I’ve loved moussaka ever since I first tasted it. But it can be very rich, so this version even though it’s still packed with protein is a little lighter.
This is based around a Jamie Oliver recipe and it’s proper comfort food. I added some roast red peppers, as I think it brings a little bit more freshness to it. There’s still enough cheese to make it still taste decadent.
The only draw back is that this is a time consuming recipe. I usually wait to make this at the weekend when I have more time, but it’s worth the time and effort, and tastes so much better than some gloopy supermarket version. This is also a great dish if you have a group of people to cook for.
4 Roasted red peppers (I used a jar of red peppers to save time)
500 Grams Potatoes
2 Tins Chopped tomatoes
2 Tins Chick peas
1 Sprig Rosemary
1 Small bunch of sage
100 Grams Green lentils, boiled until soft (or 1 can of lentils)
2 Onions, sliced
400 Grams Feta cheese
50 Grams Butter
50 Grams Plain flour
25 Grams Parmesan (or other strong, hard cheese)
Salt and Pepper
Heat your oven to 200 degrees, peel the potatoes and cut into 2cm slices. Rub the potatoes with a little olive oil, place on baking trays and bake until tender and golden brown
Peel strips into the aubergines, and then cut into 2 cm rounds before sprinkling with salt and leaving to drain a colander for an hour
Wipe off any excess moisture and the salt, and sprinkle the aubergines with a little olive oil and place on baking trays and bake in the oven until tender, just as you did with the potatoes
Add 1 Tbsp of oil to a large frying pan and add the onions and herbs to pan. Cook gently until the onions have softened (I keep the herbs on the stem so that they are easier to fish out of the sauce later.
Add the cooked/tinned lentils and chick peas to the pan along with the tinned tomatoes. Simmer over a medium heat for 10-15 minutes until the sauce has thickened, check the season and add salt and pepper if necessary
When the vegetables have finished roasting and the sauce is ready, it’s time to start assembling the dish
Spread a thin layer of the sauce on the bottom of a large oven proof dish, then top this with a layer of the cooked potatoes and crumble over some of the feta cheese. Top this with another layer of sauce and then add a layer of roasted peppers sprinkle with some of the feta cheese. Top again with the sauce and add the cooked aubergines and any left over feta
To top this you will need to make a white sauce, in a medium sized saucepan, melt your butter over a medium heat, then stir in the flour to make a smooth paste. Continue to stir as you add the milk (if you find that you are getting lumps there is no shame in breaking out a whisk to beat the living daylights of the sauce to get rid of rid of them).
The sauce will start thicken as it heats, so continue stirring and reduce the heat and allow to cook for another 5 minutes or until the sauce no longer tastes “floury”. Add the grated hard cheese and mix well
Top the layers of vegetables and with the white sauce and bake at 200 degrees for 30-40 minutes of until all bubbly, brown and delicious
This recipe comes from one of my co-workers Ruth. She knows I love a good recipe and was kind enough to share this. It’s one of the things I like about food. Everyone needs to eat, and everyone has a favourite food. Many of my recipes come from people who just wanted to share something they really enjoyed.
This is a traditional Scottish recipe, and was probably developed to use up left over vegetables. I wasn’t that organised so I made this from scratch, but if you plan ahead and have left over veggies then this can be really quick to make. The name supposedly comes from the fact that cabbage and turnip can make some people a bit “windy”. Rumbledethump refers to the noises they may make. Thankfully this wasn’t my experience.
Rumbledethumps are traditionally fried, I oven baked these to make them a little healthier.
These make a great side dish or are delicious served with a fried egg.
500 Grams Potatoes (peeled and cubed)
200 Grams Turnip (peeled and cubed) – in England this is known as swede, but in NI we call it turnip)
1/2 Onion (finely sliced)
125 Grams Cabbage (finely sliced)
1 Egg yolk
50 Grams Cheddar cheese (grated)
2 Tbsps Oil
Salt and pepper
Cook the potatoes and turnip until soft, drain and mash roughly before allowing to cool
Add 1 Tbsp of oil to a pan and gently fry until soft, allow to cool
Combine all the ingredients (except the remaining oil), in a bowl. Check the seasoning, I found this recipe needed quite a lot.
Preheat your oven to 200 degrees. Get your hands into the mixture, and make 8 equal sized patties.
Set the patties onto a greased baking sheet. Brush with the remaining oil and bake for 25-30mins
This is a traditional Greek dip and is super easy to make and super delicious. I made this as part of a meze at our February supper club, and it was the most popular dish of the night.
While you can use it as a dip, I’ve also used this as filling in wraps and sandwiches along with salad and chopped vegetables and it was amazingly tasty. It’s also really good drizzled across roast vegetables. To be honest you could spread this on a flip flop and I’d eat it, it tastes that good. This is also vegan, so you can keep all the non meat eaters in your life happy with something totally scrumptious.
80 Grams Walnuts
40 Grams Breadcrumbs (I know I bang on about it, but one of my favourite kitchen hacks is making a big batch of bread crumbs to keep in the freezer, it makes recipes like this a 2 minute job)
1-2 Cloves of garlic, roughly chopped (I used 2 and it was pretty garlicky which I don’t mind, but adjust to your own taste)
2 Tbsp Red wine vinegar (Again adjust to your own taste, the first time I tried a the recipe out it was a bit too sharp for me, so I’ve reduced the amount of vinegar but have a taste and you can always add more)
100ml Olive oil
Add the walnuts to a food processor and blitz for a couple of minutes until the nuts are finely ground
Add the breadcrumbs, garlic, oil and vinegar and blitz again. The mix is meant to be quite thick, but if it is too thick for you, you can a small amount of water and and blitz until you get the consistency you like
OMG I love a spud (maybe it’s my Irish DNA). Just when I thought roast potatoes were practically perfect in every way. I discovered these.
Potatoes roasted with garlic and herbs in olive oil and lemon juice, are little flavour bombs. I could eat a bowl of these on their own. However, they’re also fantastic with chicken or fish. I have also been known to fry up left over ones (the only reason there were left overs was because I was physically incapable of eating any more) the next day and topping with a fried egg, yum!
750 Grams Potatoes
1 Lemon (juice only)
50ml Olive oil
1 Tsp Dried thyme
1 Tsp Dried oregano
1 Bulb of garlic
Preheat your oven to 200 degrees
Peel the potatoes, and cut into 3-4 cm chunks. Par bowl in salted water for 5 minutes
Put an oven proof dish in the oven
In a bowl, add the oil, herbs and lemon juice. Cut the bulb of garlic into four
Drain the potatoes, add the garlic, and oil mixture then transfer to the preheated dish
Put in the oven and bake for about 1 hour, mixing roughly every 20 minutes, until golden and crispy
Autumn is my favourite time of year, not just because of the colours and dark nights. What I really love are the fantastic fruit and vegetables that come into their own.
I love warming, stick to your ribs comfort food at this time of year. I’ve had some really bland apple crumbles, so for a while I experimented with different versions and this is my favourite. I’ve used cinnamon, but cardamom also works really well.
I also added chopped dates, which adds a lovely toffee back note. The crumble has oats and nuts to add flavour and texture. It comes out of the oven with a crunchy topping and gooey jammy fruit base. I like mine with custard, but it also works well with ice cream.
600 Grams Plums (stones removed)
75 Grams Dates (finely chopped)
1/2 Tsp Cinnamon
100 Grams Brown Sugar
200 Grams Plain flour
100 Grams Porridge oats
50 Grams Almonds (chopped)
100 Grams Butter (cut into cubes)
Cut the plums in half and remove the stones
Put the plums in an oven proof dish, and mix with the cinnamon and chopped dates
For the crumble, you can add the flour, and butter to a food processor and mix. I couldn’t be bothered with the faff of getting the food processor out and then cleaning it. Instead I added the ingredients to a bowl and rubbed the flour and butter together
When the flour, and butter are combined, add the sugar, oats and nuts and mix well
Sprinkle the crumble over the fruit. Put the dish in an oven preheated to 180 degrees. Bake for 30-40 minutes, until brown and delicious
I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.
This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.
Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.
I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.
1 Tbsp Olive oil
250 Grams Brussels sprouts
150 Grams Cavelo Nero (or Kale)
175 Grams Mushrooms
400 Grams Cream cheese
250ml Vegetable stock
1/2 Tsp Smoked paprika
Handful of parsley
25 Grams Butter
2 Cloves of garlic
50 Grams Cheddar Cheese
Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
Mix until thoroughly combined
Crush or mince the garlic and combine with butter
Slice the baguette into 2cm slices, and spread with the garlic butter
Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown
I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.
I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)
100 Grams Almonds
25 Grams Parsley (stalks and all)
100 ml Olive oil
25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)
1 Clove of Garlic (roughly chopped)
Salt and pepper
In a dry frying pan toast the almonds until they are lightly browned and smell nutty
Add the almonds to a food processor and blitz until the almonds look like course sand
Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge