yes I put you guys my name is Aki’s this
is my first video on foodtube and I hope
you enjoy it so I’m from warm sunny
Greece and I think the most appropriate
recipe I could choose to introduce
myself to you with is one of the more
well-known Greek dishes moussaka it’s
not moussaka its moussaka it’s baked in
the oven and consists of layers of
healthy vegetables aromatic ground beef
and topped with a creamy bechamel sauce
there is no question as to why it is so
famous
it’s truly delicious this and I’ve made
it easier to cook and healthier to it
just for you in the original recipe the
vegetables are fried so they soak up a
lot of oil I decided to bake them
instead which make this healthier and
less time-consuming so let’s begin by
preheating our oven to 200 degrees
Celsius set to fun here we have a 25 by
30 centimeter baking pan that I’m going
to brush with some olive oil
now thinly sliced 2 potatoes and an
onion we put them in the bowl basil with
some olive oil salt pepper and thyme we
mix them and spread them in a thin layer
on the bottom of the baking pan now
we’re going to bake them for 20 minutes
until they soften slightly and turn a
little golden and the potatoes are ready
now thinly slice an aubergine or
eggplant you need thin slices for your
vegetables to cook correctly in the oven
add it to our Bowl drizzle with olive
oil season with salt pepper and thyme
spread the eggplant slices over the
potato
Antonian slices at this point if you see
the eggplant a bit dry you can add a
little bit more olive oil it’s going to
be
and bake for 20 more minutes the
eggplant is ready
and our final vegetable layer will be
color kissing Greek zucchini in American
and Cosette for the UK I will cut into
thin slices and guess what we’re going
to add some olive oil salt pepper and
thyme spread them over the eggplants and
bake for another 20 minutes our
vegetables are ready so let’s continue
with the next layer we need the pan add
some olive oil mince Antonio add it to
the pan and caramelize over high heat
means a clove of garlic add it to your
pan and give it a mix now let’s add the
spices 1/2 a teaspoon of cinnamon and
the pinch of ground clove mix and sugar
it makes a huge difference when you cook
the spices on their own before adding
the meat add 1 tablespoon full of tomato
paste and put the ground meat into the
pan I’m using big use a wooden spoon to
break it up into small pieces
salt and pepper
add a jar of chopped tomatoes and sugar
for 5 to 10 minutes or until most of the
liquid evaporates imagine how surprised
your friends will be when they come to
your house and find a nice moussaka to
eat they’re gonna love you
the mixture should be quite dry and our
ground meat is ready set aside and let’s
start our best massage place a medium
sized saucepan over medium heat add
butter as soon as the butter starts to
melt melt not burn we can add the flour
and start to whisk now this is an
important thing to remember always add
the milk slowly and in batches if we add
it all at once the flour won’t dissolve
in the milk properly and lunch before
this is definitely something you don’t
want it’s time we add the milk you have
to wait for you to get absorbed into the
flour and then add the next part of
meals you also have to remember to whisk
constantly during this whole process you
might have to do this up to 10 times but
it’s worth it because in the end you
will have the best bechamel sauce in the
world I promise when the sauce finally
starts to bubble you will know it’s
ready it should be smooth creamy and
delicious oh it’s starting to bubble now
let’s remove this from the heat and add
some freshly ground pepper
some ground nutmeg but no salt because
we will be adding some grated Parmesan
and whisk for the final thoughts I’m
adding three egg yolks give it a steal
and it’s ready now add one-third of this
creamy bechamel sauce right into the
ground meat mix together we are creating
a sticky feeling so that the dish will
hold together when serving and eating if
we had a very juicy or saucy feeling it
would all fall apart now spread the
filling over the vegetables and to
complete the moussaka I’m going to use a
spatula to get all of the bechamel sauce
out of the pan and spread it over the
ground meat smooth the top to make it
look nice finally sprinkle with some
grated Parmesan and back into the oven
for 25 to 30 minutes or until it looks
golden brown and bubbly here it is I
wish you could smell this before cutting
the moussaka allow it to cool for at
least one hour because it needs time to
set cut into pieces layers of tasty
vegetables aromatic and delicious yummy
and even more delicious best resources
if you want to make more of my recipes
visit our key speed reading is calm and
subscribe to my youtube channel I kiss
patristic is official try making this
great disguise moussaka you will love it
healthy quick and mouth-wateringly food
I would like this thing guys is amazing
I hope to see you again soon
yeses
you
is my first video on foodtube and I hope
you enjoy it so I’m from warm sunny
Greece and I think the most appropriate
recipe I could choose to introduce
myself to you with is one of the more
well-known Greek dishes moussaka it’s
not moussaka its moussaka it’s baked in
the oven and consists of layers of
healthy vegetables aromatic ground beef
and topped with a creamy bechamel sauce
there is no question as to why it is so
famous
it’s truly delicious this and I’ve made
it easier to cook and healthier to it
just for you in the original recipe the
vegetables are fried so they soak up a
lot of oil I decided to bake them
instead which make this healthier and
less time-consuming so let’s begin by
preheating our oven to 200 degrees
Celsius set to fun here we have a 25 by
30 centimeter baking pan that I’m going
to brush with some olive oil
now thinly sliced 2 potatoes and an
onion we put them in the bowl basil with
some olive oil salt pepper and thyme we
mix them and spread them in a thin layer
on the bottom of the baking pan now
we’re going to bake them for 20 minutes
until they soften slightly and turn a
little golden and the potatoes are ready
now thinly slice an aubergine or
eggplant you need thin slices for your
vegetables to cook correctly in the oven
add it to our Bowl drizzle with olive
oil season with salt pepper and thyme
spread the eggplant slices over the
potato
Antonian slices at this point if you see
the eggplant a bit dry you can add a
little bit more olive oil it’s going to
be
and bake for 20 more minutes the
eggplant is ready
and our final vegetable layer will be
color kissing Greek zucchini in American
and Cosette for the UK I will cut into
thin slices and guess what we’re going
to add some olive oil salt pepper and
thyme spread them over the eggplants and
bake for another 20 minutes our
vegetables are ready so let’s continue
with the next layer we need the pan add
some olive oil mince Antonio add it to
the pan and caramelize over high heat
means a clove of garlic add it to your
pan and give it a mix now let’s add the
spices 1/2 a teaspoon of cinnamon and
the pinch of ground clove mix and sugar
it makes a huge difference when you cook
the spices on their own before adding
the meat add 1 tablespoon full of tomato
paste and put the ground meat into the
pan I’m using big use a wooden spoon to
break it up into small pieces
salt and pepper
add a jar of chopped tomatoes and sugar
for 5 to 10 minutes or until most of the
liquid evaporates imagine how surprised
your friends will be when they come to
your house and find a nice moussaka to
eat they’re gonna love you
the mixture should be quite dry and our
ground meat is ready set aside and let’s
start our best massage place a medium
sized saucepan over medium heat add
butter as soon as the butter starts to
melt melt not burn we can add the flour
and start to whisk now this is an
important thing to remember always add
the milk slowly and in batches if we add
it all at once the flour won’t dissolve
in the milk properly and lunch before
this is definitely something you don’t
want it’s time we add the milk you have
to wait for you to get absorbed into the
flour and then add the next part of
meals you also have to remember to whisk
constantly during this whole process you
might have to do this up to 10 times but
it’s worth it because in the end you
will have the best bechamel sauce in the
world I promise when the sauce finally
starts to bubble you will know it’s
ready it should be smooth creamy and
delicious oh it’s starting to bubble now
let’s remove this from the heat and add
some freshly ground pepper
some ground nutmeg but no salt because
we will be adding some grated Parmesan
and whisk for the final thoughts I’m
adding three egg yolks give it a steal
and it’s ready now add one-third of this
creamy bechamel sauce right into the
ground meat mix together we are creating
a sticky feeling so that the dish will
hold together when serving and eating if
we had a very juicy or saucy feeling it
would all fall apart now spread the
filling over the vegetables and to
complete the moussaka I’m going to use a
spatula to get all of the bechamel sauce
out of the pan and spread it over the
ground meat smooth the top to make it
look nice finally sprinkle with some
grated Parmesan and back into the oven
for 25 to 30 minutes or until it looks
golden brown and bubbly here it is I
wish you could smell this before cutting
the moussaka allow it to cool for at
least one hour because it needs time to
set cut into pieces layers of tasty
vegetables aromatic and delicious yummy
and even more delicious best resources
if you want to make more of my recipes
visit our key speed reading is calm and
subscribe to my youtube channel I kiss
patristic is official try making this
great disguise moussaka you will love it
healthy quick and mouth-wateringly food
I would like this thing guys is amazing
I hope to see you again soon
yeses
you
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