Ratatouille (Traditional)

Ingredients

Eggplant……..……………........1 (large, cut into 1”chunks)
Courgette………………....…....1 (cut into 1”chunks)
Red or yellow bell pepper…1 (large, cut into 1”chunks)
Onion…………………….…....…1 (large, cut into 1”chunks)
Tomato…………………...….....1(large, chopped)
Garlic………………………..…...2 cloves (chopped)
Basil………………………….......1/2 tea spoon
Salt to taste
Oil to cook

Method

• Heat oil to a pan and add the cut eggplant pieces. Sprinkle with salt and cook with the lid on. Stir now and again to make sure the eggplant pieces cook evenly.
• When the eggplants are 75% cooked add the courgette pieces. Cook for 5 minutes. Stir to cook evenly.
• Now add the bell pepper, onion, tomato, garlic, basil and salt to taste and cook for 5 more minutes. Stir well to mix the flavours evenly.
• Garnish with fresh basil leaves and serve hot.

Serves: 2

Note:

Make sure that the vegetable are not overcooked and do not lose their shape.

Garlic Soup

Ingredients

Chicken stock…………….4 cup
Garlic………………………..8 cloves (large finely chopped)
Dried thyme………………¼ tea spoon
Baguette slices           …..4 slices
Olive oil…………………….2 table spoon
Salt and Pepper to taste

Method

• Heat olive oil in a pan. Now add the garlic to the pan and sauté until soft.
• Add the chicken stock and thyme to the cooked garlic. Add salt and pepper to taste.  
• Mix and let the soup come to a boil.
• As the soup is cooking, butter the baguettes and toast them on a separate pan.
• Place 2 baguette slices in each soup bowl and pour the garlic soup on the toast.
• Garnish with fresh thyme twigs and serve.

Serves: 2

Onion Soup

Ingredients

For the soup:

Onions                                 2
Butter                                   2 table spoon
Beef broth                           3 cups
Sherry                                  ½ cup
Thyme                                  ½ tea spoon
Garlic                                   1 clove(finely chopped)
Salt to taste

For the croutons:

French bread                    
Mozzarella cheese
Garlic                                     1 clove (finely chopped)

Method

For the soup:

• Finely cut the onions into julienne or dice them into cube (depending on the texture you like)
• Add butter to the pan along with the onions and cook the onions on low heat. Stir the onions to make sure they are evenly cooked. Once the onions have softened, turn up the heat and cook until golden brown.
• Add the garlic and thyme, cook for 1-2 minutes
• Add the sherry and simmer it for 1 minute
• Now add the beef broth (or the cubes and water) and salt and bring it to a boil.

For the croutons:

• Cut the French bread into thick slices and place them on the microwave grill.
• Top each bread slice with a generous portion of mozzarella cheese and sprinkle each with a little of the chopped garlic
• Grill the croutons in the microwave for 10 minutes or until the cheese melts.

Serve the soup along with the croutons. Enjoy.

Serves: 2

Note:
You can substitute sherry with white wine and beef stock with vegetable or chicken if you don’t eat beef. Top both the items with pepper for added flavour.