Classic ratatouille with egg and cheese

Monday again and that means a meat free or leftover day, since there is no leftovers from yesterday I made meat free. Lately I have tried to use veggies with all the colors of the rainbow when cooking and Ratatouille is perfect for that, besides it is a dish I have not made for ages.

This colorful southern french classic, is packed with a lot of healthy goodness. Eat it by itself with some nice bread as a vegetarian stew or serve it as a side dish with the meat of your choise, I believe this dish pares well with chicken, beef and white fish.

Todays version is portioned in individual dishes with an egg and a little bit of cheese.

1 red onions
3 cloves of garlic
1 aubergines
1 zucchini
1 red or yellow peppers
4 ripe tomatoes
½ a bunch of fresh basil
olive oil
a few sprigs of fresh thyme
1 x 400 g tin tomatoes
1 tablespoon balsamic vinegar
½ a lemon

4 eggs
cheese

Start by preparing your vegetables.

Peel and cut the onions into wedges, then peel and finely chop the garlic. Trim the aubergines and courgettes, de seed the peppers and chop into 2.5  cm chunks. Roughly chop the tomatoes.

Heat about 2 tablespoons of olive oil in a saucepan over  medium heat. Fry each vegetable in batches and fry for around 5 minutes, or until golden and softened, but not cooked through. Set the veggies a side until needed.

Next saute onion, garlic  and thyme leaves with a drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked vegetable to the pan and stir in the fresh and tinned tomatoes, balsamic vinegar and a good pinch of sea salt and freshly ground black pepper.

Mix well and cver the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, add the grated lemon zest and adjust the seasoning, if needed.

The stew is ready to be served or you can do as I did. I divided the stew in individual portions, use a ovenproof dish or something else, make a small well in the middle and crack an egg in it, sprinkle some cheese on top and bake in a preheated oven 200 C for 5-10 minutes, depending on how you like your egg.

 

Crepes with chicken salad

Soft crepes with savory filling is a nice lunch or a nice light dinner. I have been eating torillas or potato cake(norwegian tortilla made with potatoes) with savory filling often these past years, but crepes with savory filling has been somewhat forgotten. I thought I would do something about that.
I made these with oat flour and regular flour because I was out of regular flour, and the result was quite nice.

Servings for 4

3 eggs
1/2 tsp salt
2 dl milk
0.5 dl Farris
1 cup flour
1 cup oatmeal
1/4 tsp salt

Mix the flour and salt in a bowl and add about half the milk. Stir well until a thick and lump-free batter. Add the remaining milk. Whisk in eggs. Let the batter swell for about ½ hour.

Melt a little butter in a hot frying pan. Pour batter in the pan and turn the pan so that the batter fills the whole pan, you want thin pancakes. Flip the pancake when it has solidified on the surface and become golden brown underneath.

Cover and put the finished pancakes a side and make the filling.

Chicken Salad
500 g grilled and shredded chicken meat

2 shredded lettuce
1/2 finely chopped red onion
2-3 tablespoons fresh thyme
3 tbsp creme fraishe
3 tbsp mayonnaise
3 tbsp mustard
1 tsbp finely chopped pickled cucumber
1/2 tsp sugar
salt and pepper
Mix creme fraishe, mayonnaise, mustard, pickles and sugar in a bowl and season with salt and pepper.
Combine chicken, lettuce leaves, red onion and thyme with the dressing and mix.Spread the chicken salad on the pancakes and fold and roll.
Garnish with a little onion and thyme and serve.