A Little School of Healthy Meals and Desserts - episode 9
LEEK & FETA CHEESE PIE:
• 1 onion
• 1 leek
• 3 eggs
• 150 g Zdenka feta cheese
• 1 tbsp olive oil
• 100 ml milk
• salt and pepper
EXOTIC PILAF:
Ingredients:
• 1 tablespoon of butter
• 1 large onion
• 1 large fresh red bell pepper
• ½ teaspoon garlic powder
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon Ceylon cinnamon
• 1 teaspoon ground paprika
• 200 g buckwheat
• 6 dried apricots
For the sauce:
• 1 Greek yogurt
• 1 fresh cucumber
• Salt and pepper
• Parsley
• Lemon juice
LEEK & FETA CHEESE PIE:
• Lightly sauté the onion in olive oil, then add the sliced leek. Season with salt and pepper and cook until the vegetables are soft.
• Meanwhile, whisk the eggs with the milk. Pour the mixture over the sautéed onion and leek, stir well, and transfer everything into a baking dish.
• Put pieces of Zdenka feta cheese over the top.
• Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes.
EXOTIC PILAF
• Cook the lentils in a separate pot until tender, about 15 minutes. In the meantime, sauté the finely chopped onion and red bell pepper in a bit of butter until softened. Add the ground spices and cook for another minute, stirring frequently.
• Add the rinsed buckwheat and pour in twice as much water or broth as the amount of buckwheat. Stir in the chopped dried apricots and increase the heat until it comes to a boil.
• Once boiling, reduce the heat to low, cover, and simmer until all the liquid has been absorbed and the buckwheat is tender.
• While that’s cooking, prepare the tzatziki sauce: grate the peeled cucumber and remove the watery core. Mix it with Greek-style yogurt, finely chopped parsley, lemon juice, garlic powder, salt, and pepper. Chill in the refrigerator to allow the flavors to blend.
• Drain the cooked lentils and serve them over the buckwheat pilaf. Sprinkle with toasted almonds and serve with the chilled tzatziki on the side.
