View topic - Ratatouille

by **mark111757** » Wed Sep 11, 2019 12:51 am

As a result of the talk, wondered if anyone had Marco's/knorr version of this. I think I missed it when it was on the knorr web site.

by **Joanbunting** » Wed Sep 11, 2019 10:03 am

When I played the clip a terrible whirring sound began. It was thousands of Provencal cooks turning in their graves :lol:

. There is nothing Provencal about that dish. A quick vegetable stew which could well be tasty if it didn't have Knorr flavouring in it. Ratatouille - never.

by **Binky** » Wed Sep 11, 2019 1:33 pm

I will go back to read all the comments here, but in the meantime, here is my Rose Elliott ratatouille.

by **Stokey Sue** » Wed Sep 11, 2019 4:19 pm

Binky, I have a problem with the pics you post on PostImage, as usually if I tap on an image I can enlarge it, but if I tap on these I lose them

I don’t know if you can change the settings when you post them?

by **Binky** » Wed Sep 11, 2019 4:29 pm

sue, I chose a small pic in order not to affect the website here (large images mess up the print I have found). I will try a larger image next time (I have made a ragu from the Claudia Roden book Mediterranean Cooking and might post that tonight if we eat it. OH has gone out for lunch and might fancy something lighter for dinner).

by **Stokey Sue** » Wed Sep 11, 2019 4:35 pm

Actually I’ve just managed to zoom you pic by pinching, the trick being not to touch the photo itself, thanks Binky

by **Binky** » Thu Sep 12, 2019 10:35 am

This morning I had ratatouille and an egg for breakfast. I put the cold rat around the edge of the pan to warm up, and then cracked an egg into the middle.

Seeing as there are eggs benedict, eggs florentine, eggs arnold bennett, can I lay claim to Eggs Binky?

:limbobanana

by **scullion** » Thu Sep 12, 2019 12:10 pm

sorry, probably not - it sounds like one of the variants of shakshuka that sue mentioned.

by **Pepper Pig** » Thu Sep 12, 2019 12:30 pm

Or even Huevos Rancheros minus the chilli.

by **Binky** » Thu Sep 12, 2019 12:30 pm

oh bottoms. There goes my chance of culinary posterity.

:crying2

by **Pepper Pig** » Thu Sep 12, 2019 1:06 pm

Back to the drawing board eh Binky? :crying1

by **Joanbunting** » Thu Sep 12, 2019 2:19 pm

Sorry but you can't it's been our favourite lunch time dish for years. In fact I always make enough to serve at least oce more. :wave

by **jeral** » Thu Sep 12, 2019 2:32 pm

Binky, I do the egg in the middle thing too (saves using another pan and can just stir it all together if the yolk breaks). However, you will be rewarded as I shall now always think of it as Eggs Binky. No monetary reward or medal I'm afraid.

by **Stokey Sue** » Sun Oct 06, 2019 9:03 pm

Ratatouille made according to Elizabeth David’s recipe

by **Joanbunting** » Mon Oct 07, 2019 10:23 am

Pretty darned good it looks too Sue.

by **Pepper Pig** » Mon Oct 07, 2019 12:12 pm

Doesn't it just?

by **Stokey Sue** » Mon Oct 07, 2019 1:13 pm

I finally cracked an issue with the recipe, which tells you to add the bulk of the veg and cook for 40 minutes which always seemed too much

Finally dawned on me that this is to be taken literally, not bring up to a boil / simmer / bubble then turn down for 40 minutes but leave on low heat and just keep going softly softly.

Only been making it for 45 years :lol:

by **karadekoolaid** » Mon Oct 07, 2019 2:07 pm

Looks absolutely divine!

by **Amyw** » Mon Oct 07, 2019 5:18 pm

Looks lovely Sue. I always think ratatouille can be used in so many ways and keep for quite a while in the fridge too

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