Pease Pudding Cold

 Split pea purée, fava in Greece, is indeed very similar to the English please pudding. It can be eaten hot but is preferred cold. Around here it's mixed with oodles of olive oil and eaten with raw sliced onion.

I have made a small batch. Ours will be accompanied by a Greek salad and a few fried fish which K picked up from the kaïki on the waterfront this morning.

The split peas are washed before boiling. In years gone by I had to go through them carefully and remove sticks and stones. Now they seem to have perfected their pre-packaging cleaning system 

I boiled them slowly for around 40 minutes with a chopped onion. Then I whizzed them with the stick blender. A little salt and they are ready.

Well, 'almost' ready. First I had to stir in about half a wine glass of olive oil, only the best and freshest, and chop some onion.

In other areas they cooked with or accompanied by capers, caramelised onions, garlic, thyme or lemon juice.  I came across a Morrocan recipe which added paprika and cumin.  Both would go perfectly.  But not in this household.