Albanian Courgette Pie Food

ALBANIAN COURGETTE PIE

Steps:

• In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture.
• In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
• Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
• Bake in the oven for 40 minutes on 180 degrees - the top should be a golden brown once cooked.

ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)

Steps:

• (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
• Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
• Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
• Add the feta cheese, onions, eggs and stir.
• Spread spinach mixture over the filo leaves in the pan.
• Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
• Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
• Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.

PARSNIP AND COURGETTE IN MOGHLAI SAUCE

Steps:

• Parboil the parsnip and roast till them turn golden.
• Heat the oil in a large pan. Add the onions and courgettes, fry for 5 minutes
• Add the korma paste and cook for another 2 minutes
• Add the single cream the creamed coconut, along with the parsnips.
• Allow to simmer for 2 mins on a low heat.
• Finally add the coriander and garnish with sliced almonds.

ALBANIAN MEAT PIE

Steps:

• In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
• Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
• If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
• For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
• Put a thin layer of oil over the top.
• Bake in the oven at 180 degrees for 1 hour or until golden brown.
• Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.

COURGETTE, BASIL & ALMOND PASTA

Steps:

• Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.
• Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the Parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra Parmesan on the side.

ITALIAN VEGGIE COTTAGE PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
• Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
• Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.

ARGENTINE CORN PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
• Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
• Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.