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.
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
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.
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.
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.
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
25 comments:
I have never made ratatouille so any helpful hints you can pass on?.....
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.
The best way to get rid of a courgette - put it in a ratatouille and give it some flavour.
Or sliced at an angle, fried in olive oil, salted, and left to become tepid. Otherwise added to a chicken or lamb tagine.
I do love ratatouille.
We ate it last night with a couple of roasted Chickens. Yum.
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.
That's the fancy way.... Do it my way (and everyone else's I know) and it ends up tasting exactly the same.
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
The perfect summer.
Thanks....I have made a note and will have a go when our aubergines grow larger than a pip.
To treasure in your heart and to take with along with you during the winter months. x
Haven't made ratatouille for ages. Must make some when our aubergines are a bit bigger.
Good looking haul Cro. I envy you your aubergines, mine wont set.
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.
We suddenly have loads. I shall have to start my preserving programme.
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.
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.
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.
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
Oh noooo! (she says laughing)
I've known people who cook everything separately, then combine. It takes ages, and tastes the same. Plenty of olive oil helps.
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.
No no not tasten the same at all.sorry.
No no not tasten the same at all.sorry.
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