Dayplan

Vegetable dishes

42. Ratatouille

4 servings

4 large tomatoes
2 large aubergines
1 large onion
1 large green pepper
4 medium size courgettes
2 cloves of garlic
1 tablespoon sunflower oil
1level tablespoon dried basil
Freshly milled black pepper

Either skin tomatoes or just wash, and slice them. Wash aubergines, cut into slices 2.5 cm thick. Peel and slice the onion. Wash, de-seed and slice green pepper. Wash and slice courgettes 2.5 cm thick. Skin and crush garlic. Take a flameproof casserole and pour in the oil. Warm over gentle heat. Add vegetables, basil and freshly milled black pepper. Stir mixture thoroughly using a wooden spoon and after 10 minutes put lid on pan and simmer for 50 minutes. Ratatouille may be served hot or cold.

43. Rosti

4 servings

500g waxy potatoes
1 medium onion
2 cloves garlic
25g butter or margarine
Freshly milled black pepper

Scrub and par-boil the potatoes for 10 minutes. Leave to cool. Peel and grate the onion. Peel and crush the garlic. Grate the potatoes into a large mixing bowl. Add the onion, garlic and freshly milled black pepper. Mix together using a fork without crushing the potato. Put half the fat into a heavy frying pan and melt over a moderate heat. Pour the mixture into the pan and pat down using a palette knife. Cook over a moderate heat for 10 minutes. Place a flat plate over the top of the pan so that the mixture falls neatly on to the plate. Put the rest of the fat into the pan, melt the fat and slide the potato mixture into it. Cook for 10 minutes. Serve at once.

44. Scalloped potatoes

4 servings

500g potatoes
1 large onion
150 ml vegetable stock
15g butter or margarine
2 heaped tablespoons freshly chopped parsley
Freshly milled black pepper

Set the oven at 190C, gas mark 5. Scrub, peel if desired, and thinly slice the potatoes. Peel and thinly slice the onion. Layer the potatoes and onion and sprinkle freshly milled pepper between the layers in a casserole dish, ending with potatoes on top. Pour in the stock. Cover the casserole and put in the oven for 50 minutes. Remove the lid from the casserole, brush the butter or margarine over the top layer of potatoes. Return to the oven with the lid off and cook for a further 30 minutes. Serve sprinkled with the fresh chopped parsley.

45. Sweet-sour red cabbage

4 servings

500g red cabbage
1 small onion
1 large cooking apple
15g margarine
1 teaspoon brown sugar
1 tablespoon vinegar
2 tablespoons lemon juice
Freshly milled black pepper

Peel and chop onion finely and fry gently in the margarine until soft. Shred cabbage and shake it in the fat with the onion for a few minutes. Peel and chop apple and add with sugar to pan over low heat. Cook until juice is running from apple and cabbage. Add lemon juice, vinegar and seasoning and simmer gently until tender.

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