Traditional Greek Bean Soup (Fasolada)

kilo of beans kilo of tomatoes 2-3 carrots (chopped) 2 celery roots (chopped) 1 green pepper (chopped) salt – pepper 1 cup of Latzimas extra virgin olive oil 1 tsp. of sugar

Soak the beans overnight in water. The following day change the water and boil the beans on medium heat for about ½ an hour. Add the onions, celery, tomatoes, sugar, green pepper, carrots and season to taste. Simmer for an hour and 10 min. before the soup is ready add the olive oil and stir well.
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Gigantes (butter beans in tomato sauce)

kilo of butter beans 1 large onion 2 cloves of garlic (crushed) 1 bunch of parsley or dill (finely chopped) 2 ripe chopped tomatoes 1 tsp. of sugar 2 chopped carrots (optional) salt – pepper 1 cup of Latzimas extra virgin olive oil

Soak the butter beans overnight in water. The following day rinse and boil the beans in fresh water for ¾ of an hour. When ready transfer the boiled beans with their water in a baking pan and add the olive oil, tomatoes, garlic, onions, carrots, parsley/dill, sugar. Season to taste and stir well. Add some more water to cover the beans. Bake in medium preheated oven for about an hour.
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Chick-peas salad

kilo of chick-peas 1 small onion (cut in wedges) 4 tbsp. of Latzimas extra virgin olive oil 2 tbsp. of balsamic vinegar 1 tsp. of mustard 1 tsp. of thyme honey

Soak the peas overnight in water. The following day rinse well and boil in fresh water for about 1 ½ or more until the peas are soft and ready to eat. Strain the chick-peas and put them in a large bowl. Make a sauce by mixing the olive oil, vinegar, honey and mustard and pour it over the peas. Season to taste and stir well. You could optionally add roasted sliced vegetables such as yellow/red peppers, aubergines or courgettes as well as cubes of feta cheese or any other type of sheep cheese.
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Strapatsada (tomato omelette)

1 jar of tomato sauce/span> 4 beaten eggs 4 tbsp. of Latzimas extra virgin olive oil salt – ground pepper 250g feta cheese (crushed) 1 tsp. of thyme honey

Heat the tomato sauce in a frying pan until bubbles appear on top and then add the beaten eggs and stir well. Add the feta cheese, season to taste and keep stirring until the eggs are cooked.
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Fried Eggs in Tomato Sauce

1 jar of tomato sauce4 eggs salt – ground pepper 250g feta cheese (crushed)

Heat the tomato sauce in a frying pan until bubbles appear on top and then add the eggs and fry. Add the feta cheese on top of the eggs, season to taste.
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Shrimps/ Mussels in Tomato Sauce

1 jar of tomato saucekilo of shrimps/ mussels 1 green/yellow/red pepper (sliced) 200g of feta cheese (crushed) salt – pepper

Heat the tomato sauce in a frying pan until bubbles appear on top and then add the sliced pepper. Simmer until the pepper softens and then add the shrimps/mussels. Cook until ready and add the feta cheese. Stir well and season to taste.
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Traditional Yiouvetsi

Traditional Yiouvetsi
(Veal/Lamb with kritharaki -Orzo pasta- in Tomato Sauce)

1 kilo of lamb/ veal (cut in chunks) kilo of kritharaki kilo of ripe, chopped fresh tomatoes 1tsp. of sugar1 large onion (chopped)1 stick of cinnamon2-3 clovescup of Latzimas extra virgin olive oilsalt – pepper

Rinse the meat well and brown it in a pot with the olive oil and the chopped onion. Add the pepper, tomatoes, sugar, salt, spices and a bit of water to make a lot of sauce. Cook on medium heat for about 1 ½ hour. When the meat is cooked and the red sauce has thickened add some more water (a full glass) and the pasta in the meat sauce and cook the pasta until ready. If it too stiff add some more water and stir well. Serve with grated cheese and ground pepper on top.
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Meat Stew with Olives

1 kg meat of your choicecup of Latzimas extra virgin olive oil 4 tbsp. of Latzimas extra virgin olive oil salt – ground pepper 250g feta cheese (crushed) 1 tsp. of thyme honey

Heat the tomato sauce in a frying pan until bubbles appear on top and then add the beaten eggs and stir well. Add the feta cheese, season to taste and keep stirring until the eggs are cooked.
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Meatballs

Meatballs with Green Olives Tomato Sauce

kilo of minced meat a clove of garlic (crushed) a cup of bread crumbles half of a bunch of fresh spear mint (finely chopped)salt, pepper 3– 4 tbsps of Latzimas extra virgin olive oil

for the sauce 1 cup of green olives 1 jar of tomato Sauce

Mix the minced meat with the garlic, the bread crumbs, the mint, the olive oil and a bit of water and season to taste. Make the meatballs and fry them in extra virgin olive oil.

Boil the olives for 3min. and drain them. Heat the tomato sauce in a pan until bubbles appear on top and add the olives. Stir well and simmer for 10min. Add the meatballs in the sauce and cook for another 5min.
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Greek Strained Yoghurt

Greek Strained Yoghurt with Thyme Honey

Enjoy the unique Greek thyme honey and all the range of the Honey Desserts of the Greek Deli with Greek strained yoghurt. This glorious light dessert could be enriched with walnuts and dry fruit.

Honey can also be enjoyed in tea instead of sugar.

Honey is superb on a slice of buttered bread or on a slice of bread with  yellow cheese like cheddar, gouda or gruyere.
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