[mumofstig]

Onion bhajis are great....and now I know I can freeze them so that recipe alone deserves to win..well done Lewjam.
Congrats also to Poolfield......
we won something...WOO HOO
Thanks very much Val

[Lewjam]

Thank you!

I have lost my garden since joining this forum (Pesky rescission!) so I have to fall back on my other hobby of cooking untill spring when i get a new one!

Cheers

Lew

[Yorkie]

Congratulations all 

[gypsy]

Well done to the winners. CC

[Patricia]

Congratulations to the winners.

[joyfull]

congratulations to you all, and Lewjam thank you for the lowfat onion bhajis I will certainly give them a try and as I can freeze them I just need to cook only the amount I should eat and not the whole lot 

[AL Hathaway]

moussaka

Serves 10-12

    500g waxy potatoes, scrubbed and cut into thick slices
    2 tablespoons olive oil
    2 onions, peeled and chopped
    4 cloves garlic, peeled and crushed
    ½ teaspoon ground cumin (optional)
    1/2 teaspoon ground cinnamon
    900g minced lamb
    700ml chicken stock either homemade or from cubes
    80g butter
    75g plain flour
    1.2 litres milk
    1 teaspoon mustard
    250g leftover grated cheese
    4 eggs
    Pinch of nutmeg
    Black peppercorns
    Salt

    2 x 400g chopped tomatoes

Instructions

preheat the oven to 190°C (375°F) mark 5. Put the potatoes in a large pan of water, bring up to the boil and simmer for about 15 minutes until they are just cooked. Drain and set aside.

Heat the oil in a large frying pan, add the onion, garlic and spices and cook for 5 minutes or until soft. Turn up the heat and add the lamb mince and cook, stirring, for another 4-5 minutes, add the tomatoes and season well. Continue to cook for about 20-25 minutes adding the stock in stages.
   
To make the sauce, place the butter, flour, milk and mustard in a small saucepan and, whisking continuously, cook over a medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 minutes. Allow to cool a little then add the grated cheese (reserving a handful for the topping) and eggs, nutmeg and seasoning.

In a large shallow ovenproof dish or individual freezer dishes, layer the meat with the potato slices, finishing with a neat layer of potato slices. Pour the sauce over the potatoes and sprinkle with the reserved grated cheese.

Place in the preheated oven to cook for 25-30 minutes or until golden and bubbling.

Leftover Tips

This is a good recipe for adding left over potatoes and vegetables.
By scrubbing the potatoes and not peeling them you are saving on excess waste, also a lot of the nutrients come form the potato skin.

Freezer Tips

Wrap up well, label and freeze for up to 3 months. Defrost thoroughly, then cook as above

[Ice]

This thread is over two years old.  Why don't you post the recipe in the cookery section?

[John]

But thanks anyway