Hearty Ratatouille + Tasty Minestrone Soup | Too Good To Share
Sam Stern shows you how to make the perfect winter warmer! A hearty ratatouille perfect with bread or pasta and with the leftovers a deliciously thick minestrone soup! Great dishes for the whole family in the cold winter months.
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INGREDIENTS:
1 Aubergine
1 Courgette
Olive Oil
A Small Onion
400 g Tin of Chopped Tomatoes
1/2 tbsp Balsamic Vinegar
1 tsp Capers
1/2 tbsp Black Pitted Olives
2 Pinches of Dried Thyme
Salt and Pepper
50 g Macaroni Pasta
300 g Leftover Ratatouille
200 ml Vegetable Stock
STEP 1: FOR THE RATATOUILLE
Cut the Aubergine and courgette into Quarters, lengthways, then cut into bite sized chunks. Stick These into a bowl and drizzle with olive oil and little salt and pepper. Mix well until they have an even coating.
STEP 2:
Put a frying pan over a high heat and cook the aubergine and courgette for 3-4 minutes until golden brown. You may want to cook them in batches to avoid overcrowding the pan. Remove to a plate and set aside.
STEP 3:
Heat olive oil the same pan, over gentle heat, sweat onion for about 5 minutes until soft, add the tomatoes, balsamic, capers olives and thyme and simmer gently for 5 mins.
STEP 4:
Add aubergine and courgette, cover and simmer gently for 10 minutes.
STEP 5:
Plate up half the dish and serve with crusty bread.
Veg and Pasta Soup.
STEP 6: FOR THE SOUP
Put a saucepan of salted water on to boil for pasta. Cook according to the instructions, then drain.
STEP 7:
Meanwhile Blend half of the leftover ratatouille in a blender. Tip into a saucepan with the vegetable stock and remaining ratatouille.
STEP 8:
Add a little more stock if you like thinner soup, heat stirring occasionally, until piping hot. Add the pasta Just Before Serving, and drizzle a little olive oil on top.
Are you brave enough to try this mac and cheese pizza?
Are you brave enough to try this mac and cheese pizza?
Are you brave enough to try this mac and cheese pizza?
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
Watch This and Other Related films here:
INGREDIENTS:
1 Aubergine
1 Courgette
Olive Oil
A Small Onion
400 g Tin of Chopped Tomatoes
1/2 tbsp Balsamic Vinegar
1 tsp Capers
1/2 tbsp Black Pitted Olives
2 Pinches of Dried Thyme
Salt and Pepper
50 g Macaroni Pasta
300 g Leftover Ratatouille
200 ml Vegetable Stock
STEP 1: FOR THE RATATOUILLE
Cut the Aubergine and courgette into Quarters, lengthways, then cut into bite sized chunks. Stick These into a bowl and drizzle with olive oil and little salt and pepper. Mix well until they have an even coating.
STEP 2:
Put a frying pan over a high heat and cook the aubergine and courgette for 3-4 minutes until golden brown. You may want to cook them in batches to avoid overcrowding the pan. Remove to a plate and set aside.
STEP 3:
Heat olive oil the same pan, over gentle heat, sweat onion for about 5 minutes until soft, add the tomatoes, balsamic, capers olives and thyme and simmer gently for 5 mins.
STEP 4:
Add aubergine and courgette, cover and simmer gently for 10 minutes.
STEP 5:
Plate up half the dish and serve with crusty bread.
Veg and Pasta Soup.
STEP 6: FOR THE SOUP
Put a saucepan of salted water on to boil for pasta. Cook according to the instructions, then drain.
STEP 7:
Meanwhile Blend half of the leftover ratatouille in a blender. Tip into a saucepan with the vegetable stock and remaining ratatouille.
STEP 8:
Add a little more stock if you like thinner soup, heat stirring occasionally, until piping hot. Add the pasta Just Before Serving, and drizzle a little olive oil on top.
Are you brave enough to try this mac and cheese pizza?
Are you brave enough to try this mac and cheese pizza?
Are you brave enough to try this mac and cheese pizza?
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