scrappassion

Week 8 of Project 365

Ploughing on! And I'm loving it!

 

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Pretty marjoram

 

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Having my morning cappuccino out on the patio. Still need my warmers though.

 

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Andrea's nectarin tree is blooming. Spring is here!

 

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It's fennel time!

 

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Andrea's allergy drops.

 

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Cheese and salami store in the market

 

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Yummy artichokes

7th WEEK OF PROJECT 365

Photos from week 7

 

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I still love to read paper books even though I mostly read ebooks

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Johnny, Johnny, I really can't find in my heart love and affection for you.

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Knitted a pair of socks for Valentina for her name day

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Celebrating our friends' birthday

 

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My fave barman - my godson

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Planting some wild fennel from Crete. I'm really curious to see if they take.

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My Lil one doesn't live at home anymore but I like to take a peek at her room every once in awhile

 

TFL!! See you in a week!

6TH WEEK OF PROJECT 365

Yay, keeping up with the project!

 

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Franco has finally decided to learn English...

 

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I love the blue sky after so many weeks of rain

 

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Made Greek fava from yellow split peas

 

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Some pots and pans - the one with holes is for roasting chestnuts

 

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The first (mini)barbecue of 2014

 

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Using up all the "leftover" yarn

 

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My hydrangeas are budding out!

 

TFL!!

Greek fava

I had a craving for Greek fava so I made it today. Fava is made with pureed yellow split peas. Not chick peas, not fava beans, not lentils (even though I have seen Greek fava called yellow lentils) nor white beans. I have not yet found yellow split peas in Italy. I brought some from the States and then last October when I went to Crete I bought 2 kilos and then my Greek friends surprised us in November with other 3 kilos so we have enough fava for the whole year!

The best and most famous Greek fava comes from Santorini. This dish is served as an appetizer, a meze or a side dish, but it can also be a vegan main course. A part from being tasty, fava is really healthy, full of antioxidants and non-animal protein.

Every Greek mama has her own fava recipe just like every Italian mamma has her own tomato sauce recipe. Mine is a mixture of Cretan and Greek and having added some suggestions from the Internet.

 

 

 

INGREDIENTS FOR 6-8 (or even more!)

1/2 kg (1 lb)  fava

2  onions + some to serve

1 peeled potato

salt and pepper

1 dl (1/4-1/2 cup) EV olive oil

lemon

parsley

optional: kalamata or Gaeta olives, capers

 

1. Rinse the fava in cold water

2. Bring the fava to a boil in 1.2 l  (7-8 cups) of water, skim the froth and add 2 quartered onions (it's easier to skim without the pieces of onion) and a peeled potato cut into two or four pieces

3. Let the fava simmer at very low heat for about an hour and a half. Stir occasionally to keep from sticking. You might need to add some water! 1-2 cups.

4. When the split peas are soft and the water has been reduced to leave a thick "porridge", remove the pot from the heat and pass the fava through a food mill or use a stick blender or a food processor. I use a stick blender and blend the fava directly in the pot. You can puree it to a smooth cream or leave it more coarse.

5. Add the extra virgin olive oil, salt and pepper to taste. Put back on the heat and stir for 2 minutes but BE CAREFUL. The fava is piping hot!

6. Let the fava cool (it becomes considerably more solid) and serve it in a shallow dish. Add some chopped (spring) onion and parsley, some olive oil and lemon juice and alternatively olives or capers. Some use vinegar instead of lemon but I haven't tried that yet.

 

 

5th week of Project 365

The next batch of photos from Jan 29 to Feb4

 

The Boy's breakfast

Knitting a blanket for the Baby

The Man in the kitchen

February selfie

Love Rome

The Boy's homework  (aren't I ever so glad I'm not the one going to school!!)

 

The never ending laundry...

 

TFL