To celebrate the launch of their new recipe collection 1000 Ways to enjoy TOTAL Greek Yoghurt, TOTAL are holding a treasure hunt of 30 of their recipes, hidden away in various corners of Blogland. If you'd like to win an Ultimate Chef's Kit (including a Magimix blender, Victorinox knife set, pans, pestle and mortar, electronic scale and loads more!) all you have to do is go to their Facebook page and have a look at the map where you'll find clues leading to 10 of the hidden recipes and over the next few weeks, TOTAL will be posting additional clues on their timeline for the final 20. The more recipes you find, the more times your name goes into the draw and the more chances you have to win!
We bloggers taking part were asked to choose a recipe from the list of 1000 (no easy task, believe me - my shortlist had about 30 on it!) and then cook it and share the results. After seriously considering the peanut butter yoghurt parfait (which I'm think I'm going to make anyway!) and the amaretto fudge cocktail (ditto) [after the half marathons, obviously!], I finally settled on.......
Roast vegetable, feta and yoghurt moussaka
Serves 6
500g TOTAL 0% Greek Yoghurt
2 yellow peppers, sliced
2 red onions, cut into wedges
2 medium courgettes, sliced
1 aubergine, sliced
100g butternut squash, sliced
3 garlic cloves, crushed
500ml tomato passata, or pasta sauce
2 tsp dried oregano
1 small can butter beans cooked
2 eggs, beaten
100g feta cheese, crumbled
Salt and pepper to taste
Paul Merrett's original recipe is here, what follows is my version. I found the moussaka needed more topping - maybe it was the size of the dish I used - so I used the entire tub of yoghurt and two eggs.
So, here is my version:
Preheat the oven to 180°C / 360°F / Gas Mark 4.
Coat a deep oven-proof dish with cooking spray and place the vegetables in the dish. Roast for 25-30 minutes or until softened and starting to turn golden.
Speedier version: Coat a pan with cooking spray and saute the vegetables until soft and starting to colour. If you like, you can place the onion wedges in a deep oven proof dish and bake them while you cook the rest of the vegetables on the stove-top. This is what I did when I realised, with guests imminent, I would have to get the ball rolling very quickly!
When the vegetables are cooked, combine the vegetables, garlic, passata sauce, oregano and butter beans in the deep oven proof dish. Bake again for 30 minutes.
Whisk together the Greek yoghurt and beaten egg in a bowl or jug and season.
Remove the dish from the oven and top with the yoghurt and egg mixture, spreading evenly to cover. Crumble feta cheese evenly on top and bake for another 20 minutes, until golden. I found finishing it under the grill just to get the top puffy and crispy was a good idea - about 5 minutes on a high heat should do it.
Serve with a fresh and crispy green salad.
This was an absolutely delicious meal - my guests went back for seconds! It was a really light yet very comforting version of moussaka. I'm a huge fan of using yoghurt instead of cream in cooking and this one is a real winner. Definitely one to make again.
Do you like moussaka? Have you made it before?
Good luck in the TOTAL Treasure Hunt! :)
