Wednesday, 22 June 2016

Going Greek




Why did I choose the hottest day of the year so far to make a moussaka? I just happened to have an aubergine sitting in a bowl – don’t you just love handling an aubergine with their glossy black skins and rounded shape? So I decided to make a moussaka, something I have never attempted before.



I perused several cookery books before I decided on a recipe.  In the end I went with an authentic moussaka from Falling Cloudberries by Tessa Kiros, a beautifully illustrated book of family recipes.    

It all sounded so easy but I don’t think I have ever used so many pots and pans to make one simple dish. I layered the aubergine into the casserole dish only to discover there wasn’t enough so I added some slices of courgette (zucchini).  I made the béchamel sauce and whisked in the eggs but was rather over zealous with the nutmeg. Eventually it was ready to go in the oven and I finally got out into the garden for a cool aperitif while it was baking.  I warned Paul that supper might possibly be one of my disasters.



It actually turned out rather well.  Very tasty and the courgette worked fine alongside the aubergine.  Enough for lunch tomorrow.

11 comments:

  1. I adore a good Moussaka; Greek Cottage Pie.

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    1. Just needed some ouzo to go with it. And a bit of dancing afterwards.

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  2. It looks very good too! I have two aubergines in the fridge...
    Greetings Maria x

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    1. You have a choice Maria, either make a moussaka or an entry for John Gray's competition!

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    2. Ha, ha. I have no original ideas; I think I'll copy your moussaka instead.
      (Sorry for the repeated comment below) X

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  3. It looks very good too! I have two aubergines in the fridge...
    Greetings Maria x

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  4. One can never have too much nutmeg (- especially in rice pudding )!

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    1. I'm hankering after an old fashioned rice pudding now!

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  5. I love Moussaka. Yours looks lovely.

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    1. I was amazed it came out so well.

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