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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Verrines Provençales
Description
An aperitif is a special time to share with family or friends over a glass of wine, champagne or cocktail. It's often served with little treats to nibble on around the coffee table in the living room or in the garden: dips, hot bites, verrines... and sometimes even crisps - because, let's face it, they're not very healthy but they're so good! These Provençal verrines, made with a fragrant miniratouille and a goat's cheese cream, are ideal for adding an elegant Mediterranean touch to your aperitifs.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Cut the aubergine, courgettes and pepper into small cubes.
2. Heat a little olive oil in a frying pan. Fry each vegetable separately over a high heat, then drain in a colander.
3. In the same pan, sauté the chopped onion and garlic with the thyme and rosemary over a low heat.
4. Peel and seed the tomatoes and dice finely.
5. Add the drained vegetables and tomatoes to the pan, season and cook for a further 1-2 minutes over a low heat. Leave to cool.
6. Goat's cream: slightly warm the liquid cream. Crumble the goat's cheese into a bowl and gradually add the cream, mixing with a wooden spatula. Stir in the olive oil and season with salt and pepper.
7. Remove the thyme and rosemary from the mini ratatouille. Arrange in verrines: a layer of ratatouille at the bottom, then a layer of goat's cheese cream using a piping bag or small spoon.
Tip: there's often a little miniratouille left over. You can freeze it for another occasion or serve it with pasta - it's a real treat!
THERMOMIX® METHOD.
