Ratatouille is a traditional French Provençal stewed vegetable dish, it’s rich with the colour and flavour of colourful vegtables, herbs and spices. Its warm and inviting aroma is what I love most about this dish.This is a perfect dish for vegetarians and vegans, or simply for those who love vegetables.

What you’ll need:

A simple oven dish, depending on the amount you want to cook, I used one that’s not too big, nor too small.

  1. Half a can of tomato paste
  2. 1/2 an onion *chopped*
  3. 1 tbsp of olive oil
  4. 1/4 cup of water
  5. Salt & ground black pepper
  6. 1 small aubergine, thinly sliced
  7. 1 courgette, thinly sliced
  8. 1 red bell pepper and 1 yellow bell pepper, cored and thinly sliced
  9. 3 tbsp of olive oil to taste
  10. few leaves of coriander *chopped*
  11. 1/4 cup of minced garlic or chopped garlic
  1. Preheat the oven to 190°
  2. Spread the tomato paste into the bottom of the oven dish
  3. Sprinkle with onion and garlic, 1 tbsp of olive oil and water, mix until everything is combined
  4. Season with salt and ground black pepper
  5. Arrange the vegetables, (Aubergine, courgette, yellow pepper, red pepper) starting at the outer edge of the dish and working towards the center overlapping the slices to show the colour.
  6. Drizzle vegetables with 3 tbsp of olive oil and season with salt and black pepper
  7. Sprinkle with coriander and cover with parchment paper cut to fit inside.
  8. Bake in the preheated oven until the vegetables are roasted and tender for 45 minutes.

This dish was inexpensive and ever so easy to make. Ratatouille can be served with brown rice, couscous or bread.




Banana bread

The classic banana bread is ever so easy to make, this moist and sweet bread can be a delicious dessert and goes fabulously with vanilla ice-cream.

What you’ll need:

  1. 3 ripe bananas *mashed*
  2. 1/2 cup of melted butter
  3. 2 1/2 tbsp of sugar
  4. 1 tsp of vanilla syrup
  5. 1 tsp bicarbonate soda
  6. 1 1/2 cups of flour
  7. 1 beaten egg
  1. Preheat your oven to 175°C
  2. With a wooden spoon, mix your bananas and melted butter in a large mixing bowl, then add your sugar, vanilla syrup, egg and sprinkle your bicarbonate soda in last.
  3. Keep folding until you get a thick consistency
  4. Grease a loaf tin with butter, rub all the butter around with a paper towel to prevent the loaf from sticking to the tin
  5. Put into the over for 50min-1hr, to check if the banana bread is ready stick in a toothpick, if it comes out clean then it is ready.
  6. When ready, take it out of the oven and let it cool for 10 minutes.
  7. Using a butter knife, try to ever so gently detatch the outline of the loaf from the tin, then place a plate on top and quickly flip over.

There you go! Easy banana bread, you can also include nuts in this recepie, I recommend pecans or walnuts. Also berries would be another delicious addition, raspberries or blueberries are great in this recepie.




Brown rice and spinach risotto

This earthy dish is one of my favourites, it’s creamy and very filling. I only had to use ingridients already in my kitchen.

Here’s what you’ll need:

  1. 2tsp of olive oil
  2. ½ cup of diced onion
  3. Salt, pepper, and garlic powder to taste
  4. 1¼ cup of brown rice
  5. Half a lime
  6. 2 cups of water
  7. 1½ cups of chicken or vegetable broth
  8. Handfull of spinach. *chopped*

Step 1. Get a pan about 2 inches deep, rinse your rice beforehand and then put the rice in the pan. Then add 2 cups of water and then let it boil. Then turn down to a simmer for 15-19 minutes until the majority of the water has evaporated and the rice is tender.

Step 2. Saute your spinach and onion until they are tender. Then place in a cup or bowl for later use.Your can caramelize the onions a bit more if you’re seeking extra flavour of onion.

Step 3. When the rice is ready, get another 2 or 3 inch pan, drizzle your olive oil and let the pan heat up before use. Then put in your rice and 1 cup of broth, spinach and onion. Stir the rice until almost all of the broth is gone. When stirring and the rice doesn’t cover your spoon’s tracks, you can then pour in your ½ cup of broth and wait for the rice to reach the same consistency as done previously. Add your garlic, pepper and salt when you put in your last cup of broth. Your rice should have a thick and creamy consistency.

Step 4. Cut your lime half into 2 wedges, pur your risotto into a bowl, you can garnish with a pinch of parsley. Then add your two lime wedges on the side.

Voila! There you have it, delicious brown rice and spinach risotto. This dish serves 1 but you can double the amount of ingridients if you wish to cook for two.




Pancakes, breakfast the easy way!

Pancakes are pretty simple to make, yet measurements and timing are essential, here’s how to get fluffly and delicious pancakes in less than 30 minutes.

  1. 135g of self-raising flour
  2. 1 tsp of bicarbonate soda
  3. 2 tbsp of sugar
  4. 130ml of milk
  5. 2 lightly beaten eggs
  6. 1 tsp of vanilla essence/syrup

Step 1. Pour in the flour, bicarbonate soda, vanilla and sugar in a large mixing bowl. In a separate bowl, lightly whisk together the milk and egg.

Step 2. Then pour in the milk and egg mixture into the large mixing bowl along with the other ingredients and using a fork, beat the mixture until you have a smooth consistency, if there are some lumps left don’t worry about them.

Step 3. While you leave the mixture to stand, heat a frying pan on mid-heat, add 1tsp of oil and use a paper towel to spread it all over the surface and sides to prevent sticking.Then put your hand over the pan about 6 inches away, if you can feel the heat, then the mixture is ready to be poured into the pan. *Make sure the pan isn’t too hot otherwise your pancakes will burn in less than 60 seconds!

Step 4. Use a ladel to pour the mix into the pan, while pouring it, keep it in the same position to let the mixture spread around the pan on its own. Then count to 40 seconds, just to make sure there are no signs of the pancake burning, if the pancake isn’t golden brown yet, give it 10-15 more seconds. Gently shake the pan before flipping to ensure the pancake is detatched from the surface.

Step 6. Keep doing so as instructed above until all of the batter is gone.

There you have it! This can roughly about make 4 large pancakes or 12 small ones, it’s your choice!

My favourite topping has to be golden syrup! I love the ooziness of the syrup when you take your first bite of the sticky and sweet pancakes.

You can have pancakes with just about anything! Try fresh berries, jams, marmalades, chocolates, bacon, eggs, the possibilities are endless! Enjoy cooking a stress free breakfast, or even dessert!

Till next time,

Au revoir!