Moussaka
40 mins prep, 1.5 hrs cooking time
Serves 4
Serves 4
20 pts per recipe.....5 pts per serving (original points)
225g lean minced lamb
1 chopped onion
1 crushed garlic clove
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon dried oregano
225g coarsely grated courgettes
150ml lamb or beef stock
1 aubergine
low fat cooking spray
350g peeled and thinly sliced potatoes
300ml skimmed milk
2 tablespoons cornflour
100g low fat plain yogurt
Pinch of nutmeg
25g fresh grated parmesan cheese
1 sliced beefsteak tomato
Salt & black pepper
Heat non stick frying pan and add the mince. Dry fry until evenly browned and drain excess fat. Add onion, garlic, coriander, cumin, oregano and courgettes and cook for further 5 mins
Pour the stock over, season to taste. Cover and cook for 20 mins, stirring from time to time
Meanwhile, trim and slim the aubergine into 1cm (1/2 inch) rounds and spray each with low fat cooking spray. Grill each side for 3-4 minutes until tender. Cook the potatoes in pan of boiling water for 5 mins and then drain
Stir 3 tablespoons of the milk into the cornflour to form a paste. Heat the rest of the milk until boiling and then pour over the cornflour paste. Stir well and return to the heat. Cook, stirring until the sauce thickens and simmer for 2 mins and then remove from the heat. Stir in the yogurt, nutmeg and parmesan.
Preheat the oven to Gas Mark 5/190 c/ fan oven 170c. Spoon the mince mixture into the base of an ovenproof dish. Top with the aubergine and potato slices and pour on the sauce. Arrange the tomato slices over the top and bake in the oven for 40 mins
225g lean minced lamb
1 chopped onion
1 crushed garlic clove
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon dried oregano
225g coarsely grated courgettes
150ml lamb or beef stock
1 aubergine
low fat cooking spray
350g peeled and thinly sliced potatoes
300ml skimmed milk
2 tablespoons cornflour
100g low fat plain yogurt
Pinch of nutmeg
25g fresh grated parmesan cheese
1 sliced beefsteak tomato
Salt & black pepper
Heat non stick frying pan and add the mince. Dry fry until evenly browned and drain excess fat. Add onion, garlic, coriander, cumin, oregano and courgettes and cook for further 5 mins
Pour the stock over, season to taste. Cover and cook for 20 mins, stirring from time to time
Meanwhile, trim and slim the aubergine into 1cm (1/2 inch) rounds and spray each with low fat cooking spray. Grill each side for 3-4 minutes until tender. Cook the potatoes in pan of boiling water for 5 mins and then drain
Stir 3 tablespoons of the milk into the cornflour to form a paste. Heat the rest of the milk until boiling and then pour over the cornflour paste. Stir well and return to the heat. Cook, stirring until the sauce thickens and simmer for 2 mins and then remove from the heat. Stir in the yogurt, nutmeg and parmesan.
Preheat the oven to Gas Mark 5/190 c/ fan oven 170c. Spoon the mince mixture into the base of an ovenproof dish. Top with the aubergine and potato slices and pour on the sauce. Arrange the tomato slices over the top and bake in the oven for 40 mins
Moussaka
No Count Style
medium onion(s), finely chopped
2 clove garlic, crushed
350 g lamb mince, lean
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 portion stock cube, lamb or vegetable, dissolved in 150ml boiling water
2 teaspoon dried mixed herbs
1 portion aubergine, sliced
400 g potato(es), par-boiled and sliced
1 medium egg(s)
100 g low-fat soft cheese (extra light philly)
150 g 0% fat Greek yogurt
1 pinch salt
1 teaspoon pepper
Preheat the oven to Gas Mark 5 / 190°C/ 375°F.
Dry fry the onion, garlic and minced lamb in a large saucepan for about 5 - 6 minutes, until browned.
Add the mushrooms, tomatoes, stock and herbs. Bring up to the boil, then reduce the heat and simmer for 10 minutes without a lid.
Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince, then arrange the sliced potatoes on top in an overlapping layer.
Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown.
No Count Style
medium onion(s), finely chopped
2 clove garlic, crushed
350 g lamb mince, lean
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 portion stock cube, lamb or vegetable, dissolved in 150ml boiling water
2 teaspoon dried mixed herbs
1 portion aubergine, sliced
400 g potato(es), par-boiled and sliced
1 medium egg(s)
100 g low-fat soft cheese (extra light philly)
150 g 0% fat Greek yogurt
1 pinch salt
1 teaspoon pepper
Preheat the oven to Gas Mark 5 / 190°C/ 375°F.
Dry fry the onion, garlic and minced lamb in a large saucepan for about 5 - 6 minutes, until browned.
Add the mushrooms, tomatoes, stock and herbs. Bring up to the boil, then reduce the heat and simmer for 10 minutes without a lid.
Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince, then arrange the sliced potatoes on top in an overlapping layer.
Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown.
Cook's tip: For a vegetarian version, use Quorn mince instead of lamb and use a vegetable stock cube.
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