Posted by:    Views: 942   Thanks: 1    Culinary Delights   
Aug 27, 2013

Help!!! (By Sharandeep)

Does anyone know any good French food that's good to eat and doesn't take long. Plz dont mention crepes or creme bruele

Sep 10, 2013

For Sharandeep: Boulangere Potatoes and Ratatouille (By Rashdah) (Thanked: 1 times)

  • Hi Sharandeep Here you go! Let me know how it turns out!
  • Courtesy of BBC Food Network
  • Boulangere Potatoes
  • The ingredients
  • 2 onions, thinly sliced
  • few thyme sprigs
  • 2 tbsp olive oil
  • 1½ kg floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
  • 425ml vegetable stock
  • the method

    1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
    2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

    The ingredients

  • 2 large aubergines
  • 4 small courgettes
  • 2 red or yellow peppers
  • 4 large ripe tomatoes
  • 5 tbsp olive oil
  • supermarket pack or small bunch basil
  • 1 medium onion, peeled and thinly sliced
  • 3 garlic cloves, peeled and crushed
  • 1 tbsp red wine vinegar (I use 1 tsp normal vinegar)
  • 1 tsp sugar (any kind)
    1. Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
    2. Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, s****e away the seeds with a spoon, then roughly chop the flesh.
    3. Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.
    4. Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

    Disclaimer: The views expressed above are member's views and this website does not comply with it. The views expressed may not be factually correct. Incase of any issue please contact us/report it to us.

    MriAra For Life!!