Ratatouille Toasts with Fried Eggs

Ratatouille is an ideal make-ahead recipe. After all it tastes even better the day after it is cooked.  Combined with eggs on toast, it makes for a hearty brunch that could easily work as a light supper. Or,  a snack, if you must. If you don’t like the bread option, you can also heat it in a skillet until it is hot and then make wells in the vegetable mixture. Just break one egg into each and cover the pan with the lid until they are set (about 10 minutes).  So many possibilities…

Ratatouille Toasts with Fried Eggs (adapted from a recipe by Zoe Nathan found in Food and Wine Magazine)

Ingredients

  • 150mL cup extra-virgin olive oil, plus more for drizzling (about 3/4 of a cup)
  • 3 medium tomatoes, seeded and cut into 2cm  dice
  • 5 garlic cloves
  • 1 1/4 teaspoons crushed red pepper
  • Salt and black pepper to taste
  • One 350g  eggplant, seeds cut out and flesh cut into 2 cm dice (about 2 cups
  • 2 small zucchini, cut into 2cm dice (2 cups)
  • 2 large red onions, cut into 2cm  dice
  • 1 red bell pepper, cut into 2cm dice
  • 1 bay leaf
  • 1 cup chopped basil, plus more for garnish
  • Freshly ground black pepper
  • eggs  to taste
  • Six 2cm-thick slices of rustic bread, toasted

Method

In a large skillet, heat 2 tablespoons of the olive oil. Add the tomatoes, 1 garlic clove and 1/4 teaspoon of the crushed red pepper and season with salt. Cook the tomatoes over moderate heat, stirring occasionally, until just softened, (about 5 minutes). Scrape the tomatoes into a medium saucepan and discard the garlic clove. Wipe out the skillet. Repeat with the eggplant, zucchini, onions and red bell pepper, cooking each vegetable separately in 2 tablespoons of oil with 1 garlic clove, 1/4 teaspoon of crushed red pepper and a generous pinch of salt until just tender and lightly browned, about 7 minutes per vegetable. Add the cooked vegetables to the tomatoes in the saucepan. Add the bay leaf, 1/3 cup of water to the saucepan with the vegetables. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Discard the bay leaf. Season the ratatouille with salt and pepper and let cool slightly. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over moderate heat. Crack how many eggs you want into the skillet and fry until the whites are firm and the yolks are runny, 3 to 5 minutes. Transfer the eggs to a plate, season with salt and pepper and keep warm.  To serve, spoon the ratatouille onto the toasts and top with the eggs. Drizzle with olive oil, salt and black pepper and serve.


Poached eggs with tomato, pepper and saffron

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In North Africa, it is called shakshuka – which literally mean mixture in Arabic. Basically, it is eggs poached in a mildly spicy sauce made from slow-cooked leek, bell peppers, garlic and tomatoes, spiced up with saffron, cumin and cayenne.  It is a bit laborious, but you can prepare it well in advance and keep it in the fridge until the mobile calorie intake unit friends show up for duty. In any case, it is the perfect dish for a brunch, packed with flavours, sweet and savoury at the same time… Just serve with bread.

Note: the onions were replaced for leeks, as one of the mobile calorie intake unit  is allergic to onions.

Poached eggs with pepper, tomato and saffron (adapted from Yotam Ottolengi’s column in The Guardian.)

Ingredients 

  • 1 teaspoon  cumin seeds
  • Olive oil to taste
  • 2 large leeks
  • 2  red and 2 yellow peppers, cut into 2cm strips
  • 20g of unrefined sugar
  • 2  bay leaves
  • 6  thyme sprigs, leaves picked and chopped
  • 30 mls chopped parsley
  • 30 mls chopped coriander, plus extra to garnish
  • 6  ripe tomatoes, roughly chopped
  • a few thread of saffron
  • 1  pinch of cayenne pepper, to taste
  •  up to 250ml water
  • 8  free-range eggs
  •  salt and black pepper

Method

In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour.

Add the tomatoes, saffron, cayenne and some salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking keep adding water so that the mix has a pasta sauce consistency. Remember to  taste and adjust the seasoning as you go.

Remove from the heat, remove the bay leafs and transfer to a a large bowl. Set aside. The vegetabe mix can be prepared well in advance, and kept in the fridge.

When you are ready to serve, put the pepper mix in a a frying pan large enough to take a generous individual portion. Place it  on a medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap. Sprinkle with salt and cover the pans with a lids.  Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set. Sprinkle with coriander and serve


Pea, goat’s cheese and bacon frittata

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“Oh” said the mobile calorie intake unit my friend. “You made tortilla for brunch?”. “No, I haven’t”, I answered. “This is a frittata”. “Like an omelette?” asked a confused  mobile calorie intake unit friend. “No, no….”  was the only possible answer “It is a frittata… just eat it, will you?”.  Thankfully, he did. Otherwise I would have to start a lenghty on the specifics of omelettes, tortillas and frittatas.  A tortilla can never be baked and it is always done in a two step process (indeed a process, until you learn how to turn it around without a mess of epic proportions). An omelette is normally made with 2 or 3 eggs and folded. A frittata is baked – or fried and baked…  And, let’s not forget tortillas are Spanish, omelettes are French and frittatas are Italian. But, all of them, a perfect dish for a festive brunch.

Pea, goat cheese and bacon frittata ( adapted from Gordon Ramsay’s Ultimate Cookery Course)

Ingredients

  • Olive oil to fry
  • 8 slices of smoked bacon,  chopped
  • 2 medium leeks
  • 150g peas, thawed
  • a few basil leaves, roughly sliced
  • 8 large eggs, beaten
  • 4 tablespoons of parmesan cheese grated and enough to sprinkle all over the frittata
  • 150g soft goat’s cheese, thickly sliced
  • sea salt and black pepper

Method

Preheat the oven to 180oC oven and the grill on its highest setting.

Heat oil in a non stick ovenproof large frying pan over medium-high heat. Fry the bacon for 2-3min.

Add the red pepper. Continue to cook for another few minutes until the bacon is golden brown and crisp. Add the leeks, and let it sweat until everything is tender.

Toss in the peas and cook for another minute or two, then add the basil roughly missing.

Cut the goat’s cheese in chunks and scatter half of it over the top.

Break the eggs into a large bowl and beat them. Add the parmesan cheese. Season with lots of black pepper.

Poor the beaten eggs over the vegetables and gently shake over medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper.

Place the plan under the hot grill in the oven for a few minutes until cooked through and golden on top.

Slide the frittata out of the pan and cut into wedges to serve.

 


Leek, gruyère and thyme pie

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Perfect brunch dish… can be made in advance, is delicious and has the exact amount of richness for a semi-festive meal. It has nothing but very simple and humble ingredients, which work well together, for a very versatile dish. Leeks are in season, even…

 Leek,  gruyère and thyme pie (as seen in The Guardian)

Ingredients

  • 1 large baking potato, cut into slices
  • 3 medium leeks, washed and sliced into rounds
  • A knob of butter
  • Salt and black pepper
  • 20ml  cream
  • 150g  grated gruyère cheese
  • 1 sprig thyme, leaves picked
  • 500g all-butter puff pastry, rolled
  • 1 egg, for washing

 Method

Heat an oven to 180C. Cook the baking potato in boiling salted water until just tender, then drain and set aside.

Cook the leeks over a medium heat in the butter until tender. Season well with salt and pepper. Set aside.

In a bowl, mix the potato flesh with the leeks, cream, gruyère and thyme leaves and season well.

Place one circle of puff pastry on top of a 25cm nonstick pie dish and press into the base – there will be an overhang, which can be trimmed off.

Spoon the leek mixture into the prepared dish and place the other pastry disk on top. Crimp around the sides to seal, then brush the top with egg and make an incision in the middle of the lid to let the steam escape while it’s in the oven.

Cook the pie for 30‑40 minutes until the pastry has turned golden and crisp. Rest for a few minutes before serving.


Broccoli slaw

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I would have never thought raw broccoli could taste this good…  Please don’t even mention it is often considered a super-food (whatever that means), that raw broccoli has more anti-oxidants than cooked one and how much finer it has. It supposed to be a side dish for a dinner party,  not a statement piece or declaration of intentions, OK?

Broccoli slaw (adapted from MailOnline’s Food special part one: Gordon Ramsay’s ultimate home cooking)

Ingredients

  • 1 head of broccoli
  • 100g raisins
  • 100g  whole blanched almonds, toasted and roughly chopped

For the dressing

  • 200ml natural yoghurt
  • 1–11⁄2 tablespoons cider vinegar
  • pinch of sugar
  • sea salt and freshly ground black pepper

Method

Cut off and discard the broccoli stalks. Chop the head into small pieces. Place in a salad bowl and add the almonds and currants. Set aside.

Put the yoghurt for the dressing into a bowl and stir in the vinegar, starting with 1 tablespoon, and adding more later if needed. Add the sugar, mix well and season. Taste and add the remaining vinegar or a little extra sugar if necessary.

Pour the dressing over the broccoli, toss well and serve. In case you want to prepare it advance, you can kept in the fridge overnight.


Pumpkin and tahini spread

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Smooth, creamy and  with a warm spices note – Autumn doesn’t get any better than this. It was supposed to be eaten in small portions with savoury cookies, but soon spoons made an appearance. TEoU and I ended up having it as pumpkin purée for lunch…

Pumpkin and tahini spread (adapted from Yotam Ottolenghi’s column in The Guardian)

Ingredients

  • About 1kg pumpkin (or butternut squash)
  • 3 tbsp olive oil
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 70g tahini paste
  • 120g Greek yoghurt
  • 2 small garlic cloves, peeled and crushed
  • Olive oil to drizzle

Method

Heat the oven to 180C. Spread the pumpkin out on a medium-sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well, cover the tray tightly with tinfoil and roast for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the cooled pumpkin of the bowl of a food processor, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste

To serve, spread the butternut in a wavy pattern over a flat plate and sprinkle with sesame seeds, and a drizzle of syrup.

PS – Cookies (Taralli Caserecci Pugliesi) courtesy of Coop Fine Food 


Kale, chorizo and white beans soup

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Just what you need when you get back home on a Winter: a hot plate of hearty soup. But, please don’t say my Mother I this is I am having for dinner almost every other week… Officially, I am still allergic to soup.

Kale, chorizo and white beans soup (adapted from The Hairy Bikers website)

Ingredients 

  • 1 tablespoon olive oil
  • 1 medium onion, finely sliced
  • 3 garlic cloves, finely sliced
  • 3 medium carrots, peeled and sliced into 1,5cm chunks
  • 150g green beans, cut in 3cm pieces
  • 75g chorizo sausage, skinned and cut into 1cm slices
  • 1 teaspoon hot smoked paprika
  • ½ teaspoon flaked sea salt, plus extra to season
  • 400g can of chopped tomatoes
  • 1.5 litres chicken stock
  • 1 teaspoon caster sugar
  • 400g can white beans, rinsed and drained
  • 150g curly kale, thickly shredded
  • freshly ground black pepper

Method

Heat the oil in a large non-stick saucepan  Add the onion and garlic and fry gently for 5 minutes until softened but not coloured, stirring often.

Add the chorizo, paprika and carrots to the onion and cook over a low heat for 2 minutes, stirring until the chorizo begins to release its fat. Season with salt and lots of black pepper. Tip the tomatoes into the same pan, add the stock and sugar, then turn the heat up to medium.

Bring the liquid to the boil. Reduce the heat slightly and leave the soup to simmer for 12 minutes. Add the canned and fresh beans and the kale and bring it back to a gentle simmer. Cook for 10 minutes until all the vegetables are just tender, adding a little extra water if the soup is looking too thick. Season the soup with salt and black pepper and serve in deep bowls