Quiche Lorraine Meets Carmen Miranda Recipe

The traditional Quiche Lorraine is one of those dishes that comes into its own when summer has arrived and the sun is high in the sky.

Easy to cook and easy to eat, Quiche Lorraine has a satisfying and mouth watering savoury taste. It has enough body to be served simply with just a lightly dressed salad. It is filling satisfying and very moreish.

Most importantly, this Quiche Lorraine recipe can be made the evening before when it’s cooler and be enjoyed the following day in the sunshine when it’s too hot to cook. It can be served both warm or cold.

Quiche Lorraine, although simply delicious, is basically just an egg and bacon flan with a bit of cheese. Definitely easy home cooking that is for sure.

Try out our updated and supercharged version which we designed tried and tested only last week. We found it to be totally amazing and even more tasty and satisfying than the original version.

Quiche Lorraine meets Carmen Miranda is a fusion of a classic French dish with added Iberian ingredients, Chorizo (Spanish) or chouriço (Portuguese) etc. It also has a recipe origin that goes back to Germany where the original Quiche were supposedly made.

To us it tastes of summer anywhere in the world, and is definitely towards the top of our pile of easy home cooking summer recipes.

Ingredients.

1 x Ready made 23cm (9″ in old money) Shortcrust pastry case. (Of course you can make your own. But, nearly every supermarket sells these nowadays, and the quality is so good it is worth using them to save time and energy when it’s hot).

125g/4oz Thinly sliced Gruyere Cheeese.

170/6oz Bacon (unsmoked) fried in its own fat and chopped into pea sized pieces.

85g/3oz Cooked Chorizo sausage diced into pea sized chunks.

1/2 Spanish sweet pepper (Capsicum annuum) Chopped Finely.These are the long pointy red peppers that can be found on the shelves of virtually all modern supermarkets.

125ml/5fl.oz Single Cream

Sea salt & freshly ground black pepper to taste. 

The Method – Lorraine Meets Carmen.

Place the shortcrust case on a baking sheet.

Arrange the Gruyere cheese slices over the base of the pastry case.

Sprinkle evenly over the bacon, chorizo, and the red peppers.

Mix together the eggs, cream and the salt and pepper.

Pour the egg mixture into the pastry case to cover the Quiche Lorraine filling.

Bake in the centre of a preheated oven. 200C/400F for around 35-40 minutes or until the filling is golden and firm to the touch.

Remove Flan from the oven and leave for 5 minutes to rest.

Remove quiche carefully from baking tin and place onto wire rack to cool for a further 10 minutes if serving warm. If serving cold later, leave until cooled and place in refrigerator until needed.

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Mussels recipe – with spaghetti and tomato sauce

Mussels are a gift from the ocean, the edible jewels of the sea.

Mussels are one of those foods that after trying for the first time, you wonder why you have not been enjoying these marvelous molluscs sooner.

This easy mussels recipe is fragrant, delicious, elegant, and one of those meals you simply don’t want to end.

One of the most important things with any mussels recipe is to ensure they are cleaned correctly before cooking.

This may sound daunting but in fact is very easy. We have added a video below from Becky Selengut to show you how!

This mussels recipe is suitable for a weekend supper treat, or a dinner party with family and friends.

Ingredients

•1kg fresh mussels.
•400 grammes spaghetti or linguine.
•1 cup dry white wine.
•handfull fresh parsley or dill, finely chopped.
•2 large cloves garlic. crushed.
•1 red chilli pepper – deseeded and finely chopped.
•1 can good quality Italian chopped tomatoes.
• good quality extra-virgin olive oil.
•Sea Salt & Freshly ground black pepper to taste.

How to make this delicious mussels recipe

First job is to clean and de-beard the mussels. Check out this video for easy step by step instructions.

It Really is as simple as that!

1.Place a large saucepan onto a medium heat setting. Add a small glug of olive oil and one of the garlic cloves. Lightly fry the garlic. When the garlic starts to change colour remove from pan with a slotted spoon.

2.Add the cleaned mussels to the pan, let them sit for a minute or two then add the dry white wine. (I find it necessary to try a small glass or two of the white wine at this point, just to be certain of its taste and quality…and sometimes even three!)

3.Cover and let cook for about five minutes all the mussels have opened. Make sure you check and discard any that don’t open. Transfer the cooked mussels to a separate dish and drain the mussels liquid into another bowl.

4.Pour the reserved liquid through a sieve or a jug covered with muslin to remove any grit and particles. Retain the cooking liquid in the bowl for use later in this mussels recipe..

5.De shell the mussels, using an empty shell as a pair of small tongs to remove them

6.In the large saucepan add a small glug of extra virgin olive oil and warm over medium heat.

7.Add the other clove of garlic and chilli pepper to the pan. When the garlic changes colour, as before, remove it from the pan and carefully add the chopped tomatoes. Allow the tomato sauce to cook gently for around ten minutes.

8.Add a ladle full of the mussel cooking liquid and simmer for a further 10 minutes.

9.At this point add the mussels into the sauce, cook for a further five minutes. Remove Pan from the heat and set aside.

10.In a large saucepan add enough water to sufficiently cover the spaghetti. Bring to the boil, add a couple pinches of salt and cook for the amount of time advised on the pasta packaging. check one minute before advised time to make sure it is still firm to the bite (al dente). Nobody likes soggy, overcooked pasta. Drain the pasta in a colander or sieve, reserving a ladle full of the cooking liquid for the sauce.

11.Reheat the sauce slowly over a low heat and add the pasta. Gently combine the pasta with the sauce until evenly coated. If your sauce is too thick and claggy, let it down and loosen it slightly, with some of the reserved cooking liquid. Add just a little at a time until you achieve the required consistency.

12.Scatter over the chopped parsley or dill. Add a few grinds of black pepper.

Voila the perfect mussels recipe.

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Barbecue Ribs – Easiest & Stickiest Recipe

Since my childhood I have always adored the sticky meatiness of good home cooked barbecue ribs.

I have eaten many varieties and variations of sticky barbecue ribs in even the most unlikely parts of the world. I have tried barbecue ribs that are extra meaty, some that are extra sticky, and some that were neither meaty or sticky!

This simple barbecue ribs recipe uses basic store cupboard ingredients,and meat you can find from almost any butcher or supermarket.

I know this is my own version of a recipe, but I honestly believe it really does take some beating!

Ingredients For The Easiest And Stickiest Barbecue Ribs

500g carton or jar of Passata (sieved tomatoes).
2 large garlic cloves peeled and crushed.
2 tbsp soy sauce.
1 tbsp Lea & Perrins Worcestershire sauce.
1kg meaty but lean pork ribs.
3 tbsp good quality honey.
2 tbsp sweet chilli sauce.
1  good grind of freshly ground black pepper.
1/2 tsp English mustard

Easy Cooking Method

Heat oven to 200C standard/fan oven 180C/gas mark 6.
In a large bowl, mix together all the ingredients except for the pork and mix well until creating a thick and scrummy looking marinade/sauce. Ready for the barbecue ribs to be coated in.

Put the pork ribs into the bowl with the sauce and toss them with your hands to make sure they are coated evenly.

Carefully, transfer the ribs to a shallow roasting tin or ceramic oven dish. Pour over the rest of the sauce. Cover with alluminium foil, and let the ribs and sauce stand for five minutes.

Roast the barbecue ribs in the preheated oven for 35-40 minutes.

After 35 mins remove  from oven.

Remove Alluminium foil, and cook uncovered for a further 50 minutes until thick and sticky

During this extra cooking time, turn ribs and coat in sauce at least twice.

Check that barbecue ribs are piping hot and cooked all the way through before serving.

The Perfect Easiest Stickiest Barbecue Ribs

More about Pork Ribs

Tell us what you think of this recipe?

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Burger Recipe – Simply Homemade

Burgers come in all shapes and sizes with every household having their own “secret burger recipe”.

No barbecue or summer get together is complete without a juicy home made burger, eaten alfresco with friends.

I remember, as a child, watching my mother making delicious homemade burgers with this very easy burger recipe and a that point realising today must be barbecue day.

Barbecue day meant people, fun, and lots of scrummy food.  In front of us would be laid a plethora of barbecue favourites. Homemade coleslaw, crispy oven baked potatoes, an array of cold meats, Sausages sizzling in their skins, various marinated meats, and poultry cooked and passed around the hungry crowd. It was always gratefully received by everyone.

Like any occasion there is always a star of the show, at barbeques and birthday parties , the homemade burger is usually the brightest star, and the most eagerly awaited.

Burgers are as individual as people and there are no limits to which toppings you can add to your burger to make it unique. Try smoked bacon, mushrooms, onion rings and gruyere cheese (my personal favourite) , or even plain salad leaves tomato and cheese. Be inventive with your burger recipe, it adds to the enjoyment.

This delicious but very easy to make burger recipe uses no fancy hard to find ingredients. It is very easy on the washing up, and keeps them coming back for more.

Burger Recipe Ingredients

540g/1lb 3oz lean minced beef.

1/2 tsp ground Cumin.

1 onion1 tbsp Dijon mustard.

2 cloves garlic – peeled.

salt and freshly ground black pepper.

A large splodge of quality tomato ketchup.

1 tbsp Dark Soy Sauce.

1/2 fresh red chilli  de-seeded.

1 slice of white or wholemeal bread.

Making the Burgers

In a  food processor, add the slice of bread, cumin, pinch of salt and freshly ground black pepper. Whizz all these ingredients together for 1 minute, then empty into a large mixing bowl.

Next, add to the food processor bowl, the onion, chilli & garlic and blend together until fully combined. Scrape contents into the mixing bowl containing the breadcrumb mixture.

Next, add the minced beef to the bowl breaking it up as you go so there are no large lumps.
Add a really good splodge of tomato ketchup, the mustard and the soy sauce. This not only flavours this burger recipe but binds it together and stops it cracking.

This is where it becomes fun. Make sure you wash  your hands thoroughly and dry them on a clean towel.

There is no other way with this burger recipe than to get stuck in. Mix the contents of the mixing bowl with your hands, in a kneading, mixing motion. Patting the mixture down gently to press it together from time to time so it binds. Don’t press it too tight as this will ruin the texture of the burgers. Continue mixing until you are completely certain all ingredients are evenly mixed.

Divide your burger mixture into four, make them into ball shapes and flatten with the palm of your hand, and shape to make individual burger patties.

Cooking Burgers

When cooking this burger recipe ensure the barbecue or other heat source is on high heat. Apply high and direct heat to your burger and cook it as quickly as possible.

To ensure your burger remains juicy, you should only flip the burgers once, as the more you flip your burger, the more you lessen the juices in your burger and it becomes less succulent.

Cooking time

Burger cooking time varies greatly and depends on many things such as how hot your barbecue and griddle pan is. Usually, burgers can be cooked on a barbecue in 10-12 minutes flipping in between. But, whatever you do, make sure your burgers are cooked thoroughly and are piping hot all the way through before eating them. If in doubt invest in a digital food temperature probe, they are inexpensive and can be purchased on ebay

What’s your favourite burger toppings?

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Smoked Salmon Pasta Recipe

Smoked Salmon Pasta is often regarded as one of lifes taste luxuries, it has a light melt in the mouth texture.

When this beautiful fish is added to pasta along with creamy sauce, as in this easy to make smoked salmon pasta recipe, it becomes a meal fit to grace any table on any occasion.

Some may consider Smoked Salmon Pasta a little expensive for a midweek family meal and only make it for special occasions.

This very easy smoked salmon recipe uses trimmings of the fish that are readily available in any supermarket. Trimmings are odd shapes and irregular sizes but are equally as tasty and nutritious and a fraction of the price.

Ingredients

Pack of dried Penne Pasta. (egg or durum wheat). Use about 2 cups per person.
Bunch of fresh Dill or Chives roughly chopped. Use a good handful.
Small carton double cream.
Pinch of salt
Large handful freshly grated Parmesan cheese.
Small knob of butter.
Twist of freshly ground black pepper.
zest of 1/2 lemon

How to make smoked salmon pasta

Take a large saucepan , fill it with enough water to cover pasta, add salt to water. Cook pasta until translucent but firm to the bite.

Take another saucepan, place on a moderate heat. Add to the pan, the knob of butter, smoked salmon trimmings and dill or chives. Stir for 1 minute.
Add the cream, bring to just below boiling point, do not let it burn or it will spoil.
Reduce the heat slightly and add the parmesan cheese. Stir until cheese has melted and sauce is thick, rich and creamy. Add freshly ground black pepper to taste.

Drain pasta with a sieve or colander.

Add the salmon & cheese sauce to the pasta and toss to combine. Make sure all the pasta is coated with the sauce.

Serve in slightly warmed pasta bowls garnished with a few extra pieces of smoked salmon and snipped chives or dill. Sprinkle over the lemon zest and you are done.

Voila, simple yet delicious Smoked Salmon Pasta

About smoked salmon

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Beef Stroganoff- Easy Recipe

Beef Stroganoff is an easy to cook but delicious and satisfying meal which is perfect for a family supper or a dinner party with friends. There are many variations of this dish, some choose to add a dash of alcohol or even a clove of crushed garlic. They are all nice in their own right, but we love the ease and simplicity of this  Beef Stroganoff Recipe

Ingredients

• 400g good rump steak fat trimmed.
• 1 tbsp butter.
• 1 tbsp olive oil.
• 300g small button or mixed mushrooms.
• 3 shallots or sweet baby onions, finely chopped.
• 1 tbsp plain all purpose flour.
• 300ml good beef stock ( use stock cubes if you wish).
• 1 tbsp Dijon or English mustard according to your preference.
• 1 tbsp tomato purée or ketchup.
• 3 tbsp crème fraîche.
• small bunch of fresh flat leaf parsley.
• 1/2tsp paprika  (optional) use smoked paprika for a more earthy taste.
• salt & pepper for seasoning.

Method

Before slicing the rump steak for this recipe we suggest freezing the beef or up to an hour before attempting to cut it as this will let you slice it much finer and easier without it  breaking up. Season your sliced rump steak with sea salt and freshly ground black pepper and sprinkle with the paprika.

In a large, non-stick frying pan, melt half the butter and half the olive oil over a medium to high heat, then quickly seal  the steak in small batches until evenly browned on both sides.

Remove the meat from the pan and put to one side. Repeat this process with the mushrooms. Add the mushrooms to the steak and leave to rest.

Add the rest of the butter and olive oil to the frying pan and soften the onions or shallots for a few minutes taking care to ensure they don’t burn.

Add and stir in the plain flour for around 1 min, then gradually stir in the beef stock. Cook over medium high heat and stir well for 5 minutes or so until the sauce has thickened.

Add in the Dijon mustard, the tomato puree or ketchup, crème fraîche and a dash of salt and pepper seasoning.

Stir sauce,cook sauce for around 1 minute further, then return the steak and mushroom mix to the pan to warm through until hot enough to serve. (a minute or two should be sufficient).

Serve this delicious Beef Stroganoff with rice or pasta  such as tagliatelle according to your preference.

Origins of Beef Stroganoff

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Fish Pie Recipe | Easy Home Cooking

There is nothing more satisfying for a tasty summer supper than homemade  fish pie with a mixture of smoked and white fish and a rich sauce and delicious potato topping . The recipe below is one of the easiest fish pie recipes we have ever seen but also one of the tastiest. Don’t be afraid to experiment with your fish pie by adding different types of fish and seafood according to what you prefer. Serve with a simple salad and watch the family smile.

Ingredients For Fish Pie

1kg Maris Piper (or similar) potatoes, peeled and Quartered

Large nob of salted butter for mashing

dash of milk (full fat is creamiest but skimmed can be used if you are watching your weight)

25g  salted butter

25g plain flour

4 spring onions, finely sliced

400ml full fat milk (skimmed or semi skimmed can be used)

1 x pack of quality fish pie mix (cod, salmon, smoked haddock etc. choose a pack around 320g-400g if possible.

Small pack ready cooked and peeled prawns

1 tsp Dijon or English mustard

a small bunch of fresh chives, finely snipped

handful frozen sweetcorn

handful frozen petits pois or garden peas

handful grated medium mature cheddar

Method-Easy Fish Pie

1.Preheat your oven to 200C/ 180 fan/ gas mark 6.
add the peeled and chopped potatoes to a deep saucepan and add just enough water to cover them.

Bring the potatoes to the boil and then simmer until just tender.

When the potatoes are cooked, drain them thoroughly and mash with some milk and lots of butter. Season them with freshly ground black pepper and a very Small pinch of salt.

2.Place the measured butter, plain flour and finely chopped spring onions in another saucepan and heat gently until the butter has melted, and has formed a smooth paste with the flour stirring regularly.

Cook for I minute or so to cook out the taste of the flour.

Gradually add to pan and whisk in the milk Bring to the boil, stirring to avoid any lumps and sticking to the saucepan. Cook until sauce become rich and thickened usually 3-4 mins.

3.Take the pan off the heat and stir in half of the grated cheese, fish pie mix and the peeled prawns, add the mustard, chives, sweetcorn and peas.

When thoroughly mixed spoon or ladle the mixture into an ovenproof dish or divide fish pie mixture into ramekins or similar if you wish to serve fish pie as a starter or light snack

4.Spoon the mashed potato on top and sprinkle with cheddar cheese. (we like to dust our fish pie lightly with Paprika Or Smoked Paprika at this stage but it is not necessary)

Place the fish pie on a rack in the middle of your oven for 20 – 25 mins or until topping is golden and bubbling at the edges.

Serve fish pie on its own or accompanied by a simple mixed salad .. Simple Delicious Meal for the whole family.

Origins of fish pie

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Mushroom Risotto-The Easy Way

This easy to make traditional risotto can be made with all manner of mushrooms from dried Porcini, wild edible mushrooms, Ceps, or Chestnut mushrooms as desired. When cooked the rice in this mushroom risotto should be Al Dente, slightly firm to the bite but not hard.

Ingredients

1.4L chicken or vegetable stock, adding 125ml at a time
3 tablespoons olive oil
500g Ceps or Portobello mushrooms, thinly sliced
500g button mushrooms sliced thinly
2 medium shallots, diced
340g Arborio or risotto rice
125ml good quality dry white wine
3 tablespoons chopped chives
60g good quality salted butter
5 tablespoons freshly grated Parmesan cheese
salt and black pepper to taste

Method

1.Gently warm the chicken or vegetable stock in a heavy saucepan over low heat

2.Heat just  2 of the 3 tablespoons olive oil in a large heavy bottomed frying pan on medium to high. Stir in the mushrooms you have chosen for your mushroom risotto, and cook them until they are soft, usually around 3 minutes. Remove  the mushrooms, retaining their cooking liquid, and set aside.

3.Add the third tablespoon of olive oil to frying pan, stir in the shallots and cook for about 1 minute. Add the risotto rice, stirring to coat each grain with the oil for about 2 minutes. As soon as the rice has taken on a pale, golden ish colour (not brown), pour in the wine, stirring the rice constantly until the wine is fully absorbed. Add 125ml stock to the rice, and stir until the it is absorbed.

Continue adding stock to the pan 125ml at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4.Remove the pan from heat, and stir in mushrooms with their liquid, butter, chives and parmesan. Season with sea salt and  freshly ground black pepper to taste. There you have the perfect easy mushroom risotto.

The origins of risotto

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Easy Homemade Chicken Kiev

Chicken Kiev is a beautiful Chicken cutlet style dish made by encasing garlic butter inside a chicken breast coating the whole thing in breadcrumbs and cooking.

The origin of this dish is widely disputed by both the Russians and the Ukrainian’s.

The Ukrainians claim the dish was invented there and named after the Capital of Ukraine, however a Russian food historian subsequently claimed the dish was invented in the Moscow Merchants Club in the early part of the twentieth century, and was renamed by a local restaurant using the name chicken Kiev to enhance their menu.

Wherever it was invented it is now a well known and much enjoyed dish all over the world.

This Chicken Kiev recipe is easy to make, with no real technical skills required.

The resulting dish will make even the most experienced cooks feel proud to serve it.

ingredients

• 8 skinless, boneless chicken fillets
• 225g dried or fresh breadcrumbs (fresh breadcrumbs can made by adding one or 2 slices of bread to a food processer or blender and whizzing up)
• 75g Parmesan or Italian hard cheese, grated
• 5 eggs, cracked in a bowl & beaten
• 100g plain flour
• pinch paprika (try smoked Paprika for a change)
• 4 tbsp sunflower or vegetable oil, for shallow frying

For The Garlic Butter

• 4 garlic cloves, crushed using a garlic press or the back of a heavy knife.
• 2 tbsp finely chopped fresh parsley (dried can be used but fresh much better)
• 200g  salted butter, softened
• juice ½ lemon

Method

Make the garlic butter by putting all the ingredients in a bowl and season well with asalt and pepper.

Mash the butter with a fork until until all the ingredients are evenly combined, shape into two sausage shapes by rolling in cling film to help you shape them, then tightly wrap and chill in the fridge or freeze until the butter becomes very firm.

The Garlic Butter can, if you wish,be made up to 3 days in advance.

Just before you make this Chicken Kiev Recipe slice the butter sausages into even sized rounds.

To make the chicken kiev, lay a whole chicken breast on a suitable surface such as a chopping board and use the tip a sharp knife to make a deep pocket inside the chicken breast.

The easiest way we find is to push the pointed tip of a knife into the thickest end of the fillet, continue until around halfway into the breast. Whatever you do make sure you don’t cut all the way through the fillet, or the butter will leak out when cooking. Repeat the process with the the rest of the chicken breasts.

Insert 2 large slices of the garlic butter inside each chicken breast pocket.

Press the ends of the chicken Kiev pocket that you filled with butter closed and prepare for coating.

Mix the fresh or dried breadcrumbs and grated Parmesan in a dish.

Put the beaten egg mixture into a second shallow dish.

Mix the flour with paprika (Plain or smoked) and some salt and place into a clean bag, shake to mix.

Dip each breast into the bag and coat with the seasoned flour, then the egg and finally the breadcrumbs.

Repeat this process for each chicken kiev so each has a double coating of breadcrumbs. Apart from keeping the butter inside the Kiev’s, it will make them much more crispy and enjoyable.

The finished Chicken Kiev’s should be chilled C for at least 1- 1/2 hours before cooking.

Cooking

Heat oil in a large heavy frying pan and fry the chicken kiev’s lightly on both sides in batches of no more than 3 at at a time.
Transfer the Chicken kiev’s to the oven on a baking tray and oven cook for approx 20-25 minutes or until piping hot all the way through.
For a change, instead of garlic butter try filling these kiev’s with your favourite cheese and ham.

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Moussaka Recipe – Made Easy

Moussaka is an Aubergine and or potato, one pot dish popularised in  predominantly Balkan and Mediterranean cuisines, although today it has a huge following by many families in the UK. There are hundreds of variations of this recipe with many Mediterranean families citing mamas secret moussaka recipe.
The way in which this Moussaka recipe is eaten varies from country to country. In Greece, the dish is layered and usually eaten hot. In Turkey, it is fried then eaten in the style of a casserole, then served at room temperature. In Arabic countries, a slight variation of the Moussaka recipe, by choice, is eaten cold.

Moussaka Ingredients

1 large onion
2 cloves Garlic
1 teaspoon dried Oregano
60–90ml or 4–6 tablespoons olive oil
150ml or ¼ pt beef stock made with 2 stock cubes
450g or 1lb lean minced beef
5ml or 1 teaspoon salt
10ml or 2 teaspoons tomato paste or good quality ketchup
salt and black pepper for seasoning
4 aubergines
25g or 1oz butter
25g or 1oz plain flour
300ml or ½ pt milk
1 egg

Method

1. Switch on and Preheat your oven to 180°C / 350°F / gas mark 4

2. Peel and finely chop the onion and garlic, heat 15ml / 1 tablespoon of the oil in a heavy bottom saucepan and gently fry the onion and garlic for about 5 minutes, cover the saucepan with a tight fitting lid.

Add the minced beef and fry until it is browned.

Add salt,oregano, tomato paste or ketchup and the beef stock.

Season the mixture according to taste with freshly ground pepper.

Bring this mixture to the boil, reduce the heat and cover the pan. Simmer for 30 minutes or until the minced beef is beautifully tender and most of the liquid has been absorbed.

3. In the meantime, peel and slice the aubergines thinly, put them in layers in a colander and sprinkle each slice with salt to remove the bitter juices that can sometimes be found in aubergines.

Let them stand in the colander for approximately 30 minutes, Drain, rinse in cold water and pat until thoroughly dry with clean kitchen paper.

4.Once Dry, Fry the individual aubergine slices in the rest of the oil until they are a light golden colour,then again dry and drain on kitchen paper.

Arrange a layer of the aubergines at the bottom of a buttered ovenproof dish or a loaf tin as shown above.

Cover the aubergines with a layer of the minced beef mixture, continue to layer in this manner until you have used up all the ingredients and ensuring the final layer is on of aubergine slices.

5.To Make the sauce for this moussaka recipe, melt the butter in a saucepan over a low heat and stir in the flour(some people sieve the flour Idon’t usually bother).

Cook gently for just over 1 minute, then gradually stir in the milk,mixing continuously.

As the sauce comes to the boil, season with the salt and freshly ground pepper and simmer for another 1–2 minutes.

Take the saucepan off the heat and after a few seconds beat in the egg.

6. Spoon the Savoury Custard style sauce over the layered Moussaka and place in the centre of the preheated oven and bake for around 35–40 minutes or until t is piping hot and evenly browned.

We hope you enjoyed this Easy Moussaka recipe and also try out some of our other easy home cooking recipes

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