The Next 48hOURS ≈ Good Food Tessa cooks food from many Greek kitchens

essa Kiros was born in Lon- Method: Fava (Pureed split yellow peas) serving Fooding around with don to a Finnish mother and Toast the sesame seeds lightly in a Fava are dried, split yellow peas that, - handful of with leaves, Jenny Morris a Greek-Cypriot father. The small dry frying pan. Add the paprika when boiled, melt into a creamy pu- for serving family moved to South Africa and the chilli, if using, and cook brief- ree. This is great splashed with ol- Twhen she was four and, at the age of ly, taking care not to burn it. Stir the ive oil, pepper, capers and chunks of Method: 18, Tessa set off to travel and learn lemon zest through and remove from sweet red onions. It can be served Rinse the fava, then put into a pot all she could about the world’s cul- the pan to a small bowl. as a with bread and cheese. It and cover with cold water. Bring to tures and traditions, and new ways of Bring 1L of water to the boil in a also works beautifully next to a main the boil. Drain and give the fava a living and eating. pot with some . Add the hilopites course, for example with grilled lamb shower in a colander. Rinse out the She has cooked at London’s and boil until just tender, about 2 chops. It is very easy to make - you pot, put the fava back in and add 1 Groucho Club and in Sydney, Ath- minutes, or according to the packet could really just follow the instruc- litre hot water. ens and Mexico. On a trip to Italy to instructions if dried. tions on the packet you buy. If you Bring to the boil, add the whole study the language and food she met Meanwhile, put the and have made it beforehand, you will onion and and simmer, partly her husband Giovanni and now lives lemon juice into a bowl, add a ladle- need to add a soft, creamy mash, as covered, for about 30 minutes. Re- in Tuscany, Italy. Her cooking is in- ful of the boiling hilopites water and it will have set in a clump. move the lid and simmer over low spired by her childhood experiences whisk until smooth. Makes 4 cups heat, stirring from time to time, for and a life of travel and exploration When the hilopites are ready, pour about 30 minutes more or until all in various parts of the world. Tessa the tahini mixture in and stir gen- Ingredients: the water has been absorbed and it has collected and created her unique tly over the heat for a few minutes. - 500g fava starts glooping on the surface. pan over a low-ish heat until just recipes over many years and contin- Taste for salt. Serve in bowls with a - 1 small red onion, peeled Stir in the salt to taste. Discard the coloured. Cool. Whisk the butter in a ues to share special memories and drizzle of oil, a scattering of the - 2 garlic cloves, peeled onion and garlic cloves and pulse the bowl using electric beaters until it is moments with her readers along with sesame paprika mixture and a grind - about 1 1⁄2 teaspoons salt fava, with a hand-held blender if you very pale and thick, about eight min- wonderful, eclectic food. of pepper. - , for serving have one, or in a food processor until utes. Add the icing sugar and whisk I love anything Tessa writes. My - 1 large red onion, sliced, for smooth like soft mash potato – much it in well. Add the egg yolk, vanilla book shelf is lined with her beauti- will have collapsed on its own and it and brandy and whisk them in well ful books that contain so many won- may not even be necessary to puree. too. Sift in the flour and baking pow- derful stories. Her latest book ‘Food Leave it to sit for a bit then spoon der and beat them until you have a From Many Greek Kitchens,’ published into a serving dish. Drizzle a good smooth dough, which is hard to keep by Murdoch Books, is a stunner. amount of olive oil over the top. mixing with the beaters. Serve warm with the onion slices, ca- Add the almonds and mix them Let’s Cook these wonderfully earthy, pers and a grinding of pepper. through with your hands. Press the homemade recipes together. dough into a ball, cover with plas- (Butterfly almond cakes) tic wrap and refrigerate for 30 to Tahinosoupa (Tahini soup) These are icing sugary/buttery, and 40 minutes. Meanwhile, preheat the This is a very simple soup that can melt-in-your-mouth bundles enjoyed oven to 180°C and line a baking tray be made in minutes. Traditionally it’s at Christmas. with baking paper. from the Cycladic islands and is eaten Makes about 22 Break off pieces of dough, about in the week leading up to Easter, or 30g each, and roll them into balls, on Good Friday when simple meat- Ingredients: slightly flattening the tops. Put them free foods are eaten. - 50g almonds, skin on on a tray, allowing a little space be- Serves 4 - 250g unsalted butter, room tween each one. temperature Bake until lightly golden, 20 to Ingredients: - 2 tablespoons icing sugar 25 minutes. Remove from the oven - 2 teaspoons sesame seeds - 1 egg yolk and let cool on the tray for about 15 - 1⁄2 teaspoon paprika - 1 teaspoon vanilla essence minutes. - Sprinkling of ground chilli, - 1 tablespoon brandy Dust about half of the icing sug- optional - 300g plain flour ar onto a tray or large plate or your - 1 teaspoon grated lemon zest - 1 teaspoon baking powder tin where you will store them. Gen- - about 150g fresh egg-free - extra icing sugar, for dusting tly move the kourabiedes to sit in a noodles, or 80g dried (Hilopites) single layer in this, then sprinkle the - 130g tahini Method: remaining icing sugar over their tops - juice of 1 1⁄2 lemons Coarsely chop the almonds into so that they look like they are snowed - olive oil, for serving small pieces. Toast in a dry frying in. Will keep in a tin for many days.

Ajsa Samia and Palace of the Winds present THE 5TH INTERNATIONAL ORIENTAL DANCE FESTIVAL IN CAPE TOWN 28 - 31 OCTOBER 2010

28 OCT 10 GALA EVENING, 8PM AT THE BAY HOTEL CAMPS BAY TICKETS AVAILABLE AT COMPUTICKET 29 & 30 OCT 10 WORKSHOPS PROTEA HOTEL SSEAEA POINTPOINT 29 & 30 OCT 10 FRINGE PROGRAMME 10AM - 6PM FREE ENTRY V & A WATERFRONT Info: www.iodfcapetown.com Cell: +27(0)73 810 9208

10 The Next 48hOURS www.48hours.co.za 08 October - 14 October 2010