White beans soup with smoked ham

Cut the onion into medium (1/2-inch) dice. Peel the carrots and cut them and the celery into approximately 1/2-inch pieces. Coarsely chop the garlic. Place a skillet over medium high heat. Add the olive oil, swirling it to coat the pan. Add the onions, carrots, celery, cloves, and thyme. Cook, stirring frequently, for about 10 minutes or until the onions begin to appear translucent.
Place the vegetables along with the ham hocks, beans, and chicken stock in a large (6-quart or larger) slow cooker.  Cook on low for 8 hours. (Note: The original recipe says to cook for 8 hours. However, I tested the beans after 6 hours and they were perfectly done. The cooking time will depend on your slow cooker.) 

About 1 hour before the cooking time is completely, remove the ham hocks from the slow cooker and let them cool until they can be handled. Remove and discard the bones, fat, and skin from the ham hocks. Chop or shred the meat and return it to the slow cooker with the beans. Add the salt and continue cooking until the beans are completely tender.

Garnish individual servings with diced fresh tomato, diced red onion, and/or snipped chives

Enjoy it! 

Chrispy Greek Cheese pie

 

Food photography by Tryfon Georgopoulos

 

 

Give this super easy delicious greek cheese pie - tiropita a try and amazes your friends and family with its crispy and tangy flavour!

 

Ingredients

8-10 sheets of phyllo pastry

200g feta cheese, crumbled

3/4 of a cup milk cream

100g grated Parmesan or Regato or kefalograviera

100g grated Gouda cheese or Emedal cheese

100g ricotta cheese or anthotiro

2 large organic eggs, beaten

2 tbsps fresh mint (optional)

olive oil or melted butter

sesame seeds (optional)

freshly ground pepper

 

Bake the tiropita in a preheated oven at 180C for 45-50 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving.

Enjoy!