Albanian Style Stewed Green Beans and Potatoes with Quorn Pieces

1 Package of Quorn Pieces                               Image
2 cups of Green Beans, trimmed and cut in half
1 small red potato, cut into bite-size pieces
1 medium onion, sliced thinly
4 garlic cloves
1 medium tomato or one half of a large tomato diced
Pinch paprika
1/2 teaspoon oregano
2 cups vegetable broth
3 tablespoons + 1 tablespoons of Olive Oil

Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough add the quorn pieces and saute until golden on all sides about 4-5 minutes. Remove from pot and set aside.

Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. Add the garlic and saute for a minute until fragrant. Now it’s time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.

Now add the tomato, paprika, oregano, and season with salt and pepper. Saute for another two minutes. Add the vegetable broth and bring to a boil and then to a simmer. After a couple of minutes add the Quorn Pieces that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking. 



So with this recipe I could not find an actual dish from Akrotiri.  It was a good dish.  I would highly recommend using this as a side dish.  That it one mistake I did make.  The oil was a bit much.  I think if I do make this again I am going to cut the oil –way– down. 

The recipe called for green onions.  I went to Giant and they were completely out.  I used leeks instead.  They tasted good but I wish I would have chopped them very fine.  The big chunks of leeks were just not that appealing.

Greek Lentil Salad

Warm lentil salad is a protein-packed alternative side dish to starchy potatoes or rice. For a pretty presentation, pack the salad in small ramekins, then invert onto plates and garnish with a cucumber slice and a halved cherry tomato.

Ingredient List

Serves 6

  • Salad
  • 1 cup green or brown lentils, picked over and rinsed
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup chopped green onions
  • 1/3 cup chopped fresh dill
  • Dressing
  • 1 small clove garlic, peeled
  • 1/2 tsp. salt
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 tsp. ground black pepper


  1. Place lentils in saucepan, and cover with water. Bring to a simmer, reduce heat to medium-low, and cook, partially covered, 25 to 30 minutes, or until lentils are tender but not mushy. Drain.

2. To make Dressing: Place garlic clove on cutting board. Sprinkle with salt. Mash into paste with side of chef’s knife. Transfer to bowl. Whisk in oil, lemon juice, and pepper.

3. To make Salad: Toss lentils in Dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions, and dill.



First Stop: Afghanistan


This was a great recipe! The only thing I did diffrent was I used split peas instead of green lentils.  I pre cooked the split peas and followed right along with the recipe.  I didn’t have garam masala so I used a pinch of paprika, cayenne pepper, nutmeg and tumeric. I loved the taste of all the seasoning.  My favorite part was the toppings.  The carrotts, almonds, and rasins were great but I wish I put more on top.  I will make this again!


Vegetarian Qaubili Pilau

1 onion diced
3 oz green lentils
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
2 carrots
1 tsp. sugar
4 oz raisins
3 oz blanched almonds
2 cups basmati rice
1/2 tsp. saffron
oil for frying
6-8 fl oz of water

Fry the onions until golden brown. Add the salt and spices (except for the saffron). Add water and lentils. Cover and simmer until the lentils are ready.

Once the lentils are cooked add the rice, saffron and more water if required. Be careful not to add too much water as the idea is that should evaporate while cooking rather than be strained which would result in loss of flavour. Season with salt and pepper to taste and simmer until rice is tender.

Just before serving cut the carrots into thin sticks. Fry them in vegetable oil with sugar until tender. Remove from oil and reduce the heat. Add the raisins to the oil and fry until they are swollen. Remove from the oil. Finally add the almonds to the oil and brown taking care that they don’t burn.

Serve the rice topped with the almonds, carrots and raisins.

Cooking around the world

I am begining a cooking adventure.  Starting this past Friday I am cooking a dish from each country in the world.  I will be going through the list alphabeticly. Hope you enjoy 🙂