Tag Archives: ratatouille

RECIPE: (Leftover) Ratatouille and Creamy Mushroom Lasagne

As promised, here’s a quick recipe to use up any leftover Ratatouille :)
( I apologise for the lack of photos, we were just too hungry to wait!)
It’s for 2 people and fits into a fairly small casserole.

1) Start by slowly reheating your leftover Ratatouille . When that’s done, puree it and keep it warm, whilst you make the mushroom sauce.

2) Cut 1 red onion into little cubes and caramelize them in a little olive oil. Whilst that’s happening, cut ca 400g Mushrooms into slices (wash or peel them before hand).

3) When the onion cubes’ve had a little time and have softened, crush in 1 glove of garlic.

4) Then add in your mushroom slices and let them cook for a little.

5) When most liquid is evaporated and before the mushrooms have become dry, add a slosh of sherry. Make things a bit more interesting, you know.

6) When the sherry too has evaporated, go crazy with any herbs or spices you fancy. I keep it quite simple with some curry powder. Sometimes I also fry a little thyme with the mushrooms.

7) Grate in some lemon zest and squeeze the juice of have a lemon.

8) Add roughly 3 tablespoons of soured cream. Adjust the consistency with vegetable stock (you want to make sure it’s runny enough to cook the lasagne sheets)

9) Layer with fresh lasagne sheets and the ratatouille and top the whole thing with mozzarella and some chopped spring onion.

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Autumn is coming! (And a little delicious recipe number for Ratatouille ;) )

So, it’s getting cold now. When I left the house this morning, the air was proper crisp. It wasn’t just cold, it was crisp. Amazing. I love autumn, but obviously if you (like me) still have problems to dress appropriately (although I do get better, maybe I will manage by the time I’m 30, that gives me 8 years), you might get a little cold freezing.

I might also still have the urge to not listen to my mum when she says I better take a coat and then pretend I’m not cold, even though she clearly knows I am.

Anyway, no matter how nice this cold, crisp air is, you’ll be in need of a lovely and warming dish of food at the end of the day! Unfortunately (or fortunately, who are we kidding?!) most comforting, warming food includes lots of heavy ingredients, like cream etc. I won’t deny it, a lot of nights it will have to be one of those pretty heavy numbers, but if you would like to look after that, no doubt beautiful, figure of yours a little for just this one night, why not have Ratatouille with some crispy new potatoes? We had some last night and I absolutely loved it. I find it so comforting, and it’s got so much veg in as well, which will help you get through this what will probably be a really tough winter.
P.S. Another thing that will definitely also help and that is not food related are cozy, cute, warm slippery socks! I got mine from Primark for 4 pounds. (I don’t like primark and never shop there, but I just had to get these, they’re too cute not to!)

P.P.S. I hope none of you is a health freak, I’m aware, that I do use a little bit of oil in the recipe, and potatoes are carbs and I could should? substitute them for something healthier blabla, but who says we have to go all the way?

RECIPE: Ratatouille with crispy new potatoes

1. Preheat the oven to about 200° C.

2. For two greedy people, prep 500g of new potatoes by washing them, cutting out any black bits and halving the slightly bigger ones. Then cook them in boiling, salted water for 15-20minutes (or until you think they’re done).

3. Whilst the potatoes are boiling, get on with your veg. Start by washing and cutting 1 aubergine into roughly 0.5-1cm thick slices. Lay the slices out on a chopping board and sprinkle with salt, so you get rid of unnecessary water. Wash and cut 1 Courgette into roughly 0.5cm slices and cut 1 red and 1 yellow pepper into pieces roughly as big as the courgette slices (obviously take the green bit and the seeds out!).

4. After about 10 minutes, dry the Aubergine pieces with kitchen roll (really squeeze them).

5. Put all the veg in a big bowl and mix with about 1 tablespoon of olive oil.

6. Now, to make this Ratatouille a little more interesting, chargrill it first. Yep quite a lot of effort, but it’ll be worth it, trust me! I usually start with the Aubergine slices, because they take the longest and really annoy me, just, you know, get the worst out of the way first.

7. Chop 1 red onion into little cubes. Caramelize the onion in a little bit of olive oil in a saucepan. Don’t rush it, you want it soft and delicious and not burnt and/or chewy! When you think the caramel sensation in your frying pan has almost reached perfection, add in 1 glove of crushed garlic. Let that fry for about 20 seconds, then add in 1 package of tomato passata, some chopped rosmarysaltpeppercurry powder and whatever takes your fancy and let it bubble away for a little bit to reduce (but not too much!)

8. Hopefully at some point, you will have finished chargrilling the veg. Congratulations (I mean it). Mix the veg with the tomato sauce in a casserole and top with a couple of slices of Mozzarella. Then pop it in the oven until the Mozzarella has browned a little bit.

9. Whilst that’s sizzling in the oven, finish your potatoes. Put them on an oven tray, top with some chopped rosemary, herby salt, garlic and a tiny bit of olive oil and crush the toppings into the potatoes with a fork.

10. When the Mozzarella has browned a little bit, put the Ratatouille on the bottom shelf of the oven and put the potatoes under a very hot grill for roughly 10 minutes. (But keep checking, times depend entirely on how hot your grill gets etc)

VOILA :)

P.S. If you want to be cool like us and use the ratatouille the next day for another fantastic recipe, just add another 2 peppers, 1 courgette and double the tomato sauce. I will tell you tomorrow how you can turn that into a delicious Ratatouille and Creamy Mushroom Lasagne!

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RECIPE: Couscous Salad “Ratatouille”

I was going to make a post about the restaurant we went to yesterday, but since I just had the most delicious salad for lunch, I thought I should share this first.
You’re probably getting annoyed: two couscous recipes in one week, but trust me, this one’s a gooden! I never used to like couscous, because it’s often really bland. The one I tried however was full of flavour and really nice for a light, healthy lunch.  Well that’s what I had it for, but I think it makes for a good salad to bring to a bbq you’re invited to, too.

I came up with this, because I love Ratatouille but since that’s a more  wintery dish, I thought I’d combine it with couscous. I know that Ratatouille is usually made by cooking different vegetables together over hours, but I prefer slicing different vegetables into thin slices and chargrilling them before combining with a herby tomato sauce.

Here is how this one works:

1) Mix 300ml of good vegetable stock with 1 tablespoon of honey and 2 tablespoons of olive oil

2) Bring to the boil, then pour over about 200g of couscous and let it do its work

3) Wash and cut 1 Courgette and 1 Aubergine into thin slices. I know you probably don’t need to anymore, but I still do it because it works and because I like the hint of saltiness it leaves on the aubergine: Put some salt on the aubergine slices to get some liquid (and therefore bitterness) out, then when they look a bit sweaty take some kitchen roll to dry them.

4) Cut up 1 red pepper

5) Mix the vegetable with a bit of olive oil

6) Chargrill the vegetable in a griddle pan. I like to do this one vegetable at a time, because they’re likely to need to be turned at the same time etc. You’ll need a bit of patience with the aubergine, but it’s definitely worth it. The aubergine slices need to be lovely and crispy

7) When all the vegetable is chargrilled, put it all together, sprinkle with salt and icing sugar and cut it into smaller pieces

8) Before you put the veg into the couscous, mix in about 3 tablespoons of tomato sauce (I used M&S margherita pizza sauce, but I think most tomato-ey things would work), some dry thyme and a bit of salt and pepper

9) Once that’s mixed, put in the vegetable which finishes the ratatouille couscous salad. I had it with a buttered sesame bagel, but as I said before, I think it would be nice as a side dish as well. If you want to make it more indulgent add some feta cheese!

Enjoy

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