#traditionalfrench

[elbenttattoo]

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[tewhitney]

Café au Lait is a classic French coffee drink known for its simplicity and smooth taste. It's made with equal parts brewed coffee and hot milk, creating a creamy and satisfying beverage.

Ingredients: 1 cup brewed coffee. 1 cup hot milk.

Instructions: Make a strong coffee. In a saucepan, heat the milk up without letting it boil. Equal parts brewed coffee and hot milk should be mixed together. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Shoot the Red

[theskinnyfrenchchick]

My jellied ratatouille. A healthy dish packed with my favourite Mediterranean veg.

A traditional ratatouille often is a Sunday lunch dish in France. It's a bit long to prepare so we make a big batch during the weekend and count on leftovers for the beginning of the following week. There is no known original recipe, all I can tell you is that it was created in the South of France, somewhere around Nice, some time in the 18th century. Every region around the Mediterranean sea has its own version, but mostly it's a vegetarian dish that uses all the veg you can harvest during the Summer.

Yes, it's French

and

vegetarian! Who knew?!

It's usually cooked in a big cast-iron simmer pot over the stove but today we’re going to prepare it in the oven to make the jellied version of it. It is really tasty, the texture is amazing, it’s not a heavy dish that would ruin your appetite for the rest of the meal and it’s better the next day so you can prepare it in advance.

We do start the preparation in frying pans, but most of the cooking process will happen in the oven which is great because while that lovely dish is cooking on its own and diffusing a gorgeous smell in your house we have our hands free to get things ready for the feast.

Ingredients (serves 4)

2 big onions

2 aubergines

3 courgettes

2 peppers

5 tomatoes

1 tbsp puréed tomato (I use either a tin from the supermarket or ideally my mum’s preserved food)

1 tbsp brown sugar

2 bay leaves

3 branches of basil

2 branches of thyme

1 tbsp oregano

Salt and pepper

Olive oil

1 tsp dried chili pepper

2 garlic cloves

2 tbsp pine nuts

Method

Place the peppers under the grill and turn occasionally until the skin turns black. Peel and dice. Set aside.

Turn grill off and preheat the oven to 150°C.

Place the tomatoes in a colander and run them under boiling water. This is going to make it easier to peel them. Once peeled, take the pips off and dice.

Place the diced tomatoes in a saucepan with the sugar, bay leaves, half the teaspoon of dried chili, and the puréed tomato. Don’t cover the saucepan, stir occasionally and cook on medium heat until the mixture thickens.

Empty into a bowl or a plate and set aside.

Meanwhile, cut the aubergines into big chunks and place them in a big frying pan with olive oil, oregano, salt and pepper, until they soften and take on a golden brown colour. I normally don't peel them but if you want to make an effort in the presentation you can make stripes like in the following photo.

We're only going to use two saucepans and reuse them as we go along.

Peel and halve the garlic cloves. Peel and chop the onions into big slices and fry with some olive oil, in the pan you used for the tomatoes.

Spread the garlic and onion mixture in the bottom of a deep oven dish and place the two branches of thyme on it. Add a little bit of salt and pepper.

Once the aubergines are soft and ready add them on the top of the onions in your oven dish and sprinkle with salt.

Clean and cut the courgettes into big chunks and cook them in the frying pan we just used for the aubergines. Again they should be soft and just about start taking on a nice brown colour.

Add the courgettes on the top of the aubergines in the oven dish. Sprinkle with a little bit of salt, pine nuts and the basil leaves.

Top up with the peppers, salt and pepper.

And finally pour the tomato mixture evenly over the vegetables.

Cover the dish with tinfoil leaving each corner uncovered to allow the air through.

Cook for two hours, then stir gently, cover again and cook for another two hours.

Once cooked, turn the oven off and half-open the door. Leave in the half-open oven for half an hour. Half-open oven. Half an hour.

If prepared the previous day, let it cool down then cover with cling film (saran wrap for you North Americans!) in a cool place. Heat up the next day in the oven for 30 minutes.

If you have leftovers don't throw them away! In Provence we also eat it cold with a fresh baguette but I like my leftover ratatouille best with fresh pasta or on a flat bread topped with crumbs of goats' cheese. Enjoy!

[chialamarvici]

Thanks Panache Salon for having me today ! Great job 👏🏼😘
The Panache girls in action at our Balayage Class today! @panachenj #lovetolearn #painting #flatflatflat #traditionalfrench #balyombre @chialamarvici #redken #redkenobsessed #hunterdoncountynj #panachenj #njsalons #redkenelite #elitestatus #foilfree