Armed with more courgettes from Lauren and Tom's garden, I went to my Emdonds book for a recipe. The one I ended up choosing was ratatouille (p162), a dish consisting of eggplant, courgette, green pepper, onion and garlic in a tomato sauce.
The first thing to do was blanch, skin and chop the tomatoes. Remembering this time to dunk the tomatoes in cold water directly after the hot water made a considerable difference, and the skins came off quite easily (If you don't fancy blanching tomatoes, you could easily use canned ones instead). I chopped up the tomatoes and put them into a small pot with some olive oil, salt, pepper and sugar.
While the tomatoes were cooking into a pulpy sauce, I prepared the other veges, first cooking some onion and garlic, then adding sliced courgette and pepper, along with chopped eggplant. Then I put a lid on the frypan and turned down the heat.
By the time the vegetables had softened up, the tomato sauce was ready. I stirred the sauce through the veges, added a little extra seasoning, and my ratatouille was ready. It's really a side dish, but I couldn't be bothered cooking anything else, so I just had a decent serving of ratatouille.
It tastes like what it is, really: a mixture of vegetables in a tomato sauce. The courgettes were a bit soggy for my taste, but the eggplant still had enough firmness to give the dish a little texture. The truth is, I don't really know what the texture of cooked eggplant should be like, so it's possible that I undercooked it. Anyway, it's a perfectly good vegetable dish, but it would be better on the side of a main. It's a bit bland all on its own!
Subscribe to:
Post Comments (Atom)
Popular posts this week
-
My decision to make a one-and-a-half recipe of the royal icing turned out to be unnecessary. I had quite a lot of icing left over after fin...
-
I was horrified when I recently discovered that, of the 33 recipes in the 'sauces and marinades' chapter, I had done precisely zero...
-
I had about 300g of food processor pastry left over from my quiche the other day, so when I arrived home last night with no idea what I wa...
-
Since I was going down to Timaru on Saturday to celebrate my brother's birthday, I decided it might be a good idea to make him a birthda...
-
It's hard to believe a whole three years have passed since I posted my first entry in this challenge, and even harder to believe I'v...
-
Well, actually my gravy did need sieving. But I'm getting ahead of myself here... This particular journey began - as so many do - wit...
-
I've been on holiday this past week. I don't mean I've been off gallivanting around somewhere exciting, merely that I haven'...
-
I had a spare hour this afternoon - just enough time to throw together some cheese biscuits (p36). This recipe is one I've passed over ...
-
Fish pie is a staple in many households around the country. Everyone has their own version, the results of which can vary from quite tasty t...
-
Since I've never been in the habit of making white sauces, It's hard to know how to use them, and have been racking my brain for ide...
No comments:
Post a Comment