Text 5206, 82 rader
Skriven 2006-09-05 10:03:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carina ForsströM
Ärende: Re: Janssons Frestelse
==============================
 -=> On 09-04-06  18:43,  Carina Forsström <=-
 -=> spoke to All about Janssons Frestelse <=-

 CF> Here coms a genuine Swedich Jansson

   Thank you very much.  I have a question.

 CF> 2 yellow onions
 CF> 800 g potatoes
 CF> 1 can anchovy filés

   Describe the taste of the anchovy filets that you get in Sweden.
   Most of the anchovies sold here in America are in a small can, packed
   in oil and *VERY* salty.   Some folks like them and others don't.
   The possibility that Swedish anchovies were different was suggested
   recently by another poster here.  He said that your anchovies are not
   all that salty.   Was he right?   It would seem to make a big
   difference to some of us who might try to make the dish (sounds
   good).



 CF> I have pickt my first own-grown egg plant and made a Greek dish called
 CF> Mousaka and it tasted good.

  What was in the version you made?   I looked in our MealMaster data
  base and saw perhaps a dozen different versions.  Some had potatos,
  some had meat.   Here is one of them:

  (I don't know what the cheese referenced is , nor what would
  substitute -- sorry).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moussaka
 Categories: Beef, Greek
      Yield: 1 Large dish
 
      2 kg Large round aubergines
      1 kg Minced beef
    1/2 c  Oil
      2 lg Onions
      5    Ripe tomatoes
    1/2 c  Dry white wine
           Salt
           Pepper
           Oil for frying
           Grated kefalotiri cheese
  2 1/2    Portions of white sauce
           (bechamel)
 
  Peel, wash and cut the aubergines into large, thin slices. Salt and
  leave them to drain. Prepare the mince by browning it with the oil
  and onion, which should be finely chopped. Stop the browning process
  by pouring in the wine. Add the tomatoes, skinned and finely chopped,
  the salt and the the pepper and allow to boil until all the moisture
  has been absorbed. Pour the oil into a frying pan and fry the
  aubergines. Then spread them in a large roasting tin and sprinkle
  with grated cheese. After the first layer, spread the mince on top
  and then add another layer of fried aubergines. Then sprinkle again
  with the grated cheese and pour on the white sauce, so that the
  surface of the moussaka is covered with a thick layer of sauce.
  Finally sprinkle over some more cheese so that the surface becomes
  crisp.
  
  Cooking time: 30 minutes
  1 portion is approx 900 calories.
  
  Source: The Greek cookery book
  
  From: Trevor Ralph                    Date: 04-19-96
  Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:28, 04 Sep 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)