Ancient Breakfast Varvara

I was drawn to this recipe after watching My Greek Odyssey It didn’t sound like something that would work and then I saw Peter Maneas, the presenter demolish a bowl of this with gusto! This dish has its roots in ancient Greece and was a breakfast dish (they certainly knew how to eat well in ancient times), some Greek islands serve it as a dessert also. Named after St. Barbara (Varvara) this dish is traditionally prepared the night before the saints day along with a prayer for the health of children. Although it takes a little bit of prep I have found a quick way to cook it and you WILL thank me for this recipe – a big batch made on the weekend will last you a few days. Please use organic barley, not pearl barley. I now make this every week and my husband calls it ‘miracle food’ as it aids digestion, fills you up (for hours) and is very healthy!

Continue reading “Ancient Breakfast Varvara”

Fasolada (Bean Soup)

Let’s face it. Summer is pretty much over here in the UK. My thoughts are turning to soothing comfort food. I needed something comforting the other day and I remembered this simple bean soup that uses the best of seasonal vegetables and delivers in flavour and nutrition. I haven’t been so organised lately, long working hours and a family to keep on track has taken up a lot of my time. I am going to make another batch of this rich and thick soup for the week, so I know I have a bowl of goodness waiting for me at lunchtime. Just remember to soak your beans in cold water the night before you plan to make it.
Continue reading “Fasolada (Bean Soup)”