Rataouille

This recipe originates from Provence in Southern France where summer gardens are filled with these ingredients. Ratatouille can be eaten hot or cold accompanied by your favourite meat dish, grains, or salads.

Prep time 15 minutes, cook time 45 minutes.

Ingredients: 500 grams of Tomatoes, 500 grams of Eggplants, 500 grams of Zucchini’s, 500 grams of red, yellow or orange Bell Peppers,  3 onions, 5 cloves of garlic, olive oil, Herbs de Provence, salt, bay leaves, basil and black pepper. 

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Chop the tomatoes, finely slice the onions, slice the eggplants in chunks, thinly slice the zucchinis. Cut peppers in half, remove the seeds and cut in quarters, peel and chop the garlic. There are many ways to cook Ratatouille, but cooking each ingredient separately will enhance the flavour of this tasty dish!  

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Each ingredient can be sautéed slowly in olive oil, with a sliced clove of garlic, a sprinkle of salt and black pepper. Add a bay leaf and some herbes de Provence to all ingredients except the peppers and eggplants while cooking. Once all the ingredients are cooked, they can be mixed together. Sprinkle basil on top before serving. 

Herbes de Provence: dried coarsely ground thyme, oregano, rosemary. – Denise

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Clafoutis

• 500 g cherries with pits (if using canned, drain well and roll in cornstarch)

• 4 eggs 

• 75 g flour 

• 100 g sugar + 20 g for pie dish 

• 150 ml cream

• 350 ml milk 

• 1 Tsp rum or kirsch 

• 20 g butter 

 

Preheat oven to 410F (210C)

 

Blend all ingredients except cherries, butter and small amount of sugar until smooth. Grease oven glass dish with butter and coat with remaining sugar. Spread cherries at bottom. Pour mixture on top. Bake ½ hour or until golden and center is set. Eat hot or cold and remember the pits!

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You can substitute cherries for grapes or blueberries - Sylvain