Zucchini and potatoes in the oven (like fried)

ZUCCHINI AND POTATOES IN THE OVEN 

Ingredients

1.5 kg small or medium zucchini

5 large potatoes

Salt to taste

130 gr. olive oil

Instructions

Put the oil in a cup.

Use three shallow pans. The trays of the pizza are suitable.

Dip a brush in the oil and anoint the three pans with it.

Put enough oil so the zucchini and the potatoes can absorb some of it.

If you smear the pans with very little oil, the vegetables will stuck.

Wash the zucchini well.

If you see that there is soil stuck on some places of the zucchini peel, remove it with a knife.

Cut each zucchini into 3 or 4 oblong slices.

Place the slices in the baking trays next to each other.

Put some salt over the slices.

Dip a brush in the oil and smear the slices on top.

The slices of the zucchinis fill completely the first pan and the half from the second pan.

Place the full pan in the oven on the first rack on top.

Turn on the oven to 200 C degrees.

Peel the potatoes.

Rinse thoroughly and cut into large slices lengthwise.

Cut each potato into 5 slices.

Fill with potato slices the half full second pan.

Smear with oil the top of the vegetable slices.

Place the pan with the zucchini and potatoes in the oven on the middle rack.

Cut the rest of the potatoes in 5 slices each. Place them next to each other in the third pan.

If the potatoes are not enough to fill the pan clean some more.

Coat the potatoes on top with oil. Place the pan on the bottom rack of the oven.

Bake the three pans simultaneously with the hot air of the oven.

They do not need much cooking.

15-20 minutes is enough.

 The zucchinis in the pan on top get cooked first and smell nicely.

If you look at them they have a light brown color.

Take the pan out of the oven.

Be careful not to drop anything on the second pan that is under of the first pan.

Look at the zucchini carefully.

If you see that they are cooked on top but they aren’t cooked underneath, turn them over in the pan and put the pan back in the oven.

Bake for 5 minutes or as long as needed to get cooked on that side too.

Once the zucchini is prepared on both sides take the pan out of the oven.

After a little while look to the zucchini and potatoes of the second pan.

If they are cooked on top and uncooked underneath turn them over.

Put the pan back into the oven and bake more.

Continue in the same way with potatoes in the third pan.

When they are well cooked on both sides, take the third pan off the oven.

Let the vegetables to cool slightly in their pan.

So they will unstuck easily and you will be able to put them on a platter

Put on another platter the potatoes.

In this manner you make fried potatoes and fried zucchini in the oven.

Vegetables baked in the oven are very tasty, and they are lighter because they don’t absorb a lot of oil.

In the same way they you can fry in the oven carrots cut in half and onions cut in rings.
You can accompany these vegetables with tzatziki, or a spicy cheese dip, or a garlic sauce.

Chicken pie with onions and cheese

CHICKEN PIE WITH ONIONS AND CHEESE

Ingredients                                                                                                                                   

1 chicken 1.5 kilo or half of a large free-range rooster

700 g. dry onions

3 large eggs

150 g. grated Parmesan

400 g. Feta cheese

Salt, pepper, and nutmeg for taste

1/2 cup milk

500 g. sheet for pies or homemade sheet

100 g. of sesame

250 g. of margarine

Instructions

Stuffing

Wash the chicken well.

Put it in a large pot and place it over high heat.

Add water to the pot until it covers the meat and reaches two centimeters above it.

Peel the onions, cut them into thin slices and put them into the pot with the chicken.

Add salt and pepper to taste.

Let the meat cook until it becomes soft and unsticks from the bones easily.

When the meat is ready, remove it from the pot.

Leave the onions and the broth to boil longer.

Stir from time to time until most of the liquid in the broth is evaporates.

Then the onions in the broth look like puree.

Clean the meat from bones, rinds and tendons.

Chop it and put it in the pot.

Pour the milk into the pot with the chicken and stir constantly.

Let them boil together for 3-4 min and stir.

Remove the pot from the heat and let it to cool down a bit.

Break the three eggs into a bowl and beat them with a whisk for 2 min.

Pour the eggs into the pot and stir well.

Add the grated Parmesan into the pot and stir.

Rub the feta cheese with your hands into the pot and stir.

Taste the stuffing and if it is necessary correct seasoning.

Rub a little nutmeg into the pot and stir again.

Assembling the pie

Put in a small coffee pot the margarine. Put it over low heat and wait the margarine to melt and become liquid.

Grease a nonstick circular pan 30 cm in diameter and sprinkle it with flour.

Turn it upside down. Knock it lightly so the excessive flour falls.

Open the package with the sheet for pies and unfold it.

Take the middle sheet from the package and place it on the bottom of the pan.

Dip a brush in the melted margarine and coat the sheet with it.

You want the sheet to cover the pan and its sides.

Cut the left-over part of the sheet.Use the left over pieces to decorate the pie.

Place above it another three sheets brushing each one separately with margarine.

Spread uniformly the filling over the forth sheet.

Spread a sheet over the filling and smeared it with margarine.

Continue with three more leaves brushing individually with margarine.

Brush the top of the pie with melted margarine.

Put the sesame seeds in a strain and wash them under the faucet.

Let them drain completely.

Sprinkle with sesame the top of the pie.

Put your hand in the water and spread the sesame seeds evenly throughout the surface of the pie. 

With a sharp knife incise the top of the pie into pieces.

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

Bake at 175 C degrees for an hour.

If you have invited lot of people, you will need many pieces.

In that case make a bigger pie. Use a large pie pan with dimensions 31CH41CH6 centimeters.

To make such a big pie you must double all the ingredients.

Pilaf with chicken, onions, and cheese

PILAF WITH CHICKEN, ONIONS, AND CHEESE

Ingredients

1/2 a chicken about 800 g

1 TB of black pepper grains

1 TB of coriander grains

2 sprigs fresh rosemary or 1 TB dried rosemary leaves

500 g. dry onions

Salt and pepper to taste

1 egg,

100 g. grated Parmesan,

200 g. of Feta cheese

100 g. pitted olives with light taste ofvinegar

300 g. rice (about 1 large cup)

Instructions

Rinse thoroughly the chicken.

Put it in a pot and cover it with water.

The water should reach 2 cm above the chicken.

Place the pot over high heat.

Once the water starts to boil, lower the heat to moderate.

Put some salt and pepper into the pot.

Put the grains of coriander and pepper in a tea capsule and put it into the pot.

Add the sprigs of rosemary.

Peel the onions and mince them into the pot.

Leave the chicken to boil until very soft and tender.

With a slotted spoon take the chicken from the pot and place it into a pan.

Leave it there to cool.

Let the chicken broth to boil for a short time, to reduce its water.

Scour the chicken meat from the bones, fat and tendons.

Use another pot. Measure 4-5 cups meat broth with onions and pour them in it.

Place that pot over moderate heat.

Chop the chicken meat and put it into pot with the measured broth.

Let it boil for 4 minutes and stir constantly.

Measure the rice and rinse it well.

Put it in the broth and stir.

Let it boil as long as it needs to soften.

Watch it continuously and stir very often.

Break the egg into a bowl. Beat it with a fork 3 min.

Remove the pot with the rice from the heat and pour in the beaten egg and immediately mix well.

Leave to cool slightly and add the grated cheese and olives.

Mix again..

Leave it to cool a bit and serve in a dish and decorate.