How To make Leek & Kasha Pie
4 oz Kasha
Water 1 md Onion, chopped
1 bn Leeks, washed & sliced
1/2 ts Thyme
1/2 ts Marjoram
1 ea Bay leaf
2 tb Vegetable oil
1 ea Garlic clove
4 oz Tofu
1/4 pt White sauce, see below
2 tb Soy sauce
1 oz Bread crumbs
WHITE SAUCE:
1 oz Margarine
1 oz Wholewheat flour
1 pt Soy milk
Salt, to taste Cover kasha with water & cook for 20 to 30 minutes. Add more water if necessary. Drain excess water. Preheat oven to 400F. Saute the onion, leeks, thyme, marjoram & bay leaf in the oil in a covered pot for 10 minutes. Line the base of an oiled casserole dish with the saute & cover with the cooked kasha. Put the garlic, tofu, white sauce & soy sauce in the blender & blend for 2 minutes. Pour over the kasha in the casserole. Top with the bread crumbs & bake for 40 minutes. WHITE SAUCE: Melt the margarine in a pot over low heat. Take the pot off the heat & stir in the flour. Cook for 5 minutes, stirring occasionally to make a roux. Set aside. Warm up the soy milk. Return the roux to a medium heat & add a little soy milk. Stir with a wooden spoon until smooth. Add the rest of the soy milk a little at a time, stirring till smooth after each addition. Add salt to taste. Makes 1 pint.
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How to Make Leek Soup?
A list of materials :
2 leeks
3 Tablespoons of olive oil
1 piece chopped onion
2 cloves of chopped garlic
1 piece cube diced carrot
1 piece cube diced potato
1 overfull tablespoon of flour
6 water glasses of cold water
1 water glass of bone broth
Salt
Black pepper
Juice of 1 lemon
1 overfull tablespoon of butter
1 overfull tablespoon of red powdered pepper
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How to make Lentil & Leek Bolognese
Spaghetti Bolognese with a difference made with lentils and leeks. A vegetarian version and great alternative to meat.
Cheese Pide with Leeks and Potatoes | Guest Chef: Selin Kiazim | Roccbox Recipes | Gozney
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at –
The absolutely wonderful, Selin Kiazim came down to Gozney HQ and we just HAD to try her famous pide – and we definitely weren’t disappointed! Thankfully, Selin let us have the recipe so we (and you!) can fire these delicious Turkish treats through Roccbox all the time…
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MEMORIES OF MACEDONIA ~ PRESPANSKI GRAV (Baked Lima/Butter Beans) Reginal Prespa Recipe
The Prespa Region in South West Macedonia is not only known for the beautiful Prespa Lake, containing Europe's largest fresh water lake, but it is also known for it's large variety of beans. Sometimes referred to as Elephant Beans, or Giant Beans, these huge Lima, or Butter Beans make a beautiful dish only really prepared in the Prespa Region. With the addition of fresh vine ripened tomatoes, peppers, and even smokey meat if desired, this dish will wake your senses, and stick to your ribs! Make sure to have some crusty bread on hand, and a glass of wine! ENJOY!
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YOU NEED:
600 g dry Butter Beans (Large Lima Beans), soaked
3 Tomatoes, chopped
1 large Onion, diced
3-6 Banana Peppers, cut in rings
5-6 Garlic Cloves, roughly chopped
2 thick Kielbasa Sausages, split and cut in bite sized pieces (or 2 potatoes, diced)
2 Litres water to boil beans
Oil for sautéing
1 Tbsp. Paprika
Salt & Pepper to taste
2 Tbsp. Tomato Paste
1.5 - 2 Litres of water (depending on how brothy or thick you prefer)
I bunch Parsley, roughly chopped
1/4 Cup Vegetable Oil
Macedonian kjofte and kasha
Full recipe here
Kali Orexi’s Prasopita - Greek Leek and Feta Pie Recipe
Prasopita (Leek Pie with Home-Made Fillo Pastry) has everything - crispy, crunchy fillo; sweet and juicy leeks; creamy-feta salt bursts... it is an eating sensation!
This video gives you step-by-step instructions on how to make this delicious pita, including how to roll your own fillo pastry. Rolling your own fillo pastry is a skill that can be developed with patience, perseverance and time. Your first two or three sheets of fillo may be a little holy and odd shaped, but before you know it, you will understand how much pressure you need to apply to the fillo to stretch it out, and when it needs to be dusted with extra flour because it's getting too tacky to work with. Layer by layer your pita will come to life, and the joy and satisfaction you will experience when you sit down with friends and family to share the fruits of your labour, will be enormous.
The day Lucia filmed me making the prasopita, my youngest was at home, and without discussion or warning, she joined me in the kitchen and had a go at making fillo. I hope you will be as curious and courageous as her and have a go too!
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