Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Serves 6-8 depending on your portion size
I find this is a nice easy dish for all the family - kids love the salty taste of feta. I have also occasionally but for grownups used a mixture of eggplant (aubergine) and pepper and served it as a vegetarian main course with some artichokes on the side. The frozen ones are excellent and if you want could also be chopped and added to the sauce.
250g (8oz) bag of gluten free macaroni
3 peppers - mixed colours (or use a jar)
2 tbsp olive oil
2 large carrots (grated)**optional
2 tins of chopped tomatoes
1 tsp of sugar or sweetener - helps the tomatoes
2 cloves of garlic - crushed
200g (5-6oz) of cubed vegetarian feta
Small tub of Greek or plain yogurt
Half cup of fresh chopped parsley
Quarter cup of fresh chopped dill
Wash and slice the peppers, toss in olive oil and roast for 15 minutes in a high oven.
Spend five minutes having tea or something.
Cook your pasta for 6 minutes in boiling water until barely al dente do not overcook .
Meanwhile in a large casserole dish mix the tomatoes, carrots, herbs, garlic, yogurt and half the feta cheese.
By now your peppers should be roasted and you can add to the tomato mix.
Drain the pasta and mix in. Top the mixture with remaining feta cheese and bake for about 30 minutes at 190ºC, 175ºC Fan 375ºF ,Gas Mark 5, a moderately hot oven
Serve with a green salad with lots of nice leaves and herbs.
** The carrots can be used to give your kids more disguised vegetables.