Tuesday, 8 November 2011


My first ever proper holiday abroad was with my best friends from sixth form and we went all out on a  girlie holiday to Zakynthos in Greece. It was such a gorgeous little island, and the clubs were great! One time, I remember going straight from a club, to the sea and saw the sun rise whilst swimming in the Mediterranean Sea...gorgeous! (And also, such a laugh!) During the night time, we lived on fish bowls of sex on the beach and blue lagoon and during the day time...we were ladies who lunched and tried loads of different Greek restaurants on the beach. There was this one place that we all LOVED and went back to on more than one occasion. The waiters were friendly, they did Greek dancing there, they always supplied us with zambucca after our meals AND the food was scrummy!!! My favourite meal had to have been a proper traditional Greek dish, Moussaka!!

This is my 'special' twist and I will never claim it to be as good as a Greek's (mainly because I cannot supply you with gorgeous views and zambucca afterwards!)



(This will easily serve 4 people)

330g Mince Beef/Lamb (Beef is cheaper but Lamb is more luxurious!)
1 Aubergine
1/2 Onion
3 Garlic Cloves
1 Tin Tomatoes
6 Mushrooms
1 tbsp Tomato Puree
2 Eggs
300ml Natural Yoghurt
Grated Cheese

1. Fry the onion and garlic lightly in some cooking oil. Add the mince and stir until browned.

2. Add the tomato puree and tin of tomatoes. Stir thoroughly so that everything is covered. Work up to the boil, then simmer for 20mins.

3. Preheat the oven to 180degreesC.

4. Slice the aubergine and dry fry on a high heat in a non stick frying pan.

5. Line half of the aubergine on the bottom of a casserole dish so that it is completely covered with no gaps.

6. Meanwhile, chuck the mushrooms in with the mince and gently simmer for 2mins. Then, pour the mincey tomatoey mixture on top of half of the dry fried aubergine in the casserole dish. Layer the other half of the aubergine on top of the mince. Try to make sure there are no holes.

7. Beat the eggs and yoghurt together to form a bechamel sauce and season with salt and pepper. Pour on top of the aubergine and scatter the grated cheese on top. Bake in the oven for 45mins.


This meal is escapism in a dish, for me! Don't forget that mushrooms and aubergines let out a lot of water when cooked so there will be a lot of sauce in the bottom of the dish - get a nice bit of ciabatta to mop it up! Laaaavely!! Yet again, tastes better than it looks, but then in my opinion there's nothing better or tastier than rustic, home made cooking!! 

Bon Appetit!!

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