Vegetable Pie (FRANCE)



  • 3 potatoes
  • 0,33 lbs flour
  • 0,176 lbs margarine
  • 2 tablespoons of olive oil
  • 3~4 spring onions
  • Half a bunch of parsley
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 cup grated cheddar cheese
  • 3 eggs
  • 1 glass of water Milk
  • 1 cup of cream
  • 2 tablespoons sliced ​​black olives
  • Salt
  • ground red pepper
  • black pepper

After peeling and washing the potatoes, cut them into small cubes. Boil in salted water for 15-20 minutes. Strain the water and make a puree.
Sift the flour into the dough mixing bowl. Add margarine softened at room temperature, a pinch of salt and mashed potatoes.
Knead until you get a smooth dough. Grease a clamped mold. Pour the dough into the mold. Leave it in the refrigerator for 15 minutes.
Clean the peppers and cut them into dice. Clean and chop the parsley and spring onions.
Heat 2 tablespoons of olive oil in a pan, add the peppers and spring onions and fry them. Take it off the stove and let it cool. Season with black olives, salt and spices.
Whisk the milk, cream, cheese and eggs in a bowl and mix them with the vegetable stuffing. Take the dough out of the fridge and spread the stuffing inside.
Cover it with aluminum foil. Bake in a preheated oven at 392 degrees for 10 minutes and remove the foil. Bake for another 30-35 minutes without foil.
Take it out of the oven and let it cool. Slice and serve. 

ENJOY YOUR MEAL


 

Popular posts from this blog

Sprouting Cauliflower "Shawarma"

Image
  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...
Read more

PUEBLO BREAD (NM)

Image
4 glasses of flour 1 teaspoon of salt 1 teaspoon of baking powder 1.5 – 2 glasses of water In a large mixing bowl, add the flour, salt, and baking powder. Mix the ingredients thoroughly. Slowly add the water and knead the ingredients. Make sure the dough is elastic and sticky. Rest the dough for an hour. During this time, the dough will absorb the water and become more knead able. Lay the dough on a flat surface and flatten it to about 1 inch thick. Bake in a preheated 392 degree oven for about 20-30 minutes, until the top of the dough is lightly browned. Take it out of the oven and let it cool a bit. Then slice and serve. Note: Traditionally the Pueblo people bake this bread in an 'orno' oven. However, since most of these ovens are not available in modern homes, a standard oven will also work. Pueblo Bread tastes different from standard white bread that can be found in most supermarkets. So if you want to fully experience this recipe, be sure to use fresh ingredients whenever ...
Read more