A VERY QUICK MOUSSAKA
If we were talking journalese here this recipe would be called a cut-and-paste job. Everything here is ready-made, and all we cheats have to do is add in some subtle additions and refinements, which, almost magically, will produce an authentic-tasting moussaka. Serve it with a little rice and a chunky salad made from tomatoes, olives, cucumber, red onions and crumbled Feta cheese.
Categories Cheat Spring lamb Aubergines Quick and Easy recipes
Yield Serves 2-3
Number Of Ingredients 12
Steps:
- First of all, mix the red wine, tomato purée, cinnamon and mint together in a bowl, then add the contents of the tin of lamb. Mix all of this together thoroughly with a seasoning of salt and pepper. Next, empty the contents of the pack of ratatouille into a sieve then, using the back of a tablespoon, squeeze out as much excess juice as possible. Next the topping: all you do here is whisk the ricotta cheese and the cheese sauce together, then beat the eggs and add them to the sauce with some seasoning of salt and pepper and a few good gratings of nutmeg, then whisk the whole lot together thoroughly. Now, in a baking dish (approx. 7½ inch/19cm square x 2inch/5 cm deep), spread out half the meat mixture over the base, then over that spoon the drained ratatouille. Add the rest of the meat mixture, spreading it evenly, then spread the ricotta sauce mixture over that. Finally, sprinkle the Parmesan over the surface and bake on a high shelf in the oven for about 30-35 minutes or until the top is golden brown. How to Cheat Hero Ingredients 1 x 425g tin Marks & Spencer minced lamb 1 x 300g pack Marks & Spencer ratatouille
EASY MOUSSAKA
Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
- Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
- Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
- Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.
Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 9 milligram of sodium
AUTHENTIC GREEK MOUSSAKA
This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by Anonymous
Categories World Cuisine Recipes European Greek
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g
CHEAT'S MOUSSAKA
Make and share this Cheat's Moussaka recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain, slice, and keep warm.
- Heat the oil in a pan and gently fry the onion, stirring often. Add the mince, stirring to break up the clumps, until browned.
- Add the tomatoes, tomato ketchup, oregano, and cinnamon, then crumble in the stock cube. Cover and simmer for 10 minutes.
- Add the aubergine, cover, and simmer for 5 minutes. Mix 2 level tsp cornflour with 1tbsp water and stir inches Heat until thickened.
- Put in an ovenproof dish. Cover with the potatoes.
- Stir the rest of the cornflour into the yoghurts, add the eggs and lightly beat to evenly mix. Season, pour on top of the potato, and sprinkle with Parmesan.
- Bake for 20 minutes until the topping is just set and golden. Serve with salad.
Nutrition Facts : Calories 578.9, Fat 30.1, SaturatedFat 11.8, Cholesterol 196.5, Sodium 399.6, Carbohydrate 41.4, Fiber 8.2, Sugar 14.7, Protein 36.9
MOUSSAKA
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.
Provided by Esther Clark
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 19
Steps:
- Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
- Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
- Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
- Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
- Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.
Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium
More about "cheats moussaka recipes"
CHEAT RECIPES | DELIA ONLINE
From deliaonline.com
CHEAT'S MOUSSAKA | WOOLWORTHS TASTE
From taste.co.za
QUICK CHEAT'S MOUSSAKA RECIPE | THE WINE GALLERY
From blog.goodpairdays.com
EASY LAMB MOUSSAKA - EASY PEASY FOODIE
From easypeasyfoodie.com
CHEAT'S MOUSSAKA | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
Cuisine GreekCategory Midweek DinnerServings 4Total Time 1 hr 10 mins
CHEAT'S MOUSSAKA - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 6Total Time 1 hr 30 mins
MOUSSAKA RECIPE | BON APPéTIT
From bonappetit.com
CHEAT'S VEGETARIAN MOUSSAKA PASTA BAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA) | RECIPETIN EATS
From recipetineats.com
QUICK MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
GREEK MOUSSAKA (EGGPLANT CASSEROLE) | THE MEDITERRANEAN DISH
From themediterraneandish.com
VEGGIE DELIGHTS | JOHN AND LISA'S WEEKEND KITCHEN
From itv.com
CLASSIC MOUSSAKA (THE BEST) | RICARDO
From ricardocuisine.com
CHEAT'S MOUSSAKA - 9KITCHEN - NINE
From kitchen.nine.com.au
BEST CHRISTINE'S MOUSSAKA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHEAT’S VEGGIE MOUSSAKA | JOHN AND LISA'S WEEKEND KITCHEN
From itv.com
MOUSSAKA RECIPE | SCHWARTZ
From schwartz.co.uk
CHEAT'S MOUSSAKA | ASDA GOOD LIVING
From asda.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love