Our recipe for wellbeing
The Ratatouille
Geraldine Robert
Serves 6
Ingredients Method
3 eggplants 5 zucchini 1 clove of garlic Thyme 500g of chopped tomatoes 1 onion Olive oil Salt and pepper Basil 1 lemon zest and juice
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Fry eggplants and garlic with olive oil. Fry zucchini and onion with olive oil. Fry tomatoes and thyme with olive oil. Put everything in a big pot with the lemon zest and juice. Cook really slowly for about ½ hour to an hour until it’ s thick enough. Serve on a plate with some couscous and decorate with fresh basil.
Feta & Zucchini Patties
Julie-Anne Hunt
Ingredients Method
2 eggs ½ cup self-raising flour 2 tbsp. buttermilk 3 zucchini( grated) 100g feta crumbled 1 red onion sliced thinly 1 tbsp. thyme 1 clove crushed garlic Salt & pepper to taste ½ cup vegetable oil Lemon wedges
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Combine egg, flour and milk in a bowl add the zucchini, feta, onion, thyme and garlic stir all to combine. Add salt and pepper to taste. Heat oil in frying pan. Place a tablespoon of mixture in pan and flatten lightly with an egg flip. Fry for around 2-4 minutes or until golden brown. Drain on a plate with paper towel. Serve with lemon wedges.
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