Okay, I have to admit – I am running on fumes and I am struggling to find the energy to write anything these days. I have taken to calling every day Blursday because honestly, all the days seems the same.
One of the positives from being in this “stay home” situation is that the kids and I are spending a lot more time in the kitchen doing cooking. For inspiration, this week the kids and I watched Jamie Oliver make a very non-traditional version of ratatouille.
Like Jamie Oliver, we had many of the same root veggies, asparagus, peppers, and cheeses in our fridge so we went at it.
In the picture above, after cooking and simmering the veggies in the tomato sauce we scooped some of them into the Vitamix and gave them a whir until they were like a coarse, chunky texture.
We ladled that onto the baked puff pastry, added some of the cheese slices, and then back into the oven until the cheese got melty and delicious looking – about 10 minutes.
The second one we made, the one where I did not defrost the frozen puff pastry enough and “broke” it in the middle, the other kid wanted the veggie mix “as is” and not Vitamix-ed.
Same routine as the first one. We ladled the veggie mix onto the baked puff pastry, added some cheese and then back into the oven for another 10 minutes.
Once the cheese was melty, it was taken out of the oven and onto the table. Sliced and served.
Because we made two of them, there were lots of leftovers and the kids ate it for breakfast the next morning!
And … the kids LOVED it! Same as me. Yep, we learned a few things about how to make it and we will make it differently next time, but we will definitely be making Jamie Oliver inspired puff pastry ratatouille again.