CPS Homes

Whole house wholesome moussaka

Moussaka dish

Selma, owner of Blossom Café in Cardiff, shares a recipe for a winter warmer to feed the whole house.

Moussaka Ingredients

Ingredients:

  • Olive oil
  • 1 large aubergine
  • 1 large onion
  • 2 cloves of garlic
  • 1 large courgette
  • 1 green pepper
  • 1 tin of chopped tomatoes
  • 2 potatoes
  • 2 tblsp of tomato puree
  • Salt and pepper

For the béchamel sauce topping:

  • ½ cup or 170g plain flour
  • 25g butter
  • 450ml milk (hot)
  • ½ cup or 170g cheese, grated
  • Salt and pepper.

Moussaka fork

Method

  1. Preheat oven to 180 C/350F/gas 4.
  2. Slice pepper into stripes. Peel the potatoes then slice along with the courgette and aubergine into 1cm thick rounds.
  3. Place the aubergine in a colander over a sink or on kitchen roll and sprinkle with salt. Leave to drain.
  4. Place all the vegetables in one layer onto a lightly oiled baking tray(s) and drizzle with oil and sprinkle with salt. Roast in oven for 15-20 minutes until golden.
  5. Slice the onion and crush the garlic. Sauté both with 1tbls oil, for 5 minutes.
  6. Add the tin or tomatoes and tomato puree, bring to the boil and simmer for 5 minutes. Season with salt and pepper and set aside.
  7. For homemade bechamel sauce, melt the butter in a saucepan, stir in the flour to form a paste, add a dash of hot milk. Stirring continuously, add the rest of the milk a splash at a time. At the end you’ll have a smooth sauce.
  8. In an oven proof casserole dish, begin layering up your ingredients. Spoon some tomato sauce into the bottom of your dish, add a layer of vegetables and then tomato sauce. Repeat until all used.
  9. Grate cheese over the dish and then spoon over the bechamel sauce, until all the layers are covered.
  10. Bake for 30 minutes or until it is bubbling and golden brown.

Extra tip: To freeze place in freezer-proof container and cover well with foil. It will last for up to 3 months frozen, defrost thoroughly before reheating until piping hot.

Selma

"Moussaka is a great vegetarian dish that can be eaten as a meal or why not try serving with a green salad and toasted pitta bread or chips, garlic yoghurt and cucumber." - Selma Oran, Blossom

Follow Selma at www.instagram.com/blossomcardiff to keep up to date with her and her wonderful café!

19 November 2020

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