On Sunday I took a break from studying to have a lovely lunch with my good friends Ioanna & Urban and their adorable baby. I had asked Ioanna to show me a simple greek recipe that she loves to cook. She decided upon peas, which are, as she calls them, an “oily” dish. This means you need a lot of olive oil. Like most greek dishes it is remarkably simple and relies upon a few key flavours left to simmer in a big pot.
I hadn’t had peas in a long time and to be honest I rarely cook them. I was surprised to find how delicious this simple dish was and I think I will be making it again pretty soon. We enjoyed lunch on their balcony on what was a spectacular fall day full of sunshine.
It was an afternoon of simple pleasures, delicious food and good friends. What more can you ask for?
- 2-3 spring onions chopped
- olive oil (at least 1/2 cup)
- 8 small potatoes peeled and quartered (the hard kind)
- 1 bag of frozen peas
- 1 bunch of dill chopped
- 1/4-1/2 cup tomatoe paste
- salt and pepper
- feta cheese
Heat a relatively large quantity of olive oil in a large pot. The oil should completely cover the base of the pot. Ioanna stressed that the amount of oil is important for the flavor of the dish. We used greek olive oil, which was rich and dark green.
Add your spring onions and leave to cook a little. Toss in the potatoes and coat them with the oil. Next add the peas and dill. Depending on how much tomato you like, add some tomato paste and stir to coat. Pour in the water just so that it comes to the top of the potatoes. It should look like this.
Aside from this lovely simple dish, we also indulged in a decadent dessert – profiteroles! For details on how to make these scrumptious treats check out Ioanna’s recipe.