Pastitsio

Pasta is always a huge hit in our house as was this dish. Pronounced Pa'sti-tsi-o it's a greek baked pasta dish, layered like Lasagna. Starting with a bottom layer of pasta (normally a tube pasta) mixed with egg and cheese, the second layer is a tomato meat sauce, a third layer of another pasta and then topped with a custard like sauce instead of a bechamel. Grated cheese and at times breadcrumbs are sprinkled on top to form a crust.

Of course I have adapted this recipe to reduce it's fat content and point count. I did use the basic bechamel sauce but added egg to it to give it the custardy consistency. I only used one layer of pasta also. But it was still full of flavour, filling and as usual devoured by one and all.

Pastitsio

Serves: 8

Points per serve: 6

cooking spray

1 onion, diced

2 teaspoons crushed garlic

500 grams lean lamb mince

2 tablespoons tomato paste

1/2 cup red wine

1/2 cup water

1 teaspoon beef stock powder

2 tablespoons oregano

3 bay leaves

1/4 teaspoon nutmeg

1 400gram tin diced tomatoes

2 carrots, peeled and grated

200g button mushrooms, finely sliced

salt

freshly ground black pepper

250 grams penne pasta

2 eggs, lightly beaten

1 tablespoon fat reduced butter

2 tablespoons plain flour

2 cups skim milk

1 egg, lightly beaten

2 egg whites, lightly beaten

60 grams grated tasty cheese

30 grams parmesan cheese, finely grated

2 tablespoons breadcrumbs

Coat a large frying pan with cooking spray. Add onions and garlic, cook over a medium heat for 5 - 10 minutes or until onions are soft and golden. Add mince and cook until browned, breaking up the clumps whilst cooking. Add the tomato paste, mix well to combine and cook for a further 5 minutes.

Add the wine, water, stock powder, oregano, bay leaves, nutmeg, tomatoes, carrots and mushrooms. Stir well and simmer for 15 - 20 minutes until juice has thickened. Season with salt and pepper to taste.

Preheat oven to 180 degrees Celsius.

Spray a large lasagne or baking dish with cooking spray.

Meanwhile bring a large saucepan of salted water to the boil, add pasta and cook as per packet directions. Drain well. Allow to cool for 5 minutes and mix through beaten egg. Place pasta mixture into lasagne dish and press down to ensure base of the dish is completely covered and the pasta layer is even.

Remove bay leaves from the meat sauce. Place meat sauce evenly over the pasta layer.

In a small saucepan over a low heat melt butter and stir through flour. Gradually add milk ensuring a smooth sauce with every addition. Bring to the boil and simmer until slightly thickened. Remove from heat and add remaining egg and egg whites, stirring well. Spread evenly over meat. Sprinkle with combined cheeses and breadcrumbs.

Cook for 30 - 40 minutes or until heated through and top golden.

Allow to stand for 10 - 15 minutes prior to serving.

(click here for a printable version of this recipe)

Moussaka

Mousakka is another one of those dishes where a few countries claim it as there own. The origin of this dish is from the Middle East however it is better known in it's Greek form. All versions are based primarily on sautéed eggplant and usually with minced meat. The Greek version includes layers of meat and eggplant topped with a white sauce and baked. The Turkish Musakka is not layered. Instead, it is prepared with sautéed eggplants, green capsicum, tomatoes, onions and minced meat. The Arabian version of moussaka is a cooked salad dish, made up of tomatoes and eggplant, similar to the Italian Caponata, and is usually served cold as a mezze or antipasta dish. In the rest of the Balkans, the top layer is often a custard. Grated cheese and/or bread crumbs can be sprinkled on top depending on the recipe you are following.

Everytime we have this dish the flavour never fails to amaze me. The flavour of cinnamon, the lemon and the currants plus the meat all combined ... it is so unique and every mouthful is exciting. And my favourite thing about making Moussaka is I get to use eggplant. Eggplant is a vegetable that I adore, I love it's nuttiness especially when chargrilled. My daughter, Alex, on the otherhand HATES eggplant and will actually hone it on it and pick it out of every dish no matter how well hidden it is!!

I actually came across this recipe back in 2006. The original recipe uses chicken mince however we much prefer it with lamb mince. I have learnt to double this recipe as both Noel and Oliver will eat two serves without blinking and there is always some left over to freeze for midweek lunches.

Moussaka

(recipe adapted from Super Food Ideas June 2006)

Serves: 4

Points per serve: 6

cooking spray

2 large eggplant, thinly sliced

1 brown onion, finely chopped

2 garlic cloves, crushed

1/2 teaspoon ground cinnamon

500 grams lamb mince

1 x 400g tinned diced tomatoes

2 tablespoons currants, optional

rind of 1 lemon, finely grated

2 tablespoons lemon juice

2 tablespoons low fat butter or margarine

2 tablespoons plain flour

1 2/3 cups skim milk

pinch of ground nutmeg

1/4 cup low fat grated tasty cheese

Preheat oven to 180 deg C.

Preheat grill. Spray eggplant with cooking spray and grill for 2 to 3 minutes each side or until browned.

Spray a large frying pan with cooking spray and heat over a medium heat. Add onion and cook, stirring, for 3 to 5 minutes or until lightly browned. Add garlic, cinnamon and mince. Cook, breaking up the mince, for 5 minutes or until browned. Add tomatoes, currants, lemon rind and lemon juice. Season with salt and pepper. Simmer for a further 5 minutes.

Melt butter in a saucepan over a medium heat. Add flour. Cook, stirring, for 1 minute. Remove from heat, pour in milk, whisking constantly. Return to heat. Cook, stirring for 5 to 8 minutes or until sauce comes to the boil. Stir in the nutmeg. Remove from heat.

Spray a large ovenproof dish (approx 5cm deep 16cm x 25cm) with cooking spray and layer half the eggplant slices into the base. Spoon over half the mince mixture. Top with remainding eggplant and then the remaining mince mixture. Pour the white sauce mixture evenly over the top of the mince mixture. Sprinkle with cheese.

Bake for 45 to 50 minutes or until piping hot. Allow to stand for 10 minutes prior to serving.

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Lamb Souvlaki

For an early week treat I thought we would have Lamb Souvlaki instead of a full meat and three veg dinner last night especially as I was fancying something different, plus they are quick and easy to make! Not to mention they go down a treat - yes another meal to be eaten with your hands - my kids are in heaven!! LOL

Lamb Souvlaki

Serves 6

Points per serve: 7

1 kg butterflied lamb leg (bone removed)

2 tablespoons olive oil

1 tablespoon dried rosemary chopped

2 teaspoons crushed garlic

2 tablespoons dry white wine (chardonnay)

6 souvlaki or lebanese wraps

5 - 6 iceberg lettuce leaves, shredded

2 ripe tomatoes, sliced

1 red onion, finely sliced

1/2 cup low fat natural yoghurt

2 teaspoons crushed garlic

salt

freshly ground black pepper

Combine olive oil, rosemary, garlic and wine in a dish. Add butterflied lamb roast and marinate for several hours, overnight if time permits.

Preheat oven to 180 deg C. Cover an deep oven tray with foil and place a rack inside. Lay the lamb on the rack and cook for approximately 10 minutes, remove from oven and turn over. Continue to cook for an additional 10 - 15 minutes or until lamb is cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 5 minutes before carving. When ready, slice lamb thinly.

While lamb is cooking, place yoghurt and garlic in a small bowl. Mix until completely and place in refrigerator to chill until required.

Lay a souvlaki bread on a chopping board and top with lamb, lettuce, tomato, onion, garlic yoghurt sauce, salt and pepper (and/or other toppings as desired), ensure you are placing the toppings in a line down the centre of the bread leaving a small portion at one end empty.

Folding the end over then wrap from one side to the other as tightly as possible. Secure with a napkin or a square of baking paper.

Other optional toppings (depending on your tastes) can include grated tasty cheese, tomato sauce, chilli sauce, hommus, cucumber slices, in fact the potential is endless....