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).

Production of Bottled Gherkins

Cornichons and Sticksi

These are the Original and Secret recipes brought to Deemster, Gumtree by the Brannekampe Brothers, circa 1984.  Instructions for processing refer to “1230 Glass”.  A jar of about 500 cc will suffice.

Refrigeration is only required during warmer months.  Gherkins may be store outside if over-night temperatures are below 15°C.

Soak for up to ½ an hour.  Wash and remove soil.   Grade according to the following specification:

Cornichons

Spices, per glass jar:

• 3 grams yellow mustard seed
• 1 gram Black pepper corns
• 10 grams fresh onion pieces
• 1 gram fresh dill or dill seed

Fill 195 grams Grade 1 gherkins, cleaned sorted and graded into glass jar.

Solution (to make 1 litre)

• Dissolve 90 grams of white sugar
• and 25 grams salt
• in 820 ml water
• and add 180 ml white spirit vinegar at 10%
• Heat to 70°C.

Fill glass jar leaving 9 to 10 mm headspace.  Close with cap that has warmed in water.

Process

Place bottles is a sufficiently large pot to cover with water at 88°C.  Maintain at this temperature for 22 minutes.  Allow to cool and then place in cold water to stop processing.

Sticksi

Spices, per glass jar:

• 2 grams yellow mustard seed
• 10 grams fresh onion pieces
• 1 gram fresh dill or dill seed

Fill 205 grams Grade 3 cleaned and sorted gherkins, cut into 4 or 6 pieces (length-ways).  Approximately 50% skin facing out.

Solution (to make 1 liter)

• Dissolve 120 grams white sugar
• and 28 grams salt
• in 800 ml water
• and add 200 ml white spirit vinegar at 10%
• Heat to 70°C.

Fill glass jar leaving 9 to 10 mm headspace.  Close with cap that has warmed in water.

Process

Place bottles is a sufficiently large pot to cover with water at 88°C.  Maintain at this temperature for 22 minutes.  Allow to cool and then place in cold water to stop processing.

200 g Tennis biscuits
50 ml botter
3 ml cinnamon
Filling
6 eggs
750 gram cream cheese
10 ml vanilla
100 ml cake flour
200 ml sugar
30 ml lemon juice
250 ml cream
OVEN to 150 C
Cook and spray a loose bottom pan
Mix ingredience for crust together press into pan
Seperate the eggs, white and yellows seperate bowls
Add all ingredience to the yolks and mix very well for about five minutes
Beat egg white untill firm, add to yolk mixture.
Pour into prepared pan, cook for one hour and 15 minutes, till well risen and set.
open the oven door a bit and let cake cool down for at least an hour.

Ingredients
70 ml sunflower oil
2 bay leaves
400 g lamb neck slices
600 ml full cream plain yoghurt
2 heaped Tbsp fresh ginger, grated
1 tsp fennel seeds
1 tsp cardamom seeds
1 tsp dried chilli flakes
2 tsp garam masala
1 tsp salt
4 heaped Tbsp ground almonds
Coriander for garnish
Basmati rice, cooked

Method

Grind the fennel seeds, cardamom seeds and chilli flakes to a fine powder.

Add this and the ginger, garam masala and salt to the yoghurt and mix.

Heat oil in a heavy-bottomed pot (preferably cast-iron) with the bay leaves and fry the lamb neck pieces a few at a time until well browned on all sides.

Add a little of the spiced yoghurt at a time and cook on a fairly high heat until the oil splits. Then add a little more spiced yoghurt and cook until it splits again, repeating until all the yoghurt is cooked in. Each time you add more, stir it again for the mixture to coagulate.

Now reduce to a low heat, cover, and leave it to cook until it is very tender, at least an hour and a half, probably two hours. Turn the meat now and then to make sure it cooks evenly and is coated with the yoghurt stock. There will not be a great amount of cooking stock, and that’s as it should be, hence cooking on a very, very low heat, covered, for all that time. It’s all about the flavour and the richness of that delicious spicy yoghurt.

Stir in the ground almonds before serving with Basmati rice, garnished with chopped coriander.

Rogan Josh is usually made with lean pieces of lamb leg meat. But there’s no reason not to break the rules as long as we cook it for long enough for the tougher neck cut to become fall-apart tender.

There are as many recipes for rogan josh as there are Indian cooks who believe their recipe is the right one. Yet they’re all different to one degree or another. This recipe is based on one in The Indian Pantry (Human & Rousseau, 1997) by Monisha Bharadwaj.

Rogan Josh has its origins in Persia, though it is regarded today as an Indian curry. Wikipedia tells us that rogan means oil, while josh refers to heat, so Rogan Josh is a method of cooking a curry involving plenty of heat and oil.

So its name refers to a method, rather than to the ingredients used. In this instance, the key elements are yoghurt and oil, while the core spices are ginger, fennel seeds, cardamom, chilli, and garam masala or, in my case, a rather heady Durban masala. Towards the end, the dish achieves greater depth by the addition of ground almonds.

This is not only one of the most popular winter vegetables in Scandinavia, but is the one which is usually served at Christmas time. It goes particularly well with roast duck, goose or game and also with pork dishes and sausages.

Ingredients

1 medium-sized red cabbage (approximately 2 – 3 lbs)
2 medium sized cooking apples
1 oz butter
6 – 8 tablespoons wine vinegar
6 – 8 tablespoons water
salt
pepper
4 tablespoons redcurrant jelly
sugar to taste (approximately 1 – 2 tablespoons)

Method

Remove and discard the outer coarse leaves of the cabbage. Cut in half, remove the stalk and shred the cabbage very finely. Peel, core and grate the apples. Melt the butter in a large saucepan over low heat, add the cabbage and apples and toss for 5 minutes, taking care not to scorch. Add the vinegar, water, salt and pepper to taste. Cover with a lid and cook over low heat, until the cabbage is tender. Add red-currant jelly and sugar to taste. The cabbage should be sweet-sour. Bring to the boil again and serve.

Red cabbage actually improves if kept for a day before serving: just reheat it slowly, stirring from time to time. The dish is delicious eaten cold as a garnish for open sandwiches.

The colour of the cooked cabbage may be improved by adding a little juice from pickled beetroots. Some caraway seeds may be added to the dish whilst it is cooking.

Ingredients

1½ cup all-purpose flour
½ cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup canned crushed pineapple (with juice), partially drained
2 eggs, beaten
⅔ cup vegetable oil
1 tsp vanilla extract
1 cup raw grated carrots

Instructions

Preheat the oven to 350 degrees F. Line or grease a muffin pan.
Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.

Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.

Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

Makes 12

150 g salt and vinegar chips crushed finely
2 cups grated cheese
1 cup flour
125 g melted butter
Mix all together roll into balls
squash flatter using a fork
bake at 180 for 15-20 minutes

1 and half cup cake mix
quarter cup walnuts
quarter cup cherries
half cup chopped dates
1 cup sugar
1 cup water
4 Table spoons butter
Boil above together for about 5 minutes until the butter melts
Cool for 10-30 minutes and add a well beaten egg
2 cups flour
half teaspoon mixed spice
2 teaspoon baking powder
half teaspoon bicarb
Rum or Brandy to taste
Mix flour,salt and spice also baking powder together
add to the fruit
lastly bicarb dissolve into a little hot water
Allow to stand for one hour in the tin (if you have time)
Bake at 160 check after 90 minutes.
When you take it out of the oven, let it stand in the tin till completely cold
HINTS FOR BAKING
Use grease proof paper to line your tin
Cover your baking tin with foil, make holes for steam to escape.
cover with foil feed with brandy

Plum wine is earthy, rich and smooth. It is delicious as an after-dinner wine or served chilled as an aperitif. It’s also a great base for mulled wine.

Prep Time: 30 minutes
Yield: 3–4 bottles
Category: Alcohol
Method: Fermentation

INGREDIENTS
5 lbs of ripe plums (no moldy ones)
3 lbs of sugar
16 cups of filtered water (chlorine-free)
1 teaspoon of fresh lemon juice
1 packet champagne yeast (affiliate link)

INSTRUCTIONS
Throughout the wine making process it is important to sterilize EVERYTHING that comes into contact with the plums. (See notes for more information.)

Wash the plums, remove the stems and put them in a large pot. Then use a potato masher to roughly break open the skins.
Bring all 16 cups of water to a boil. Then pour the boiling water over the plums. You can do this in batches with an electric kettle. The boiling water is to help kill off any mold or bacteria that might be on the skin of the plums.
Put a lid on the pot and stash it in a quiet corner of your house.

After 24 hours, add the lemon juice and sugar to the plums and give them a good stir. Follow the instructions on the yeast package (mine involves re-hydrating before use), then stir it into the plums. Give everything another good stir after one hour to make sure it is well mixed. If you want to calculate the alcohol levels, remove some of the liquid at this point to measure the specific gravity.

Cover the pot and leave somewhere warm to ferment for 4-6 days. Give the mixture a good stir once or twice a day.
After the initial ferment filter out the solids and move the liquid to your carboys. It’s better to leave some of the liquid behind in the solids than to have solids in your carboys. I usually use a siphon to get out most of the liquid, then I strain the rest through a mesh brewing bag.

Top the carboys with an airlock and leave them to ferment for 2 weeks.

After 2 weeks, rack the wine into a clean jug for another round of fermentation.
A
fter two months the wine is ready for bottling. The wine needs to age for at least 10 months to develop a nice mellow flavour. I’m often tempted to sample it early, but it’s always a disappointment.

NOTES
This plum wine recipe does not use sulphur dioxide to curb the fermentation. So it is not a sweet wine and the alcohol levels range between 15-20% (depending on the sugar level of your plums). It tastes a bit more like brandy than wine though, unlike brandy, it is not distilled.

The fermentation of alcohol can involve a small amount of methanol production. This is especially true for ferments with pectin in them (like plums). However, the amount of methanol produced from wines (commercial or homemade) is very low. The danger comes from distilling wine into brandy, which concentrates the amount of methanol. Regardless, the best way to prevent any methanol production is to make sure that your ferment is not contaminated with pectin loving bacteria, yeasts and fungi, which will break down the pectin into methanol. So KEEP EVERYTHING CLEAN and it won’t be a problem.

half cup milk half cup oil one egg – beat
Three quarter cup flour pinch of salt 2 teaspoons baking powder
Mix together
pour over meat bake for 30-40 minutes at 180