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Attach Braun’s MQ 70 food processor accessory to a suitable Braun Hand blender and coarsely chop the tomatoes (one short push of the speed button is enough). Simply detach the accessory and click the hand blender to Braun’s MQ 20 chopper accessory to then chop the fresh oregano and the thyme leaves.
Remove the MQ 20 chopper accessory and change again to Braun’s MQ 70 food processor accessory. Insert the slicing insert and slice the aubergines on slowest speed for very even slices.
When smooth, start adding some of the strained milk mixture. Stir until smooth, and slowly add more milk while constantly stirring. Cook for 10 - 15 minutes until the sauce thickens.
Dice the lamb coarsely. Then fill the MQ 70 food processor accessory with lamb, cinnamon, cumin, garlic cloves and fresh thyme and mince starting at low speed. Slowly increase speed. Season well.
Finely grate the Parmesan cheese with Braun’s MQ 70 food processor accessory with its grading insert and add half the cheese to the milk mixture and season with salt and pepper. Pass through a fine sieve.
Click on the MQ 20 chopper accessory again and quickly chop onions – without shedding a tear!
Preheat oven to 200°C/ 400°F/ Gas 6.
Heat two teaspoons of oil in a large pan. Sauté the chopped onions. Add the minced lamb mixture and fry over high heat for 3 - 4 minutes.
Heat olive oil in frying pan over medium heat and fry the aubergine slices until tender and lightly coloured on each side. Layer the base of a shallow ovenproof dish with the half of the sliced aubergines and season lightly with salt and pepper.
Add the white wine, chopped tomatoes and oregano as well as the tomato paste. Simmer gently for 20 - 30 minutes while preparing the rest.
Cover the aubergines with the lamb mixture, then cover the lamb mixture with the remaining aubergines. Pour in cheese sauce and sprinkle remaining Parmesan cheese over top. Bake for 25 - 30 minutes until the top is golden-brown and bubbly. Serve with minted pea yoghurt.
Heat milk, onion pierced with the cloves, bay leaf, parsley stalks, and peppercorns until boiling. Remove from heat and leave to seep for 20 minutes before straining.
Melt butter in a medium saucepan, stir in the flour and saffron. Cook over a low heat for five minutes.
Attach Braun’s MQ 70 food processor accessory to a suitable Braun Hand blender and coarsely chop the tomatoes (one short push of the speed button is enough). Simply detach the accessory and click the hand blender to Braun’s MQ 20 chopper accessory to then chop the fresh oregano and the thyme leaves.
Remove the MQ 20 chopper accessory and change again to Braun’s MQ 70 food processor accessory. Insert the slicing insert and slice the aubergines on slowest speed for very even slices.
When smooth, start adding some of the strained milk mixture. Stir until smooth, and slowly add more milk while constantly stirring. Cook for 10 - 15 minutes until the sauce thickens.
Dice the lamb coarsely. Then fill the MQ 70 food processor accessory with lamb, cinnamon, cumin, garlic cloves and fresh thyme and mince starting at low speed. Slowly increase speed. Season well.
Finely grate the Parmesan cheese with Braun’s MQ 70 food processor accessory with its grading insert and add half the cheese to the milk mixture and season with salt and pepper. Pass through a fine sieve.
Click on the MQ 20 chopper accessory again and quickly chop onions – without shedding a tear!
Preheat oven to 200°C/ 400°F/ Gas 6.
Heat two teaspoons of oil in a large pan. Sauté the chopped onions. Add the minced lamb mixture and fry over high heat for 3 - 4 minutes.
Heat olive oil in frying pan over medium heat and fry the aubergine slices until tender and lightly coloured on each side. Layer the base of a shallow ovenproof dish with the half of the sliced aubergines and season lightly with salt and pepper.
Add the white wine, chopped tomatoes and oregano as well as the tomato paste. Simmer gently for 20 - 30 minutes while preparing the rest.
Cover the aubergines with the lamb mixture, then cover the lamb mixture with the remaining aubergines. Pour in cheese sauce and sprinkle remaining Parmesan cheese over top. Bake for 25 - 30 minutes until the top is golden-brown and bubbly. Serve with minted pea yoghurt.
Heat milk, onion pierced with the cloves, bay leaf, parsley stalks, and peppercorns until boiling. Remove from heat and leave to seep for 20 minutes before straining.
Melt butter in a medium saucepan, stir in the flour and saffron. Cook over a low heat for five minutes.
