Zucchini moussaka

This recipe is so easy to make & very tasty indeed!  It also doubles as a great meal for a baby as it can be pureed down.

INGREDIENTS

• 5 med zucchini, sliced lengthways in thin strips
• spray oil
• 1 onion, diced
• 1 clove garlic, minced
• 500g minced lamb or beef
• 500g bottle pasta sauce
• 1 Tbspn chopped parsley

Cheese sauce

• 50g butter
• 1 cup milk
• 2 Tbspn plain flour
• pinch salt
• 1 cup grated cheese (split in recipe)

Step 1 - Lay zucchini  strips on 2 oven trays lined with baking paper.  Spray with oil.  Grill in a hot oven until golden.  Set aside.

Step 2 - Meanwhile, in a frypan over medium heat, saute onion & garlic until tender.

Step 3 - Add mince & cook until brown.  Break up lumps with a whisk.  Stir in pasta sauce & parsley.  Simmer for 15 mins.

Cheese sauce

Step 4 - In a large microwave bowl, melt butter on high for 30 secs. Whisk in flour & milk & microwave on high for 3 mins.  Whisk until sauce thickens.  Whisk in salt & ½  cup grated cheese.

Assembly of moussaka

Step 5 - In the bottom of a 3 litre oven dish, place a layer of zucchini.  Add a layer of meat & cover zucchini.  Repeat using all the mixture.  You should have 3 layers of zucchini & 2 layers of meat sauce. 

Step 6 - Top with all of the cheese sauce & sprinkle over remaining cheese.

Cover & refrigerate or freeze until required.

Cooking

Preheat oven to 180oC.  Uncover & cook in preheated oven for 40 mins. If cooking immediately after preparing, cook for only 25 mins.  Let sit for 10 mins prior to serving.

This recipe & many more can be found in my cookbook 'Food before 5'.  

Only $19.95 (free post) and can be purchased from www.foodbefore5.com.au

Doughnut muffins

OK... these come with a warning!  They smell like a doughnut, taste like a doughnut and are hard to stop eating!

• 125g butter, softened
• ¾ cup caster sugar
• 1 egg
• 1 cup milk
• 2 ¼ cups plain flour
• 1 tsp bicarbonate of soda
• ½  tsp salt
• ½ tsp nutmeg

Topping

• 2 Tbspn butter, melted
• ¼ cup caster sugar
• ½ tsp cinnamon  

Step 1 -  Preheat oven to 180°C. Line a 12 muffin pan with cases.

Step 2 - With an electric mixer, beat butter & sugar until light & fluffy.

Step 3 - Beat in egg.

Step 4 - Add milk, flour, bicarb of soda, salt & nutmeg.    Beat well.

Step 5 - Spoon batter evenly into muffin cases & bake in preheated oven for 20 mins or until cooked through. Cool on wire rack. 

Topping

Step 6 - Combine sugar & cinnamon in a small bowl. Brush melted butter over muffin tops & dip into the cinnamon sugar to coat. 

Store in airtight container for up to 3 days.  

Freeze in airtight container for up to 2 months. 

I hope you enjoy them and please check out my website www.foodbefore5.com.au for more recipes.

Sweet curry sausages

Sweet curry sausages

Start to finish in 35 mins, this meal ticks lots of boxes - EASY, QUICK, CHEAP & DELICIOUS!

Serves 6

• 1kg sausages (thick or thin)
• 1 onion, thinly sliced
• 3 tsp curry powder
• 400g tin diced tomatoes
• 400g tin coconut cream
• 1 cup beef stock
• 1 cup frozen peas
• ¾ cup sultanas
• 1 Tbspn cornflour

Step 1
In a large pot, add sausages & cover with water.  Bring to the boil & cook for 2 mins. Drain & whilst the sausages are hot, peel the skin off them & slice them into thick pieces.  Set aside.  

Step 2
In a large pot, fry onion until soft.  Add curry powder and stir through.   

Step 3
Add sausages, tomatoes, coconut cream & stock. Cook for 5 mins. 

Step 4
Add peas, sultanas & cornflour. Stir & cook until peas are heated through & sauce is thick.  

Serve with steamed rice.

For more recipes, please refer to my website

www.foodbefore5.com.au

Chunky peppermint mousse

What can I say about this recipe except - YUM!!! It is easy to make and is a fantastic dinner party or special occasion dessert.  Prepare it ahead of time and whip it out after dinner.

Chunky peppermint mousse

• 300ml thickened cream
• 125g dark chocolate mint
• 4 eggs, separated (at room temperature)
• 200g chocolate mint creme biscuits

Step 1
In a large bowl, whip cream until soft peaks form.  Set aside.

Step 2
In a separate bowl, break up chocolate.  Microwave in 30 second bursts, stirring in between until the chocolate has melted.  Do not overheat as the chocolate will burn. 

Step 3
Add egg yolks into the melted chocolate & Whisk until smooth. 

Step 4
In a small bowl, beat egg whites until soft peaks form.  Do not over beat.  

Step 5
Roughly chop choc mint biscuits, leaving 3 biscuits aside for serving.

Step 6
Gently fold the chocolate mixture into the cream.  Then fold through egg whites & chopped biscuits.  No not over mix.

Spoon into 6 cups & refrigerate until set (approx 8 hrs).  Serve with 3 choc mint biscuits, roughly chopped. 

Storage:  In fridge, covered or in airtight container for up to 3 days.

               Freeze, covered for up to 2 months. Serve frozen, do not thaw. 

For more recipes, refer to www.foodbefore5.com.au