Ratatouille & A Good Food and Wine Tickets Giveaway!

Ratatouille

I’ve always wanted to give this a try. Ever since I watched the little rat who could cook this dish perfectly in Ratatouille! The vibrant colours just catches my eye instantly, and I think it’s such a celebratory dish – A celebration of colours!

Also, it was my brother’s birthday and I just wanted to cook him something special! Of course, I didn’t only cook him one dish, I made 4! haha This dish pairs perfectly with seafood, so I made some white wine and cream mussels, homemade garlic bread and mushroom risotto! Mmmm!

kors birthday

mushroom risotto

Don’t you love just cooking for people you love? It’s seriously something I love to do. And seeing their reaction when they take the first bite, it’s worth all the time and effort!

Ratatouille

Making the ratatouille was so much fun! One reason was that I got to play with the mandolin. Slicing those vegetables into the same thickness couldn’t be any easier! Fastest prep ever! haha So if you would like to impress your guest the next time u cook for them, I highly recommend making them ratatouille! My family loved how it looked, and enjoyed every single bite!

Ratatouille

Ratatouille (Adapted from The Walsh Cookbook)

Ingredients : 

1 medium green zucchini

1 medium yellow zucchini

1 eggplant (preferably the thin ones)

1 red capsicum

1 yellow/green capsicum

3 tomatoes

1 red onion, diced

2 cloves of garlic, finely chopped

1 can of tomato puree

1 tsp red chilli flakes

1 tsp italian herbs/ mixed herbs

1 tsp salt

2 tbs olive oil

Parmesan cheese

Steps :

1) Preheat oven to 170 degrees celcius. Try to get the vegetables around the same size, so that they would look neater in your dish! Slice all the vegetables using a mandolin and set aside.

2) Heat a cast iron pot (or any pot that can be used in an oven) over a medium-high flame. Add the olive oil, garlic and onion and sauté till fragrant, careful not to burn them, as they will have a bitter after taste. Add in the tomato puree, salt, herbs & chilli flakes, and allow it to simmer for 5 mins.

3) Carefully arrange the vegetables, alternating the slices of zucchini, eggplant, capsicum and tomato. Continue laying them till you fill your dish and cover with a baking paper to allow it to steam and cook, keeping all the juices in. Bake for 45 mins.

Covered with baking paper

4) Remove the baking paper and sprinkle the parmesan cheese over the top and serve!

How easy is that? And I can promise you that everyone will definitely enjoy this! So definitely give it a try when you can!

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Okie. So now… time for the GIVEAWAY!

GFWS Citi_Logo 2015-02

So everyone knows the one event I look forward to every year is no doubt the Melbourne Good Food and Wine Show. Endless food & wine, beautiful produce and you get to meet your favourite chefs!

Good Food Theatre

This year, I am lucky enough to be given 2 double passes to giveaway to my readers! Whoopeedoo! What’s more exciting is that this year, Ainsley Harriott will be there for all 4 days of the show (5-8 June), along with Miguel Maestre & Alastair McLeod! So you definitely don’t want to miss the show this year! I can still remember when the Mr bought me tickets to a Private Dining session with Manu Feildel 3 years ago! Definitely a dream come true and an experience I will never forget!

How do you win those tickets? Easy!

  • Leave a comment and share with me the favourite dish you love to cook for your loved ones for a special occasion!
  • This giveaway is only open to Australian residents! (Sorry international readers!)
  • Please join me on my journey! Follow me on FacebookInstagram and Twitter! Let me know once you have followed me!
  • You may re-enter daily! One entry a day! (Oh yeah!)
  • Winners will be announced on the 29th of April, 10pm.
  • Winners will be picked via random.org and notified on this blog post and via email.

So what are you waiting for? Let’s go!

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WINNERS!

Congratulations to Good Food Good Karma and Ross! Here’s what they said :


Comment Number 8 Winner 1 - Number 8

Comment number 6 Winner 2 - Number 6

Salmon and roast! Two delicious things I too would cook for loved ones at a special occasion! Congrats again and I will be in contact with you soon, through email! Thanks everyone for participating!

Disclaimer : The tickets were given in compliments of Red Agency and I wasn’t paid to run this giveaway. 

The Coconutty Baked Brownie Bites

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Brownie. Who doesn’t love them? If you don’t, I’m not sure we can be friends. haha Kidding! But brownie is always something I cannot resist. When I see it, I have to have it – warmed, with a scoop of vanilla ice cream. PERFECTO!

There are many different type of brownies, but the ones I love most is crispy on the outside, and fudgey in the middle, and I think I found the perfect recipe!

All baked and cut

Just seeing how the top bit cracks, puts a smile on my face! And being a tad bit OCD and one who is trying to (but failing) lose the baby weight, I decided to cut them into bite size, so that I don’t feel too guilty when having one, or two. hehe

I’m in a coconutty phase, so I decided to add some fine desiccated coconut through the batter before baking and the flavour wasn’t too overpowering. Chocolate was still the major flavour with a tinge of coconut! Mmmm. Plus this wasn’t too sweet. Just the right level of sweetness!

So if you do like your brownie, I urge you to try this recipe, if you haven’t already heard of The Baked Brownie! My dad was here when I made these and he actually said, “How come the brownie from outside doesn’t taste like that?” haha That was one big compliment for me! hehe

The Coconutty Baked Brownie with Vanilla Ice Cream

Coconutty Baked Brownie Bites (Adapted from Pretty Simple Sweet)

 155g plain flour

1 tsp salt

2 tbs desiccated coconut

2 tbs cocoa powder

310g dark chocolate, cut into smaller pieces

230g unsalted butter

1 tsp instant espresso powder

100g caster sugar

100g packed light brown sugar

1 tsp vanilla bean paste

5 eggs, room temperature

Steps :

1) Preheat oven to 180 degrees celcius. Line the baking tin (I used a 9×13 inch rectangular baking tray) with baking paper, leaving some extra hanging off the sides for easy removal of the brownie.

2) In a medium bowl, mix the plain flour, salt, cocoa powder and desiccated coconut together. Set it aside.

3) Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a small pot of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Allow the mixture to cool till room temperature.

4) Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk just until combined. Add the vanilla bean paste and stir until combined. Don’t overmix at this stage or your brownies will be cakey.

5) Add the flour mixture to the chocolate mixture and fold until just a bit of the flour mixture is visible.

6) Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper.

Baked and ready to be cut

Cut into bite sized squares

7) Cut them into bite sized squares and serve them warm with a scoop of ice cream!

Hope you all had a great weekend! Make these and have them today so that you can chase away any Monday blues and have a fantastic week ahead!

Remember to always cook and bake with love! Till the next post, xx.

PS: There will be a give-away in the next post, so stay tuned! (: