tag:blogger.com,1999:blog-33131521.post7338389147829468097..comments2024-03-28T22:59:24.437+11:00Comments on where's the beef? Vegetarians in Melbourne: Vegetable moussaka with pine nut creamCindyhttp://www.blogger.com/profile/07147906610629741961noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-33131521.post-70009615511774056502014-02-26T10:14:56.002+11:002014-02-26T10:14:56.002+11:00Heya Worbit! Oh, the pine mouth - I was sad to scr...Heya Worbit! Oh, the pine mouth - I was sad to scrape the cream off my last moussaka serving, after I figured out what was going on.Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-26997241549269381942014-02-25T12:52:01.407+11:002014-02-25T12:52:01.407+11:00I remember making this once and couldn't belie...I remember making this once and couldn't believe what an epic and long mess this was. It was tasty though, but I find so much of Veganomicon tremendous effort and lots of pots and pans.<br />Pine mouth for the win!Matthttps://www.blogger.com/profile/15943551456855944061noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-68685137454437351332014-02-25T07:06:44.014+11:002014-02-25T07:06:44.014+11:00Lucy! Lovely to see you 'round these parts.
T...Lucy! Lovely to see you 'round these parts.<br /><br />That's a nice, unhurried approach. I reckon I'm gonna try Elizabeth's suggestion above, too, and slather that pine-nut cream on some baked eggplant halves. A bit less fussy.Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-28748532595265106142014-02-24T15:49:19.160+11:002014-02-24T15:49:19.160+11:00pine nut cream sounds like heaven on a stick and i...pine nut cream sounds like heaven on a stick and i am uber-impressed by the beautiful layers in the pic, darl. <br /><br />p'raps if i pre-prepped the layers over a couple of days...bookmarking now (esp that pine nut cream...) lucyhttp://www.nourish-me.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-33131521.post-4154808290345306602014-02-21T18:12:26.954+11:002014-02-21T18:12:26.954+11:00Johanna GGG, if you like pine nuts then I reckon t...Johanna GGG, if you like pine nuts then I reckon this cream will suit you! Cooking with a like-minded friend is a lovely way to go, it's been too long since I did that.Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-3546160767240475462014-02-21T18:10:59.051+11:002014-02-21T18:10:59.051+11:00Hi Elizabeth! That is a really good idea, I reckon...Hi Elizabeth! That is a really good idea, I reckon this pine nut cream would be perfect for smothering some slightly-less-laborious stuffed eggplants. :-)Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-31039248782248638852014-02-20T23:44:00.799+11:002014-02-20T23:44:00.799+11:00I made moussaka in the last year or two but I did ...I made moussaka in the last year or two but I did it with a friend and in the afternoon so I admire you making it after work - ours was time intensive and complex and delicious - And if you waited for 10 minutes before serving and slicing after all that time after work, I am very impressed at your patience.<br /><br />Ours had a very heavy dairy topping so I would love to this it this way. the pine nut cream sounds great Johanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-83589824123172770962014-02-20T16:40:54.100+11:002014-02-20T16:40:54.100+11:00Sounds like you kept cool under the pressure. Thos...Sounds like you kept cool under the pressure. Those layered bakes like lasagna and moussaka always seem to take an endless amount of time and unlike similarly labor intensive cooking projects like vine leaves or ravioli I always wonder if they are quite worth the effort. Stuffed baked eggplants are very nice and not quite so much hassleElizabethhttp://www.thebackyardlemontree.comnoreply@blogger.com