Quark Moussaka Recipe

Although we really like Moussaka and hubby is Greek, it is one dish I’ve never attempted before – maybe it was the fear of not living up to hubby’s expectations. After all, he is a chef and it is one of his favourite dishes!

Quark Moussaka

Quark Moussaka

I am pleased to say that I tried the Quark Moussaka created and cooked by The Fabulous Baker Brothers and it was very tasty!

“Who doesn’t love moussaka? Made with The Lake District Dairy Co. Quark this classic dish is transformed into something beautiful, with depth of flavour and none of the “lifetime on the hips” consequences. Everyone’ll love your moussaka when you make it with Quark and serve it with a smile.” – The Fabulous Baker Brothers

Moussaka Ingredients

Moussaka Ingredients

Quark Moussaka Recipe

Serves: 4-6

Prep time: 25 mins

Cook time: 25 mins

Ingredients:

Lamb Mince Sauce

Lamb Mince Sauce

Mince

  • 200g lamb mince
  • 1 onion diced
  • 2 garlic cloves crushed
  • 1 green chilli
  • 1 tsp of coriander, cumin seeds
  • 100ml red wine
  • 1 tin tomatoes
  • 1 tbsp Worcester sauce
  • 1 big pinch of smoked paprika
  • Salt and pepper
  • Olive oil
Roasting Aubergines

Roasting Aubergines

Layers

  • 1 aubergine
  • Olive oil
  • Salt and pepper

White sauce

  • 30g butter
  • 25g flour
  • 200ml milk
  • 200g The Lake District Co. Quark
  • Salt and pepper
  • 1 bay leaf
  • 50g grated cheddar

Method

To make the mince: In a saucepan fry the mince in hot oil. When it’s browned add the diced onion and garlic and chilli. Fry for 5 mins and keep stirring so it doesn’t burn. Add the spices, red wine and boil the wine down. Add the tin of tomatoes, Worcester sauce and gently simmer for 30 mins or until it is nice and saucy like a ragu. Set to one side.

Quark White Sauce

Quark White Sauce

Heat the oven to 200°c /gas mark 6 slice the aubergine into 1cm cubes and season and oil. Place in the oven and roast for 10-15 mins until soft and golden. Remove and set to one side.

To make the white sauce: Melt the butter in a small pan. Stir in the flour and mix until smooth. Add the bay leaf and the milk a little at a time. Keep stirring on the heat so it thickens. When all the milk is added add The Lake District Dairy Co. Quark and season. You should have a thick creamy sauce. If it’s a little tight add a splash more milk

Quark Moussaka

Quark Moussaka

Take a suitable oven dish and add half the mince on the bottom, then a layer of aubergines and a layer of white sauce. Repeat the layers. Top with grated cheese and bake for 25 mins at 200°c/gas mark 6 until lush and crispy

The moussaka was full of flavour and the white sauce with Quark was very tasty. I was pleased to find out that by using The Lake District Dairy Co. Quark instead of crème fraiche in this recipe, it had 53% less fat and 26% more protein per portion, meaning 158 fewer calories per portion.

Although it was the first time that I made moussaka, it certainly it won’t be the last. The only thing I will change next time, I will add a pinch of cinnamon to the lamb mince sauce.

Quark Moussaka

Quark Moussaka

The products were provided free of charge for review purposes. However the opinions expressed in this review are honest and my own.

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