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Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Add the ...
- Pan-fried Ratatouille
Method. Sprinkle aubergine with salt and set aside for 15...
- Shopping List
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- Prawn Thai Green Curry
Method. For the curry paste, lightly toast the coriander and...
- Pan-fried Ratatouille
Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks. Heat 2 tablespoons of oil in a large casserole pan ...
- French-Style
- 212
- French
- Ratatouille: French Vegetable Stew
- What Goes in Ratatouille
- How to Make Ratatouille
- How to Serve Ratatouille
- Life of Dozer
I’m not going to lie to you. I was never one to jump up and down with anticipation at the thought of Ratatouille. You’d never catch me ordering it at a restaurant, and it’s not the first thing I’d think of making using leftover vegetables. It just never sounded, well, exciting. How terribly wrong I’ve been all this time. It turns out I just never k...
Here’s what I put in my Ratatouille, but don’t feel limited to these vegetables! While these are the most traditional Ratatouille inclusions, any suitable vegetables that can be sautéed will work a treat – think mushrooms, fennel, celery, squash etc. I honestly wouldn’t hesitate to throw in a handful of wiltable greens either (like kale, spinach et...
As tempting as it is to throw all the vegetables into the pot and cook them at the same time, don’t!That’s the path to a big pot of flavourless mush. You simply can’t get any colour on them this way (they just go watery and stew in their own juices) and because each vegetable takes a different length of time to cook, you will inevitably overcook so...
Ratatouille is one of those fabulous dishes that can be served either as a main or side dish. It also happily keeps for days, being meat and dairy-free. In fact, the pictured Ratatouille was consumed by me over the course of 5 days in various forms, including as: 1. A meal in its entirety– In a bowl eaten with with crusty bread on the side!; 2. A v...
One of the few things to come out of this kitchen that Mr Dozer didn’t get to try – Lobster Thermidor!!! Very, VERY lucky to have a friend who shares freshly caught local lobsters with me. When he turned up the other day with 5 freshly caught lobsters, what else was I to do other than throw an impromptu Lobster Dinner Party? 🤷🏻♀️ And before you ...
- (70)
- French, Western
- Light Mains, Main, Sides
- 158
Dec 12, 2023 · Slice courgettes, aubergines and tomatoes into discs 5mm thick and arrange on top, alternating and overlapping each layer in a concentric pattern. Season and brush generously with oil. Step 3 ...
- Dinner
- 150
- 4
Feb 22, 2021 · INSTRUCTIONS. Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil. Feel free to add more olive oil if you like ;O) (If you are wanting to keep the recipe oil-free use a little water to saute instead). When hot add the onions and cook for 7 to 8 minutes until translucent.
- (18)
- 117
- Entree, Main, Side
Sep 2, 2020 · Add in crushed garlic and sauté until it’s lightly browned. Add chopped eggplant, sliced zucchini, chopped bell peppers, cherry tomatoes, dried oregano, red pepper flakes, sea salt and black pepper and toss everything together. Cover the pot and simmer at medium heat for around 35 minutes until the veggies are soft and cooked.
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Oct 1, 2024 · In a large pan, heat the olive oil over medium heat. Add the sliced eggplant and zucchini, and sauté until golden brown and slightly softened. Season with salt and pepper. In a separate pot, sauté the onion and garlic until translucent and fragrant. Add the diced tomatoes and tomato paste, stirring well to combine.
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