Ingredients
2 tablespoons olive oil
2 bacon slices (160g), trimmed, chopped
1 braised leek, sliced
1 clove garlic, crushed
1 tablespoon plain flour
2 cups (500ml) chicken stock
¾ cup (180ml) pouring cream
3 cups (300g) coarsely shredded roast chicken
2 cups (280g) coarsely chopped roast potatoes
1 sheet frozen butter puff pastry, partially thawed
1 egg, beaten lightly

Method
1 Heat oil in a large non-stick frying pan over medium heat; cook bacon, stirring, for 2 minutes or until browned. Add leek and garlic; cook for a further 1 minute or until garlic is fragrant.
2 Add flour to pan; cook, stirring, for a further 1 minute. Gradually whisk in stock. Whisk until mixture boils and thickens slightly. Whisk in cream; simmer for a further 1 minute. Remove from heat; season to taste.
3 Transfer mixture to a large heatproof bowl, add chicken and potato; toss well to coat. Refrigerate until cold.
4 Preheat oven to 200°C.
5 Lightly oil four 1¼-cup (300ml) ramekins. Using top of a ramekin as a guide, cut four rounds from pastry. Spoon chicken mixture into ramekins. Place pastry rounds on top of chicken mixture; press with a fork to seal edges. Pierce a small hole in centre of each pastry round; brush with egg.
6 Place ramekins on oven tray; bake for 25 minutes or until golden and puffed.

Ingredients:
3 cups (420 g) flour
1½ tsp (7.5 ml) bicarbonate of soda
1½ tsp (7.5 ml) baking powder
¾ tsp (3.75 ml) salt
170 g butter, at room temperature
1½ cups (300 g) sugar
3 eggs
1 Tbsp (15 ml) vanilla essence
1½ cups (375 ml) buttermilk)

Method:
Preheat oven to 180°C. Grease a large 24 x 32 cm sheet cake pan.

Into a medium bowl, sift the flour, bicarbonate of soda, baking powder and salt. Set aside.

In the bowl of an electric mixer, with the paddle attachment, beat butter and sugar until creamy. Beat in the eggs one at a time. Mix in the vanilla essence. Add the flour mixture and buttermilk alternately to the butter mixture, ending with the flour. Beat on high speed for 1 minute.

Pour the batter into the prepared pan, and then bake for 50-60 minutes. Rest for 10 minutes before turning out.

Prep Time: 20 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 50 minutes
Yield: 12 pieces

DESCRIPTION
Greek Moussaka is a tasty, hearty eggplant casserole. Layers of eggplant, potatoes, and a spiced meat sauce nestled in between.

INGREDIENTS

2 large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded
Salt
Private Reserve extra virgin olive oil
1 large yellow onion, finely chopped
1 lb ground lamb (or beef)
1 tbsp dried oregano
1 tsp ground cinnamon
1/2 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp paprika or hot paprika
1/2 cup red wine
1 14 oz can diced tomato
1 tsp sugar
1/2 cup hot beef broth
2 large russet potatoes, peeled, very thinly sliced lengthwise
water
4 tbsp dried bread crumbs
CHEESE TOPPING
3/4 cup fat free Greek yogurt
3 large eggs, at room temperature, beaten
1 tbsp allpurpose flour
1/2 cup reduced fat ricotta (cream cheese would work if you prefer)
3 oz crumbled feta cheese

INSTRUCTIONS
Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to “sweat out” its bitterness.

Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn’t burn). Remove from the oven and set aside.

Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.

Preheat the oven to 350 degrees F.

In the meantime, boil the sliced potatoes in plenty of water until they are completely soft and easily breakable (about 5-7 minutes). Drain the water and set the potatoes aside briefly.

To prepare the cheese topping, whisk the Greek yogurt with the eggs and flour. Add the ricotta and feta cheese and whisk again to combine.

When ready, lightly oil a 9 1/2″ x 13″ oven-safe baking pan. Layer the eggplant slices on the bottom. Add the meat sauce and spread to cover the eggplant. Layer the potato slices to cover the meat sauce and sprinkle with the bread crumbs. Finally spread the cheese topping to thinly cover the potatoes.

Bake in the 350 F degree-heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).

Remove from the heat and let sit 5-7 minutes before cutting through into squares to serve. Enjoy!
NOTES
Prepare ahead note: you can prepare and cook the eggplant, meat sauce, and potatoes (steps 1-5) the day before or even a couple days in advance. Place each in its own tightly-shut container and store in the fridge. The day you are ready to serve the moussaka, bring the ingredients to room temperature. Prepare the cheese topping, then assemble the moussaka in an oven-safe dish and bake (steps 6-9).