Process shots: melt butter (photo 1), stir in flour (photo 2), whisk in milk (photo 3), add seasoning (photo 4), add cheese (photo 5), stir in egg yolks (photo 6). The best recipe is down at the bottom, no real shortcuts unless you make it the day before you need it.

Rosemary Oregano, Mint, I have one Classic Moussaka Recipe that my good wife uses and I dare not deviate from. This not only means we know the carbon footprint of the product, but also that we have committed to reducing it over time. It’s even one of the few times I can manage to get my husband to help me cook just because he’s so excited to eat it! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. We both really enjoyed it and my hubby is taking leftovers for himself and his work colleague for lunch at work today.Helping the planet one bite at a time’ relates to products such as Quorn Mince, which are among the 60% of Quorn volume sold in the UK which footprints have been certified to ‘CO2 Measured’ by the Carbon Trust for the full lifecycle of the product.

Add the wine and let it bubble for a minute or so, while you scrape up anything stuck to the bottom of the pan. I add a lot of parsley and also use a lot of tomatoes with the tomato paste (as you also do) in the minced meat simmering for an hour. A cookie is a small file of letters and numbers that we put on your computer with your knowledge and consent. This Classic Moussaka will make enough for around 12 people, I make 1 to eat now which can serve between 2 to 3 adults. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.I took a break between all the parts but assembling and baking was easy with a glass of wine in hand. Add the milk a little at a time, stirring constantly to avoid lumps, bringing it slowly to the boil when it should thicken nicely.

Moussaka is a Greek casserole of eggplant layered with spiced ground lamb or beef, and topped in a creamy white bechamel or custard sauce.

I sliced the potatoes to half CM and I used 400 grams as I felt 250 wasn't enough (maybe we have big appetites here? A Classic Moussaka Recipe admin Classic Greek Moussaka Recipe Perhaps we have been there once or even seen the film Shirley Valentine ( I know showing my age now) and wanted to taste a piece of Greece.

Finally using a large ladle add the béchamel and spread it out evenly, making sure your whole moussaka is covered! A hint for those who find lamb too fatty, make the sauce a day ahead and place into fridge overnight. Family inhaled it (including a 12 yr old that never normally eats eggplant and a 4yr old) hands down beats a lasagne…. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish!I made it for a friend and she said it was perfect and my Dad and I finished it off today and he thought it was great (it had improved with time in the fridge over night). Peel and slice them in uniform disks of about the same thickness as your little finger (around 1cm). What can I say, after eating Greek food for many years and visiting santorini, this has got to be one of the best tasting mousakkas I’ve had. Most commonly you’d see lamb or beef being used, but I’ve even read pork or veal has traditional roots!