Tag Archives: ratatouille


The world is a looking glass and gives back to every man the reflection of his own face.
~ William Makepeace Thackeray

A vegetable bouquet melting into a slurred rainbow…

This is my (modified) rendition of Molly Wizenberg’s ratatouille (included in her book “A Homemade Life”):

Preheat the oven to 200°C.

Cut an eggplant into circles, brush both sides of the eggplant circles with olive oil (use your hands if you are lazy) and arrange them in a single layer on a lined baking tray. Pop the tray into the oven and let the circles get tender and brown (but not as brown as some of mine! See below.) It should take approx. 20-30 minutes, depending on how thick your circles are. When they are done, let them cool slightly and cut into wedges (I just quarter each circle).

While the eggplant is cooking, cut your veges. Smash garlic cloves. Cut zucchinis into semi-circles. Chop tomatoes. Strip rosemary branches, save the leaves and toss the rest (if using fresh – I didn’t have any last night, so I used dried rosemary and some dried basil). Dice capsicums. Chop onions, if using (I didn’t have any last night, so I just added more tomatoes. Just go with the flow).

Set a deep saucepan on the stove, add a mini slosh of olive oil, and fry the zucchini semi-circles till lightly golden. Rescue and set aside. Add a little more oil into the pan if the pan is dry, then throw in the capsicum squares, onion (if using) and garlic, fry till the fragrance begins to cling to your clothes and the capsicum begins to sweat. Add the tomatoes, rosemary and any other herbs you are using. Salt and pepper it as you wish. Toss in a bay leaf for good measure. Stir, smell, watch the colours swirl… lower the heat, cover for five minutes. Add the eggplant and cooked zucchini. Cook on low heat for 10-15 minutes, until all the vegetables are nicely cooked.

There will be plenty to share, or to refrigerate and enjoy the next day (this is one dish that actually makes for amazing leftovers).

I like to make this when I have one or two people over for dinner, or when I’m alone. When alone, I tend to boil some pasta, poach an egg, stir in the ratatouille and eat standing by the window as the sun disappears behind the hills.

Chocolate and pear cake

Thank you for the music, the songs I’m singing
Thanks for all the joy they’re bringing
Who can live without it, I ask in all honesty
What would life be?
Without a song or a dance what are we?
~ Abba, Thank You for the Music

2.02am. Eyes sleepily open. Ears ringing with songs from Moulin Rouge. I have always loved this soundtrack, and one of my best memories is dancing to “Elephant Love Medley” on stage with P… but for some reason I have never watched the movie! K watched it with me tonight – I think she was surprised to learn that I hadn’t watched it, and (rightly) thought it was a wrong that should be put right.

It has been a really nice Saturday. I made a new friend G, we chatted at the charming Little & Friday (Newmarket)… which, by the way, you may like to visit on your next trip to Auckland. With mint-infused water, a spotless interior, smiley staff and a delectable selection of goodies like lamingtons resembling mini brown mountains caught in a snow blizzard, berry-filled bread and butter pudding and crisp, inviting savoury tarts – it’s hard not to fall in like within five seconds of entering the place!

I then caught up with one of my favouritest people in Auckland – M. As always, an illuminating exchange. M constantly reminds me of what is true, and real, and everlasting. I make it a point to keep friends who carry truth in their hearts and wear it on their lips – they are worth more than gold.

And this evening, K came over and we cooked together. Have I mentioned how much I love cooking with this girl??

We made lemon risotto, ratatouille and Al Di La’s Torta di Pere – adapted from Saveur, Molly’s recipe in A Homemade Life, and Smitten Kitchen respectively.

There were two half-full boxes of arborio rice in the pantry, which were both sadly infested with moving black dots…(!) So we thought it best to discard them… and K made risotto with normal long grain rice instead.

So I had not known that you could make risotto successfully with non-arborio rice, but we had a very yummy risotto tonight. Cooking mainly by sight, taste and instinct, K whipped up a dish soft, subtle, creamy, punctuated with the fresh flavour of lemons. When in doubt, she just added a little more pinot gris – a good thing to do when making risotto me thinks ;-)

Last time I made ratatouille, it was nice but all cooked in the oven – so this time I decided to try Molly’s recipe. I modified it slightly for quantity and presence/absence of ingredients in my fridge. A bay leaf, fresh rosemary needles and basil, dried mixed herbs, salt and pepper were the primary seasonings.

I really like how Molly’s recipe involves roasting the eggplant beforehand, then cooking all the vegetables in stages – it’s so easy to overcook vegetables especially when you are trying to cook one dish combining a few different types of them! So this was so nice to eat, because they were all cooked just the right amount – soft, but not soggy; lightly scented with the herbs; warm… mmm.

The cake. With such ingredients as dark chocolate, Bosc pears and brown butter, I think we would have eaten it no matter how it emerged from the oven (ok, I would have…)

So luckily I did not have to eat gobbledy gop by myself because, as it turns out, the mix became cake.

What emerged was, as K says, reminiscent of apple pie – but in pear cake form (and with the addition of dark chocolate which provided a rounded, subtle sweetness). We sliced it into slabs, like brownie bars, and ate them with dollops of Greek yoghurt.

For me it tasted like softly roasted, sweet pear cubes tangible against the smoky, mellow, creamy flavour of warm dark chocolate set on a cloud of disappearing cake. By that, I mean the cake was so fluffy that it was like a floating cloud, a fairy’s wand waving itself in and out of my consciousness as I ate.

You know those days when you crave a sizeable chunk of silky rich, calorie-laden, so-decadent-your-teeth-tingle chocolate cake?

This is not a cake for those days.

This is a cake for picnics on a grassy hill, for the moments when your eyes troll through the menu 10,000 times and still nothing sounds ‘right’. It’s a cake to accompany a musical, and nights of singing; a cake to eat whilst standing by the sink, or from the depths of a plushy couch. Most of all, it’s a cake to enjoy with others.

And now it is nearly 4am. Evidently, I am starting to get sleepy and tomorrow morning I will probably read through this and find an incoherent post with more than one typo – but you’re used to that, aren’t you? And you will forgive me, and go and make some cake? Good night world.

[Edit] Recipe as follows:

    Al Di La’s Torta di Pere [Bittersweet Chocolate and Pear Cake]
    Recipe adapted, with a few modifications, from Smitten Kitchen
    1 cup all-purpose flour
    1 tablespoon baking powder
    1/4 teaspoon salt
    3 eggs, at room-temperature
    115g unsalted butter
    1/4 cup muscovado sugar
    1/4 cup caster sugar
    3 Bosc pears, peeled, in a small dice (next time I will dice them smaller than I did this time)
    3/4 cup bittersweet chocolate chunks (I used Cadbury’s 70%)
    Just a quick initial note: if you can find a cake partner for this one, do – unless you are a whiz at multi-tasking (I am not). You will see why once you get into it!
    Preheat the oven to 180°C. Oil and flour a 9-inch springform pan (we used a square tin with a removeable base).
    Sift the flour, baking powder and salt together, set aside
    Using an electric handheld mixer, whip the eggs on high speed until pale and very thick – approximately nine minutes (it should take around five minutes with a professional Kitchen Aid). It should resemble velvet custard.
    While the eggs are whipping, brown the butter. Melt the butter in a medium-sized skillet (because it will foam a lot) and cook it until the butter browns and smells nutty/like caramel (about 6 to 8 minutes). Scrape the solids off the bottom of the pan in the last couple minutes as necessary, to ensure even browning. Remove from the flame but keep in a warm spot.
    Add the sugar to the eggs and whip a few minutes more.
    Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir (we just switched to a normal whisk at this stage), and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
    Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 minutes, or a tester comes out clean. Make sure it is fully done before you take it out – if the top is overly brown and it is not cooked in the middle, put a sheet of foil over it and bake till it’s done.
    As mentioned above, we ate it slightly warm with dollops of Greek yoghurt and it was very good. Possible variations include barely whipped cream with a drop of almond extract in it, or buttermilk ice cream, as listed in the original recipe. Enjoy!


Ratatouille in the oven

I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.
~ Ursula K. LeGuin

    1 red onion
    3 garlic cloves, peeled
    1 eggplant
    2 vine-ripened tomatoes
    1 zucchini
    3/4 red capsicum
    olive oil
    2 sprigs fresh rosemary
    1 tsp dried thyme
    1 tsp dried marjoram
    Preheat oven to 180°C.
    Slice the onion, garlic and vegetables. Put them all into a medium-sized baking dish (I used a 13″ oval one). Add in the herbs, some salt and pepper, drizzle olive oil over it and toss to combine. Cover the dish and bake it for 40 minutes.
    Take the lid off the dish and bake it for another 25 minutes, until the cooking juices have evaporated and the vegetables are nicely roasted.
    Cooking times may vary depending on your oven, the size of your baking dish and the amount of vegetables you use – so keep an eye on it!
    Remove the sprigs of herbs, and serve. I like mine with a poached egg on top!
    Yields 2 servings.