Thursday, 28 July 2016

Ratatouille Season.


                               

Suddenly we are inundated with wonderful vegetables from Haddock's.

Time to make Ratatouille.




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25 comments:

  1. Vera28 July 2016 at 07:43

    I have never made ratatouille so any helpful hints you can pass on?.....

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    1. Cro Magnon28 July 2016 at 07:53

      I chop Toms, Aubergines, Peppers, and Courgettes into similar sized lumps, add a splash of white wine, and cook until soft. I often add a squeeze of Tom purée. Season to taste. My preference is to eat either tepid or cold.

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    2. mia more28 July 2016 at 12:09

      Each vegetable must be cooked first seperately and then put together.Onions garlic and Thymian are a must and of course good Olive oil, sea salt and pepper. Normally no wine for ratatouille.

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    3. Cro Magnon28 July 2016 at 12:56

      That's the fancy way.... Do it my way (and everyone else's I know) and it ends up tasting exactly the same.

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    4. Vera28 July 2016 at 13:16

      Thanks....I have made a note and will have a go when our aubergines grow larger than a pip.

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  2. Rachel Phillips28 July 2016 at 08:24

    The best way to get rid of a courgette - put it in a ratatouille and give it some flavour.

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    1. Cro Magnon28 July 2016 at 09:13

      Or sliced at an angle, fried in olive oil, salted, and left to become tepid. Otherwise added to a chicken or lamb tagine.

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  3. Jennytc28 July 2016 at 10:57

    I do love ratatouille.

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    1. Cro Magnon28 July 2016 at 11:43

      We ate it last night with a couple of roasted Chickens. Yum.

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  4. Maria28 July 2016 at 13:05

    I like the tortoise you found, the happy grandchildren, Bok and plenty of healthy fresh vegetables from Haddock's; what more can you ask for:)
    Greetings Maria x

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    1. Cro Magnon28 July 2016 at 13:11

      The perfect summer.

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    2. Maria28 July 2016 at 13:21

      To treasure in your heart and to take with along with you during the winter months. x

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  5. Sue28 July 2016 at 13:53

    Haven't made ratatouille for ages. Must make some when our aubergines are a bit bigger.

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    1. Cro Magnon28 July 2016 at 14:26

      I picked 2 for lunch. I sliced them in half, cut a criss/cross pattern into them, doused them in olive oil, and fried them. I then totally forgot that I was cooking them, and later found them BURNED to death.

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    2. Sue28 July 2016 at 18:46

      Oh noooo! (she says laughing)

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  6. Frugal in Derbyshire 28 July 2016 at 14:14

    Good looking haul Cro. I envy you your aubergines, mine wont set.

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    1. Cro Magnon28 July 2016 at 14:26

      We suddenly have loads. I shall have to start my preserving programme.

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  7. Frances28 July 2016 at 15:22

    I've written myself a note that says Ratatouille to take with me to the farmers market tomorrow. It's definitely time to prepare this summer combo.

    Best wishes.

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    1. Cro Magnon28 July 2016 at 15:35

      I made a huge pot of it yesterday. We were 10 at table, then 4 more turned up. It was good that I'd made so much. All I had to then do was roast a couple of chickens.

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  8. local alien28 July 2016 at 16:28

    Lush veges. Much healthier than ours on the other side of the med. Made our version of ratatouille yesterday. Cooked it all together as you do and add a little feta. Cheap, easy and very tasty.

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    1. Cro Magnon28 July 2016 at 18:52

      I've known people who cook everything separately, then combine. It takes ages, and tastes the same. Plenty of olive oil helps.

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    2. mia more29 July 2016 at 05:23

      No no not tasten the same at all.sorry.

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    3. mia more29 July 2016 at 05:23

      No no not tasten the same at all.sorry.

      Delete
  9. Jacqueline @ HOME28 July 2016 at 18:15

    I should think that you need all of that veg with all of your guests Cro ....... do you cook for everyone each day or do they do their own thing ? XXXX

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    Replies
    1. Cro Magnon28 July 2016 at 18:54

      I cook for everyone. Getting them to turn-up all at the same time is another matter. I've just been BBQ'ing huge steaks.

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