French classics cooking class - Ratatouille recipe

This French Classics cooking class is sure to be popular with those wanting to upgrade their French cooking skills. Learn to prepare a classic three course French meal. For entrée Provençales tomatoes followed by Ratatouille and Pastis Chicken Casserole for main, and Tarte Tatin to finish. Our passionate French cook, Marie shows you a range of tricks & techniques so you can make these dishes as authentic as the French themselves.
If you are unsure or want to know more, call Marie Clement during office hours and she will be delighted to handle any queries that you have.

Materials List
Wear closed shoes. Tie back your hair if it is long. Bring apron and containers.

Start Date: Sunday 25 May 2014
End Date: Sunday 25 May 2014
Time: 10.00am – 2.00pm
Location: NSCC
Cost: $120.00
enroll now!

Ratatouille

INGREDIENTS for 6
2 large Eggplants
3 zucchini
3 Peppers (yellow, red & green)
6 tomatoes
2 medium onions
Sauce
Olive oil
Thyme, parsley & bay leaf
2 garlic cloves
Salt, pepper
2Tbsp tomato paste

PREPARATION
Preheat your oven to 180C.
Cut all vegetables in big shanks or for a result as per picture follow bellow instructions
Cut eggplant, zucchini and tomatoes into 4 mm thick slices.
Peel onion and cut into rings. Cut peppers in the flattest parts to have the same shape.
Sauce
Cut all leftover vegetables into small pieces. (If you’re doing a classic Ratatouille, use ¼ of precut vegetables.)
In a saucepan, heat up 4 Tbsp of olive oil; add vegetables, chopped parsley, bay leaves and thyme sprigs and garlic -stir with a wooden spoon and leave to cook for 4 minutes.
Add tomato paste, salt, pepper and cook gently for another 4 to 5 minutes. If necessary, add a bit of warm water to obtain a smoother sauce. If you find it slightly acidic add one or two tea spoons of sugar. Remove thyme sprigs and Bay leaves, and blend the sauce.
Spread the sauce in an oven dish. Place vegetables varying categories (as shown on picture).
Cover dish with aluminium foil and cook for 40 minutes in a 180°C pre-heated oven.

Like Chez Marie Clement on Facebook , call me 04 10 733 278 or e-mail mlfc78@gmail.com

 

BANANA BREAD

Ingredients

- 300g plain flour
- 2 tsp baking powder
- 150g brown sugar
- ¼ tsp salt
- 75g finely chopped dates
- 150g coarsely chopped toasted pecans
- 60ml (¼ cup) milk
- 125g unsalted butter, cut into chunks
- 125ml (½ cup) buttermilk
- ½ vanilla bean cut lengthwise, seeds scraped
- 2 eggs, lightly beaten
- 3 medium sized ripe bananas, mashed
 
Preparation
Preheat your oven to 180C. Grease a 14cm X 24cm loaf tin and line with baking paper.
Combine flour, baking powder, sugar and salt into a large bowl. Add dates and pecans. Toss to combine.
Heat the milk and butter in a small saucepan until melted and combined. Pour into a large bowl. Whisk in the buttermilk and vanilla seeds. Whisk in eggs. Whisk in bananas.
Make a well in the middle of flour mixture. Add banana mixture. Stir to combine. Spoon mixture into prepared pan.
Bake for about 45-50 minutes or until a skewer inserted in the centre comes out clean.
Leave it to cool in the tin for 5 minutes before turning onto a wire rack.

Like me on Facebook Chez Marie Clement, call me 04 10 733 278 or mlfc78@gmail.com

SWEET LAYERS

Ingredients
- 1 pack plain tea biscuits, crumbed
- 500 ml thickened cream
- 1 tin of condensed milk
- 2 gelatin sheets
- 6 eggs, separated
- 2 Tsp. icing sugar

Preparation

Beat egg whites until stiff and reserve.

Over a small saucepan with simmering water, beat egg yolks and condensed milk until thickened. Let cool slightly and then add the gelatin sheets (after wetting them in cold water). Add egg whites to preparation. Reserve.

Beat cream with icing sugar, until it has Chantilly (whipped cream) consistency.

In a glass bowl, have alternating layers of cream, condensed milk, and biscuits. Finish with a layer of biscuits. Leave in the fridge for 1 hour before serving.

Like me on Facebook Chez Marie Clement, call me 04 10 733 278 or mlfc78@gmail.com

CHOCOLATE MOUSSE

Do you have these 2 ingredients and 15 spare minutes for the best chocolate mousse?
Too good... Let's make it now!

Ingredients (6 to 8 serves)
- 6 eggs, separated
- 200gr of very good quality dark chocolate
- 25gr butter (facultative)

PREPARATION
Add a pinch of salt to the egg whites and beat until stiff picks. Reserve.
Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water (Bain Marie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and quickly stir in the egg yolks.
Gently fold in 1/3 of the egg whites until well combined. Then carefully add in the rest.
Spoon mousse into individual ramekins and place them into the refrigerator to set overnight

I love it plain but you could have it garnished with whipped cream, fresh raspberries/strawberries, shaved chocolate, etc
Enjoy!

Facebook group Chez Marie Clement, call me 04 10 733 278 or e-mail me mlfc78@gmail.com

CREPES

It’s pancake Day ! Grab your aprons and start making your own crêpes.

Ingredients (for 20 crêpes)
- 250gr of flour
- 500 ml of milk
- 100 ml of water
- 2 Tbsp. of sugar
- ½ vanilla bean cut lengthwise, seeds scraped
- 3 Tbsp. Grand Marnier or Rum
- 100 gr of salted butter, melted
- 4 eggs

PREPARATION
In a large mixing bowl, combine flour, sugar and eggs.
Add milk little by little. Whisk until well combined. Add Grand Marnier and melted butter and stir again. Refrigerate for 1 hour (overnight is best)  
Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turnover and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Voilà! You just made crêpes! Enjoy…