Greek Bean Soup | Fast Ed | The Everyday Kitchen

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Some of the dishes in ‘Fast Ed’ Halmagyi’s The Everyday Kitchen take just 15 minutes to prepare, which means it’s just the sort of book you want to have on hand after a busy day at work. Published by Smith Street Books/Simon & Schuster, it’s the first book in five years from the popular television presenter, best known as the cooking presenter on Network 7’s Better Homes and Gardens program.

Sub-titled 52 Easy, healthy and hearty meals for every week of the year, each of the 52 meals in the book is more than just one recipe, they are genuinely full meals. For example, the Greek Bean Soup featured here comes with recipes for Garlic Bread with Tarragon, Chilli Oil and Chickpeas with Almonds & Spinach, which together make a lovely spread and a really filling meal.

The book is divided into chapters such as Hearty, Healthy, Easy and Sweet; basically, you’ll have a new recipe to try every week of the year. This is achievable, time-conscious, family-friendly cooking. The dishes are brimming with flavour, but low on the difficulty scale, good enough to impress your guests but perfect for everyday cooking as well.

Buy your copy of The Everyday Kitchen from Book Depository now, with free delivery worldwide

Greek Bean Soup
+ Garlic Bread With Tarragon
+ Chilli Oil
+ Chickpeas With Almonds & Spinach

GREEK BEAN SOUP

Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Serves 4

1 brown onion, diced
½ head fennel, diced
2 bay leaves
4 cloves garlic, sliced
2 teaspoon dried Greek oregano
2 tablespoon extra virgin olive oil
2 tablespoon tomato paste
2 cups dry white wine
½ cup ouzo
1 litre chicken stock
400g can diced tomatoes
2 x 400g cans butter beans
Sea salt flakes and freshly milled black pepper
½ cup crumbled feta

Sauté the onion, fennel, bay leaves, garlic and oregano in the olive oil in a large saucepan over moderate heat for 5 minutes. Mix in the tomato paste and cook until it begins to stick to the bottom of the saucepan.
Pour in the wine and ouzo, boil briefly, then add the stock and tomatoes then bring to a simmer. Mix in the beans, season with salt and pepper, then top with crumbled feta.

GARLIC BREAD WITH TARRAGON

Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
Serves 4

4 Greek flatbreads
12 cloves garlic, minced
¼ cup extra virgin olive oil
1 bunch tarragon, finely chopped
½ tsp ground coriander seeds

Preheat oven to 200°C. Split the breads in half. Combine the garlic, oil, half the tarragon and ground coriander, then season generously with salt and pepper. Spread half onto the bread bases and the remainder on the tops, then stack up again and arrange on an oven tray. Bake for 10 minutes, until crunchy, then scatter with the remaining tarragon.

CHILLI OIL

Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Makes 700ml

15 small red chillies, split
2 teaspoons Szechuan peppercorns
2 sprigs rosemary
1 teaspoon cumin seeds
thickly sliced zest of 1 orange
700ml extra virgin olive oil

Combine all ingredients in a medium saucepan and set over a low heat. Cook very gently for 20 minutes, until the bubbles subside and the oil has become medium-red. Allow to cool slightly, then strain into sterilised bottles and seal while hot.

CHICKPEAS WITH ALMONDS & SPINACH

Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Serves 4

1 tablespoon extra virgin olive oil
1 tablespoon plain flour
1 cup dry white wine
1 red onion, finely sliced
4cm piece ginger, cut into fine batons
2 x 400g cans chickpeas, drained
Sea salt flakes and freshly milled black pepper
2 cups baby spinach leaves
½ cup almonds, toasted and chopped
1 bunch dill sprigs

Combine the oil and flour in a large saucepan over a moderate heat and cook for 1 minute, until thickened. Add the wine and simmer until a sauce consistency forms. Mix in the onion, ginger and chickpeas. Once warm, crush lightly with a fork. Season with salt and pepper, then fold in the spinach, almonds and dill.

Recipes and image from The Everyday Kitchen by ‘Fast Ed’ Halmagyi, published by Smith Street Books (Simon & Schuster) and reproduced with the publisher’s permission.

This story originally appeared in PS News online.