* Ratatouille Hotpot

I spent the morning with my mum, shopping - and as usual I got sucked in by all the fresh fruit and veg on offer in the local supermarket. I KNOW I don't have room for everything in the fridge... I KNOW I'm going to struggle to use everything that I buy before it grows a layer of blue fur.... and I KNOW I'm still going to buy it - so why not just go ahead and get one of every colour?

I indulged myself.

I feel so bad. Not.

Mum has mentioned once or twice (or maybe a hundred times) in recent weeks, that she'd love a ratatouille. I absolutely LOATHE aubergines (eggplants) with a passion. Almost as much as I hate all things aniseed. When we were kids, my brother and I would pool the last of our 25p pocket money, and buy a Sherbet Fountain. I had the sherbet, he had the stick of licorice... Over the years I've discovered that there isn't much that I won't at least try, and even less that I actually don't like once I have tried it - but aniseed and aubergines along with rhubarb and cooked egg white, are among the things that I won't put in my mouth for anything but a bet.

 

... I'd bought enough multi-coloured veg to make Joseph and his Coat of many Colours look like an episode of Lassie in black and white (sad and lacking colour), that I decided to go ahead and ask mum to stay to dinner and make a ratatouille without the aubergine, and make it a type of Hotpot thingy (I was hungry). It worked. It was scrumptious. I'm gutted that there were no leftovers.

24th Feb 2013

Savannah at Hammock Tracks has invited me to a *link up* on her website, as an opportunity to share this recipe with her readers, and hers with mine! What a wonderful idea, and I'm truly honoured - thankyou Savannah :0D xx

This is Savannah's shared recipe... 

Grandma's Beef and Cheese Goulash 

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Ratatouille Hotpot Recipe

Serves 2 as a main meal, 4 as a side dish. 

You will need

A medium sized Flame Proof Casserole Dish with lid

Prep 20 minutes

Cooking time 1hr 20 mins

Ingredients

1 tbsp olive oil

1 large clove garlic - crushed

1 red onion - chopped into 2cm dice

1 and 1/2 medium courgettes - chopped into 2cm dice

1 red pepper - deseeded and chopped into 2cm dice

1 orange or yellow pepper - deseeded and chopped into 2cm dice

100g mushrooms - chopped

400g tin chopped tomatoes

Large handful fresh basil - chopped OR 1 tsp dried basil

3 medium potatoes

150ml double cream

75g strong cheddar/ or vegetarian alternative - grated

seasoning

Method

Heat the oil in the flame proof casserole over a medium heat. Add the chopped onion and garlic, stir for two minutes before adding the courgette and peppers. Stir over a gentle heat until beginning to soften, about 8 minutes. Add a little bit of the tinned tomatoes if it seems a bit dry at any point.

If you're using dried basil (instead of fresh), add it now.

Add the mushrooms and cook for a further minute. Stir in the tin of tomatoes, cover and simmer for ten minutes.

Heat oven to 170c/fan150c/gas 3-4.

Whilst the pot is cooking, peel and slice the potatoes very thinly - place in a large bowl and pour the cream over. Season with salt and pepper.

At the end of the ten minutes - remove the lid from the casserole and add the fresh basil. Stir it through then layer the potatoes, spiralling them into the centre, on the top.

Pour any remaining cream over the top. Cover with a lid and cook for 40 minutes (to prevent burning and drying out). Remove from oven, remove lid and sprinkle with the grated cheese. Return to the oven for a further 10 - 15 minutes WITHOUT the lid until golden brown and bubbling at the edges (Yes, I overcooked mine slightly!).

NOTE:

My mum LOVED this! But she's my biggest fan, so perhaps a little biased ;0).