potato and aubergine moussaka

eggplantsoakedAs a child of six years and little courage, I had limited tolerance for bitter, sour or slimy vegetables. Most vegetables, in fact, other than super sweet baby carrots, green peas and cheesy mashed potatoes. In particular, I held animosity towards aubergines, the large purple eggs known sensibly as ‘eggplant’ in American English. My childish eyes viewed them as the blight of the vegetable world, with their thick, bitter skins, sponge-like interiors and lines of acerbic crunchy seeds.

Unfortunately for me, my mother held an entirely different view on this member of the nightshade family. She loved them, both for culinary and nutritional reasons, and cooked them regularly in our family dinner rotation. Her default dish was ratatouille made with fragrant basil, olive oil, crushed garlic and Italian tomatoes, simmered for an hour in a cast iron pan. Sometimes I’d excitedly mistake the bubbling mixture for my favourite dish, Bolognese. I was sorely disappointed when chunks of aubergine appeared, traumatically infiltrating my spaghetti or steamed rice.

eggplant herbs

During each aubergine dinner, I’d approach the table with pleading eyes, tired words and a bubbling stomach. My mother would smile patiently across the table, watching my gaze flicker between the fresh pasta, rich sauce and steaming chunks of aubergine mush. “Just two bites”, she would say, gradually demolishing her own plate of ratatouille. I would grimace silently in protest, aggressively poking my aubergine with a fork until it disintegrated.

After what seemed like hours, my juvenile deprecation waned. I would relent, scooping two bites into my mouth before joyously leaving the dinner table to play. But with time, those two bites became an entire meal, then ‘seconds’, then ‘…just a bit more’. My mother’s assiduous determination transformed my hatred of aubergines into an unyielding love that endures in my own family kitchen. For this reason amongst others, I will forever be in her debt.

paste

onions

Over the past two years, I’ve become particularly fond of Middle Eastern ways to eat aubergines, such as smooth, smoky baba ghanouj, spicy mutabbal and grilled stuffed eggplants with lamb, yoghurt and fragrant za’atar. However, within this post you will find my first ever ‘favourite’ aubergine dish, Greek moussaka or layered aubergine bake. With layers of soft potatoes, seasoned mince, crumbed aubergine and creamy béchamel, this dish is rich, warm and filling, perfect for cold nights and ravenous appetites.

I’d suggest eating this dish in small, thick wedges with a pile of fresh greens, lemony grilled artichokes and some hot, buttered Greek bread (such as the delicious hard-crusted psomi). It’s a fine use of aubergines that’s sure to win over the harshest of critics.

construction2

Potato and Aubergine Moussaka

Serves 8-10

Allow 2 hours preparation + 45-60 minutes cooking

  • 4 large aubergines (eggplant), approx 1.2kg
  • 500g waxy/low starch potatoes (eg. Nadine, Bintje, Nicola or Kipfler)
  • 1 kg ground lamb mince
  • 2 large onions, finely diced
  • 5 cloves garlic, minced finely
  • 1/2 cup good quality red wine
  • 1/4 cup Italian parsley, chopped
  • 1 tbsp thyme, leaves picked
  • 1 tbsp finely grated lemon zest
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 400g can crushed Roma tomatoes
  • 3 tbsp tomato paste
  • 1-2 tsp brown sugar, to taste
  • 1/4 cup sea salt flakes, for salting the eggplant (+ extra, to taste)
  • freshly ground black pepper, to taste
  • 2 cups panko breadcrumbs
  • 8 egg whites, lightly beaten (reserve yolks for béchamel, below)
  • 1 1/2 cups finely grated kefalograviera cheese (substitute Parmesan or Romano)
  • béchamel sauce, recipe to follow

With a small paring knife, remove 1-inch-wide strips of aubergine peel from the green stem to the tail end. Slice the aubergines into 1cm thick rounds. Place your prepared slices into a colander or bowl, then salt them liberally. Cover them with an inverted plate to weigh down the slices, then set aside for 1 hour (this process, known as ‘degorging’, draws the excess moisture and bitterness out of the aubergines).

eggcut

Meanwhile, peel the potatoes and boil them whole in a pot of salted water. Cook until just tender (a knife should slide through with only slight resistance). Drain, cool, then slice each potato into 0.5cm thick slices. Set aside.

potatoes

potatosoak

Preheat your oven to 200 degrees C (390 degrees f). Line two baking trays with aluminium foil, then grease them with a light spray of olive oil. Place the egg whites and a splash of ice water in a small bowl. Beat lightly with a fork, then set aside for coating your aubergine slices.

eggwash

Rinse your pressed slices of aubergine to remove some of the salt, then pat them dry with a clean paper towel. Tip the panko breadcrumbs onto a flat plate, then place them alongside your pile of aubergine slices and the beaten egg whites.

Working quickly, dip each slice of aubergine into the egg wash, then the panko breadcrumbs. Press down to coat each side adequately. Place the slice of crumbed eggplant onto a prepared tray, then repeat the process with the rest of the aubergine, egg wash and breadcrumbs.

crumbing2 crumbing

Bake the aubergine slices at 200 degrees C (390 degrees f) for 30-40 minutes, turning them once during cooking. When the aubergine is firm but tender and the breadcrumbs are golden, remove the trays from the oven and allow them to cool slightly.

cooking

Whilst your aubergine is roasting, prepare your seasoned mince. Place a large, heavy-based pan over medium heat. Brown the lamb mince in a couple of tablespoons of olive oil, then add in the onion, garlic and spices. Cook for about 1 minute, or the onion is translucent and the mixture is fragrant.

Add in the wine, tomato paste, parsley, thyme, crushed tomatoes and a sprinkle of sugar. Season to taste.

cookingmince

Allow the mixture to simmer, uncovered, for approximately 20 minutes. When reduced sufficiently (the mixture needs to be reasonably thick and dry so that the finished moussaka won’t be waterlogged), stir through the lemon zest, then set aside to cool slightly before assembling the layers.

It should look like this:

mincecooked

To assemble: lightly grease a large, 6-8 cup capacity lasagne pan or baking dish (mine appears smaller as I made two separate trays of moussaka).

construction

Leaving a 1cm space around the edges of the pan, place a single, flat layer of potatoes on the base. Top with a layer of aubergine slices, then 1/2 the seasoned mince. Sprinkle with one third of the cheese. Add another layer of aubergine slices, then top with half of the béchamel sauce (see recipe to follow; ensure that the béchamel fills the sides and corners of the pan). Repeat the above layers (potato, aubergine, mince, cheese, aubergine), then top with a final layer of béchamel and grated cheese.

Bake in a 180 degrees C (350 degrees f) oven for 45-60 minutes or until the béchamel is golden and the cheese is bubbling. Allow to cool for 15 – 20 minutes before slicing to serve.

bechamelfin

Béchamel Sauce

  • 225g salted butter
  • 1 cup (150g) flour
  • 4 cups milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg

In a small pan, melt the butter over low heat. Gradually add the flour to the melted butter, whisking continuously to make a smooth paste. Allow the flour to cook for a minute (do not allow it to brown). It should look like this:

bechamelroux

Add the warmed milk in a steady stream. Whisk continuously to combine, then simmer the mixture, stirring consistently, until it thickens slightly. Remove from the heat, then add in the egg yolks and nutmeg. Return over low heat, whisking continuously until the mixture thickens.

Use as specified above to assemble the moussaka.

*This dish was eaten very late in the evening with a throw-together salad and a glass of Stella Bella’s Suckfizzle 2006 Cabernet Sauvignon. Hungry stomachs led to fleeting photographs taken with poor overhead lighting. As there were negligible leftovers (and the dish took three+ hours to make) I’ll leave the proper photoshoot to your imagination. Until next time.

finbaked aarons plate

Notes:

  • Kefalograviera is a hard, salty Greek cheese made from sheep or goats milk. It is available from some supermarkets and specialty delicatessens, however Parmesan and Romano are fine substitutes.
  • This dish can be assembled, covered and refrigerated for 1-2 days before cooking. Return to room temperature prior to baking (alternately, cover with foil for 30 minutes if baking directly from the refrigerator. Add an extra 15 minutes onto the cooking time).
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70 responses

  1. It is perfectly made Laura. Perfect. I have had some spectacular Moussaka in my Greek circles and this one is tops, and I didn’t even eat it! Hahaha! I can tell by the recipe, the photos and your narrative this was a meal to sit with and remember for days. Beautiful photographs…as always. :)

    • Thank you Seana! You’re lovely. I’ve never been to Greece but I’ve eaten a ‘proper’ Greek moussaka (made by a friend’s mother, who is Greek) and this one is pretty close to matching it in deliciousness! It was lots of fun to make and (luckily) satisfying to eat too! I appreciate you taking the time to write, as always. Hugs xx

  2. Thoroughly entertaining post. I love eggplant, though when I was a kid my reaction was much as yours. My mom rarely made it, though, so I didn’t have as many opportunities to learn to love it as you did. ;-) Love your recipe, and your photos, as always, are excellent. Thanks.

    • Thanks John. Haha… it must be hard for parents to decide whether to persist with a food (and deal with protesting kids!) or to just skip it altogether. Lucky for me, my mother chose the former and I’ve learned to love many of my early hated foods these days. I appreciate the kind words!

  3. What a sweet story! Growing up, I didn’t know of many eggplants to reach my plate, but my mom always tried to sneak canned tuna fish into some of meals—basically one of the only things I was a picky eater about. Within a bite I knew she was trying to hide it in there, trying to convince me it was chicken. To this day, it remains as one of the few food items I dislike. Though I didn’t eat many eggplant dishes in childhood, in my adult life, I love eggplants. They find their way into so many of my dinners!

    • Hahaa! Tuna is such an acquired taste. It has such a strong smell as well, so I’m not surprised that you found it in your food (mums are sneaky, with good intention of course!). Sorry that you continue to dislike it though. My mum managed to get rid of most of my food aversions during childhood so now I almost love everything (with the exception of liver and other offal, ick). Glad that we share a love of eggplant. So good! xx

  4. I absolutely loved eggplant as a child and still do. My favourite is an Indian masala sweet/tangy dish made with those little globe aubergines. I also love moussaka and make it like yours, with potatoes. My children aren’t fans of aubergines unless it’s Parmesan but that, like moussaka is a labour of love, one I don’t always feel like taking on.
    Loved your childhood story and love your moussaka. I haven’t had any in ages and now I’m craving it!

    Nazneen

    • I’m not sure if I’ve tried globe aubergines. I’ve eaten masala but many of the Indian restaurants here make it with the long Lebanese aubergines cut into pieces. So delicious though! And yes, moussaka is quite an ordeal to make. Fine if you’re in the mood to cook but otherwise it becomes a little long-suffering. I am pretty sure that your moussaka must be delicious. Definitely make one soon if the weather is cooling down where you are! So good! xx

  5. Like you, I don’t remember liking this vegetable when i was young, but don’t know when this changed into ‘true love’. The moussaka looks delicious, I should make this for my family soon. I love the step by step ‘photograph’ instructions.

    • Hi Preveena, glad that you’ve developed a love of aubergines too! The moussaka is quite a labor of love but it’s entirely worth it when you taste it. I enjoyed the cooking process too :) Hope that your family enjoys it x

  6. Absolutely wonderful recipe. Like you I couldn’t stand aubergines when I was young and my Mum also loved them. But with time and my palette maturing things changed andnow I can’t get enough! To the point where my little one is obsessed by them and carries it around with him lol!
    Your photos are stunning!

    • Hello Dimple, thanks for the lovely words. Haha, I can’t believe that your little boy carries around aubergines with him! That’s fantastic, he’ll be a foodie for sure :) I do agree that our palate changes significantly as we get older. Apparently we lose tastebuds, but that’s fine with me. I think I appreciate foods way more these days! xx

  7. Laura – oddly, as a child, I always loved eggplant! Not many other things, but eggplant (at least the way my mum cooked it) was fine with me! And I love Moussaka, buys always hated frying the eggplant. Your version wi baked eggplant is terrific! Thank you SO much!

    • Hi David! Glad that your mother instilled a love of eggplant into you! She sounds like a great cook. And yes, the fried eggplant was a bugbear for me also, as it increased the oil content hugely. The crumbed and baked eggplant works beautifully, as it maintains its structural integrity and avoids becoming an oil-sodden mess. Best of both worlds!

  8. Haha. Your story reminds me of when I was a kid. I was a ridonkulously picky eater, causing lots of stress at the family dinner table every night (Mum, Dad, 2 bros and 2 sistas (I’m the middle child… but that’s a whole other story)). I was pathetically thin and my mother took me to the doctors on a number of occasions to see “if there was something wrong with Jennifer”. Then one night, many years later, I was eating a meal with my parents that my Mum had cooked (she was a fabulous cook and particular wonderful pastry cook). Silence fell over the table while I sopped up the gravy from my plate with the hundredth slice of bread I’d eaten.. A meal I would have reeled back in horror at if it had of been presented to me as a child (it probably had eggplant in it). My Mum looked at my Dad and then at me and said “I could slap you.” Her daughter was a future food blogger. #GoFigure.

    Any hooo. Your moussaka looks and sounds divine. Love that the eggplant is baked. Some moussaka can be little oily and rich for me and I suspect it’s because the eggplant has been fried and soaked up a lot of oil. Your photos a fab as always.

    Did I just talk too much?

    • Nope, never too much! Love this story. Your poor parents, particularly your mother as an accomplished cook! I’m glad that you discovered a love of food in the end, big whew (we would’ve missed out on so much Milk and Honey goodness!). I always feel sorry for picky eaters, as they end up missing out on so much enjoyment in life! My mother always tells me about the wife of a friend my parents had in their 20’s. She would only eat chicken, peas and potatoes… so whenever she went to someone’s house, they needed to have these foods prepared or she’d eat nothing. What a sad limitation. I mean, I like chicken, peas and potatoes with the best of them but… not every day. That’s ridiculous. Glad you like the look of the moussaka (or aubergine cake. I like that name better). I deliberately baked the eggplant to eliminate the oiliness from the frying process (probably should’ve stated that in the recipe) and I think it worked fantastically. The eggplant also maintained its structural integrity due to the crumbs. Wish you could come over for a slice… please? I’ll make mojitos? :) x

  9. What a good story to lead into the moussaka, children can be funny creatures. I couldn’t (and still can’t) stand bread or buns that have been soaked in something. That soggy texture – shudder, sorry summer puddings.

    Anyhow, your moussaka looks fantastic, and I love the step by step shots!

    • Ugh, I get you about the soaked bread. I don’t like summer pudding either… I just eat the berries out of the centre! And yes. Children are strange creatures. I believe that the food sensitivity is due to extra tastebuds and hypersensitivity to bitter alkaloids (something to do with the compound replicating that of ‘poisonous’ substances and a developmental human aversion to such things, blah blah) but I did plenty of other strange things, like climbing on top of my wardrobe and imagining I was on a pirate ship, wearing a shower cap for a hat, the list goes on :) Thanks for the kind words sweetness! xx

    • I’ve heard the same thing about modern aubergines… less bitterness and less seeds. With the small ones, it’s not even necessary to salt them these days. We’re pretty lucky! Haha, glad that the dish will suit you two. My husband is meat, potato AND aubergine loving so he thought it was pretty wonderful. It’s very filling though, perfect for cool weather. Thanks for the comment xx

  10. I love the photos where they are stripy! Your dislike of certain vegetables made me remember that one of my cousins used to hate any green vegetable when he was small, except olives. So she would make vegetable purée soup, and declare that it was olive soup because that was the only way he would eat it :)

    • Haha, thanks lovely! I did too. Re your cousin, I can’t believe that he liked olives above other green vegetables (they have such a strong flavour!). Great strategy to make ‘olive soup’. Mothers are so clever like that! Hopefully he’s progressed past the vegetable hatred now? :) xx

  11. I am notorisouly unfussy about foods, with a few exceptions. Liver and eggplant are two of those. I’ve never been able to make an eggplant (or liver) dish that I liked. Sounds like yours might be the exception I’m looking for!

    That B&W shot of the pans cooking away on the stove is stunning. Worthy of being printed and put up on the wall!

    • I’ve also turned into quite an unfussy eater… the only foods that I struggle with these days are durian (Malaysian fruit that smells like someone died) and sweetbreads like liver, kidneys, heart and brain etc. I completely understand your opposition to liver. I’ve given up trying to cook it! Re eggplant/aubergine, this dish is definitely one that may win over eggplant objectors! The flavour of the eggplant itself is reasonably mild… it acts as a sponge to the other flavours in the dish and compliments the mince beautifully. I love it. Thanks for the kind words about the photo too… I was happy with it :) x

  12. This is so gorgeous, Laura, like always – both the dish and the childhood story. I have loved moussaka for long and it has been a long time that I made some (I do it the vegetarian way with ground smoked tofu and I also use a lot of cinnamon in it – isn’t the latter just wonderful in savory dishes?). The cheese you used sounds awesome, I will have to keep eyes open for that one, too. Thanks a lot for the inspiration!

    • Oh yum, a smoked tofu version sounds delicious Claudia! Do you have the recipe up on your blog? I want to try it! And yes, cinnamon is such a gift from the cooking gods. I love it in both sweet and savoury dishes, but it’s become a particular favourite in savouries, like you say. So delicious. Thanks for the lovely words as always! xx

      • Unfortunately I don’t have it on the blog yet – it has been more than a year ago that I last prepared it, and I didn’t yet have a blog then. But my recipe is very similar to yours, you can replace the meat with half smoked and half plain tofu (otherwise, the smokey flavor might get to dominant) if you want to gibe it a try.

      • Sounds easy enough to give it a go. I’ll definitely try it! My husband isn’t too fond of tofu but the smoked and normal tofu together sounds wonderful. I will let you know how I go! xx

  13. I disliked aubergine as a child and everyone else in my family loved it. And now ironically, I can’t have enough of them but my husband and children do not like them. I will show these images to them and then they might be convinced. Your moussaka looks out of the world Laura and I love your step by step tutorials. Gorgeous pictures as always!

    • Haha, it’s funny how our tastes change as we get older! I’m lucky enough to be married to a man who loves aubergine even more than I do, so we eat it often. Hope that these images help to convince your little ones Sonali! Hugs xx

  14. I felt the same way as a child! My mother loved eggplant but I did not. She persisted for several years and then suddenly, she said, “More for me!” and stopped forcing it on us. It took me several more years to decide that I liked it after all. Perhaps that’s what growing up is all about. Your moussaka looks wonderful, Laura. The only ones I’ve ever eaten were more like a shepherd’s pie with mashed potato on top of the eggplant and mince. I need to give your way a try!

    • Thanks for the lovely comment Stacy! Haha… I can understand why your mum would’ve given up on the convincing. I have huge admiration for my mother’s persistence… I think I made mealtimes very unpleasant for a while! Glad that you’ve come around though. I do think that eggplant is a wonderful vegetable and I’m very glad that I’ve developed a taste for it. I do like the layers in this moussaka recipe. It’s the way that I first ate it when I was a young teen (a teacher at my school made it for ‘Greek day’ and I fell in love!) and you get a surprise in every bite. Hope that you enjoy it as much as we do! xx

  15. Wow, this moussaka recipe is fantastic, Laura, and as always it looks delicious!
    While I also disliked pretty much all veggies when I was a little kid, I have grown to love eggplants and pretty much anything that incorporates them – I even love their color! ;-)
    Thanks for a wonderful recipe and have a great weekend! :-)

    • Thanks Stefano! So glad that you and I have both grown to love our veggies, including eggplant… I can’t imagine not eating them as part of my diet these days! They are quite beautiful to look at too, you’re right. Beautiful ‘aubergine’ purple. Hope that you’ve had a wonderful weekend too. Can’t believe it’s over already, grrr!

    • Potatoes are awesome aren’t they?! I love them however they’re cooked. The eggplant and the potato soaks up the flavour of the bechamel and mince beautifully in this dish. I loved it. Thanks for taking the time to comment! xx

    • Naw, thanks lovely! You need to try it… it’s one of the most delicious eggplant dishes I’ve ever had. Thanks for taking the time to write – will check out your patch of the internet soon! xx

  16. I’m a big fan of moussaka, Laura, and this version sounds incredible. I’ve never layered potatoes into mine, though, but now you have me wishing I had. Cooler temps on their way here and casseroles will be returning to my kitchen, as well. What better dish to make than moussaka? With its aroma filling my kitchen, I won’t mind so much that Winter is just around the corner. :)

    • Hi John! Nice to hear from you as always. On our side of the world, the days are gradually getting longer and the days warmer. I’m loving spring vegetables and salads but I’m sure I’ll miss the slow roasts and casseroles very soon! Hope that you enjoy your fall weather and that you get a chance to cook a moussaka soon. I love them… definitely planning to sneak in another moussaka night before summer! :)

  17. Really lovely post Laura and your photos are book-worthy. I’m hinting for a new lens for my upcoming birthday. Have pushed mine to its limit methinks. I need length!
    I adore moussaka and love any excuse for a sprinkle of kefalograviera. This looks absolutely delicious.

    • Ah, hope that you get the new lens lovely! They’re expensive, aren’t they. Argh. At the moment I’m saving for an awesome macro as both my husband and I are a bit obsessed with small details. Maybe at Christmas ;) Thanks for the lovely words. It was a delicious dish… I am a bit of a sucker for anything with bechamel! xx

  18. Laura, this is so beautiful and tasteful … every inch of this post just talks to me … and I a big lover of Moussaka. The black & white shot of the warm pan – just brilliant. But I would have gone for a Greek white wine as … Siwa from Crete *smile.

    • Hello lovely Viveka! How are you? I’ve never tried Greek wine before. I think I’ll have to track down a bottle of Siwa and see how it compares to our Australian reds. Thinking of you and hoping you’re doing well. Hugs xx

  19. I used to despise aubergines (or eggplants) – except for the Chinese Eggplant with Black Bean & Garlic Sauce (it’s one of my favorite Chinese dishes). It is amazing to see so many varieties that use aubergine especially vegan products (you can use it as a pate or baba ghanouj) after hating it as a kid. I guess all dishes weren’t available to us way back then.

    I have never tried Greek wine… but I’ve tried ouzo ;) my partner’s sister married a Greek!

    • I’ve tried ouzo also… it’s freaking lethal!! I do want to find me some Greek wine now, particularly the red varieties. Sounds delicious. Greek food in general is pretty wonderful… does your sister-in-law’s partner make spanakopita? I am addicted to that spinach goodness. I’d love to make it myself one day.
      Re the Chinese black bean and garlic eggplant, I don’t know if I’ve tried it before. I guess I need to! And you’re right, we have such privileged access to a whole myriad of cuisines these days. It continually amazes me how different cultures treat the same ingredient. I love it :) Thanks for the comment Rika! xx

  20. Wow, Laura, love LOVE the way you’ve styled the eggplants in the first photograph. So beautiful and striking! I ate a lot of eggplants a kid (in Persian stews) and so it was not on my hit list when growing up, ha ha. I love Moussaka and if I ever motivate to make one, am going to follow your recipe, that’s for sure.

    • Thanks lovely! The styling component was a lot of fun. I was a bit worried that the eggplants would topple but they didn’t, whew! I’ve never eaten eggplant in stew but I’m tempted to try it if it’s a Persian staple (there’s nothing Persian that I haven’t liked as yet!). I do hope that you like this moussaka. Hugs xx

  21. Oh. My. Gosh. This is a gorgeous, gorgeous dish. I came to love eggplant much later in life and completely related to your post. A texture thing for sure. My eyes were opened to this amazing veg (or is it really a fruit?) in culinary school. A few trips to Italy sealed the deal. I am now a fan, and it’s a wonderful substitute for meat in a vegetarian dish. I can’t wait to try this wonderful dish of yours now!!!

    • Aw, thank you lovely! Haha… I’ve always called it a vegetable but from a botanical perspective it’s a fruit. It really is wonderful though, I love eating aubergines however they’re cooked. Such a sharp variation from the childhood version of me :) I can’t wait to visit Italy one day. It’s on my ‘to do before I die’ list! xx

  22. your writing is wonderful and so entertaining! :)
    love the story about your growing love for the humble aubergine – gold!
    and, as ashamed as i am to admit i have never actually had ratatouille! i now i want to have it even more :)
    and to top it off you’ve posted this delicious looking Moussaka – i’m officially drooling! :P

    hugs to you! xxx

    • Thanks hon. Haha, ratatouille is actually really delicious if you like the vegetables in it. I could eat it every day now, so it’s strange to reflect back on my huge objections to it as a child. Definitely give it a go if you like aubergine! Huge hugs back, you’re the loveliest xxx

      • I’m so keen to try it now! i love all those veggies :D
        when i was younger i used to hate prawns – but now i love them! funny how to changes :P

        xxxx

      • Haha, true. I liked prawns but hated having to peel the heads and legs off. Seriously off-putting. I’ve gotten over it now but it’s still a little gross ;) We’re all grown up now I guess! xxx

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