Beetroot Salad

For a very very easy scrumptious salad try mixing together some
- bought grated beetroot (drained) with
- an equal quantity of grated carrot and
- some fresh coriander.

It is so easy and tastes great.  An excellent choice for the hot summer days we are having!

Moussaka

This is a delicious Moussaka recipe, the preparation of the egg plant is what makes it really good I think?

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.

It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.

This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes.

While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.

Ingredients:

• 3-4 eggplants, about 4 lbs. total
• 1 lb. potatoes
• 1 1/2 lbs. ground beef (or lamb)
• 2 large onions, finely diced
• 2 cloves garlic, minced
• 1/2 cup red wine
• 1/4 cup chopped fresh parsley
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 cup tomato puree (or crushed tomatoes)
• 2 tbsp. tomato paste
• 1 tsp. sugar
• Salt and pepper to taste
• 2 cups plain breadcrumbs
• 8 egg whites, lightly beaten (reserve yolks for bechamel)
• 1 cup grated Kefalotyri or Parmesan cheese
• 
  
• Bechamel Sauce:
• 1 cup salted butter (2 sticks)
• 1 cup flour
• 4 cups milk, warmed
• 8 egg yolks, lightly beaten
• Pinch of ground nutmeg

Preparation:

Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.

Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.

http://greekfood.about.com/od/eggplant/r/moussaka.htm

Cheesy Slaw

This recipe caught my eye as it has some different flavour combinations.  Having tried it I would suggest that it could be enhanced by adding some grated apple.

Serves:6

INGREDIENTS

• Dressing
  • 125 ml (1⁄2  cup) thick, quality mayonnaise
  • 125 ml (1⁄2  cup) thick plain yoghurt
  • 125 g Gorgonzola or blue cheese, broken into small pieces
  • 30 ml (2 Tbsp) Dijon mustard
  • 25 ml (5 tsp) runny honey 
  • juice of 1 lemon
  • salt and freshly ground black pepper
• Slaw
  • 2 x 300 g packets ready-sliced coleslaw mix (finely sliced cabbage and carrot)
  • 3 sticks celery, finely sliced
  • handful dried cranberries or crimson raisins
  • 45 ml (3 Tbsp) chopped fresh parsley generous pinch paprika

METHOD

1. Prepare the dressing by combining the mayonnaise, yoghurt, cheese, mustard, honey and lemon juice. Season generously.
2. In a serving bowl, combine the coleslaw mix, celery, cranberries and parsley together. Toss to mix.
3. Add the dressing and mix through to coat the coleslaw evenly. Sprinkle with paprika and serve.

http://www.thehomechannel.co.za/food/summer-sizzle-with-hilary-biller/cheesy-slaw/

Beer Loaf

15ml chopped chives                                                  15ml chopped parsley

2ml mixed herbs                                                          100g cheddar cheese grated

350g self raising flour                                                 300ml white onion soup powder
350ml beer

Combine flour, onion soup powder, herbs and ¾ cheese. Stir in the beer. Turn into an oiled cast iron casserole or medium bread tin. Sprinkle remaining cheese over the bread. Prepare in indirect fire or bake in oven for 35-40mins (180C) until crusty.

Any soup powder can be used for this recipe, however I have found white onion to be the best. It can be done on the braai or in the oven. 

Lamb Chops with Carrot and Beetroot Salad

Ingredients

1 Garlic Clove

2 Lemon Rind finely grated

5 ml Robertsons Cumin

5 ml Robertsons Mint

2.5 ml Robertsons Cayenne Pepper

2.5 ml Robertsons Ground Nutmeg

50 ml Olive Oil

8 Lamb Chops

15 ml Olive Oil for frying

To serve: Carrot, Beetroot and Chickpea Salad

1/2 Red Onion thinly sliced

Juice of 1 Lemon

1 Garlic Clove finely chopped

125 ml Plain Yoghurt

25 ml Olive Oil

2 Carrots shredded

1 Raw Beetroot peeled and shredded

410 g tin Chickpeas drained, rinsed well

250 ml Coriander coarsely torn

5 ml Robertsons Lemon Pepper

Instructions

1. Mix the garlic, lemon rind and herbs and spices

2. Stir in oil, season to taste and brush all over lamb.

3. Heat oil in pan, and fry chops a few minutes on each side depending on preferred

doneness (4-5 minutes for medium-rare).

4. Cover with foil and rest (10 minutes).

5. Meanwhile, for the salad. Toss all the ingredients together and serve with the Lamb

You can find this recipe online at: www.robertsons.co.za/recipes/lamb-chops-with-carrot-andbeetroot-salad

By the way, take note that the original says use 410g of pork sausage, drained and rinsed for the salad!  From the picture it is obvious that it should be chickpeas!

Enjoy.