We had the Missionary Sisters over for tea last night.  I love feeding the missionaries and I like to feed them something they aren't going to get anywhere else.  I figure they get enough bangers and mash and roast dinners.  I  usually prepare them something completely different and unexpected.

 

This week I decided to do them a Greek meal.  I have never been to Greece, but it's a place I have wanted to go since I was a young girl and saw Haley Mills in the film The Moonspinners.   Sigh . . . that whetted in me an appetite to travel to Greece that has never been fulfilled.  Some day . . . 



You can't go wrong with a tasty Moussaka (a la Tamasin Day Lewis), a lovely Greek Salad and some Greek Tear and Share Bread.   It all went down a real treat.  No plates were thrown or broken.  ☺



*Moussaka*
Serves 6
Printable Recipe

Inexpensive and delicious.  Great party dish.  Serve with a green salad and some crusty bread for sopping up all of that goodness.


Olive oil
3 aubergines, sliced 1/2 inch thick (Eggplants)
2 medium brown onions, peeled and finely chopped
2 fat cloves of garlic, peeled and minced
1 1/2 pounds minced lamb
fine sea salt and freshly ground black pepper
1 tsp ground cinnamon
1 400g tin of chopped plum tomatoes in tomato juice, undrained
(14 ounce tin)
3 TBS tomato puree (tomato paste)
60ml of white wine (1/4 cup)
2 TBS parsley
finely grated Parmesan cheese

for the Bechamel:
600 ml of full fat milk
(1 pint, or 2 1/3 cups)
1 medium brown onion, peeled and studded with a couple of cloves
1 bay leaf, broken
2 TBS unsalted butter
2 TBS plain flour
a touch of nutmeg
fine sea salt and freshly ground black pepper to taste


 

Preheat the oven to 180*C.350*F/ gas mark 4.   Butter a deep baking dish and set aside.

Brush the aubergine slices on both sides with some olive oil.  Lay them out onto a large baking sheet in a single layer, or two if necessary.  Bang the trays into the oven and roast them for 10 to 15 minutes, until they are soft all the way through when pricked with the tines of a fork.  Don't let them brown too much.  Remove from the oven and set aside.

Heat 2 TBS olive oil in a large skillet.  Add the onions and cook, without browning, until soft and a pale gold.   Add the garlic and cook for several minutes before crumbli9ng in the mince.  Fry the mince, scrambling and stirring until it is no longer pink and well browned.  Add the cinnamon and season to taste with sale and black pepper.  Stir in the tomatoes, tomato puree and parsley.  Stir well, add the white wine, bring to the boil and then allow to simmer at a quick simmer, until most of the liquid had evaporated (but not all) and the meat is cooked through, about 15 minutes.  Taste and adjust seasoning as necessary.

While the meat sauce is simmering, make your Bechamel.   Place the milk, onion and bay leaf into a microwaveable beaker.   Heat on high for about 1 1/2 minutes or until scalded.   Set aside to infuse for about 10 minutes.  Melt the butter in a medium saucepan.   Once it begins to foam, whisk in the flour.  Cook, stirring with a wooden spoon for about a minute.   Strain in the infused milk and cook, stirring constantly until any lumps are stirred out and the mixture begins to bubble and thicken.   Allow to simmer on a very low heat for about 10 minutes and stirring occasionally.  (Keep watch on it so it doesn't catch.   I use a diffuser plate under my saucepan.)  Halfway through the simmering time season to taste with some salt and pepper and just a touch of nutmeg.  You want the nutmeg to be subtle, not slap you in the face.   You should just know that there is another flavour there without being able to recognize it.

Layer the roasted aubergine and meat sauce in a deep casserole dish, beginning and ending with the aubergine.   Pour a thick layer of the bechamel over top.  (You may not need it all.)  Dust the top with finely grated Parmesan cheese.

Bake for 45 minutes, or until it has nicely browned on top and the meat and aubergine layers have married beautifully together.  Spoon out hot from the dish to serve.


  

*The World's Best Greek Salad*
Serves 6 as a side salad, or 3 as a main
Printable Recipe

Delicious, refreshing and very, very tasty!!  The onions are marinated several hours ahead in a portion of the dressing, so take note that you will need to start this a bit in advance.

6 TBS olive oil (Divided)
1 TBS red wine vinegar
1 1/2 TBS fresh lemon juice
2 fat cloves of garlic, peeled and minced
1 tsp dried oregano (I like to use Bart's freeze dried)
For the Salad:
1 head of Romaine lettuce, washed, dried, and torn into
bite sized pieces
1 punnet of baby plum tomatoes, quartered
(or 3 large plum tomatoes, seeded and coarsely chopped)
1 medium red onion, peeled and sliced into thin rings
1 small pepper, seeded and chopped (Green or yellow)
3/4 cup pitted kalamata olives
3/4 cup crumbled feta cheese



Between two to four hours before you want to serve the salad place 2 TBS of the olive oil, the red wine vinegar, the lemon juice, garlic and the oregano in a zip lock baggie.  Add the onions and shake to combine.  Place into a bowl and allow to sit and marinate until you are ready to complete the salad.  (This process takes away from the sharpness of the onion and adds an incredible depth of flavour to the dressing.)

When ready to serve, place all the salad ingredients into a large bowl, except for the cheese.  Remove the onions from the marinade and place them in the bowl with the other salad ingredients.  Pour the marinade into a measuring cup and then whisk in the remaining 4 TBS of oil.  (If you find the mixture too tart, you may add a tsp of sugar here if desired)  Pour the resulting dressing over the salad and toss all together.  Sprinkle with the feta cheese and serve.

 

1 1/2 TBS olive oil





Use a rolling pin to roll out the bread dough to a rectangle which is 11 inches by 16 inches in size.   Mix together the olives, tomatoes, cheese, oregano and garlic.   Scatter this mixture lengthwise over half of the dough, with the long side facing you.  Drizzle with the olive oil.   Fold the other half of the dough over top of the filling and seal the edges.  Cut into 10 even strips cross wise with a sharp knife.  Working with one piece at a time, roll up lengthways and place, cut side down, into a well greased 9 by 5 inch loaf tin.  Push the ends in to fit and take care not to drop too much filling.   Continue to pack the rolls in so that they fit snugly and scattering with any dropped pieces of filling as you go along.  Press down on the surface with a damp hand to make it even.  Cover with a damp towel and allow to raise in a warm draft free place for about an hour, or until the dough reaches the top edge of the tin.

Preheat the oven to 180*C/350*F/ gas mark 4.   Bake the loaf for 50 minutes, or until golden all over and the bottom sounds hollow when tapped.   Cool in the tin for 5 minutes before removing to a wire rack to finish cooling completely.

And for dessert . . . a lovely and light Lemon Mousse . . .



*Lemon Mousse*
Serves 4
Printable Recipe

I love lemon anything and this is a tasty version of a lemon mousse, chock full of delicious lemon flavours and light as air!

the finely grated zest of 3 lemons
1/4 cup (60ml) fresh lemon juice
3/4 cup (185g)  caster sugar
4 large eggs, separated
5 1/2 ounces unsalted butter, cut into small pieces

Place the lemon zest, lemon juice, sugar and egg yolks in the top of a double boiler, over simmering water, and cook over a low heat.  Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon.  Whisk in the butter, piece at a time.  Remove from the heat and cool.

Whisk the egg whites in a clean and great free bowl, until stiff.

Fold half of the egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites.  Divide amongst 4 serving dishes and chill until firm.  Serve with a small cake or crisp cookie on the side.

Served up with some sweet and buttery and light two bite Lemon Madeleines  



*Lemon Madeleines*
Makes quite a lot
Printable Recipe


These are like tiny baby lemon sponges, each one a heavenly bite just for you!

5 large eggs
200g (7 ounces) caster sugar (generous cup)
finely grated zest of one lemon
200g (7 ounces) plain flour, sifted (about 1 1/3 cups)
1 tsp baking powder
185g (6 ounces) unsalted butter, melted and cooled ( 3/4 cup)
Icing sugar to dust

Pre-heat the oven to 200*C/400*F.  Whisk the eggs and sugar together with an electric whisk until they are pale yellow in colour and fluffy.  Stir in the lemon zest. Fold in the flour, baking powder and melted butter.  Leave to rest for 5 minutes.  Spoon the mixture into well buttered madeleine trays and bake for 8 to 9 minutes, or a little bit longer until they test done.  Repeat as necessary.  Cool on wire rack and dust with icing sugar before serving.

Nobody was disappointed.

In my quest to keep things light around here most of the time, (I can't manage it all of the time, I'm only human you know . . . ) I made myself a chicken salad for my tea tonight, whilst Todd chowed down on a Pork Pie . . . with English Mustard. (There's no accounting for taste, lol)



Mind you . . . the Toddster probably thought the same thing when he saw my salad . . . he's not that big a fan of salad, although he does admit I don't make a bad one.



I adapted this recipe from one I found in CookingLight, August 2006. I love Cooking Light Recipes. I have never had a bad one yet. Perhaps I am just lucky. The only problem I have usually is getting the same ingredients . . . so oftimes my results are not quite as low in calories as theirs are . . . but I figure I am still winning the calorie battle anyways.



This is a delicious salad, made zesty with the smoky flavour of chipolte chili in the dressing, filled with lots of fabulous flavours and textures . . . creamy avocado, meaty black beans, sweet corn, crisp lettuce . . .



Of course the cheese and added crunch of the tortilla chips are my own addition . . . but a gal needs a little bit of indulgence I think, don't you??



*A Lighter Chicken Taco Salad *
Serves four
Printable Recipe

Zesty and flavourful and pretty healthy too! I love this.

For the Dressing:
a handful of chopped fresh coriander (about 1/3 cup)
145g light sour cream (2/3 cup)
1 TBS minced chipolte chile in adobe sauce
1 tsp ground cumin (toasted first in a hot skillet)
1 tsp chili powder (toasted first in a hot skillet)
4 tsp fresh lime juice
pinch salt

For the Salad:
4 cups of shredded romaine lettuce
2 cooked boneless skinless chicken breasts, chopped
2 medium ripe tomatoes, cut into chunks
1/2 of a medium red onion, peeled and thinly sliced
1 small avocado, peeled and diced
1 425g tin of cooked black beans, drained and rinsed (15 ounce)
1 small tin of salad corn, drained and rinsed (qb out 1 cup)

To Garnish: (optional)
a handful of crushed tortilla chips
a handful of grated medium cheddar cheese or Jack cheese

Whisk together all of the dressing ingredients, making sure they are well combined. Set aside and chill.

Combine all of the salad ingredients in a bowl, with the exception of the tortilla chips and the cheese. Add the dressing and toss together. Divide amongst four chilled plates. Top with the corn chips and cheese. Serve immediately.

My sister has been curing her own sauerkraut and practicing fermenting quite  a bit over the past year or so.   I have long wanted to try to cure something myself.   I had in mind to do some pickled pork or beef, like they make back home in Nova Scotia.  

Usually on the weekends I like to make us a little bit of an indulgent treat to have with out cuppa's at tea break, or as a quick dessert after supper with some ice cream.   Little delights such as these baked doughnuts fit the bill perfectly, without going too far over the top as far as calories and indulgence goes.




These are baked instead of fried, but that doesn't mean they can't be every bit as exciting as a traditional fried doughnut.  We rather like our doughnuts baked in this house . . .  tis true!




These little indulgences are as light as air and chock full of coconut flavour, from both the use of coconut milk in the batter along with dessicated coconut.  I also like to use coconut oil instead of regular butter, for an additional burst of coconut, and it's really quite good for you, don't you know?



I bought myself two six hole doughnut pans, because most recipes make 12 anyways, and it saves me from having to stop and wash a pan and re-butter it to make the second six doughnuts!  It's worth the expense to me, as I am rather lazy.  It will pay for itself over time.




The finished light little puffs are dipped in melted seedless raspberry jam and then rolled in dessicated coconut for a really tasty coconut finish. I recommend Hungry Jack's Organic Dessicated coconut myself.  It's what I use and I like it.  You will love these doughnuts.  I guarantee!





Makes 12  
These are light as air and covered with delicious jam and coconut.  You can toast the coconut if you wish to give them a nuttier flavour.

175g of self raising flour (1 1/4 cups)
1 tsp baking powder
115g of caster sugar (6 1/1 TBS)
 pinch salt
150ml coconut milk (5 fluid ounces)
1 large free range egg, beaten
25g butter, melted (2 TBS) (I use coconut oil)
100g dessicated coconut (1 1/3 cup) divided
5 TBS seedless raspberry jam, warmed through  
Preheat the oven to 190*C/375*F/ gas mark 5.  Butter two six hole doughnut tins really well, or spray well with baking spray.  (Don't skimp on greasing these.   They will stick if you do)

Sift the flour and baking powder together into a bowl.  Whisk in the castor sugar and salt.   Whisk the coconut milk, egg, and butter together.  Make a well in the dry ingredients and add the wet all at once.  Mix until smooth and then stir in 1/4 of the coconut.  Spoon into the prepared doughnut pans.  (I find each receptacle takes about 3 spoons of batter)  Bake for 10 to 15 minutes, until risen and golden brown.   Turn out onto a wire rk and allow to cool.

Sprinkle the remainder of the coconut onto a large flat plate.   Dip the cooled doughnuts into the warm jam and then roll them in the coconut to coat.  Allow to set before serving.  Store in an airtight container.  These are best eaten on the day.

 

I hope you aren't getting sick of lemon flavoured goodies yet.   Personally I can't get enough of lemons.  The Toddster says he iso fond,  although he doesn't mind the flavour as long as it's not overly tart.



One thing I love to do with them is to make my own Lemon Curd.  Until you have tasted homemade lemon curd . . . you haven't lived.  Seriously.  It's not that difficult to make either.  I show you a step by step recipe HERE.  Go take a look and then come right back. 



Of course once you have some lemon curd in the house, you need to find ways to use it, as homemade lemon curd won't last as long as the stuff you buy in the shops which has preservatives added.   You could just sit there and eat it with a spoon . . . it is that good, yes . . . but you can do so much more with it.

 

Today I made a delicious Bread and Butter Pudding with Raisins and Lemon Curd.  It was fabulous.  I think bread and butter pudding is one of the easiest puddings you can make.  Basically if you have a few standard ingredients in the house, you have the makings of a bread and butter pudding.



Stale bread, butter, eggs, milk, cream, a bit of sugar, vanilla and some raisins and you have the makings of a very basic and delicious bread and butter pudding.  But add a bit of something else like marmalade, jam or . . . lemon curd, and you have something that is FABULOUS!



It's simple and yet . . . it's guest worthy.  I would serve this to anyone.   It's rich and silky.   It's studded with sweet little nuggets of lemon juice soaked sultanas . . . .  of course if you have it you could soak them in limoncello instead,  which would be nice too



These little nuggets and that rich custard is mingled with buttered bread and the sweet/tart delicious tang of lemon curd.   It's all crisp and buttery on the outsides  . . .

 

Unctuoualy difficult to resist once you dig down into that lemon flavoured custard on the insides, and again layered with more of those lemony raisins.  Altogether this is quite a special dessert . . . and it all started with a loaf of day old bread and a few eggs . . . I love the simplicity of recipes such as this.  Who needs complicated?



Place into the oven and bake for 30 minutes, until puffed up and golden brown.  Remove from the boiling water bath.  (This is called a Bain Marie by the way)  Leave to stand for a few minutes.  Dust with icing sugar if using and serve warm, with some more cream for pouring if desired.