day more enjoyable. Why are you waiting for? You can even try the delivery service of Amazon Pantry, Iceland, Waitrose, Morrisons, Ocado, Asda, Sainsbury’s, Lidl, Tesco, Aldi. And also think of delivery by The Co-operative Food, Waitrose or Home Bargains. A friends night? Then buy your portion Arrowroot or a treat like Sainsbury’s Peanuts, Raisins & Milk Chocolate Chips 200g with a discount via internet. After a party, you need to clean the house. Therefore, buy an WD-40 offer online.


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    Probably, you are used to shop online at stores such as Made.com ? The flow of online food shopping is almost the same. Make sure you are logged in, check populair food-products such as Cif Bathroom Spray or Waitrose Keens Traditional Farmhouse Cheddar. Or filter directly to items within the shelf Thyme or limit yourself to shop brands like Wrigley’s Airwaves. Look around, and put all supermarket-items in your cart. Then it is time to select a date + time and address. Often, you can select afterpay, This is done with the ATM card on delivery. Many supermarkets also offer a click and collect service. Try it today: order groceries online and benit from for example the Sainsbury’s supermarket delivery in Gendros.

    Home delivery of meat and bread
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    Friday, December 28, 2007

    CSA week five - braised greens with lop chong

    This, I've got to admit, didn't work out so well. Not that adding a bit of sausage to greens is a bad idea. If you've been reading a while, you know that I don't think adding a bit of sausage to just about anything is a bad idea. The sauce--soy sauce, rice wine vinegar and a bit of sugar--worked fine as well. You've another version of that flavor profile in the sugar and vinegar-based hot sauces added to American greens recipes. No, the problems here were a) the Sichuan peppercorns weren't well crushed so they remained unpleasant crunchy woody bits in the thin sauce, and b) another mess of greens that wilted down into a bowl full of stems.

    That latter problem seems to be characteristic of the sort of mid-weight greens we've been getting a bunch of most every week. For light greens, like spinach or arugula, the stems wilt and soften along with the leaves. For tough greens, the stems are incorrigible and removed as a matter of course. But with these greens in-between--mizuna, tatsoi, hon tsai tai, and baby versions of the tough greens--the amount of cooking that tenderizes the stems does the leaves in.

    The solution may be to remove the stems, chop them up and cook them for a couple minutes before adding the leaves. Hardly seems worth all the trouble though. If anyone has a suggestion for an alternative method that works for you, I'd like to hear it.


    Saturday, October 24, 2009

    Revithokeftedes (Chickpea patties)

    · 1/2 kilo chickpeas, preferably without skin
    · 1 big onion or 4 - 5 spring onions, finely cut
    · 1 cup of parsley, finely cut
    · 2 spoonfuls of dried mint or fresh
    · 1/2 teaspoon of oregano
    · salt
    · pepper
    · 2 eggs (optional)
    · 2 table spoonfuls of flour
    · Extra flour for dredging
    · Olive oil for frying

    Soak the chickpeas in water overnight. Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any chickpeas skins which will float on the surface. Put them back on the heat and when they boil add salt and simmer until they become soft. This may take 1 - 2 hours depending on the quality of the chickpeas.

    Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties.

    Grate the onion or finely cut the spring onions and the parsley, add all the remaining ingredients except the flour for dredging and mix well.

    Shape them into round patties, dredge them in flour and fry in hot olive oil. Remove on kitchen paper to absorb excess oil and serve as a side dish.

    I could not resist reserving some of those chickpeas with hoummous which I have allready posted.

    The ultimate Caramel Apple Pie Recipe courtesy by my Aunt Eleni Antoniades

    · 3 cups all-purpose flour
    · Pinch salt
    · 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
    · 2 eggs separated, (yolks for the pastry, whites for the glaze)
    · 3 tablespoons ice water, plus more if needed

    · 1 cup sugar, (190 gr.)plus 1/4 cup (50 gr.) for the top
    · 3 tablespoons water
    · 1/4 cup heavy cream
    · 1/2 cup red wine
    · 1/2 vanilla bean, split and scraped or vanilla essence
    · 1 lemon, halved
    · 8 apples (recommended: Granny Smith and Gala)
    · 1 tablespoon flour
    · 1 cinnamon stick, freshly grated
    · ¼ (55 gr) cup unsalted butter

    1. Preheat oven to 180C degrees

    2. To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.

    3. While the dough is resting, prepare the filling.

    4. To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.

    5. Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.

    6. Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle (30 cm). Carefully roll the dough up onto the pin and lay it inside a 10-inch (26 cm) glass pie pan. Press the dough into the pan so it fits tightly.

    7. Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.

    8. Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.

    9. Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set otherwise the pie will fall apart when you cut into it.


    Lemon or key lime icebox pie

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    Can i get my groceries delivered at home in Sands?

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    Saturday, 9 February 2008

    Greek Cooking Methods


    Greek foods are fried, sautéed, simmered, boiled, braised, stewed, baked, roasted, grilled, poached, pickled, puréed, and preserved. Generally, they are not smoked in home cooking.

    When foods are named after the way they are cooked, as in kalamarakia tiganita (fried squid) they are called:

    Kapama (stovetop meat or poultry casserole in a sweet and spicy tomato sauce), in Greek καπαμά, pronounced kah-pah-MAH

    Kokkinisto (stovetop meat or poultry casserole in a tomato sauce), in Greek κοκκινιστό, pronounced koh-kee-nee-STOH

    Lather , ladera (stovetop vegetable, legume (pulses), and/or rice casseroles cooked with olive oil), in Greek λαδερά, pronounced lah-theh-RAH

    Ogkraten (the Greek version of "au gratin" baked with a bechamel sauce and sprinkled cheese), in Greek ογκρατέν, pronounced oh-grah-TEN

    Pane (fried after dipping in egg, flour, and crumbs), in Greek πανέ, pronounced pah-NAY

    Plaki (oven casserole), in Greek πλακί, pronounced plah-KEE

    Pose (poached), in Greek ποσέ, pronounced po-ZAY

    Poure (purée), in Greek πουρέ, pronounced poor-RAY

    Psito (roasted), in Greek ψητό, pronounced psee-TOH

    Skharas (grilled), in Greek σχάρας, pronounced SKHAH-rahss
    or sti skhara (on the grill), in Greek στη σχάρα, pronounced stee SKHAH-rah

    Sote (sautéed), in Greek σοτέ, pronounced so-TAY

    Stifatho (stewed with lots of pearl onions), in Greek στιφάδο, pronounced stee-FAH-thoh

    Sto fourno (baked, literally means "in the oven"), in Greek στο φούρνο, pronounced stoh FOOR-no

    Tiganita (fried in a skillet, from the Greek word for skillet, tigani), in Greek τηγανητά, pronounced tee-ghah-nee-TAH

    Toursi (pickled), in Greek τουρσί, pronounced toor-SEE

    Yahni (stewed, ragout style), in Greek γιαχνί, pronounced yah-HNEE

    There are others, and there are many using regional dialects, but those are the basics.

    What You Need to Know About Traditional Greek Cooking


    Traditional Greek cooking grew out of a rural lifestyle lived by people who were poor in the economic sense, but wealthy in imagination and creativity. A few basic guidelines ensure that Greek foods are at their very best in taste, nutrition, and economy.

    Seasonal : Keep it Fresh: Traditional Greek cooking fully celebrates the seasons. Fresh ingredients are part of every traditional Greek cook's life, and daily shopping trips are the norm.

    Scratch : Start at the Beginning: Traditional Greek dishes are made from scratch. Commercially-prepared ingredients are rarely used.

    Simple : Fabulous Taste with Time-tested Methods: The art of great Greek cooking is to keep it simple, celebrating the taste of fresh ingredients and fabulous combinations of herbs and spices, rather than covering them up. Grilling, baking, roasting, frying, and stewing are some of the favorite cooking methods used.

    Slow : Don't Rush It: In your vocabulary, "slow cooker" may mean a kitchen appliance but, when it comes to traditional Greek cooking, slow is the only way to cook. To speed things up, pressure cookers may be used, but they're used to reduce cooking times from 4-5 hours or longer to 1-2 hours. still slow by most definitions. When the food cooks slowly, tastes have time to meld, creating mouthwatering dishes that most Greeks easily identify with their mothers' and grandmothers' kitchens.


    Watch the video: Φασολάδα. Άκης Πετρετζίκης (January 2022).