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
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
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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