Get me to the Greek…

Today I wanted to share with you a couple of cheat, Greek recipes that I came across. They went down a treat with my guinea pig (my other half, James) so I hope you like them too.

I have two recipes for you, they are super simple, so give them a try and let me know what you think…

The first is my cheats moussaka. This is by no means a traditional moussaka for all you purists out there. However what it is, is a really good cheat version that I love.

You will need…

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  • 500g pack lean minced beef
  • 1 large aubergine
  • 150g pot 0% Greek yogurt
  • 1 egg, beaten
  • 3 tbsp parmesan, finely grated
  • 400g can chopped tomatoes
  • 4 tbsp sun-dried tomato purée
  • 400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)

As you can see from the photo, I’ve added some spices. Just add some cumin, smoked paprika and all spice to your mince when browning. I used a pinch of garam masala, as I was out of all spice. This gives it a really nice aroma and feels more Greek to me 🙂

How to make it, it’s soooo easy…

Heat the grill to high. Brown the beef and your spices in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, slice the aubergine and dry fry in a small griddle pan. Mix the yogurt, egg and parmesan together, then add a little seasoning.

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Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Transfer into a dish (I’m using my mums old shepherds pie dish) layer the cooked aubergine in between your mince mixture and arrange the last of the aubergine on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden. I grilled for 10 minutes at 200 degrees celcius- but check on it! 🙂

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There you go- my cheat sheet Moussaka, I got this recipe from BBC Good Food and just tweaked it to how I like mine. It’s a must make and it easily feeds four people.

Onto the next part of this feast

Hummus! This recipe is Jamie Oliver’s and all you need is the ingredients and a food processor. That’s it! Again, for you purist cooks, I’m not sure it’s entirely Greek, it’s not I checked lol. Hummus actually originates from the Middle East. Anyways, I loves it with Greek food. It goes so well with moussaka and a bit of bread. I love it with any chargrilled meat too.

What you will need…

(This recipe is just for James and I, as a SUPER generous portion)

  • 1 x 400g cans of chickpeas
  • 2 tsp tahini
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 3 or 4 tbsp quality extra virgin olive oil (plus extra for drizzling)
  • 3½ tbsp freshly squeezed lemon juice
  • Paprika (optional)
  • Coriander or parsley leaves (optional)

I rinsed the chickpeas in cold water, I don’t like the taste of the water they are kept in, for me it’s a little stagnant. Then tip into the food processor.

I give these a little blitz first just to get it going, as its whizzing round I feed in the garlic, salt, lemon juice and tahini paste. Add olive oil as you go, get a good extra virgin olive oil, it’s so worth it- I promise.

If it’s a little gloopy I add a tiny bit of water to thin it out.
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Serve it any way you like, mine is in a simple bowl with hunks of pitta bread. I’m not a fancy pants…

Hey presto, you’re done. How easy was that?

This was a loooonnnggg post but you’ve got two great really, easy and quick recipes there, I hope you enjoyed them. If you do try them out, comment and let me know. Send me pictures, I would love to see some of your takes on them.

Libby xoxo

(the girl who never wears white)

P.S Follow my blog on Blog Lovin’, I’ll be lovin’ you forever 😉 

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