Monthly Archives: December 2013

Moussaka recipe





 
mussaka recipe
 

Moussaka with potatoes and minced meat – if you are not a big fan of the “classic” eggplant moussaka, here is a different version that is not only super delicious, but also slightly easier to make. You can use beef minced meat or pork and beef in 60 / 40 proportion. If you really have to, you can use ready bechamel sauce too, but for best results, take the time to make your own.
 
Ingredients:
 
1 pound (400g) minced meat
1.5 pounds (700g) potatoes, cut into medium-sized cubes
1 carrot, grated
1/2 pound (250g) tomato paste or canned tomatoes
1 large onion, cut into small cubes
4 cloves garlic, sliced
2 tbsp oil
basil, salt, pepper, paprika, parsley
 
 
For the sauce:
1 cup milk
2 eggs
nutmeg
salt

 
 
Preparation:
 

Saute the onion, minced meat, garlic, and the carrot in a pot until the onions start turning translucent. If you are using beef minced meat, add the minced meat first, wait until it starts turning light brown, and then add the onions, garlic, and the carrot.
 
Add the tomatoes and season. Simmer for a few minutes, then add the potatoes in the same pot, add water, and simmer until the potatoes are almost fully cooked.

 
Preparing the sauce – in a saucepan, add butter, then whisk in the flower and cook in low to medium for one to two minutes – do not let the flower turn brown. Remove from the heat, add milk, whisking rapidly, and return back to the stove. Pour the milk slowly, whisking continuously, then simmer in low heat until the sauce thickens. Stir in the beaten egg yolks and season with salt and nutmeg.
 
Cooking the moussaka – Brash a baking dish with olive oil and transfer everything from the pot into the baking dish, then pour the sauce on top, making sure that it fills the corners of the baking dish. Bake at 350 degrees (180 Celsius) for approximately 45 minutes.

Korean Bibimbap with beef, chili, and mushrooms





 
bibimbap recipe
 

Ingredients:
 
4 shiitake mushrooms
2 zucchini
spinach
soy bean sprouts
2 carrots
4 cloves of crushed garlic
1 pound (400g) minced beef
2 eggs
salt
pepper
sesame oil
chili paste
sugar
soy sauce

 
Preparation: 

Boil the rice in a rice cooker and then prepare the vegetables. Cut the shiitake mushrooms, the zucchini, and the carrots into strips. Once you have prepared the vegetables, rinse the soy bean sprouts and place them in a pot of boiling water, add salt. Leave them for 15 minutes. Drain them and season them with sesame oil and crushed garlic. After that, place the soy bean sprouts in a large bowl.
 
Rinse the spinach, put it in boiling water for a few minutes (no more than that as it will get soggy) and then drain. Season it with a little bit of soy sauce, crushed garlic, and sesame oil. Transfer the spinach to a large bowl.
 
Add the olive oil to a frying pan and sauté the shiitake mushrooms with a little bit of sugar, salt, and pepper. Put a little soy sauce and simmer for a few minutes. Then transfer the mushrooms to a large bowl.
 
In another pan, add olive oil and sauté the zucchini, season with salt and sugar. Sauté until transparent, then transfer to a large bowl. Sauté the carrots with a little sugar and salt and put them in the large bowl too.
 
Place the minced beef in a pan with a little bit of olive oil and fry. Add pepper, sugar, and a pinch of salt. Add about a teaspoon of soy sauce. Pour a little bit of sesame oil and fry until browned. Add the beef in the bowl as well. According to your preferences, fry or scramble the egg. If you prefer the egg scrambled, cut it into pieces and add them to the mix. Sprinkle sesame seeds and serve with rice, then add some Korean chili paste or Bibimbap paste and some sesame oil.

Chocolate chip muffins recipe





 
chocolate chip muffin recipe

 

I love soft and fluffy muffins more than anything and this is one super easy to follow and simple recipe to make them. Normally, I would attack them almost as soon as they are out of the oven with a glass of milk or simply slice them right down the middle and spread a bit of butter and strawberry jam. Chocolate chip muffins are pure classic, but you can add your own twist – you can add raspberries as they go really well with chocolate or you can bake mint chocolate muffins, although this is something that I have’t tried yet.

 

Ingredients

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
3/4 cup brown sugar
1/4 cup light brown sugar
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2/3 teaspoon dark chocolate chips

 
Preparation

Preheat the oven to 392 degrees (200 Celsius).
 
In a large bowl, gently mix together the flour, baking powder, salt, and cinnamon – mix for about 20 seconds.
 
In a medium bowl, mix together the eggs and the brown sugar until combined. Add the milk, oil, and vanilla, and mix again.
 
Add the wet ingredients to the dry mix and stir by hand. Add the chocolate chips and stir.
 
Pour the mixture into the prepared cups and fill them to the top. Sprinkle with powdered sugar. Bake at 392 degrees (200 Celsius) for 5 minutes, then reduce the temperature to 356 degrees (180 Celsius) and bake for another 20 minutes or until the muffins are ready – you can stuck a toothpick in the center and if it comes out clean, then they are ready. Cool for 10 minutes before serving.