Easy Peasy Pizza Dough

3 1/2cup flour
1/3 cup oil
1tsp salt
1tsp sugar
1 cup cold water
1 pkt yeast

Mix cold water and yeast then add slowly to dough mix.
Let stand for 2-3 hours.
Flatten out in pizza pan.
Put in oven
Homemade pizza sauce: use tinned tomatoes with herbs and pepper.
Fry veggies and add on top. when dough is ready
Add remaining topping then cheese.
Put back in the oven

Alternate Honey and cheese topping
Add honey, sprinkle cheese then place with raw dough in oven

Moussaka

This is now becoming a family favourite, especially with Jitoko. I've already made it for the second time this month on his request. The first time I made it without the bechamel sauce and I can't believe bechamel sauce is so easy to make saw the name on my lasagne recipe so now will be adding it to that. The blends of flavours between the baigan and the cheese and the mince with the bechamel does wonders to your taste buds. Eat this with cauliflower and broccoli as a side and its absolutely divine.

Recipe:

3 eggplants, peeled and cut lengthwise into 1/2 thick slices

 salt

 1/4 cup olive oil

 1 tablespoon butter

 1 pound lean ground beef

 salt to taste

 ground black pepper to taste

 2 onions, chopped

 1 clove garlic, minced

 Grated cinnamon

 Grated nutmeg

 1/2 teaspoon fines herbs

 2 tablespoons dried parsley

 1/2 can tomato sauce

 2 egg, beaten

 1 cup milk

 2 tbs butter

 6 tablespoons all-purpose flour

 salt & pepper

1 1/2 cups grated cheese

Grated nutmeg

Directions

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.

In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.

Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

Bake for 20 minutes at 160 degrees C.