Prasopita Kozanis (Leek tart)
Preparation time:20 minutes Cooking time: 50 minutes Difficulty: easy
Ingredients: 6 leeks
100 ml olive oil
1 bunch dill 2 bay leaves
1 cup cooked quinoa or 2-3 tablespoons psyllium husks
pinch salt, grounded pepper
1 scant cup/100 g grated Gruyere/kasseri/fetta/ goat chevre cheese + extra 10-15 cubes of fetta cheese.
Trim off the tough green part of leeks and the root of the leeks, then slice the white and the light green parts into rounds. Rinse thoroughly in a colander under running water to get rid of any dirt.
In a saucepan gently fry leeks for 5 minutes in a little oil, keep stirring then add chopped dill and bay leaves and stir for about 10 minutes on medium heat.
Remove bay leaves and add the quinoa or psyllium and mix again. Season with salt and pepper.
Whisk eggs in a separate dish then add to the leek mixture and stir well. Reduce heat to low and stir in cheese.
Oil the bottom of a ovenproof dish with olive oil or butter (not too thick).With a spatula arrange the leek mixture evenly in the dish.
Arrange the fetta cubes at regular intervals over the leek mixture the put in oven pre-heated to 220 C for 30 minutes and serve hot.
The original recipe calls for semolina and breadcrumbs. I have substitute these for more lower carbohydrate content alternatives. Semolina amount is 1/2 cup and 2-3 tablespoons breadcrumbs.
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