Impossible not to fall in love with Remi the Rat and therefore I just had to try this dish which gives name to the superb animated movie. Not only is it THE healthy dish, but its like a painters colors palette, such a graphic dish. I googled the recipe that Anton Ego likes so much and discovered its based on a recipe called Confit Byaldi. I still have to gain a little experience in doing it, specially in serving as by no means could I achieve the pinwheel like shape that looks so great when served. One recommnedation I suggest is to try and find vegetable with approx. the same diameter, I didnt this time and had a bit of a a hard time when arranging them in the tray!
Chop well and saute in olive oiil until tender:
Couple garlic cloves
2 diced and peeled tomato (soak in hot water to remove skin easily).
1 diced sweet pepper
Simmer for a few min. and season with salt and freshly ground pepper.
Once done remove the herbs. This pipperade will be used to cover the bottom of the tray in which we will cook the Ratatouille. Except for a couple of spoonfuls which we shall reserve for later.
2 tomatoes (I left the skin of these)
2 carrots (the original recipe takes pumpkin, I relaced it as I had carrots at the moment)
Now place them in an alternating way on top of the pipperade we previoulsy set on the baking tray. Slightly overlap the vegetables when arranging them. If its a round tray make concentric circles. if its rectangular place in rows.
Drizzle the vegetables with a vinaigrette of:
2 spoonfuls of olive oil
1 spoonful Balsamic vinegar
Pinch of salt.
Fresh ground pepper
Fresh herbs at hand
Cover with aluminium foil and take to low oven for one to two hs. (depending on how big is your recipe).
Before serving take to the broiler for a few mins. til it gets slightly brown.
Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape.
Drizzle the plate with more vinaigrette mixed with the reserved pipperade from the beggining. Serve hot.
Ok, so the cold season seems to have finally settled around these latitudes, and being heavily addicted to tea I craved for something good and homely to go with it. So I prepared these oatmeal cookies which I love because they are extra easy to do and they are mostly...oatmeal! Hardly no flour and little butter. A little afternoon indulgement and you will have a beautifully scented kitchen when these are in the oven.
Cream together till very fluffy
50 gr. soft butter
1/2 cup plus 2 Teaspoons brown sugar
1 tsp. vanilla extract
little chunks of chocolate (I used brown and white)
Sift and fold into the previous mix
50 gr. flour
1/2 tsp. baking soda
pinch of salt
1 tsp. ground cinnamon
175 gr. oatmeal
Mix well to form the dough, its quite soft so you will have to mold it with the help of two teaspoons. Place onto a greased baking tin and take to a 180º C oven for around 15 mins.
I can think many other flavory options for this mix, such as: replace chocolate by raisins and nuts, or little dices of apples, or even peanuts. Replace vanilla by orange sezt and add 1 Tbsp. of ground ginger...yummy....
I found these beautiful cookie cutters abandoned on a top shelf of an arts and crafts store, of course I had to have them for myself and make my little girl the happiest in the world when she carried these sassy looking cookies to school.
1. Cream with mixer
100 gr. soft butter
1 Cup sugar (I used a 1/4 of the cup with brown sugar)
2. Add while still beating (beat until beautifully creamy)
1 eggs, 1 Tsp. vanilla extract, 1 TBS. milk
3. Sift together
2 cups + 2 TBS. all purpose flour
1 Tsp. baking powder
1TBSP. ground cinnamon
pinch of salt
4. Fold the dry ingredients into the cream and then work with your hands till the dough is soft and uniform
Place the dough on a floured surface and roll it until its about 4 mm tall. Use your cookie cutters to shape the cookies and place on a buttered cooking tray. Be careful to let some space between them as they grow a bit to the sides.
5. Place in hot oven (about 200 º C) for about 10 mins. or until you see them slightly tan.
For the icing I used a mix of lemon drops and icing sugar with food pigments.
Last but not least to make a little girl´s delight; decorate with your favorite sprinkles!
This recipe was inspired in one given by bill Granger, I usually love to prepare chicken this way and the spinach addition to it seemed very suitable and such a healthy option.
Dice and leave to marinate for 30 mins. or so:
2 clean (no skin) chicken breasts
Curry powder (I added approx. 1 large TBSP.)
Grated ginger root
1 TBS cumin
cook the chicken squares until they are very golden and crisp in a little vegetable oil, use a large pan or wok, .
In the same pan with the chicken add:
1 large onion cut in large wedges
2-3 chopped garlic cloves
Cook in a low heat, add a little olive oil if the mix looks too dry and maybe even cover with a lid.
When the onion looks transparent add 2 full TBSP of tomato juice and a couple diced fresh tomatoes, I didnt peel them off.
Check on the seasonings, maybe add some more curry so that the flavour stands out.
Before serving, add a few roughly chopped spinach leaves and cook for a couple of minutes. Dont overcook.
We served it with some white rice and sprinkled it with fresh cilantro.
Cute as they can be, they will look just adorable on a kid´s birthday party table. And of course they are just delicious! A toothpick and some liquid food coloring and voila! Before taking them into the oven of course...its just so easy and children will love them. My lttle girl was totally in awe for the heart shaped ones, she picked them all out for herself.
For these I used 3 spare egg whites I had in the fridge, a cup of sugar, a pinch of salt and I replaced the vanilla for a little lemon zest. The lemony twinge was a great addition. I left them to cook in a low oven till they had a crust, but not too much longer, we love them soft and sticky in the inside!
1. Sift together:
2/3 Cups all purpose flour
3/4 TBSP. baking powder
1 TBSP ground ginger
pinch of salt
2. Cream with mixer
1/2 Cup sugar (you can use half and half with brown sugar)
1 large TBSP grated coconut
Half an orange zest
3. Then add and mix:
85 gr. melted butter
4. Fold the moist mixture into the dry ingredients.
Leave it to sit for an hour or so in the fridge, it helps the batter to rise better when cooked.
Fill muffin molds or cupcake liners until 3/4 of their height.
5. Cook: around 20 min. in a medium oven.
Test with a toothpick, it should come out dry when done.
Wait for them to cool down and generously sprinkle with icing sugar.
These cupcakes dont necesarily rise in the curvy way, they are a very delicate treat and taste even better the next day.
Ok, so it might seem a bit odd to have a recipe blog within an illustrator´s portfolio, but (as for many) cooking is an art for me, and together with my designing and some amateur photography it´ truly is one of the things I enjoy most. So Im taking this small corner to make an attempt to post the english translated version of the original blog I created some time ago, to show some of my everyday family meals.