Peas with onion & dill cooked in olive oil
Fest Magic semi deep casserole with glass lid N28cm – click here
Fest Integra chopper with spout – click here
Ingredients (for 4 )
450 g peas (frozen)
150 g chopped onion (frozen or fresh)
25 g chopped dill (frozen or fresh)
80 ml olive oil
1 tbsp. plain flour
1 tsp. sugar
1 tsp. salt
¼ tsp. pepper
750 ml approx. boiling water (the amount of water depends on many factors and is therefore only indicative. See note below)
Just before you start, boil one litre of water in the kettle.
1. Sauté the onion
Heat the olive oil in a Fest non stick semi deep casserole with glass lid,on a medium heat hob ring. Once the oil is hot, add the onion which is already cut in Fest Integra chopper with spout and stir every so often. After about 4 minutes, once it begins to soften, add the one tablespoonful of flour and one teaspoon of sugar and stir well.
2. Sauté and boil the peas
Add the peas and let them sauté for 2 minutes before pouring the water in. Start with adding about 600 ml. of boiling water and add more if necessary after the first ten minutes. Add the salt, pepper and finally the dill.
Leave the peas to simmer for about 25 minutes. After 10 minutes check how they’re doing and at around 15 minutes you may need to add water. At 20 minutes try the peas and if they’re ready, turn up the heat in order to reduce the sauce, resulting in a lovely thick sauce with the peas.
If you want, you can drizzle a little bit of fresh Greek extra virgin olive oil over the peas and season with sea salt and freshly ground black pepper. ‘Ladera’ peas are best eaten warm, as opposed to hot.
In order to fully appreciate our ‘ladera’ peas, we suggest accompanying them with crusty bread and some lovely crumbly feta cheese!