VEGETABLE FRUMENTY – 300 g
Local Traditional Product Certification
The flour used to “Mythic Gaea” products, is made from Greek cereals.
The traditional farmers rely on crop rotation (rotation crops for harvest), crop residues, fallow, manure and mechanical cultivation to control weeds.
Traditional farming is often associated with practices, such as Fair Trade, reduced emissions of carbon dioxide and environmental management.
The production of flour and products derived therefrom takes place only in small certified organic manufacturing units. There producers implement only traditional recipes and production methods. In these small farms only organic raw materials treated and observe strictly the rules of modern food processing science.
Frumenty soup with mushrooms
2 onions, chopped
4 cloves garlic, chopped
3 tsp. tablespoons olive oil
4 bay leaves
½ tsp. teaspoon fresh thyme, chopped
1 tomato grated
1 cup white wine
2 tsp. tablespoon brandy
3 liters of water
1 cup milk
1 cup grated Gruyere cheese
Cut the mushrooms into medium slices.
Heat the olive oil in large saucepan, add the onion and garlic and cook over low heat for 5 minutes, stirring frequently.
Add the mushrooms and thyme, and continue sautéing until they start to wilt. Add the tomato and after 1 minute add the wine.
As soon as it evaporates, put in the pot the bay leaf, brandy and water and cook for 1/2 hour.
Add the frumenty and milk, and continue cooking for 8-10 minutes. Add in the soup the gruyere, the salt and pepper, stir well and serve.
500 g frumenty
1000 ml water
300 ml milk
500 g crumbled feta cheese
4 tablespoons butter
5 puff pastry for pies
½ cup melted butter
½ cup olive oil
1 egg mixed with ½ cup milk for spread
Boil frumenty in water with a little salt for about 15 minutes or until all liquid has evaporated. It must not boil completely.
Leave it to cool a little.
Preheat oven to 180 ° C. Mix in a bowl the 4 eggs and add milk and cheese. Add the frumenty and 4 tablespoons butter and stir.
Mix the melted butter with the olive oil. Lay the puff pastry on a greased baking sheet with diameter 32cm. so as to protrude greatly from the edges of the griddle. Brush with olive leaves before placing them in the oven dish.
Stir in the stuffing and turning the edges toward the center of the pan to cover the filling.
Drizzle the entire surface of the pie with the whipped mixture of egg and milk and bake the pie in the preheated oven for about 1 hour, until the filling thickens well.