Sorry up front, still no camera! But Ratatouille is one of those food items that has been around forever and we think if we toss a few veg and tomatoes in a pot - voila...Ratatouille. This recipe is elevated to tasty heights with the late addition of fresh parsley and garlic; needing only a fresh bread ready to dip and scoop. You too can be a pretentious frenchman and kiss your fingers and shout "c'est magnifique" with a dreadful accent.
The "fake"ciabatta is soooooo easy you have to try it, even if every single bread you have ever baked has flopped. The Baguette is a teeny bit more complicated, but also simple.
I do hope you enjoy this simple, tasty, satisfying meal :)
Ratatouille
Serves 4 - (not too hungry people though)
60ml olive oil
1 onion, chopped
2 red peppers, seeded and cubed
1 aubergine, cubed
4 baby marrows, cubed
45ml tomato paste
2 large, (3 medium) tomatoes, blanched, peeled and chopped
1 bay leaf
sprig of thyme
3 basil leaves
2 garlic cloves, crushed
50ml chopped parsley
Heat oil in a large frying pan, and saute onion till soft. Add peppers, saute; add aubergines and fry 1 min. Add the baby marrows and fry 1 minute then add paste and tomatoes, thyme, bay leaf and basil. Cover and cook for 20 minutes, stirring occasionally. Remove the herbs, season and put into serving dish and stir the garlic and parsley through....or leave sprinkled on top. Serve hot.
Baguette
240g cake flour (try hard to find stone ground)
1 x 10g sachet instant yeast
5ml salt
60ml olive oil
lukewarm water as needed
Put all the ingredients in a mixing bowl and use a knife to stir together, adding bits of water till dough is in a not too sticky ball. Knead in mixer for 5 minutes or by hand for 10 minutes, on a lightly floured surface, till smooth and soft. Should bounce back quickly if you push it with your finger. Shape into a ball, cut a cross on top and leave in an oiled bowl to rise for 2 hours.
Knock the dough back by punching it with your fist, knead for 5 more minutes, leave to rise again till doubled in size.
Preheat the oven to 220C
Roll the dough into 2 long logs and cut diagonal slits into it. Leave to stand for 15 minutes then bake till it sounds hollow when tapped, about 20 minutes.
Cheats Ciabatta
( This recipe may seem odd...it works!)
500g cake flour (stone ground if possible)
500ml lukewarm water
1 x 10g packet instant yeast
10g salt
Place all the ingrdients in the bowl of and electric mixer. Beat on high for 10 minutes using the dough hook or K beater. Cover with clingfilm and leave to rise for 30 minutes in a warm place. Heat oven to 220C.
Prepare a baking tin by sprinkling generously with flour. Carefully scrape the risen dough onto the flour, touching as little as possible...use a spatula. Shape into a ciabatta shape with your floured fingertips and bake..(yep, right then) for 25 minutes until golden and baked through.
Easy easy easy!
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