Baked Dishes

1.Moussaka (serves 4):
Ingredients:
2 Aubergines, sliced into thin rings.

For the meat sauce:
4 tbsp olive oil;1 onion,chopped;50g mince;100ml red wine;350g tomatoes,chopped;3 tbsp tomato puree;50 ml stock; 2 tbsp parsley, chopped;1/2 tbsp dried oregano; 1 tsp ground cinnamon;

For the cheese sauce:
40g butter;40 g flour; 400ml milk; 90g gruyere cheese, grated;2 eggs, beaten;

Method:
Gently fry the onion in 1 tbsp of oil for 5 minutes.
Pour in the wine and cook to reduce by half, stir in the tomatoes and tomato puree, and simmer for 10 minutes.
Add the stock, herbs and cinnamon, season lightly as the flavour intensifies while frozen.
Simmer for 15 minutes uncovered until thick, stir regularly.(This meat sauce maybe cooked and frozen for future use.You can add uncooked mince after the onion and fry for five minutes before carrying on with same procedure.Also you would add 125 ml of stock.)
Add the cooked mince and cook over a low flame.
Brush the aubergine slices with oil and grill for five minutes each side.This improves the flavour of the finished dish.
Make an all in one cheese sauce by putting butter, flour and milk in a pan.
Cook stirring constantly until thick and boiling.Cool slightly and stir in cheese and eggs.
Using a deep baking dish layer up the mince and aubergine in each(there will be three layers of each).
Pour in the cheese sauce.
Bake on 180°C for 35 minutes.

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2.Veggies Baked In Green Sauce(serves 5-6)::
Ingredients:
Baby corns 4-6(sliced into two lengthwise); Carrot 1 (peeled and cut into diagonal slices); 1 1/2 cups of small florets of cauliflower; 1/4 cup peas(frozen or boiled); 75g mushrooms(cut the stem into round slices and the top into 2 pieces horizontally); 1/2 cup whole wheat pasta(optional); 1 tomato(cut into 4 pieces, deseeded and cut into thin long pieces); 1-2 slices of fresh pineapple.

For the green paste:
1 onion(chopped finely); 2 tbsp milk; 1 tsp garlic paste; 1 1/2 cups chopped spinach; 1/2 tsp each-salt, pepper and oregano;

For the sauce:
3 tbsp whole wheat flour; 2 cups milk;

For the topping:
2" piece fresh cottage cheese(grated);
Method:
Boil 3-4 cups water with 1 tsp salt, 1 tsp sugar and 1 tsp lemon juice.Add vegetables and pineapple and boil for 2 minutes till slightly soft.Remove from water with a strainer.
Add salt to the water again.Add pasta.Boil for 12-15 minutes, or till soft.Strain and keep aside.
Heat a non-stick pan.Put pineapple slices.Brown both sides lightly.Cut into pieces.Add the blanched veggies to the pan.Saute for 1-2 minutes till crisp tender.Remove from pan and keep aside.
To prepare sauce, put 2 tbsp milk, add the garlic and onion in a pan.Stit on low flame.Saute for a minute and add spinach.Saute for 5 minutes.Add salt, pepper and oregano.Remove from fire and let it cool.Blend to a green puree with a little water.Keep aside.
Add whole wheat flour in a wok and cook on low flame for 1-2 minutes.Add spinach puree and stir for 2 minutes.Remove from fire.
Add milk, stirring continuously.
G. Return to fire.Boil, stirring.Reduce heat and check salt, pepper.Mix well for a minute or till it starts to coat the back of a spoon.
Add veggies and pasta.Bring to a boil.Add tomato slices and pineapple pieces.Mix.Remove from fire.
Take an oven proof dish and tranfer the veggies into it.Sprinkle grated cottage cheese over the veggies.Bake at 180°C for 20 minutes.

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3.Spanish Baked Prawns(Serves 2):
Ingredients:
300g raw king size prawns(peeled and butterfilled-slit the prawns lengthways but don’t go all the way through,veins removed); 2 tbsp olive oil; 2 cloves garlic(thinly sliced); 2 tbsp dry sherry; a few chilli flakes; small handful parsley(chopped).

Method:
Heat the oven to 220°C.Divide the prawns, garlic, chilli, sherry and olive oil between two small ovenproof dishes.Cook for 6-8 minutes until pink and sizzling.Sprinkle with parsley and serve with crusty bread.

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4.Chicken And Ham Pie(Serves 6-8)::
Ingredients:
650g chicken; 375g shortcrust pastry; salt and pepper to taste; 2 tbsp oil; 60g butter; 1 onion(chopped); 70g flour; 1 ½ l milk; 1 tbsp mustard; 150g ham slices; ½ large red peppers (diced); 3 spring onions(chopped); 2 hard boiled eggs; 400g puff pastry(frozen); 1 egg(for egg wash); rice or beans for binding baking;
Method:
Preheat the oven to 210°C.Brush a pie dish with butter.Roll out the shortcrust pastry onto a lightly floured surface, enough to cover the base of the pie dish.Cut and place a baking sheet over the lined pastry in the tin, and spread a layer of beans or rice evenly. Bake blind for 8 minutes.Remove from the oven, discard the beans or rice and the baking sheet.Return the pastry into the oven, for 8 minutes until light golden brown.Allow to cool.
To prepare the filling:
Trim the excess fat from the chicken.Cut into 2 cm pieces, add the salt and pepper.Heat the oil in a pan and cook the chicken in batches till golden brown.Remove and set aside.Heat the butter in a pan and add the chopped onions.Cook till soft, add the flour and stir over low heat till lightly golden. Add the milk to this and keep stirring till the sauce boils and thickens.Add the mustard, ham, spring onions, red peppers and the chicken.Mix. Spoon half this mixture into a lightly floured surface, large enough to cover the pie dish.Brush the edge of the pastry shell with the egg wash. Top with puff pastry and press down to seal the edge.Decorate, if necessary, the top with puff pastry scraps.Reduce the oven temperature to 180°C and bake for 45 minutes.Slice and serve warm, garnished with a sprib of fresh herb.
Tip
Make the shortcrust and puff pastry in advance and preserve in a cling wrap.Do not overbake the shortcrust pastry.

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5.Veg Calzone(Serves:4)::
Ingredients:
For the dough:

250g flour; 7g yeast; 5g salt; 5g sugar; 15ml olive oil; 120ml water;
For the filling:
Oil for sauting; 2 onions(sliced); 3 green bell peppers(chopped); 3 Jalepeno peppers(chopped); 100g tomato puree; 10g Mozzarella cheese(grated); 5 mushrooms(chopped);
Method:
Mix the flour with the yeast, sugar, salt and olive oil.Using the water, knead well to make a dough.Ensure that it is smooth and lump free.Make portions of approximately 100g each.Allow to rest for 10 minutes. Heat the oil in a pan and saute the chopped onions and bell peppers.Add the tomato puree.Remove from heat and set aside. Roll out the dough portions of approximately 12 inches of radii.Add the tomato mixture along with mushrooms and Jalepenos and then fold the dough in a semi-circle shape.Press the open sides together with a fork.Repeat for each calzone.Place them on a greased tray and allow to prove for 15-20 minutes.Bake at 180°C till golden brown. Remove, sprinkle with grated Mozzarella cheese and serve.

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6.Foccacia (Serves-4):
Ingredients:
For the dough:
250g flour; 7g yeast; 4g sugar; 150ml water; 5g salt; 75ml olive oil; 10g oregano; 30g olives(chopped); Milk for the wash;

For the Topping:
2 red bell peppers(sliced); 2 yellow peppers(sliced); 2 green peppers(sliced); 2 onions(sliced); 5 olives(sliced); 150g Mozzarella cheese(grated);

Method:
Sieve the flour.Taking a little water, dissolve the yeast and sugar.Add the solution to the flour.Add water to knead the dough.Add salt, olive oil, oregano and the chopped olives.Make the dough lump free and smooth.Knead the dough well and allow to prove for 10 minutes.Make individual portions of approx 120g and hand roll each.Set aside for 10 minutes.Roll out in oval shapes of about 18cm and allow to prove for about 15-20 minutes till they rise a little. Meanwhile, saute the red, yellow and green peppers and the onion in a little olive oil.When half done, add the olive slices. Sprinkle over the oval-shaped dough and bake at 180°C for approx 10 minutes or till half brown.Remove the foccacia from the oven and sprinkle with the cheese.Serve.

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7.Savoury Chicken Loaf(Serves-6):
Ingredients:
40g melted butter; 2 ½ cups flour; 80g butter(chopped); 2/3 cup water;
For the filling:
1 tbsp oil; a few spinach leaves(blanched and chopped roughly); 1 red chilli(chopped); 500g chicken mince; 1 large tomato(peeled, seeded and chopped); 1 cup grated cheese; 2 tbsp flour; salt and pepper to taste; 1 egg(lightly beaten);
Method:
Preheat the oven to 210°C, brush a 21 * 14 cm loaf tin with the melted butter, reserving some.Place the flour on a marble top, add the chopped butter, and mix well till fine and crumbly.Add the water; little at a time, and knead the dough well till soft.Turn the dough onto a floured surface and roll out three quarters of the dough.It should be large enough to cover the base of the tin.Extend to the sides, ease onto the tin, cover with plastic wrap and refrigerate for 15 minutes.
To prepare the filling:
Heat the oil in a heavy based pan.Add the spinach and red chillies and stir well to mix thoroughly.Add the chicken mince, chopped tomatoes, cheese and flour.Season with the salt and pepper and cook till the mixture is well combined.Remove from heat and cool the filling.
To prepare the loaf:
Spoon the filling in to the prepared dough-lined tin, pressing into the corners.Roll out the remaining dough large enough to cover the tin.Pinch the dough edges together, cut slits onto the top of the loaf.Brush with the remaining melted butter.Bake for 40 minutes or till well browned.Allow to cool and then turn the loaf out.Cut into slices.Serve the chicken loaf warm.

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8.Cottage Cheese Croissants(Serves-6)::
Ingredients:

400g croissant dough; 4 cups crumbled cottage cheese; 2 tbsp oil/butter; 1 tbsp roasted cumin seeds; 2 green chillies(chopped); 2 cloves garlic(chopped); 4 sprigs curry leaves(chopped); 2 medium onions(chopped); 2 medium tomatoes(chopped); salt to taste; black pepper powder to taste; ½ tsp turmeric powder; a few sprigs coriander leaves(finely chopped);
Method:
Heat the oil/butter in a large pan and add the cumin seeds.Once they splutter, add the chopped green chillies,garlic and curry leaves.Stir fry for a few seconds.Add the chopped onions and saute on medium flame for 2 minutes.Add the chopped tomatoes,salt, pepper and turmeric powder.Stir-fry on medium flame for 3 minutes or till the fat leaves the sides of the pan.Add the crumbled cottage cheese.Mix well, cover and cook over low heat for about 3 minutes.Remove from heat and garnish with chopped coriander leaves.Set aside to cool. Roll out the croissant dough into rectangle and cut diagonally into two triangles.Place the cottage cheese mixture at the base of the triangle and roll over.Prove for 45 minutes and bake for 20 minutes.Remove and serve.

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