Greek Sweet Peas And Potatoes Recipes

GREEK STYLE PEAS-ARAKAS LATHEROS

Steps:

• Heat olive oil in a medium sized pot.
• Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
• Add peas and heat and mix until all peas are covered in the olive oil.
• Add the tomato, dill, pepper and a half teaspoon salt. Add enough hot water so that the peas are covered just a bit (about ¼ cup).
• Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
• Serve at room temperature with feta and bread. Add salt as needed.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

EASY GREEK-STYLE SPRING PEAS AND POTATOES

Steps:

• Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
• To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
• Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
• To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
• When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
• Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.

GREEK SWEET PEAS AND POTATOES

Steps:

• Heat the olive oil in a big saucepan over medium heat.
• Cook for a few minutes after adding the onion.
• Stir in the garlic fand saute.
• Add tomato paste and cook for 3-4 minutes.
• Add salt and pepper.After that, mix in the potatoes and carrots and coat with spices and tomato paste.
• Cover with lid and cook for 7-8 minutes.
• Add in shelled peas, water, dill and parsley mix everything uniformly and cover with lid.
• Cook for 4-5 minutes till sweet peas are tender.
• Stir once in a while.
• Finish with some Dill and crumbled Feta and enjoy with crusty bread.

CRISPY SWEET POTATOES WITH CHICKPEAS & TAHINI YOGURT

Steps:

• Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they're cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
• Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
• Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
• Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.

EASY GREEK POTATOES

Steps:

• Preheat oven to 325 degrees F.
• Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
• Toss potatoes with vinaigrette in a small roasting pan.
• Season potatoes with salt and pepper.
• Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
• Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
• Serve.

SWEET POTATO & PEA CURRY

Steps:

• Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
• Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.