There were so many highlights last week for supper, for snacks, for lunches.  But I am going to share the Turkey Moussaka which really surprised me in how delicious it was and just perfect for a wintry evening.  And then a couple of other recipes – a soup and a dip just to mix it all up.  For all the other highlights, the recipes and photos are on my instagram feed @heal_yourself_happy.

 

Turkey Moussaka, from Lean in 15 by Joe Wicks, the Body Coach

This was a perfect Friday night supper and for me, was more like a lasagna, with the aubergine instead of the pasta sheets and turkey mince instead of the beef.

To serve 4:

1 aubergine, cut lengthways, into slices of 5mm thick

olive oil

S&P

1 large red onion, diced

3 garlic cloves, crushed

1kg turkey mince

1 tbsp tomato puree

1 tsp ground cinnamon

300ml chicken stock

2tsp dried oregano (I used 2 desertspoons of fresh)

2 balls of mozarella (250g), torn into pieces

Sundried tomatoes (my addition, not in JW’s book!)

4 tblsp grated parmesan

Parsley, roughly chopped as a garnish

• Coat the Aubergines in oil and S&P and then Roast / Grill / griddle – 2 minutes each side until soft.  Remove and put on a plate until all the pices are cooked.
• In a hot pan, put in some olive oil, add the onion and garlic and stir fry until they soften.
• Add the turkey mince, cinnamon, tomato puree, chicken stock and oregano and bring to the boil and leave to simmer for 20 minutes.
• Preheat your oven to 170 (fan) or 190.
• Start to layer up:  mince first, then the mozzarella and sundried tomatos, then the aubergine.  Keep layering (depending on the size of the dish – 3 layers0, finishing with a final layer of mince on top of the last aubergine layer.
• Scatter the parmesan on the top and put in the oven for 30 minutes or so.
• Serve hot with parsley to garnish.

I served a simple green salad for the perfect Friday, in front of the TV dinner!

Green Goddess Soup – my own special recipe

This is such a super easy, delicious, nutritious recipe and fab if you have left over Sunday veggies.

 

1 tblsp coconut oil

3 chopped courgettes

400ml can of coconut milk

1 red onion

2-3 garlic cloves, crushed

Big bag of spinach

Any leftover herbs

Any left over roast veggies (broccoli, cauliflower etc)

 

300ml good organic stock

• Sweat the onions and garlic in coconut oil until soft.
• Add in the courgettes and cook for 5-10 minutes.
• Add in the spinach and let wilt
• Add in any other veggies or herbs
• Pour in the coconut milk and the stock.
• Mix and stir until boiling.
• Let simmer for 30-30 minutes.
• Blitz and serve or let cool and put in jars.

This keeps for at least a week and lovely for lunches!

 

Roasted Aubergine & Garlic chilli dip by Mary Berry, Foolproof cooking

This was the perfect dinner party dip and I served with flat breads.  I changed the recipe slightly – Mary’s recipe is with mayonaise, but I changed this to be a more healthy version with full fat yoghurt and olive oil.  This would also be lovely as salad dressing.

1 medium aubergine

2-3 fresh green chillis (I had red)

2 large garlic cloves (unpeeled)

4 spring onions

200ml Mayonaise (or I used full fat yoghurt and 2 tblsp olive oil)

juice of 1/2 lemon

S&P

snipped chives to garnish

• Prick the aubergine all over to stop the skin bursting and then roast the aubergine at 200 (180 fan) degrees C for 30 minutes.
• Add the chilli and garlic to the roasting pan and continue to roast for another 10-15 minutes.
• Remove all from the oven and let cool until you can touch it.
• Halve the aubergine and scoop out the flesh using a spoon.  Pop the garlic from the skin and then add them both with the chilli in to a food processor / nutribullet.
• Add in the spring onions, lemon juic and the mayo (or yoghurt and olive oil), S & P and blitz.
• Serve with a few chives sprinkled!

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