| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Main course, Vegetarian*, Pasta* |
8 |
Servings |
INGREDIENTS
| 175 |
g |
Macaroni |
| 4 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 2 |
oz |
Soya mince or Quorn; optional |
| 4 |
|
Tomatoes; chopped* |
| 2 |
ts |
Dried oregano |
| 1 |
ts |
Dried mint |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 125 |
g |
Feta cheese; crumbled |
|
|
Salt and pepper; to taste |
| 50 |
g |
Butter or margarine |
| 50 |
g |
Cornstarch |
| 6 |
dl |
Milk |
| 175 |
g |
Feta cheese |
| 2 |
|
Eggs; beaten |
| 225 |
g |
Greek yogurt |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
TOPPING
* I omitted the tomatoes, without harm.
Cook the macaroni according to the package instructions. Drain and set
aside.
Heat the oil in a frying pan and fry the onion and garlic till soft.
Stir in the soya mince or Quorn (if using) and tomatoes, and fry for 2-3
minutes. Add the spices and herbs, and fry for a further minute. Remove
from the heat and stir in the cheese and macaroni. Season to taste and
transfer to a large square ovenproof dish.
Preheat the oven to 400F/200C. To make the topping, melt the butter in a
pan, stir in the flour and cook for 1 minute. Gradually add the milk,
stirring contantly until the sauce begins to thicken. Remove from heat and
stir in the cheese. Quickly add the beaten eggs and yogurt, mix
thoroughtly, season, then pour over the macaroni mixture.
Bake for 30 minute, then allow to cool for a few minutes. Cut into squares
and serve with a green salad.
Recipe By : Prima
Posted to EAT-L Digest 6 November 96
Date: Thu, 7 Nov 1996 15:37:29 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”