Tag Archives: Magimix steamer

Steamed ratatouille with Pastis

A lovely but short week-end in Paris yielded a bunch of photos, some nice encounters and a few recipes. Travelling is such a creative pursuit: you come back refreshed, full of new flavours, new images and new ideas. There is nothing like breaking the routine to give you a renewed zest for life!

I had experimented lately with a few low fat recipes in my steamer and Cecile’s suggestion of using Pastis to finish off a ratatouille sounded too tempting to resist, so here is my take on it. A lovely, fluffy and light summer dish with a strong hint of aniseed to conjure up some sunshine.

Ingredients list:

  • Aubergines, 2
  • Red pepper,1
  • Green pepper, 1
  • Courgettes, 2
  • Large tomatoes, 4
  • Onions, 3
  • Garlic cloves, 3
  • Thyme, sprigs
  • Rosemary, sprigs
  • Olive oil, 4 Tbsp
  • Tomato paste, 2 Tbsp
  • Dash of Pastis (Pernod or Ricard, no bias)
All the colours of summer

All the colours of summer

Wash the vegetables and cut them up in cubes of equal size. Take the seeds out of the peppers and peel and chop the onions and garlic. To get rid of tomato skin, plunge them into a bowl of boiling water and peel with a sharp knife: most of it will come off easily!

Steam the vegetables on the hob or in an electric steamer for 15 minutes, adding the courgettes and tomatoes towards the end (about 5 minutes before). Do reserve the sliced onions and garlic which you are going to fry in a little olive oil until they are soft.

Drain the vegetables and add them to the frying pan over low heat now for another 10 minutes.

Add a spoonful of tomato paste, season with salt, pepper and herbs. Adjust the amount of liquid by adding water if necessary and simmer for 30 minutes. Towards the end, raise the heat and drop a dash of pastis into the mix!

You can use fresh tarragon to decorate and add to the flavours. But either way, this recipe will  produce an intensely flavoured ratatouille that is neither oily nor watery, will melt in you mouth and be good for you inside out…

Nutrition notes:

Gentle steaming is the best way to keep the good vitamins inside your veggies and avoid using too much fat in cooking. It is recommended in a macrobiotic diet because it allows to keep the nutrients and the energy of the plants alive.

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Walking around in the 5th

Spring in Paris

Spring in Paris

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The lovely Hotel de l’Abbaye, rue Princesse

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Quick yogurt in oven or steamer

This is more of a tip, less than a recipe.
I have been making velvety yogurt in my oven since last year and I have just purchased a brilliant Magimix electric steamer. It obviously does a hell of a lot more, but what this steamer does to perfection is yogurt because it has a 40 degrees position. But oven or steamer, the recipe is the same and works every time:

Take one litre of the best, creamiest organic milk possible, one organic full fat yogurt pot (small Yeo Valley will do) and the same pot full of skimmed powder milk. Mix it all and whisk until smooth. Pour into a jug and then fill 8 to 10 yogurt pots or 6 jam pots. Put into your oven at less than or about 50 degrees or use an electric steamer such as mine. Leave for 10 hours and wake up to the creamiest, most delicious yogurt! Promise!

I do not like sugar in my yogurts but I do put a spoonful of orange blossom water. You can innovate with any other fragrance but this works best for us.
The trick is to use very good, full fat milk and use it at room temperature – I do not bother with heating it up anymore – unless you are lucky enough to use raw milk.

Into clean jars

Into clean jars

Into the steamer for 10 hours at 40 degrees

Into the steamer for 10 hours at 40 degrees

I dedicate this to Tina who said she loved my yogurts on saturday! She won’t be so impressed now she knows it is ridiculously easy to do…IMG_9159