Cook the onion in a little oil in a large sauté pan until softened. Add the lamb and cook until browned, then add the garlic. Fry for a minute or two before adding the milk, tomatoes, oregano and pesto. Season, bring to the boil and simmer for about 1 hour or until the flavours have combined and are well developed.
the oven to 200 C, 180 C fan, 400 F, gas 6. Meanwhile, preheat a ridged griddle pan or non-stick frying pan until smoking, then carefully char the aubergine slices on both sides. Toss in a little oil, season, then pop into the oven for 10 minutes or until cooked through. Mix together the yogurt with the eggs and 6tbsp Parmesan.
half the aubergine slices on the base of the gratin dish, top with the lamb, the rest of the aubergine and the yogurt mixture. Sprinkle over the remaining Parmesan, then the paprika and bake for 30 to 40 minutes until bubbling and the topping has set. Serve with a crunchy green salad.
Time to assemble your moussaka. I recommend passata, (or good quality canned chopped tomatoes if you want it chunky), as the other options are more watery, which will leave more liquid in the bottom of your moussaka (but won't kill it)
This time of the year seems the perfect time to serve moussaka. Similar to a lasagne, yet not quiet so heavy, tucking into moussaka with some salad on the side does at least help you to envisage summer days
Here’s a recipe I created for a lighter slow cooker lasagne, not smothered in cheese sauce and with lots of veg in it, that suits both picky kids who don’t like cheese (I have one of those) and those wanting to eat more healthily (like me)
I've been raving about salads recently. I've been eating a lot of them and telling you to forget about soups and embrace salads with me, I even had the most gorgeous salad in Pizza Express on Sunday night instead of pizza
Greek moussaka is the perfect dish if you have leftover lamb meat. We decided to try this wonderful Greek recipe which is usually done from minced lamb meat, but with little time browsing some recipes we found out that moussaka actually is quite common food when there’s leftover lamb
Lighter Beetroot BrowniesServings. I have very strong emotions towards Brownies, in fact I’d go as far as to say I’m addicted and as part of my ‘addiction’ I have been testing recipes to make them kinder to my waistline