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Greek spinach rice

23 March 2010


This is a very simple healthy traditional Greek dish, which could be served on its own, as a starter, or as a side dish to accompany a main course.


Serves: 4-5

1,5kg spinach washed and chopped
½ cup extra virgin olive oil
1 onion chopped
4-5 spring onions chopped
¼ cup dill chopped
1 cup tomatoes chopped
1 cup long-grain rice
2 cups hot water
salt and pepper

Heat the olive oil in a large heavy-based saucepan. Add the onions and the spring onions and sauté for 5-10 minutes until softened but not browned. Add the tomatoes, water, salt, pepper and then the spinach, and let it simmer for about 5 minutes until it decreases in volume.

Add the rice mix all the ingredients and bring to the boil. Then lower the heat and cover the pan with a lid. Cook for about 10 minutes (depending on the type of rice) until the rice is cooked and all the liquid has evaporated. Remove the pan from the heat, fluff up the rice and let it rest for a few minutes before serving.  It can be served some more extra virgin olive oil on top and a handful of freshly chopped dill.

This dish is usually served with Greek-style yogurt, Greek feta cheese, or good-quality black Kalamata olives.

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Lentils with beetroot

15 March 2010


Serves: 2-3

1 cup of lentils
1 large beetroot
1 onion chopped
2 cloves of garlic chopped
1 tsp cumin
1 small chilli chopped
parsley chopped
1/3 cup olive oil
salt and pepper

Boil the beetroot for about 15 minutes until soften. Take them out of the pan and cut them into slices, but save the beetroot water. In a another pan add olive oil and saute the onions for 5 minutes. Add salt pepper, chilli, garlic and cumin and mix well. Last add the lentils and Mix all the ingredients together and pour the water from the beetroot (about 3 cups). Let the lentils boil for 20 minutes and then add the beetroot and boil all together for another 10-15 minutes until cooked.

Garnish with extra olive oil, chopped parsley and serve with feta cheese or Greek- style yogurt.

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Roasted winter vegetables

02 February 2010


Pick organic vegetables -the smaller ones are usually sweeter - and roast them whole in the oven. The skin is delicious and has lots of vitamins!


Serves: 3-4


3-4 parsnips
4 carrots
3 potatoes
2 sweet potatoes
2 beetroots
olive oil
salt pepper


Wash the parsnips, carrots, beetroot, potatoes, sweet potatoes  and place whole in a big roasting pan. Add plenty of olive oil and rosemary, salt and pepper. Add a little water to the pan and roast for about 40 - 50 minutes. Cover the pan with foil half way through, if some of them get cooked quicker than others.
Roast winter vegetables are delicious on their own, or as a side dish. You can serve with broccoli and some olive oil on top.

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Chickpeas with spinach

10 November 2009


Serves: 2-3

1 cup of chickpeas
1 kg chopped spinach
½ cup olive oil
1 chopped onion
1 cup chopped tomatoes
salt and pepper


We leave the chickpeas to soak overnight. In a large pot heat up the olive oil and saute the onions until soft. Add the chickpeas, tomatoes, slat and pepper and enough water to cover the chickpeas. Bring to boil and simmer for about 45 minutes until soft. Add the chopped spinach last so it doesn't lose its nutritional properties. Cook for another 5-10 minutes. Serve with bread and feta cheese.

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