Monday, February 01, 2010

Collage Collective

Mixed media collage

My arty friend Carole and I got together in the studio last week and set about making collage. We had such fun! Threw lots of paint around and cut and stuck stacks of painted and found images. Inbetween we laughed, drank red wine, cooked and ate a good old Cyprus favourite, Fasolia Yiahni (see recipe below)

I don't know if it was the wine or the collective enthusiasm and inspiration, but a lot of work got done. I've continued to refine and add to what I started that day. Can't wait to see what Carole has made.

Here's the first one of mine completed.
It's 4"x4" mounted on a gorgeous piece of 5"x7" art paper.

This is how it might look when framed.

Fasolia Yiahni

2 cups dried haricot beans (washed)
2 large chopped onions
2 medium carrots (optional)
1 celery stick (optional)
2 tablespoons tomato puree
Salt and freshly ground black pepper to taste
3 tbsp finely chopped fresh parsley for decoration and taste (optional)
2 fresh lemons

Soak the beans overnight in water (covered with at least 4 inches of water as the beans will swell). You can add a teaspoon of bicarbonate of soda as this helps soften the beans.

Drain and rinse and put the beans in a casserole pot covered by at least 2 inches of water and bring to the boil for ten minutes taking care to remove the scum.

Drain beans, return to pot, add boiling water (get this ready when boiling beans), turn heat down and simmer for about 30mins or until beans are soft.

While waiting for the beans to cook fry onions, garlic (optional carrots and celery) until golden then add tomato puree, stir and cook for a few minutes then turn off the heat.

When beans are ready, add the onion mix to beans and if necessary add a little water. Bring to boil, reduce heat and simmer for 30mins. If there's still a lot of juice, take the cover off and cook for a further five/ten minutes as this will reduce liquid.

Serve with a squeeze of lemon, good crusty bread and salad.

Kali Orexi! Good Appetite

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