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Taramosalata (Fish roe salad - meze)

  Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes.   It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional).   In meze, this is one of the first dishes that it is served.   In taverns, they always bring it along with salad, tzatziki, and tahini.   We will talk about the last two later.   Well, let’s see our recipe…   Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for months. Peel the potatoes and cut t

Gluten Free Chicken Pie


This is an easy and quick recipe that combines meat, cheese, and vegetables. I wanted a pie without using flour so I decided to give this pie a try.


Chicken, Peas, and onion in the frying pan.


All ingredients in the Pyrex.


All ingredients including fresh cream and beaten eggs.




Cooked and ready to be served.

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Here you can find the detailed recipe. A quick meal to make, and a tasty solution.


Gluten-Free Chicken Pie 
(Serves 6)

Ingredients
3 tablespoons of Greek olive oil
1 medium onion, chopped
3 chicken breasts cut into pieces
200gr peas
200gr mushrooms
4 large eggs
½ a cup of fresh cream or milk
Salt & Pepper
Anari (mizithra cheese) or Parmezan cheese

Preparation Method
  1. Heat olive oil in a frying pan; add the chopped onion and allow to fry for 1-2 minutes. Do not overcook.
  2. Add chicken to the frying pan. Allow cooling for 10 minutes.
  3. Add the mushrooms and peas; allow to cook until the chicken becomes golden brown.
  4. Transfer to a Pyrex.
  5. Beat together the eggs and fresh cream; pour on top of the chicken.
  6. Season with salt and pepper.
  7. Top with freshly grated anari (mizithra cheese) or parmesan cheese.
  8. Cook in a preheated oven (180ºC/350ºF/Gas 4) for 25-30 minutes or until the top of the pie becomes golden brown.
  9. Serve hot or cold.

Comments

  1. Un plat qui semble des plus délicieux.
    J'aime beaucoup.
    See soon.

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  2. That looks so good, as do all of your recipes.

    I'm a new follower. Great blog! :)

    Jessi
    http://thejuicilife.blogspot.com

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  3. Crustless chicken pie - genius! I often find the pastry too much so looking forward to trying this out. Really like the yoghurt fruit icecream a few posts back too.

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  4. I just love chicken pie!!! <3
    may I have some please?????? :-)

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  5. Your crustless pie looks delicious and healthy!

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  6. chicken + pie = delicious!! thanks for sharing!

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  7. Looks very very good. Thanks for beeing friends on Foodbuzz. xxx

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  8. Well, I know what's happening to that left over chicken now, lol

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  9. Thanks for stopping by my blog www.imaceliac.com.
    This GF pie looks awesome! Thanks for sharing your recipe, I will try it soon.

    I'm your newest follower!

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  10. Wow. I know my boyfriend would be drooling over this. Thanks for sharing!

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  11. One of my dear friends is now on a gluten free diet. She lives in the UAE and said that gluten free ingredients are pretty hard to find over there. However, this uses on-hand ingredients so I cannot wait to share this with her. Thanks!

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  12. Yum....can't wait to try this one out! Made a not-so-sucessful ck pot pie w/homemade crust last week--not so good :-( Thanks!

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  13. This looks and sounds amazing. Just started playing around with gluten free dishes, can't wait to try this one out :)

    ReplyDelete

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