This week we’re really wishing we were on a Greek island, laying on the beach, having dinners by the sea, tasting all these delicious local delicacies Greek islands have to offer. So today’s recipe comes from the island of Kimolos. It lays somewhere between a deep dish pizza and a focaccia. But with no cheese and plenty of olive oil! It is perfect for this time of the year, when tomatoes are juicy and ripe. It is also a great addition to your barbecue or outdoor picnic.

For this recipe, you need an intense, robust olive oil, so we used our Ergani organic extra virgin olive oil. It is a classic olive oil made from ripe olives, produced on a small organic family farm in the Messinia region of the Peloponnese. This versatile olive oil has a full, traditionally rich flavour and tones of cut grass, fantastic for everyday use, and baking.

Serves 6

100ml (1/2 cup) warm water (not boiling)
50ml olive oil
1 sachet dried yeast (8gr)
1 tbsp sugar
1tsp salt
200g all-purpose flour

3 medium tomatoes
1 large red onion
2tsp dried oregano
4 tbsp olive oil+ 4tbsp for the pan
salt, pepper

In a large bowl place the warm water, olive oil sugar and yeast and stir to dissolve. Let it stand for 5 minutes until small bubbles start to form. Add the flour and mix until all the ingredients come together. Knead your dough for 7-10 minutes until smooth. Add a bit more flour if needed. Place your dough back in the bowl, dusting some flour at the bottom so that it doesn’t stick. Let it rest for an hour in a warm place. It should double in size.

In the meantime, preheat the oven at 200C.
Roughly chop the tomatoes and onions and place in a bowl with 4tbsp olive oil, salt pepper and oregano. Toss everything together and set aside.

Oil your baking tray (which, traditionally is rectangular) with 4 tbsp of olive oil and using your fingers, spread out your dough. Place the tomatoes and onions on top, but leave any liquid in the bowl.
(*you can actually eat it with a spoon it’s delicious!)

Drizzle a bit more olive oil and bake at 200C for around 40-45 minutes. You should have an airy dough, moist on top and crunchy at the bottom. Let it cool and serve.

 


As one of our friends always says “you can never go wrong with a big pot of fava in the fridge”. And he is right. For us Greeks fava is comforting, reminds us of home and somehow a big pot of fava makes us feel a bit safer. Especially during a lockdown in the midst of a pandemic.

Fava is very easy to make, but as it only contains very few ingredients, these need to be of the best possible quality. Our golden yellow split peas come from organic farms in northern Greece and have a very robust flavour! You can read more about fava and the beauty in the simplicity of Greek cooking in our blog post from a few years ago.

We have now started making our own fava dip, in our kitchen in Bermondsey. Made with love and packed with veggies, this dip is now available at Borough Market and Spa Terminus!

This week however, we have digressed from the classic recipes. We took inspiration from our new Ginger, Lime & Basil Olive Oil, and created an exciting dish that reinvents the classic recipe! Fava with ginger, lime and basil!

Serves 4

1 thumb-sized piece of ginger
1/2 red onion
1 small carrot
60ml olive oil
2 tbsp ginger, lime and basil olive oil, plus more for serving
200g fava
1tsp dried basil 
3 cups of water
salt, to taste
1 lime, zest and juice (to serve)
1 spring onion, finely chopped (to serve)

Rinse the fava under running water, until the water runs clear. Drain and set aside.

Roughly chop the ginger. Peel and roughly chop the onion and carrot. Place the vegetables, the olive oil and ginger, lime and basil olive oil in a medium-sized pot over high heat.

Immediately add the fava and stir. Add the water, bring to the boil and lower the heat to the lowest setting. Cover and let it simmer until your fava breaks down, around an hour.

It may appear loose, but worry not, it thickens up once it cools down a bit.

You can serve as is, or you can blend it until smooth.

Serve with plenty of ginger, lime and basil olive oil, lime zest and juice and spring onions.