RECIPES FOR LENT

 

                                VEGETABLE PATTIES WITH TOMATO SAUCE

2 potatoes, peeled and cut into chunks

2 tomatoes. peeled, cut in half and deseeded

2 courgettes, scraped and thickly sliced

2 aubergines, the long variety, peeled and thickly sliced

2 carrots, scraped and thickly sliced

1 onion, peeled and quartered

2 garlic cloves, peeled

250 ml (1 cup) white wine

Olive oil

Salt and freshly ground black pepper to taste

½ cup chopped basil

½ cup chopped parsley

 

Preheat the oven to180 C (350 F) and place the vegetables in a tin, drizzle with wine and olive oil and bake until tender.  Cool and blend into a thick paste, season to taste, add the herbs and mix well together.  Shape into oblong patties and place in a tin lined with parchment, brush with olive oil and bake for 30 minutes.  Serve hot, with a tasty tomato sauce and basmati rice.

 

 

                                                TOMATO SAUCE

1 tbsp olive oil

1 onion, peeled and grated

2 cloves garlic, peeled and minced

2 tbsp tomato paste

250 ml (1 cup) wine

500 ml (2 cups) thick tomato juice

1 tsp red pepper flakes

½ cup chopped basil

Salt, freshly ground black pepper and sugar to taste

 

Sauté the onion in olive oil, add the garlic and the tomato paste and stir, cooking for 5 minutes.  Pour in the wine and when the alcohol evaporates add the tomato juice and season with salt, pepper and sugar to taste.  Add the chopped herbs and simmer gently until the sauce thickens. 

 

 

                                 CHICKPEAS WITH CARAMELIZED ONIONS

500 g (1 lb) chickpeas, soaked overnight and boiled in salted water until soft (reserve cooking liquid

½ cup olive oil

2 cups of the reserved liquid

1 tbsp chopped rosemary

Salt and pepper to taste

2 ½ cups caramelized onions 

 

Layer the bottom of a casserole with caramelized onions and crushed rosemary and season to taste. 

 

Place the chickpeas on top, pour in the reserved liquid and drizzle with olive oil and stir to combine.  Cook, covered for 2 hours, in an oven preheated to 180 C (350 F) and uncovered for ½ an hour more.

 

                                              CARAMELIZED ONIONS

2 k (4 lb) white onions, peeled and sliced

½ cup olive oil

¼ cup orange juice

1 tsp salt

1 tbsp METAXA brandy

 

Preheat oven to 180 C (350 F) and combine onions, olive oil, orange juice and salt and bake in a tin lined with parchment, tightly covered for 1 hour.  Uncover, stir and continue baking for another 2 hours, stirring halfway through.  At the end of 3 hours, pour in the brandy and stir to deglaze.

 

                      

                                                 COURGETTES PATTIES

500 g (1 lb) courgettes, scraped and grated

2 boiled potatoes

1 cup chopped dill

1 cup chopped basil

1 onion, peeled and grated

2garlic cloves, peeled and minced

3 thick slices of bread soaked in water and squeezed dry

1 tbsp olive oil

 

Mix everything well together, cover and refrigerate for 1 hour. Shape into patties, brush with olive oil, place in a tin lined with parchment and bake for 30 minutes, in an oven preheated to 180 C(350).

 

 

                                               BAKED TOMATO SLICES

1 kg (2 lb) ripe but firm tomatoes, sliced and placed on kitchen paper to drain

Salt, pepper and sugar to taste

Plain flour

Olive oil

 

Preheat oven to 180 C (350 F) and season the tomatoes with salt, pepper and sugar.  Dust with flour, brush with olive oil and place in a tin lined with parchment.  Bake for 25-30 minutes until firm and slightly browned.