Sunday, January 11, 2009

Evolution January - Baked Provencal vegetables

To kick off the Evolution project I had a good hunt through my cookery books and after contemplating several recipes I settled on this one from the Oven book from Albert Hein that Sarah and Juul gave me for Christmas. I think that it gives plenty of scope for future participants and was exceedingly tasty. In the kitchen last night were Laura, Nick and me! Laura and Nick did a fine job of washing and slicing the vegies whilst I translated the recipe (from Dutch). The recipe said it was good with rice so near the end of cooking we boiled some up and they were right - exceedingly tasty!! So who's next? We need a volunteer for February's evolution spot!

Baked Provencal vegetables

2 fat aubergines
2 courgettes
8 tomatoes
1teaspoon Provencal herbs
3 tablespoons olive oil
250g marscapone cheese
salt and pepper

Preheat the oven at 200°C

Begin by washing all the vegies and then slice them length ways to give long strips half a centimeter wide. Salt the courgettes and aubergines and leave for 10min to loose a little water, before patting them dry. Next line them up ('om en om') so that they are overlapping in a large dish - alternating between the different ones. Sprinkle with the herbs, splash over the olive oil and season with pepper. Cover in foil and bake in the oven for 35min. Meanwhile mix up the marscapone with a little salt and pepper. Then take the dish out of the oven, remove the foil and dot with the marscapone. Put back in the oven for 15min, without the foil and then serve!


laughing geo said...

and i'm reliably informed that in french its called a "tian" - something about layering your veggies - hope it was tasty!

maya said...

It looks amazing! Next time I'm at your place, we'll need to make this.

Kira said...

A gorgeous mutation of this occurred in my kitchen.
I did a version of it in my new slow cooker, I used tinned tomatoes, whichever herbs were in the cupboard and Welshe goats cheese instead of marscapone, I also added layers of potatoes. The slow cooking gave it tremendous flavour but I did over cook it a bit. Still, the mutant outcome was delicious.

Frances said...

Looks to me like Kira's recipe displayed genetic drift - mostly the same ingredients, but just a bit different - probably due to natural selection (i.e. the contents of her fridge at the time). I am planning a baked cheese cake to celebrate my birthday, which involves quite a lot of marscapone cheese, but no vegetables. I suggest this is an example of recipe evolution through genetic shift! The moral of this story is: genetic shift can can end up with the extinction of a species as the offspring may not cope well in its environment with its newly acquired mutation - i.e. if we only ate cheese cake but no vegetables we might feel a bit ill!

laughing snail said...


EcoBerry said...

On the experiment it is my turn to evolve it. I had forgotten but have been reminded so will be aiming for an evolution this weekend!!

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