Moussaka

2 tbsp olive oil

500 g minced lamb or beef

2 onions

2 cloves of garlic

3 tbsp tomato purée

200 ml white wine

400 g peeled plum tomatoes

chopped

½ tsp cumin

1 tsp small thyme leaves

fresh

½ cinnamon stick

1 bay leaf

1 tbsp paprika

ground

1 knife tip of cayenne pepper

Salt

Pepper

¼ lemon

zest

2 tbsp small oregano leaves

fresh

Peel and finely chop the onions and the cloves of garlic. Brown the minced meat in hot oil. Add the onion, garlic and tomato purée, simmer. Quench with white wine and bring to the boil. Add the plum tomatoes and all the ingredients up to and including the cayenne pepper and allow to simmer for about 10 minutes. Remove the cinnamon stick and bay leaf at the end, season with salt and pepper to taste. Stir in the oregano and lemon zest.

50 g butter

50 g flour

400 ml milk

200 g crème fraîche

2 eggs

Nutmeg

ground

Pepper

freshly milled

Salt

For the topping, melt the butter, stir in the flour and cook briefly. Add the milk and crème fraîche and bring to the boil, stirring constantly. Remove from the heat and mix in the eggs. Season with nutmeg, salt and pepper to taste.

Olive oil

2 aubergines

450 g potatoes

waxy

Salt

Wash the aubergines and cut into 7 mm thick slices. Wash and peel the potatoes and cut into 3 mm thick slices.

Salt the aubergine and potato slices, brush them with oil, lay them out on different, lined baking trays and put into the cold cooking space. Bake.

Hot air humid 180 °C for 15 Mins

Prepare

150 g Parmesan

grated

To make the moussaka, layer the aubergines, potatoes, minced meat sauce and Parmesan in the porcelain dish. Top with the béchamel sauce. Put the dish on to the wire shelf in the cold cooking space. Cook.

Hot air humid 180 °C for 1 Hrs