Great Kitchen

Healthier Mousakka Ingredient ·       900g beef mince ·       2 medium red onions, finely chopped ·       6 cloves garlic, finely chopped ·       4 salad tomatoes, chopped ·       1 can chopped tomatoes ·       1 tablespoon tomato puree ·       2 teaspoons dried oregano ·       1 heaped teaspoon cinnamon ·       1 bayleaf ·       salt and pepper to season ·       1 tablespoon olive oil ·       2 large/3 medium aubergines ·       2 large baking potatoes, peeled and left whole For the béchamel sauce: ·       65g unsalted butter ·       65g flour ·       700ml milk ·       1/2 teaspoon ground nutmeg ·       Salt and pepper to seas ·       60 grams parmesan or grana panado ·       2 eggs, whisked. Method: 1.     Heat the oven to 180c. Slice the aubergines lengthways around 3/4 cm in thickness. Place on trays lined with foil which has been greased with a little of the olive oil, and brush the tops of the aubergines with a little more oil. Bake in the oven for around 20--25 minutes until gol

Healthy Fry-Up Frittata Ingredient (serves 2 as it is, or 4 with a side salad for a light lunch/dinner) ·       6 good quality sausages of your choice (pork, beef, veggie, it's up to you - I used cumberland) ·       1/2 tablespoon olive oil ·       2 large handfuls of sliced mushrooms ·       2 tablespoons chopped parsley ·       1 medium red onion, finely sliced ·       8 cherry tomatoes, cut in half ·       6 eggs ·       Salt and pepper to season Method 1.     Cut the sausage into small chunks and add some oil to an oven-proof saucepan. Put the pan on a medium heat and when hot, add the sausages. Turn down the heat slightly and cook for around 10 minutes, turning the sausages regularly. 2.   While the sausages are cooking, whisk up the eggs, add a pinch of salt and pepper, and the parsley and leave to one side. 3.    Check on your sausages, turning them, and then slice up your onions, tomatoes and mushrooms. 4.   When the sausages are browned all over, add the onions and cook fo

So, Fridays are often pretty hectic in our household. Running after a 3 year old and a 4 month old, trying to keep them both entertained, which usually means popping out somewhere for a few hours so that we don't all go stir crazy, often results in me leaving dinner until the last minute. This recipe is exactly what resulted from one of those busy Fridays and I couldn't have been happier with the delicious outcome. Even better is that the whole family can eat it, so no need to cook something different for the little ones. Top tip: I always keep some frozen cod fillets in the freezer for days like this, and they come in so handy, even if you only end up steaming them in the microwave and serving them with ready mash and veg! Quick Cod Stew Recipe - Serves 2 1/2 tablespoon olive oil 2 large or 4 small cod fillets (fresh or frozen - around 350g) 1 large courgette, chopped into small chunks 2 sticks celery, chopped into small chunks 4 spring onions, finely chopped 12 new or baby po