THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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Gratin du Soleil - Saveurs de Provence & d'Amalfi
Description
This sunny gratin was born one hot summer near Vienna, Austria, when I wanted to make a meatless dish with what I had on hand. Juicy tomatoes, crunchy peppers, melting mozzarella, fragrant olives and my favourite oregano: the result was so successful that it has become my summer dish par excellence. Simple, generous and full of sunshine, it can be prepared in advance and is easy to keep until it's time to put it in the oven. Enjoy it as a vegetarian dish or as the perfect accompaniment to a barbecue.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Preheat the oven to 170°C (fan assisted).
2. Mix the tomatoes, pepper, olives, chopped mozzarella and oregano in a large bowl.
3. Season with herb salt and black pepper.
4. Pour the mixture into an ovenproof dish.
5. Place in the oven for around 20 minutes, until the cheese has melted and the vegetables are tender. The cheese should remain white and not brown.
THERMOMIX® METHOD.
