April - Lenten food

Spring in Crete means Lent. During the 40 days leading up to Easter many of the Orthodox population make a fast. No meat, dairy, animal related foods of any kind, including fish.There is an exception on 25th March - "Evangelismos - The annunciation, when fish is allowed. (This is also the day when all the Vangelis and Vangelias are celebrating. You may also know that it is Independence Day). Seafood  and animals with no backbone, such as snails are allowed during the fast. During the week leading up to Easter - "Megali Evdomada" the very devout do not even eat  oil and seafood or anything processed. This is not the only fast of the Orthodox year, there are two other main fasts, one leading up to 15th August ( Assumption day) and one leading up to Christmas. Although I am not Orthodox myself I am following the fast as much as possible this year. There have been a couple of exceptions when out in company when it has not been possible, but I am doing pretty well

So  what can be eaten? A huge range of vegetable dishes and pulses, snails, seafood and fruit.

A few dishes I have cooked recently;

Snails with courgettes

Don't turn your nose up - give them a try. 

 Stuffed tomatoes and peppers

 Blackeyed Beans with fennel

Giant beans with celery (recipe at end of blog)

 Special stuffed tomatoes with olive, rice and pepper filling

 Artichokes in lemon sauce

Green beans in tomato sauce

Recipe for Giant beans with celery

Soak and pre boil the giant (butter) beans. Keep the water from the pan to add to casserole later if needed.

2 onions

chopped carrot

2 leaves of sage

 rosemary; oregano; salt and pepper; garlic

bowl of celery, ( in Crete the wild celery is usually  used - mostly leaves)

a piece of orange peel

tin of tomatoes and 2 tbsp tomato paste with a little water

A little wine

Pre heat oven to 180 degrees C

Fry onions gently  adding a teaspoonful of sugar and caramelise, when soft add a dash of vinegar, then add carrot, herbs and garlic  cook together for a few minutes.

Add celery and orange, stir.

Add tomatoes, paste, water and wine.

 Mix and cook for 20 minutes before adding the cooked beans with a little of the cooking water.

Cook in the pan until the carrot is cooked before pouring the mixture into a casserole and putting in the oven. Test for salt etc.

Cover dish with foil for 15 minutes, then remove foil and cook for a further 15 until top starts to go crispy.