Tag Archives: healthy

Roasted Ratatouille

I’ll carry on the burger post later. I thought I’d better do something that involves a photograph for the moment.

The photograph is Sausages with Roasted Ratatouille. It’s not quite the same as the recipe photograph that I had. My vegetables never seem to cook as attractively as the ones in recipe pictures. It also didn’t help that I forgot to buy peppers and couldn’t get the right sausages. And they said red onions but I could only get the small size in brown. That probably made a difference too.

Despite this it didn’t turn out too badly in the end, and with a bit of rearrangement three floppy mini peppers from the back of the salad drawer put up quite a decent show.

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Roasted Ratatouille

I was quite pleased with the way it worked out and it had a good flavour thanks to three cloves of wrinkly garlic (you could probably use ordinary garlic but I always leave mine hanging round for a few weeks to mature) and a couple of sprigs of rosemary from the garden.

As long as I can use my own rosemary I can pretend I’m a proper cook.

The other good thing about this dish is that I’m never in a hurry to eat vegetables so I remembered to take the photograph. I’m also not embarrassed about taking pictures of my food like I am when I’m in public. (See comments from beatingthebounds in the previous post about this.)

 

 

 

Lazy Soup

I never did get to make that soup yesterday. I was diverted by the need to stack the bokashi bucket and clean forgot. Next thing I knew, I had a sandwich in one hand and… a sandwich in the other. It was organic brown bread so I feel reasonably virtuous. Please notice that I’ve avoided the “balanced diet” joke. Well, side-stepped it rather than actually avoided it I suppose.

I did get round to it today though, and it worked out well. It’s a nicely seasoned brownish soup, partly due to the seasoning, which changes the colour from orange.

It’s easy and almost free of effort, hence the title.

Here’s the recipe.

Ingredients

Three bags of ready chopped Sweet Potato/Butternut Squash from TESCO. They are three for the price of two at the moment.

Half a pack of ready-chopped onions.

Three cloves of garlic. Chopped.

A piece of ginger about twice the size of the top of my thumb. Chopped.

Two organic vegetable stock cubes (they were on offer).

Two heaped teaspoons of cumin.

Water. How much water? Enough to cover and simmer. Maybe some to dilute.

Method

Soften the onions. I browned them by accident but it didn’t do any harm. Let#s face it, this isn’t Masterchef.

Throw in the rest of the stuff and add water.

Simmer for around 20 minutes.

Use stick blender to reduce to soup. Dilute to taste.

 

I meant to add a red chilli because I wanted to add some heat and some red flecks to the soup. Unfortunately I can’t find where Julia put the chillis when she stacked the shopping.

If you do it with chilli you can probably leave out the cumin, which will give you a much more orange soup, with more heat but less depth of flavour.

It’s so easy I should do it more often.

Normally I would chop my own veg, but a combination of knee and back pain means I can’t stand and cook for too long, At the moment quick is good, even if it does cost more.