Hypno's "just for today" diary of rediscovery.

hypno06

Thanks, taxi x

REDMADCURLS

If there are plenty of things you don't do, that leaves me entering the longest list ever of things I dont do that I should do (maybe will get asked to join that Olympic team too)

hypno06

We always expect so much from ourselves, don't we! I still go to other peoples' houses and feel so inadequate about the stuff that I *don't* do.

Need to remember that I'm doing ok!

REDMADCURLS

hypno06 wrote: »

Need to remember that I'm doing ok!

A perfect title for your next diary!!!!!

taxi73

You are doing more than ok

hypno06

REDMADCURLS wrote: »

A perfect title for your next diary!!!!!

Yes, I was thinking that I am over 4000 posts so need to be starting a new one soon.

hypno06

And here it is........

click here

hypno06

And here it is........

click here

InaPickle

REDMADCURLS wrote: »

Procrasting - I have been asked to join the Irish Olympic team and have been told I am so very good that I don't need to train!

I know a new thread has been started, but can I just point leave a big :rotfl: for my last comment in reply to Reddie's hysterical statement!

P.S. I'm so good they are thinking of inviting me, too!

Sue14

Thanks for this recipe, I cooked it tonight for myself and OH, and we both thought it was delicious! I've never tried moussaka before, having always said that I don't like aubergine or courgettes (although I've never tried them, lol!), but I'm being more adventurous and trying new things lately and we will definitely be having this again!

Hugs
Sue.

hypno06 wrote: »

POINTS® Value: 5.5
Servings: 4
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy

Try this vegetarian version of moussaka - it tastes truly delicious, and it's so good for you.



Ingredients

1 tablespoon olive oil, or vegetable oil
1 medium onion(s), finely chopped
1 clove garlic, crushed
1 medium courgette, or 2 celery sticks, chopped
175 g mushrooms, sliced
1 large can canned tomatoes
1 teaspoon fresh or dried herbs, dried, mixed
1 portion stock cube, vegetable, dissolved in 125ml hot water
1 level tablespoon cornflour, blended with 2 tbsp cold water
1 portion aubergine, sliced
600 g potato(es), par-boiled and sliced
250 g low-fat soft cheese
50 g half-fat cheddar cheese, grated
1 medium egg(s)
1 pinch salt, and freshly ground black pepper

Instructions

• Preheat oven to 190°C / 375°F / Gas Mark 5.
• Heat the oil in a large saucepan and saut! the onion, garlic, courgette or celery for 3 - 4 minutes, until softened. Add the mushrooms, tomatoes, herbs and stock. Bring up to the boil, then reduce the heat and simmer without a lid for 10 minutes. Add the blended cornflour and cook, stirring, until thickened. Remove from the heat and season.
• Spoon half the tomato mixture into a large baking dish. Layer the aubergine slices over the top, then spread the remaining tomato mixture over them. Arrange the potatoes over the surface in an overlapping layer.
• Beat together the soft cheese with the egg. Season with salt and pepper. Spread over the potatoes, then sprinkle the grated cheese on top. Bake in the oven for 45 - 50 minutes, until the topping is golden brown.