How do you cook mosaker?!
How do you cook mosaker?
is made whith mins
Answers:
Mousakka with mince
Oven proof dish grease enough for four people
1 larget courgette slices
Several large potatoes slices potatoes
1 large aubergine
1lb minced lamb
1 half tin blended chopped tomoatoes.
half a pint bechamel sauce - milk butter and 1tbsp flour
1) Fry one diced onion in a small amount of virgin olive oil
once browned brown of the mince and takeaway excess liquid... Add some paprika (1 tsp) oregano and some rosemary and basil..and salt and pepper
2) put a layer of potatoe in the bottom of the overdish and then a lay of potatoe and then courgette and then aubergine
then half of the mince and then half of the bechamel sauce and repeat in layers then mince. Then completed with the rest of thevegetables and then bechamel sauce...
mousaka with mince?
Hahaha WHAT?!?!
lol Come on guys.This lovely lady might not have english as a first language. To you question. Sorry I dont know but it taste lovely.
Moussaka [8 servings]
3 medium eggplants, peeled sliced 1/2 inch thick
8 tablespoons olive oil
3 onions, finely chopped
1 clove garlic, minced
2 lbs ground lamb, browned and drained
3 tablespoons tomato paste
1/2 cup red wine
1 cup breadcrumbs
1 cup parmesan cheese
1/2 cup parsley, chopped
salt and pepper
1/4 teaspoon cinnamon
Topping
8 tablespoons butter
6 tablespoons flour
4 eggs, beaten frothy
1 quart milk
2 cups ricotta cheese
1/4 teaspoon nutmeg
Brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes).
Heat 4 tbs oil and cook onions and garlic until golden.
Add browned lamb and cook together to blend flavors.
Combine wine, tomato paste, cinamon, parsley, salt and pepper.
Stir into meat and simmer, stirring frequently until all the liquid is absorbed.
Preheat oven to 375* Prepare topping.
Melt butter, add flour mixing well.
Add hot milk, stirring constantly until thick and smooth.
Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.
Grease a casserole dish and sprinkle the bottom with bread crumbs.
Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.
Top with the cheese custard.
Bake 1 hour or until top is puffy and golden brown.
Cool 20-30 minutes before serving.
This can be frozen uncooked.