|
|
|
|
|
No longer Australian-owned, Arnott's produces 212 different types of biscuits, including a kosher Tim Tam that's sold in Israel.
More Facts
|
|
|
|
|
Curd will set faster if dry red chillies are added to the warm milk.
More Cooking Tips
|
|
|
|
|
|
|
|
| Ratatouille |
Added: 2nd Feb, 2006 | Viewed 569 times |  |  |
|
|
| Ratatouille is essentially 'sauteed vegetable soup' and is one of the most versatile accompaniment recipe for meats. Versatile because it can be quickly adapted to the vegetables available to you without changing the cooking method. This is the classic version using peppers, courgettes, onions and tomatoes minus the aubergine. |
|
| |
|
|
|
 |
|
| Ingredients |
|
1 red pepper, seeded and cut into thick strips
|
|
1 green pepper, seeded and cut into thick strips
|
|
2 brown onions, sliced
|
|
2 courgettes, sliced
|
|
225 g tomatoes, skinned, quartered and seeded
|
|
4 tbsp vegetable oil
|
|
salt to taste |
|
|
| Method | | Heat oil in a thick saucepan. Add the peppers and onions. Fry for a minute. Cover and reduce heat. Cook for 20 minutes stirring occasionally, until the onions are soft. Add the courgettes and tomatoes. Sprinkle salt and pepper. Cook without covering for a further 10 minutes, until the courgettes are tender. |
|
| | Serving suggestions |
| Can be served hot or cold with toasted breads or as an accompaniment to meats. |
| | Gel's Notes |
| The origin of ratatouille is from Nice country. The main ingredients are: aubergines, courgettes, paprika, onions, tomatoes and garlic, good quality olive oil, basil, parsley, flour, pepper and salt. | |
|
| |
|
| |
|
|
|
|
|
|
|
Weekend Projects 
