My version of moussaka

I like inventing my own recipes with the foods I like, Lasagne and moussaka are two of my favourites so I  decided to make a combination of the two.

Here is the recipe, you do not have to be too particular about the amounts, make enough to fill the dish you are going to cook it in.

1 Clove of garlic grated
1 Carrot grated
1 Egg
Balsamic vinegar
feta cheese
tomato sauce
worcester  sauce

  • Fry off mince and onion until brown, add garlic and grated carrot.
  • add enough water to cover
  • add a pinch of nutmeg, a tsp of oregano, a dsp of tomato sauce, worcester sauce and  a few splashes of balsamic vinegar, bring to boil, then reduce to a simmer for about 20 mins
  • mix a spoonful of cornflour in a little water then add to thicken mince, once thickened take off heat and let cool
  • slice about half a courgette and lightly fry in pan, set aside to cool
  • beat an egg then add to a tub of natural yogurt, greek yogurt is good for this
  • now assemble the dish in a deep container
  • place a layer of courgettes on the bottom, then some mince, crumbled feta cheese,then sliced tomatoes repeat until all ingredients are used
  • pour yogurt and egg mixture on top
  • top with grated Parmesan
  • bake in oven 180 degrees for about 40 minutes till top is brownDSC00726

Hairy Bikers – skinny beef lasagne

I watch quite a lot of cooking shows, love to get new ideas. Being wheat intolerant I am always looking for new ways of eating what everybody else does without the wheat but still with the taste, well I was well pleased with this recipe, this was featured on their series “How to love food and lose weight” . Instead of using pasta they used leeks.
I am not going to go into the full recipe, you can get that on the BBC website.
Basically you can use your normal mince filling and white sauce, the only change is the leeks.
This is how you prepare them.
1.Trim the leeks so they are the same size as the dish, cut the leeks lengthways through to the middle but no further.
2.Open out the leeks and remove about 5 or 6 of the narrow leaves from the centre of each leek.You can use them in the mince mixture.
3. The outer leaves are used for the lasagne.
4. Half fill a large pan with water and bring to the boil. Add the leek ‘lasagne’ and bring to the boil, cook for about 5 min or until tender.
5.Drain in a colander under running water until cold. Drain on kitchen paper.
6. Use the leeks instead of the lasagne pasta,in between the mince and the sauce.
7. Assemble your lasagne in a dish and cook in pre heated oven 200c for 30 min.
When I was back in the UK on holiday I made it for my grand children and they loved it.
If you are like me and cannot tolerate wheat this is a great find.