アレクサンドラ・フェルステッドさんのインスタグラム動画 - (アレクサンドラ・フェルステッドInstagram)「On todays Felstead Feasts - Lamb and Aubergine Moussaka 🤤😍 All this needs now is the beach candles and a huge glass of wine in Greece🇬🇷🍷 Ingredient’s 1lb (450g) raw minced shoulder of lamb 8oz (225g) chopped onions 2 cloves of garlic crushed 1.5oz (40g) flour Salt and pepper Fresh thyme or dried a little 14oz (397g) can tomatoes 3 Aubergines Sauce 1.5oz (40g) unsalted butter 1.5oz (40) flour Three quarters milk (450ml) milk Grated nutmeg Level teaspoon of mustard 6oz (175g) Cheddar cheese grated 1 egg beaten Serves 6-8 Turn the lamb into a large pan, a dash of olive oil cook stirring to avoid sticking. Add the onions and garlic and fry until brown around 15 minutes. Spoon of any excess fat. Add the flour, seasoning, thyme and tomatoes bring to the boil and simmer for five minutes. Slice the aubergines and blanch in a pan of water for 1 minute drain them and dry on kitchen towel. To make the sauce Heat the butter in a pan add the flour and cook for a minute then gradually blend in the milk stirring well and bring to the boil. Add the nutmeg, mustard, seasoning and cheese. Cool slightly then stir in the egg. To assemble Butter a large shallow ovenproof dish. Put half the meat mixture into the dish and half of the aubergines. Repeat with remaining lamb and aubergines. Pour over the cheese sauce. Roast in the oven for 35minutes 190c」12月5日 2時42分