Pasta Bake (Makaronia tou Fournou)
- 500 grams turkey mince
- 1 packet (500g) of tubular pasta
- 1/3 cup grated halloumi cheese or dried anari, divided
- 1 tbsp dried mint
- 1 egg just the white of the egg
- 1 onion finely chopped
- 1/3 cup olive oil
- 1/2 tsp cinnamon
- 2 cups grated ripe tomatoes
- 1 cup parsley finely chopped
- Salt and pepper to taste
- 120 grams butter
- 120 grams plain flour
- 1200 ml milk
- In a saucepan, bring water to a boil and addsalt. Cook the pasta al dente according to the package instructions, for about10 minutes, as they will be cooked later. Remove from the heat, drain and mix atablespoon olive oil.
- Heat the olive oil in a sautéing pan and sautéthe onion until translucent. Add the ground meat and sauté for a few minutes.While mixing, add salt, pepper, cinnamon and tomatoes and cook over moderateheat for about 15 minutes. Remove from the heat and mix in parsley. When thebechamel is ready, mix in 2 heaped tablespoons.
- Prepare Bechamel sauce. Melt butter in asaucepan. Melt butter in a saucepan. Stir in an equal amount of flour and cookthe mixture for just under a minute- known as a roux. Stir in milk, a little ata time, making sure to stir well so that no lumps form. Bring the mixture to aboil, stirring constantly, so that the mixture thickens and becomes glossy.Boil for a couple of minutes. To make a cheese sauce, add grated cheese off theheat. Season well with salt and pepper.
- In the meantime, beat the egg white, reservedfrom the Bechamel sauce, and mix the pasta as well as a few tablespoons ofgrated halloumi or anari and crumbled mint.
- In a baking tin layer half pasta. Put the groundmince on top and add the remaining pasta on top.
- Cover pasta with the Béchamel sauce and sprinklewith some grated halloumi and some cinnamon top.
- Bake in a preheated oven to 180/350°F, for about 45 minutes to 1 hour or until golden on top.
Spiced vegetable biryani
- 2 tbsp olive oil
- 1 small cauliflower, broken into small florets
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, sliced
- 1 litre hot vegetable stock
- 3 tbsp hot curry paste
- 1 red chilli, seeded and finely chopped
- 2 tsp mustard seed (black or white)
- 500 g basmati rice
- 140 g trimmed green bean, halved
- 2 lemons, juice only
- Handful of fresh coriander leaves
- Handful of cashew nuts
- Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
- While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
- Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture.Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
More recipe’s comming soon.