Mousaca Wannabe Quick and Dirty

Let us make my life easier. Moussaka I love. But as much as I try, I will never become Greek. So I will never manage to do a real moussaka. I can't even spell it without Googling it out.
This makes for food for 4 people and it will be left for the lunch the day after.

Ingredients 

4 tablespoons olive oil

4 onions

4 garlic cloves

8 tablespoons tomato puré

2 grated aubergines

600 grams minced lamb meat

300 grams grated cheese

2 teaspoons sugar

2 teaspoon cinnamon

2 teaspoons chili flakes

2 teaspoons salt

1 teaspoon black pepper

4 dl water

2 pieces meat bouillon cubes

800 gram crushed tomatoes

1200 gram waxy potatoes

1 liter milk

100 gram butter

100 gram flour

1 teaspoon salt

nutmeg

4 eggs

Instructions

Cut onions in small cubes and put in a frying pan with the olive oil.
Grate the aubergines.
Grate the garlic.
Grate the bouillon cubes.
Slice the potatoes thin.

Fry the onion until the onion is soft.
Add the minced lamb meat, the aubergines and the grated garlic.
Cook until the meat is done.
Add then the tomato puré, the sugar, the cinnamon, the chili flakes, 2 teaspoons of salt, 1 teaspoon of black pepper.
Add the grated bouillon cubes, the water and the crushed tomatoes.
Cook until the water has gone away and remember to mix regularly so it does not burn.

Take a gratin form and do layers of meat sauce and potatoes, starting with the potatoes and finishing with the meat sauce.

Melt the butter, add salt and flour. Mix so you have no lumps. Add the milk and mix until no lumps are present. If you get lumps, just use a mixer to mix away the lumps. Cook up until the sauce is thick.
Remove from the stove. Mix in the eggs, the nutmeg and the grated cheese.

Chunk on the reinforced bechamel sauce over the minced meat sauce.

Bake at 210 degrees Celsius for 35 minutes.

Glutenfree Mac and cheese

Ingredients

300 grams Glutenfree macaroni

6 dl oats cream

1/2 vegetable stock cube

1 pinch of cayenne pepper

1/2 dl chopped parsley

2 tablespoons gluten free bread crumbs

5 dl grated cheddar cheese

Instructions

Turn on the oven at 210 degrees Celsius.

Cook the pasta 1 minutes shorter than according to the instructions.

Cook the oats cream and chunk in the grated stock cube and the cayenne pepper. When it nearly boils, chunk in 4dl cheddar and let it melt. Add the chopped parsley and the drained pasta.

Put the mixture in a gratin dish and spread the remaining cheddar and the bread crumbs over the pasta.

Bake for about 30 minutes.

Dark and sweet glutenfree bicarbonate bread

This bread I found in a book by someone called Eleonora von Essen. She has quite a few good stuff without gluten in her book. The book is though in Swedish, so you need to either be Swedish, have learnt Swedish or be highly motivated to do so. And if you are any of these things, the book is from my perspective highly recommendable.

Or you pick an alternative recipe over here.

Ingredients

4 dl oats flour
3 dl buckwheat flour
2 dl rice flour
1 dl potato flour
1 teaspoon baking powder
1,5 tablespoon psyllium husk
4 teaspoons bicarbonate
2 teaspoons salt
1 liter natural yoghurt
1 dl liquid honey
1,5 dl sunflower seeds
2 dl pumpkin seeds
0,5 dl flax seeds
2 dl sultanas
2 dl cranberries cut into small pieces

Instructions

Warm up the oven to 200 degrees Celsius.
Put the sultanas and the cranberries in hot water for 5 minutes or until soft.
Mix the dry ingredients and add the yoghurt and the honey.
Add the softened sultanas and cranberry pieces (without the water, of course).

You need two rectangular forms (plum cake like forms). Cover them with baking paper and put half the dough in each.

Bake around 45 minutes. Try to put the forms as symmetrically as possible at the bottom of the oven. It might be a good idea to switch their position after some 30 minutes just to make sure that the bake as evenly as possible.

Towards the end, you can try to lift out the bread from the form. If it feels humid, wait some more minutes before removing it from the oven.

When done, leave the breads cool down on a grill. When still warm, it might feel somewhat sticky but it gets better when it cools down.

Spareribs with orange barbeque sauce

This recipe has been created due to the urgent need to do something edible with the pork loin I purchased last week when it was on special price. I was inspired by the meal I ate last Wednesday at a French restaurant where I ate duck a l'orange. :) The result had hardly anything to do with the original meal, but it was good indeed.

Ingredients

For the meat
1,8 kg spareribs (or chicken wings)
2 pressed oranges
1 teaspoon salt
2 tablespoons olive oil

For the barbeque sauce
4 tablespoons coconut sugar
Juice from the pork meat cooking
2 tablespoons red wine vinegar
2 pressed oranges
1 teaspoon onion powder
1 teaspoon ginger powder
3 tablespoons cointreau

Orange yoghurt sauce
2 dl Turkish yoghurt
1 little grated garlic clove
1 pressed orange
Salt to please

Instructions

Heat the oil in a crock pot and put in the pot the salted pork loin. Steak the surface so it gets somewhat brownish but not burnt.
Add the orange juice and let the pork cook in the crock pot at max heat for about 3,5-4 hours.

Take out the juice from the meat and cook it so it becomes more concentrated.

In a pan, melt the sugar together with about 3 tablespoons of the concentrated meat juice. Then add the vinegar and cook for 2-3 minutes. Add the juice and cook for some 5 minutes so the liquid evaporates a little. Add the cointreau and cook until the alcohol is completely evaporated. When the taste is good and concentrated, you can add some tablespoon corn starch and cook it up until it gets somewhat thicker. If you want more taste, add some more concentrated meat juice.

Cut the meat in smaller pieces and brush it with the barbeque sauce. Put it back in the crockpot.
Put on a side of the crockpot pieces of apple and let this whole thing cook some 45 minutes or so.

Mix all ingredients in the yoghurt sauce.

Serve the pulled meat with hamburger bun, the apple, yoghurt sauce and lettuce and, if you wish, scallions.

I personally think it would be good without the yoghurt sauce, too, so if you feel lazy, just skip it.