Moussaka

Baked moussaka and red cabbage salad

Market ingredient: Eggplants
Difficulty: Fairly easy – can just take some time
Deliciousness: Lovely
Did The Beard’s friend like it? “Delightful”

As the winter seems to draw to a close (although whether we actually had a winter this year is somewhat debatable), I felt that it was only appropriate to try and bust out some final heart-warming and cosy dishes. Moussaka is something that I’ve always thought about cooking but, for some reason, never have. It’s a deliciously comforting dish most commonly associated with Greek cuisine. Although word on the street is that it’s actually Phoenician in origin, but I’ll let the Lebanese and Greeks fight it out for ownership titles on this one.

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Goat cheese-stuffed zucchini flowers

stuffed zucchini flowers on a plateMarket ingredient: Zucchini flowers
Difficulty: Easy peasy lemon squeezy
Deliciousness: Good for a first crack
Did The Beard like it? Nom nom

This week’s ingredient comes pre-selected, in that I’ve seen these guys down at the markets every week and consistently say to myself, “I really must try those”. Zucchini flowers, in my mind, are the realm of restaurants and not really your standard cook-at-home fare. It had always seemed too hard; a why-would-I-bother dish. I was pleasantly surprised to find a nice little recipe two-pager came with my zucchini flower purchase and lo-and-behold, with a number of them seeming quite simple. After picking up some ricotta and goats cheese and some sage from our very own garden, I was ready to rumble.

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