tomatoes

Tomatoes from the garden , with a little though they are a dish in themselves.

some details

Tomatoes are rich in lycopene, an antioxidant that is good for the heart and effective against certain cancers. Cooked tomatoes are actually better for you than raw ones, as more beneficial chemicals are released.

Tomatoes are also an excellent source vitamin Cbiotinmolybdenum, and vitamin K. They are also a very good source of copperpotassiummanganesedietary fibervitamin A (in the form of beta-carotene), vitamin B6folateniacinvitamin E, and phosphorus.

The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate climates as an annual. An average common tomato weighs approximately 100 grams (4 oz).

the supermarket ones are the ones with no flavour, grow fast and produce most.

But the others WOW flavour bursting juice filled amazing.

Paul’s wandering

coastline wanderings  As of late I haven’t been much to our coastline, Ive tended to wandering in the forestry and the peace that comes with gurgling streams of flowing water, I love the peace and solace it brings me. 

I decided id take a stroll on a beach on day because why not, off with the shoes and the socks down along the waters edge, kicking the top of the water, watching it fly off in front of me. I know I may sound like a child, when I say this, but I don’t care I’m big enough to not care. I like watching the water spread in all directions and the film of water it creates as well as the drops that fall at the end. I mean so what if I get wet, that’s why we have washing machines. 

Now silliquoy aside, I’m a forager I like to think I am anyway, picking free edible food, from  coastline, hedgerow and forestry alike, I spotted some varieties of samphire that I knew I didn’t have in my freezer for later in the year so I picked some after my walk. I picked some rock samphire and some sea blight, both sea salty fresh, crunchy, and a beautiful addition to any stir-fry, or fish dish or chowder, or mussels or prawns the possibilities are endless if it’s from the sea, samphire will work with it. (In my opinion). Alongside both of these, beach mustard starting to seed, as you could guess mustard flavour with a salty hint. No, I’m not making a mustard from them I’m was just admiring them, had to try them. 

There is a multitude of other herbs and sea veg sprouting at the moment, or coming into season. So on the coast keep an eye on the rocks or the dunes. 

As always stay safe and you can follow my adventures @chefpaulc on all social media platforms. 

Moussaka

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  • 2medium aubergine
  • Olive oil(as needed)
  • 1lb mince beef (or can use ground lamb)
  • 2medium onions peeled and chopped
  • 2tablespoons fresh minced garlic(or to taste, I use lots!)
  • 1jar toamto sauce
  • 1teaspoon dried oregano (or to taste)
  • 1teaspoon salt
  • 12teaspoon  black pepper (or to taste)
  • CHEESE SAUCE

  • 3tablespoons butter
  • 12teaspoon salt
  • 1/2 teaspoon black pepper(or to taste)
  • 2tablespoons flour
  • 1cup milk
  • 1 egg
  • 12cup grated parsmen

Kittencal’s Greek Moussaka

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TOTAL TIME
1hr 45mins
PREP 1 HR
COOK 45 MINS

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! —the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without — you may also want to “sweat” the eggplant slices with a bit of salt sprinkled on for 1 hour before using

INGREDIENTSNutrition

  Things to  with Greek Yogurt
  1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
  2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt).
  3. Brush cookie sheet with olive oil.
  4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
  5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
  6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
  7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
  8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
  9. Arrange the remaining eggplant slices over the beef mixture.
  10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
  11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan
  12. Cut into squares.