Baked Dishes

1.Moussaka (serves 4):
Ingredients:
2 Aubergines, sliced into thin rings.

For the meat sauce:
4 tbsp olive oil;1 onion,chopped;50g mince;100ml red wine;350g tomatoes,chopped;3 tbsp tomato puree;50 ml stock; 2 tbsp parsley, chopped;1/2 tbsp dried oregano; 1 tsp ground cinnamon;

For the cheese sauce:
40g butter;40 g flour; 400ml milk; 90g gruyere cheese, grated;2 eggs, beaten;

Method:
Gently fry the onion in 1 tbsp of oil for 5 minutes.
Pour in the wine and cook to reduce by half, stir in the tomatoes and tomato puree, and simmer for 10 minutes.
Add the stock, herbs and cinnamon, season lightly as the flavour intensifies while frozen.
Simmer for 15 minutes uncovered until thick, stir regularly.(This meat sauce maybe cooked and frozen for future use.You can add uncooked mince after the onion and fry for five minutes before carrying on with same procedure.Also you would add 125 ml of stock.)
Add the cooked mince and cook over a low flame.
Brush the aubergine slices with oil and grill for five minutes each side.This improves the flavour of the finished dish.
Make an all in one cheese sauce by putting butter, flour and milk in a pan.
Cook stirring constantly until thick and boiling.Cool slightly and stir in cheese and eggs.
Using a deep baking dish layer up the mince and aubergine in each(there will be three layers of each).
Pour in the cheese sauce.
Bake on 180°C for 35 minutes.

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2.Veggies Baked In Green Sauce(serves 5-6)::
Ingredients:
Baby corns 4-6(sliced into two lengthwise); Carrot 1 (peeled and cut into diagonal slices); 1 1/2 cups of small florets of cauliflower; 1/4 cup peas(frozen or boiled); 75g mushrooms(cut the stem into round slices and the top into 2 pieces horizontally); 1/2 cup whole wheat pasta(optional); 1 tomato(cut into 4 pieces, deseeded and cut into thin long pieces); 1-2 slices of fresh pineapple.

For the green paste:
1 onion(chopped finely); 2 tbsp milk; 1 tsp garlic paste; 1 1/2 cups chopped spinach; 1/2 tsp each-salt, pepper and oregano;

For the sauce:
3 tbsp whole wheat flour; 2 cups milk;

For the topping:
2" piece fresh cottage cheese(grated);
Method:
Boil 3-4 cups water with 1 tsp salt, 1 tsp sugar and 1 tsp lemon juice.Add vegetables and pineapple and boil for 2 minutes till slightly soft.Remove from water with a strainer.
Add salt to the water again.Add pasta.Boil for 12-15 minutes, or till soft.Strain and keep aside.
Heat a non-stick pan.Put pineapple slices.Brown both sides lightly.Cut into pieces.Add the blanched veggies to the pan.Saute for 1-2 minutes till crisp tender.Remove from pan and keep aside.
To prepare sauce, put 2 tbsp milk, add the garlic and onion in a pan.Stit on low flame.Saute for a minute and add spinach.Saute for 5 minutes.Add salt, pepper and oregano.Remove from fire and let it cool.Blend to a green puree with a little water.Keep aside.
Add whole wheat flour in a wok and cook on low flame for 1-2 minutes.Add spinach puree and stir for 2 minutes.Remove from fire.
Add milk, stirring continuously.
G. Return to fire.Boil, stirring.Reduce heat and check salt, pepper.Mix well for a minute or till it starts to coat the back of a spoon.
Add veggies and pasta.Bring to a boil.Add tomato slices and pineapple pieces.Mix.Remove from fire.
Take an oven proof dish and tranfer the veggies into it.Sprinkle grated cottage cheese over the veggies.Bake at 180°C for 20 minutes.

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