This really made me smile! I Was a 1970’s veggie, much to my mother’s consternation. I had a cranks cookbook too! I’ve always loved ratatouille.The tinned version I tried at college and was disgusted. The version I made was from a beautifully produced French cookbook by an ex-model, I think, Nicole something. It had cream pages and brown cursive text. The recipes were simple - omelette fine herbes , ratatouille, salads - barely anything needing recipes at all. I no longer have it, sadly (charity-shopped in a move) but the recipe for ratatouille is the one I use. Everything individually cooked, fresh herbs and a fresh tomato sauce (I never make it in winter). This year I’m growing my own aubergines (in a polytunnel in the north of Scotland - wish me luck ) and I always have courgettes and tomatoes, so I will definitely be trying this version. Perhaps it will oust my 50 year old recipe! I’ll let you know!
Edited to say the book was Simple French Vegetarian Cooking by Bernadette and I’ve just found an image of it!
Yes, that’s absolutely it. Not treating veg like second class citizens, but cooking them with care, love even… I’m sure your version will be delightful. I’ve never had a fail from any of your recipes.
My mother did not enjoy cooking, but had a small repertoire of dishes. She used to make ratatouille and I didn’t like it at all. She couldn’t bear onions or garlic, so it had neither, nor did she like olive oil so she used butter instead. She also peeled the aubergines and courgettes, which were cooked with some tomatoes and possibly a pinch of dried mixed herbs. She thought it was delicious.
Despite it really being a late summer dish, we eat ratatouille quite often. I made it yesterday… we bought the vegetables at the farmers’ market in Kew: stripy aubergines, pale green courgettes, red onions and a mixture of red and green peppers in lieu of the semi-ripe ones found in European markets. Garlic, olive oil, a pinch of crushed chilli, bay and branches of thyme aplenty. (I sometimes like a very little ground coriander seed too. Gives it a hint of vegetables cooked ‘a la Grecque’.)
It was lovely. I had it with a bit of crumbled feta, my husband had a small (but fabulous) Iberico shoulder chop and some Jersey Royals. Leftovers to be eaten cold tomorrow. Memories of my mother’s buttery mess are - thankfully - buried in the distant past.
Also - I am a bit funny with coriander seed too. My mum used to add it whole to things before my tastebuds were ready for it and I still find it a bit soapy. A pinch of ground is good though!
I am excited to try this, Cat. Ratatouille must be one of the most consistently disappointing dishes, one that seldom does justice to its wonderful ingredients. It should be so good, but I can count on one hand the good ones I've tried
You made me laugh about 70s worthiea with their cat hair surprise! And also the Cranks' cookbook, where virtue was the seasoning of choice. When I first worked in London, the restaurant was round the corner from my office and all I remember about it is that all of the food was the same colour.
Totally - rarely the sum of its parts. It's basically a case of using the best ingredients and not over cooking them. But not undercooking the aubergine either as there are few things worse than undercooked aubergine.
Poor old Cranks! Shades of beige. When you think about how bright and colourful most vegetarian food is....
I am finding I can’t bear to spend time frying things at the moment but my air fryer is doing sterling service roasting aubergines, peppers and courgettes for ratatouille (separately of course) as a substitute for frying
Yes, an excellent use of the air fryer! I do much of my cooking first thing when it is cooler. Although last night was feeding my son at 11pm after he’d had a full on day with little food - a large pizza followed by steak and eggs wolfed down in moments!
I love a good ratatouille but I think I like my aubergine more cooked than this method suggests. I also have very vivid memories of seventies hippy food, which for me continued into the eighties as we lived in communes and shared housing for a while - I think I learned to cook in self defense
I promise you, the aubergine is completely cooked through. I really can’t bear undercooked aubergine! Try it and add a minute to the at pressure cooking time if you aren’t happy.
I lived at a Steiner community for a year between my degree and my teacher training. It aimed to be self sufficient and I met my future husband there. We moved to a communal house in whalley range and from there to a little community in the Pennines. After that I started teaching and we started living more conventionally
This really made me smile! I Was a 1970’s veggie, much to my mother’s consternation. I had a cranks cookbook too! I’ve always loved ratatouille.The tinned version I tried at college and was disgusted. The version I made was from a beautifully produced French cookbook by an ex-model, I think, Nicole something. It had cream pages and brown cursive text. The recipes were simple - omelette fine herbes , ratatouille, salads - barely anything needing recipes at all. I no longer have it, sadly (charity-shopped in a move) but the recipe for ratatouille is the one I use. Everything individually cooked, fresh herbs and a fresh tomato sauce (I never make it in winter). This year I’m growing my own aubergines (in a polytunnel in the north of Scotland - wish me luck ) and I always have courgettes and tomatoes, so I will definitely be trying this version. Perhaps it will oust my 50 year old recipe! I’ll let you know!
Edited to say the book was Simple French Vegetarian Cooking by Bernadette and I’ve just found an image of it!
Ha! Hopefully mine is in the same spirit as Bernadette's. Sounds like it probably is. I think it's about the care and attention.
Yes, that’s absolutely it. Not treating veg like second class citizens, but cooking them with care, love even… I’m sure your version will be delightful. I’ve never had a fail from any of your recipes.
That is so nice to know!
My mother did not enjoy cooking, but had a small repertoire of dishes. She used to make ratatouille and I didn’t like it at all. She couldn’t bear onions or garlic, so it had neither, nor did she like olive oil so she used butter instead. She also peeled the aubergines and courgettes, which were cooked with some tomatoes and possibly a pinch of dried mixed herbs. She thought it was delicious.
Despite it really being a late summer dish, we eat ratatouille quite often. I made it yesterday… we bought the vegetables at the farmers’ market in Kew: stripy aubergines, pale green courgettes, red onions and a mixture of red and green peppers in lieu of the semi-ripe ones found in European markets. Garlic, olive oil, a pinch of crushed chilli, bay and branches of thyme aplenty. (I sometimes like a very little ground coriander seed too. Gives it a hint of vegetables cooked ‘a la Grecque’.)
It was lovely. I had it with a bit of crumbled feta, my husband had a small (but fabulous) Iberico shoulder chop and some Jersey Royals. Leftovers to be eaten cold tomorrow. Memories of my mother’s buttery mess are - thankfully - buried in the distant past.
That sounds lovely. I assume you got your vegetables from the organic stall - I go to the same stall, sometimes at Kew, mostly on
Saturdays. Love the variety!
Also - I am a bit funny with coriander seed too. My mum used to add it whole to things before my tastebuds were ready for it and I still find it a bit soapy. A pinch of ground is good though!
I was at the same farmers’ market, so we must live relatively close to each other. I’m glad you have recovered from your mum’s version of ratatouille!
I am excited to try this, Cat. Ratatouille must be one of the most consistently disappointing dishes, one that seldom does justice to its wonderful ingredients. It should be so good, but I can count on one hand the good ones I've tried
You made me laugh about 70s worthiea with their cat hair surprise! And also the Cranks' cookbook, where virtue was the seasoning of choice. When I first worked in London, the restaurant was round the corner from my office and all I remember about it is that all of the food was the same colour.
Totally - rarely the sum of its parts. It's basically a case of using the best ingredients and not over cooking them. But not undercooking the aubergine either as there are few things worse than undercooked aubergine.
Poor old Cranks! Shades of beige. When you think about how bright and colourful most vegetarian food is....
I am finding I can’t bear to spend time frying things at the moment but my air fryer is doing sterling service roasting aubergines, peppers and courgettes for ratatouille (separately of course) as a substitute for frying
Yes, an excellent use of the air fryer! I do much of my cooking first thing when it is cooler. Although last night was feeding my son at 11pm after he’d had a full on day with little food - a large pizza followed by steak and eggs wolfed down in moments!
Loved this. It really made me laugh. And thanks for the nostalgia hit re. tinned ravioli.
Good food made with love is the very best.
Kindest regards
I love a good ratatouille but I think I like my aubergine more cooked than this method suggests. I also have very vivid memories of seventies hippy food, which for me continued into the eighties as we lived in communes and shared housing for a while - I think I learned to cook in self defense
I promise you, the aubergine is completely cooked through. I really can’t bear undercooked aubergine! Try it and add a minute to the at pressure cooking time if you aren’t happy.
Interested in your experiences of commune living!
I lived at a Steiner community for a year between my degree and my teacher training. It aimed to be self sufficient and I met my future husband there. We moved to a communal house in whalley range and from there to a little community in the Pennines. After that I started teaching and we started living more conventionally