Zucchini pie

ZUCCHINI PIE WITHOUT SHEET

Ingredients

3 large eggs

12 fresh medium zucchini

2.5 cups various grated cheeses (feta, kosher, gruyere)

90g. margarine

40 g. all-purpose flour

Salt, pepper to taste

Instructions

Rub on a coarse grater zucchini.

Put some salt on the grated zucchini and leave it for 3 minutes to release its liquids.  

Get into your palm zucchini and squeeze it to strain its liquids.

Continue this way until you squeeze all the zucchini and strain almost all its liquids.

Put the flour in the strained zucchini and mix with a fork.

Grease and flour a nonstick pan 28 cm diameter.

Beat the eggs for 2 min with a Wisk.

Put the eggs and the cheese in the zucchini and stir.

Pour this mixture into the frying pan.

Put the pan in the oven on the first rack from the bottom.

Bake at 175 C degrees for one hour.

Look at the pie. Its color should be lightly brown.

Remove it from the oven.   

Let the pie cool down before serving.

 

Lamb with potatoes and okra in the oven

LAMB WITH POTATOES AND ΟΚΡΑ ΙΝ ΤΗΕ OVEN

Ingredients

1.5 -2 kg lamb

1 kg fresh or frozen okra

1 kg potatoes

2 large dry onions

6 cloves garlic

5 large ripe tomatoes

Salt, pepper, oregano

100 g olive oil

Instructions

Buy overnight the meat.

Wash it well. Look for small pieces of broken bones in it. If you find any remove them.

Put over the meat salt, pepper, oregano and rub it lightly all around.

Coat it carefully with oil, to catch it all.

Use a big and deep pan with dimensions 31CH41CH6 centimeters.

Put the meat in the pan. Cover it with film for food rapping and put it in the refrigerator to marinate.

The next morning mince the tomatoes in blender.

Spread the tomato puree over the meat and cover it.

Add water until it reaches just above the middle of the meat.

Cover the pan with non-stick baking paper.
Place the pan in the oven on the firs rack from the bottom.

Bake at 250 C degrees.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 Peel the onions, garlic and potatoes, put them in a bowl with water and put it aside.

Leave the meat to boil for an hour and then take it off the oven. Uncover it, to see if it has browned.

If it is browned, turn it over. The lower part of the meat which was in the water comes up.

Add the chopped onions, the garlic gloves whole and the potatoes cut into walnut size pieces.

Strew with a long fork the vegetables around the meat.

Return the pan to the oven.

Cover it again with parchment paper and continue baking until the meat becomes soft and tender.

Nail a long fork into the meat to see if it has softened and if it unsticks from the bones.

When the meat is ready, remove it from the pan and put it on a serving platter.

If the potatoes are browned turn them to the other side.

Look the broth of the food.

If it is much, let the food to boil uncovered, to reduce it.

After the broth has reduced, add the okra and with the long fork strew it somewhat.

Cover again the pan with the parchment paper.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Bake Bake until potatoes and okra become tender.

Just before the turning off the oven add the juice of a large lemon and shake gently with the fork, to go everywhere.

Do not stir because okra brake and mince easily. 

Take off the parchment paper and put the meat back into the pan.

Cover again with parchment paper until you serve the food to avoid drying out.