The Zimbabwean Gardener Issue 12 Autumn 2015 High res | Page 47

Recipes
Ratatouille
1 large eggfruit, chopped
Salt and pepper
3 medium sized onions
2 cloves garlic
2 tbsp olive oil
2 sliced courgettes
1 red and green or yellow pepper
2 cans chopped tomatoes
1 tsp chopped herbs
150 ml chicken stock
Grated parmesan-optional
1. Place chopped eggfruit on a board, sprinkle with salt,
leave for 30 min or more, then rinse and pat dry.
2. Fry onions and garlic in oil for 5 min, until soft.
3. Add eggfruit and courgettes, and fry for a further 5 min.
4. Add the peppers to the pan and cook for 2 min.
5. Add the tomatoes to the pan, stir in the mixed herbs,
and cook mixture for 2 to 3 min.
6. Pour in the hot chicken stock and stir; season with salt
and pepper.
7. Simmer for 10 min or more until veggies are tender.
8. Sprinkle over a little chopped parsley and serve hot,
topped with cheese.

Spanish Tortilla with Bell Pepper
1 tbsp olive oil, plus more for serving
400g potatoes, peeled and sliced 1 inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
½-teaspoon hot sauce
Other vegetables fillings of your choice - olives or tomatoes
1. In a medium non-stick frying pan (ovenproof is
possible), heat oil over a medium heat.
2. If you are using an ovenproof pan, preheat oven to
180oC degrees.
3. Add potatoes, bell pepper, onion and other fillings then
season with salt and pepper (pan will be very full).
4. Cover, and cook, stirring occasionally, until potatoes
are crisp and tender, 14 to 16 minutes.
5. Uncover, and cook off excess liquid for a couple of
minutes.
6. In a bowl, whisk together eggs, parsley, hot sauce, half
a teaspoon of salt, and a teaspoon of pepper. Pour
egg mixture over vegetables in the pan, and stir to
distribute evenly.
7. With the back of a spatula, press down on vegetables so
they lie flat and are submerged.
8. Bake until tortilla is set, 12 to 16 minutes in the skillet
or cover the pan with a lid on a medium heat. To
unmold, run a rubber spatula around edge to release
tortilla; invert onto a serving plate.
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