How to make Maakuda Moroccan style vegetable pie - tutorial recipe gluten free
Enjoy an epic Maakuda, Moroccan vegetable pie, easy recipe, step by step -gluten-free dishes in 2020
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INGREDIENTS;
2 potatoes, medium
8-9 eggs
1 cup frozen peas
1/2 cup shredded carrots
1/4 cup parsley- chopped
juice of 1/2 lemon
zest of 1/2 lemon
1/2 tsp turmeric
1 tsp salt
1/2 tsp white pepper
1/2 tsp baking soda
If using meat:
1 1/2 cup ground meat(I used beef)
1/2 tsp salt
1/2 tsp Ras Al Hanut
For my winning recipe for never sticking to the pan:
1/2 cup vegetable oil
1/2 cup flour
1/2 cup Crisco
Mix & brush pan, refrigerate
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Enjoy.
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Maakuda, Moroccan vegetable pie, easy recipe, step by step -gluten-free dishes in 2020
Cooking With Mrs Watson Vegetable Samosas | #APSCooking
Cooking With Mrs Watson Vegetable Samosas
Vegetable Samosas
These spicy vegetable samosas are traditionally deep fried. In this recipe the samosas are oven baked.
Ingredients
1 pack filo pastry
1 onion – chopped
1 level teaspoon turmeric
½ level teaspoon ground cumin
½ level teaspoon curry powder
1 green chilli, finely chopped (optional)
4 tablespoons vegetable oil
1 medium sized potato – diced and part boiled
300g frozen mixed vegetables
Method
1: Put the chopped onion in a pan with one tablespoon of oil, the spices and the chilli. Fry for 5-6 minutes.
2: Add the part cooked potato and the mixed vegetables and continue to cook. Add a little water of too dry and cook slowly for 5-6 minutes. Allow to cool.
3: Heat the oven to 200’C – Gas Mark 6
4: Cut or fold a filo sheet into a rectangle 8-10cm wide. Brush with a little oil. Place a dessert spoon of the vegetable mix at the end nearest to you. Fold over into a triangle. Seal the ends with oil.
5: Place on a baking tray. Repeat step 4 until all the mixture is sued up. Brush each samosa with oil and bake for 15-20 minutes until golden brown. Can be eaten hot or cold.
Börek with Egg and Green Beans - Traditional Turkish Recipes
Börek with Egg and Green Beans
Makes 8 portions
10 minutes on medium heat,
30 minutes in a preheated oven at 200°C
16 pieces of puff pastry
300g green beans (French beans, haricot vert or similar),
2 eggs,
2 tablespoons of butter,
1 teaspoon of salt,
1 teaspoon black pepper,
To grease the baking tray:
1 tablespoon butter,
For glazing:
1 egg yolk.
Tips: To avoid the dough becoming soggy before cooking and encourage it to rise more, warm it a little after preparing the egg and bean mixture.
Thaw out 16 layers of puff pastry at room temperature. Trim the ends of the green beans, clean the pods and slice finely with a sharp knife. Melt 2 tablespoons of butter in the pan. Add the finely sliced green beans. Add 1 teaspoon of salt and 1 teaspoon of black pepper and continue to sauté. Add 2 whisked eggs. Once the eggs are cooked, remove from the heat. Grease a baking tray with 1 tablespoon of butter. You can reduce or increase the amount of pastry according to the size of the ovenware you are using.
Cover the bottom of the tray with half the thawed pastry. After the sautéed egg and bean mixture has cooled down, spread it over the pastry. Cover the mixture with the remaining layers of pastry. Brush 1 egg yolk over the top. Bake for about 30 minutes in a pre-heated oven at 200°C, until the top is golden brown. Let it cool a little before you cut into slices and serve.
Vegan Shepherd's Pie | Jamie Oliver
This vegan shepherd's pie is part of Jamie's brand new, free budget friendly meal plan. It's a delicious meal designed to be good on your wallet, but not sacrificing any flavour. With sundried tomatoes, mushrooms, chickpeas and lentils it's bound to be your favourite vegan hearty meal; perfect to warm you up in these colder months! Check out the full free meal plan in this link -
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