Dinner - Daddy's Pastitsio

This is one of my favourite recipes from my Dad, having always loved pasta and this is fantastic comfort food. I had always assumed it was Italian but it's actually Greek, another gem from my Dad's old and slightly battered Reader's Digest Classic Favourites cookbook. I actually really love that it is old and battered! It has a love-worn look to it which is homely :) You can make it for omnivores with beef mince or veggies with aubergine and mushrooms - I prefer the veggie one for once! We always serve it with a green salad and hunks of bagette, but the book also recommends a Greek salad accompaniment. Mmmmmm.....

Pastitsio
Serves 6 - 8

1 large onion peeled and chopped
2 tbsps sunflower oil
1 clove of garlic, crushed
750g lean beef mince
or
750g cubed aubergine and mushrooms
60ml beef stock
125ml red wine
1 cinnamon stick
1 bay leaf
1 tbsp chopped parsley
1 tsp dried oregano
salt and pepper
500g macaroni or penne, cooked
700ml cheese sauce
3 tbsp parmesan
*you can also add 1 tin of tomatoes if you are not intolerant like me!

Cheese sauce

600ml milk
40g butter
40g flour
1 tsp dry mustard
125g chedder or parmesan cheese
A pinch of cayenne pepper or 1/4 tsp ground nutmeg

Gently heat the milk until warm, then cover and set aside
Melt the butter over a gentle heat
Mix in the flour and stir for 2-3mins
Add the mustard
Remove from the heat and stir in the milk
Still stirring, bring to the boil
Simmer for 5mins, stirring occasionally
When the sauce is creamy, add the cheese a little at a time, stirring
Season with the pepper or nutmeg

Pastitsio

Gently fry the onion in oil
Stir in the garlic
Stir in the beef mince or aubergine and mushroom until browned or tender
Add the stock and wine
Stir until it comes to the boil
Add the cinnamon, bay leaf, parsley, oregano, salt and pepper, and simmer for 45mins
Mix with the macaroni or penne
Cover with the cheese sauce
Sprinkle the Parmesan over
Bake for 45 mins

Green Salad

Mixed lettuce leaves
Chopped fresh; parsley
                        chives
                        thyme
                        mint
                        chervil
                        dill
Spinach
Watercress
Cucumber

Dressing

8tbsp sunflower oil
4tbsp lemon juice
or
8tbsp olive oil
4tbsp lemon juice
1 crushed garlic clove
1tsp dried oregano


Greek Salad

1 lettuce
2-3 medium tomatoes, wedged
1 cucumber, sliced
1 large onion peeled and sliced
6 radishes, sliced
125g black olives
100g feta cheese, cubed
1/2 tsp oregano
125ml garlic dressing

Serve with hunks of bagette and butter, and enjoy!