Choko – Greek Style (by Janet)
In a frying pan, heat ¼ cup olive oil
Add
This is really yum, don't be tempted to throw out the seeds, they are very nice.
You might be interested in this one too - I haven't tried it but sounds interesting:
For dessert: Poached Chokos
In a frying pan, heat ¼ cup olive oil
Add
- 1 med onion, finely sliced
- 2 cloves garlic, minced
- Cook gently until tender, stirring frequently. Add
- 1 can chopped tomatoes
- ½ cup water or chicken stock
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- Salt and pepper to taste
- Bring to boil.Boil 2 minutes.
- 4 small chokos, scrubbed and quartered (seeds and all)
- Cover, simmer gently till chokos are tender.
- 2 tablespoons minced parsley.
- Serve hot or cold
- Note: ¼ cup sliced ripe olives may be added with the parsley.
This is really yum, don't be tempted to throw out the seeds, they are very nice.
You might be interested in this one too - I haven't tried it but sounds interesting:
For dessert: Poached Chokos
- In a saucepan or frying pan,
- 3/4 cup sugar
- 1 cup water
- 1 tspn vanilla
- Bring to boil, stirring until sugar is dissolved. Boil 3 minutes.
- 4 small chokos, cut into halves or quarters (seeds left in)
- Cover and simmer until tender. Serve warm or cold, with or without a sprinkling of
- cinnamon and grated orange rind
- Serve with lightly whipped cream.
- Add 1/4 cup port or marsala to sugar syrup. Toasted slivered almonds, walnuts, macadamia nuts make a tasty topping.