14 September 2010


Here is another excellent recipe by Keith Floyd.  We tend to make Ratatouille very often in the summer, it is a delicious way to eat a lot of seasonal vegetables. 

1 aubergine, chopped
1 courgette, chopped
1 red pepper, chopped
1 green pepper, chopped 
2 onions, chopped
10 tomatoes, peeled and chopped
olive oil
1 clove garlic, chopped
parsley, finely chopped
salt and pepper
fresh/dried thyme

In his recipe Floyd says that each vegetable ought to be cooked separately and then placed together in a  saucepan.  We tend to skip this step and cook all the vegetables together in the same saucepan.  We also add two sugar cubes, a handful of pitted black olives and 1 tablespoon of tomato concentrate dissolved in a little water to this recipe.

Figure 1: heat the saucepan, add the olive oil and once the saucepan warms up add the chopped onions and garlic.

Figure 2:  Once the onions have softened add the chopped aubergine, courgette and green pepper.  (We did not have any red pepper whilst making this recipe).

Figure 3: Next add the tomatoes and two sugar cubes.

Figure 4:  Add a handful of pitted black olives and fresh/dried thyme.

Figure 5: Then add 1 tablespoon of tomato concentrate dissolved in a little water.

Figure 6:  Add the chopped parsley and cook gently for about 45 minutes.  (We do not add any water apart from the little bit of water added whilst dissolving the tomato concentrate).

Figure 7:  Once it is cooked, leave to cool, refrigerate and eat cold.
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