Recipe of Any-night-of-the-week Moussaka – quick one pan

Moussaka – quick one pan. Use a large frying pan or wok, add the oil and the onion and garlic start to brown, once softened add the mince beef, start to brown, breaking up any large pieces with a spoon. turn up the heat to medium high. Now add the tomato puree, and passata. give it a good stir add the herbs. Save some mint for decoration later.

After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze.

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, moussaka – quick one pan. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Use a large frying pan or wok, add the oil and the onion and garlic start to brown, once softened add the mince beef, start to brown, breaking up any large pieces with a spoon. turn up the heat to medium high. Now add the tomato puree, and passata. give it a good stir add the herbs. Save some mint for decoration later.

Moussaka – quick one pan is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Moussaka – quick one pan is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook moussaka – quick one pan using 18 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Moussaka – quick one pan:

  1. {Take of olive oil.
  2. {Take of minced lamb.
  3. {Make ready of large aubergine sliced, then salted on paper, then rinsed, then chared.
  4. {Prepare of passata.
  5. {Make ready of tomato puree.
  6. {Prepare of heaped cinnamon.
  7. {Get of paprika.
  8. {Make ready of baby potatoes (optional).
  9. {Get of diced onion.
  10. {Take of diced garlic… can be squeeze garlic.
  11. {Prepare of white wine.
  12. {Make ready of Chopped mint.
  13. {Get of oregano.
  14. {Prepare of feta cheese crumbled.
  15. {Make ready of plenty of salt and pepper.
  16. {Get of bay leaf.
  17. {Take of Sugar (optional this is to taste subject the sweetness of the tomatoes you need to taste at the end if its bitter add sugar).
  18. {Get of beef oxo cubes crumbled in.

Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer! Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!).

Instructions to make Moussaka – quick one pan:

  1. Use a large frying pan or wok, add the oil and the onion and garlic start to brown, once softened add the mince beef, start to brown, breaking up any large pieces with a spoon. turn up the heat to medium high. Now add the tomato puree, and passata. give it a good stir add the herbs. Save some mint for decoration later..
  2. Add a splash of wine, and the potatoes, slice the aubergines and add them too! Don't forget the stock.. Bring to a good simmer adding the salt and pepper and the rest of the ingredients. If you have time you can simmer it for longer, longer the better but this is a fantastic mid week meal..
  3. Simmer for 10 – 15 mins, taste adjust the seasoning, crumble the feta cheese over the top, then place under the grill until brown. Serve with salad, crusty bread, its up to you ! Enjoy.

I ate many while living in Greece, and nearly all were delicious! A classic moussaka is made of ground lamb (lamb mince), but I've found that most restaurants in Greece make theirs out of ground beef (beef mince). Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last.

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