Moussaka with Courgette

Moussaka with courgette

DSC_0727a

Moussaka with courgette?? It’s my take on a traditional Moussaka: a Moussaka in disguise if you will.  My recipe doesn’t use the traditional aubergine – I simply wasn’t feeling the aubergine love the day I made this – but you can of course add it if you’re a traditionalist!  Instead I use courgette. It passed the Lentil taste test and I actually used a mix of aubergine and courgette when I last made it for us parent people.  Of course I’m going to say I think it’s nicer with the courgette addition….but I really do!

Continue reading

Advertisements

Cuddly & warm beef bourguignon

DSC_0487

This is my take on beef bourguignon for little ones, i.e. sans the burgundy!  Not as yummy as the adult version so if your kids are a little older and you want to make this for whole family include a little burgundy: any alcohol should have evaporated by the time it has finished cooking.  Although it takes a long time to cook, the prep is pretty quick and then you can just leave it in the oven while you relax (i.e. sort out the overflowing laundry basket, play hid & seek or read the “Tiger who came to Tea” for the thousandth time!)

Continue reading

Buttery Buttermilk Chicken

DSC_0563a

Lentil Is going through the painfully slow process of getting his back teeth at the moment which can affect his appetite for days at a time.  Having endured a few days of very little eating, mealtimes becoming a bit of a battlefield, I was delighted when he devoured this little dish!

Makes 3-4 portions

The what:

10g unsalted butter

3 mini chicken breasts, cubed

50ml buttermilk

6 mushrooms, sliced

1 garlic clove, finely chopped

1 onion, chopped

a squidge of tomato puree

4 tbsp creme fraiche

1 tsp lemon juice

a tbsp parsley, finely chopped so the little ones don’t spot any big green leaves they don’t want to eat!

pepper to season

Serve with about 25g per portion of pasta or rice.

DSC_0576a

The how:

Marinade the chicken in buttermilk for about 10 minutes.

Meanwhile saute the onion, garlic and mushrooms in the butter on medium heat.  Remove from the pan and set aside.  Turn up the heat and cook the chicken for 7-8 minutes until it is cooked through.  Next re-add the onions, garlic and mushrooms and stir.  Add the tomato puree, creme fraiche and lemon juice and cook for a further 2 minutes.

Season with pepper and mix in the parsley.

Serve with pasta or rice.

DSC_0595a