Moussaka
Author: Lucas (Caregiver)
INGREDIENTS:**
g Butter, salted
g Beef, mince, raw
g Oil, olive
g Aubergine, raw
g Courgette, raw
ml Tesco Italian Chopped Tomatoes (HCP added*)
g KetoCal 3:1 Powder
g Garlic Puree (GIA) (HCP added*)
g Spring onions, bulbs and tops, raw
g Holland and Barrett Almond Flour Flurry (HCP added*)
ml KetoCal 4:1 LQ (Unflavoured)
g KetoCal 3:1 Powder
g Cathedral City Mature Cheddar Cheese (HCP added*)
Directions:
Brown mince, garlic, spring onion and finely chopped courgette in oil. Add tinned tomatoes, oregano, pepper and 40g of ketocal powder and simmer until well cooked.
In another saucepan, melt butter over a low heat. turn off heat and add almond flour and 25g of ketocal powder and whisk to make a roux. Add ketocal liquid and whisk continuously until thickened. Add in 40g of the grated cheese, nutmeg and pepper to taste.
Place half of the mince mixture in a casserole dish. Add half of the aubergine in a single layer (sliced lengthwise into 5mm slices). Add the first half of the cheese sauce. And then repeat, ending up with a final layer of cheese sauce. Top with the remaining grated cheese and cook in an oven at 180 degrees (fan oven) for approximately 30-35 minutes until cheese is golden and bubbly on top.
Makes approx 8 child sized servings.
Nutrition Information (for entire recipe):
Carbohydrate:
26.19
Calories: 2553
Fat:
215.66
Protein:
119.89
Ratio:
1.48:1
Tags:
KetoCal LQ UnflavoredKetoCal 3:1 PowderSavoryMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
