MOUSSAKA

Serves 6
A delicious summer dish

4 large eggplants (aubergines) sliced 1 cm thick
4 large potatoes sliced 1 cm thick
2 large zucchines sliced lengthwise 1/2 cm thick
salt and pepper
oil for frying
750 g minced lamb
2 large onions, chopped
3 garlic cloves, crashed
60 g of plain four
425 g caned tomatoes, crushed
1/2 teaspoon dried mixed herbs
dry breadcrums
3 tablespoons chopped parsley
50 g butter
400 g milk
200 g Cheddar cheese, grated

Sprinkle the eggplants with salt and let stand in a strainer for 30 minutes to drain off any liquid.
Heat some oil in a frying pan and fry the eggplants a few at a time for 1 to 2 minutes on each side. Remove from the pan and put on one side.
Eggplants absorb a great deal of oil when fried, use only a little at a time.
In a large saucepan boil 15 cups water on high heat and add sliced potatoes. Blanch for 5 minutes. Remove and put on one side to drain. Using the same water bring to boil and this time add zucchines and blanch for 2 minutes. Remove and put on one side to drain.
In a saucepan add one tablespoon of oil to heat and fry the mince for 5 minutes. Add chopped onion, crashed garlic and cook for another 5 minutes. Blend in 30 g of the flour, the can of tomatoes, herbs and some seasoning and bring to boil, stirring.
Lightly grease an ovenproof 7 to 8 cm deep casserole and arrange a layer of potatoes a layer of eggplants and a layer of zucchines. Add some mince on top and repeat until you use all remaining sliced vegetables. Cover them with the rest of the mince.
Melt butter in a pan, add the remaining flour and cook for a minute. Gradually stir in milk and bring to boil stirring all the time. Remove from heat and stir in the cheese and some seasoning. When the cheese has melted, pour the sauce over the mince to cover the entire surface. Cook moussaka, uncovered, in a moderately hot oven, 180C for 45 to 60 minutes.

moussaka

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POTATO MUFFINS

These delicious muffins are best eaten warm straight from the oven. The fruits can be varied. Cinnamon, Cardamom or nutmeg can be added to the recipe mixture. Serves 12

200 g potatoes peeled and diced
3/4 cup self raising flour
2 tbsp brown sugar
4 cups raisins
4 eggs separated
1 tsp baking powder

Grease and flour a 12 muffin tin.

In saucepan boil the diced potatoes until cooked. Drain well and mash until smooth. Transfer the potatoes to a mixing bowl and add the flour, baking powder, sugar, raisins and egg yolks. Stir to mix well.

In a clean bowl, whisk egg whites until peaks are formed and gently fold them into the potato mixture until fully incorporated.

Divide the mixture into the 12 muffin tin and cook in a 200C preheated oven for 10-12 minutes. Remove from oven and serve warm spreading some unsalted butter.

potato muffins

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CHICKEN AND CASHEWS

A delicious Chinese dish a favorite of mine
serve with rice, serves 5

1 kg chicken boneless breast
1 egg white
1 tablespoon cornflour
pinch of salt
2 tablespoons chicken stock
2 teaspoons oil
150 g raw cashew nuts
1/4 cup oil
1 teaspoon grated fresh ginger
pinch of salt
1/4 cup oil
2 teaspoons tamari sauce
1 teaspoon cornflour
1 tablespoon sherry
2 tablespoons chicken stock
3/4 teaspoon sugar
black pepper
fresh coriander

Cut chicken breast into cubes and place into a bowl. Add egg white and mix well then stir in 1 teaspoon cornflour, salt, 2 tablespoons of chicken stock, and
put aside for 15 minutes.

Heat lightly 2 teaspoons of oil and fry cashew nuts until golden. Drain on absorbent paper and place aside.

Heat 1/4 cup oil in a wok add chicken cubes and fry, stirring constantly, until golden brown. Remove from wok and pour off oil but 1 tablespoon. Add ginger and shallots and cook stirring for 1 minute. Add chicken and cook for a further 2 minutes. Mix together the rest of the ingredients add to chicken and cook for another 3 minutes. Finally add the cashews mix lightly and serve at once garnished with coriander springs

chicken and cashews

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BEEF WITH NOODLES

A delicious stew with Oriental flavour.
Serves 4.

500 g cubed steak
1 medium onion, chopped
4 cloves garlic, crushed
425 g can crushed tomatoes
1 teaspoon seeded mustard
2 tablespoons tamari sauce
2 tablespoons olive oil
1/2 cup beef stock
1 medium green capsicum, cut into 3cm strips
1/2 teaspoon dried sage
1/4 teaspoon dried ginger
1 tablespoon cornflour
Boiled noodles for four

In a saucepan place cubed meat and olive oil and cook until meat brown all over.
Remove from pan and add the chopped onion and garlic, stir over heat for 2 minutes.
Add the crushed tomatoes and cook for 5 minutes.
Stir in tamari sauce, sage, ginger, beef stock, mustard, meat and cook for about 1 hours or until meat is tender.
Add the capsicum and cook for 5 minutes.
Mix cornflour with 2 tablespoons of water add to the pan and cook, stiring for another 5 minutes.
Serve over cooked noodles

beef with noodles

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PASTA CAPRISE

A delicious pasta recipe
It serves 6

4 large ripe tomatoes
1 med. red capsicum, sliced very thinly
4 cloves of garlic, crushed
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
125 g mozzarella cheese cut into small squares
500 g macaroni
Grated Parmesan cheese

Slice the tomatoes thinly, place them into a bowl and add sliced capsicum, garlic, basil, olive oil, salt and pepper, cover and let stay at room temperature for 1 hour.
Cook the pasta according to instructions on the packet. Drain well and place into a bowl.
Add mozzarella cheese, then tomato mixture and mix quickly.
Serve with a good dose of Parmesan cheese.

pasta caprise

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