corn muffins, ratatouille and cheese and parsley omelette


Ratatouille and corn muffins are a hearty favourite in my house - lots of tasty vegetables and polenta that can be served at any time of the day. We often eat the leftovers the next morning with an omelette.



4 eggs
250 ml yoghurt
250 ml vegetable oil
250 g fetta cheese
10 large tablespoons of finely ground polenta (cornmeal)
9 large tablespoons flour
2 tsp baking powder
salt to taste


Mix all the ingredients except for cheese, in a mixer. Crumble the cheese and add, mixing gently with a spoon, until well combined (the cheese must remain lumpy).

Dish out into the muffin tray ()this quantity makes about 15 medium sized muffins).

Bake in a preheated oven at 180 C for 30 - 40 minutes, until risen and golden on top.




6 garlic cloves
olive oil
1 onion
1 courgette
1 aubergine
1 bell pepper
10 button or chestnut mushrooms (optional - this doesn't go into the original recipe but I like to add it for richer flavour)
1 400g can diced tomatoes
200 ml vegetable stock
1 tablespoon tomato paste
1/2 bunch fresh basil
1/2 bunch flat leaf parsley
salt and peper

Dice all the vegetables into 2 x 2 cm squares, finely chop onion and garlic and quarter the mushrooms. I don't salt and rest the aubergine because I like the flavour as is, but you may want to do that because some people say it loses the bitterness if left to rest (salted and chopped) for 30 minutes or so. If you do it, make sure you drain away all the liquid.

Heat up some olive oil and ad onion first. Cook until translucent. Add garlic and as soon as you can smell it, add tomato paste. Stir well until the onions are orange-red in colour. Add the stock and let it deglaze the pan and simmer for a couple of minutes.
Add chopped vegetables and diced tomatoes, stir well and leave it to simmer for about 15 minutes on medium heat, stirring frequently.
Ratatouille is ready when aubergine starts falling apart but courgette and pepper are soft but not mushy.
Add salt and pepper to taste and chopped fresh herbs.
Mix and serve warm with corn muffins and parsley and cheese omelette.


Serves 4

6 eggs
dash of milk
salt and black pepper to taste
vegetable oil
gruyere cheese
1 small bunch of parsley

Beat the eggs with a fork until well combined, Add the milk, chopped parsley, salt and pepper and mix well.
Heat 2-4 tablespoons of oil in a pan and to it add the omelette mixture.
Wait until the bottom cooks a bit and with a wooden spoon drag the edges towards the middle, allowing the wet mixture to spill out toward the edges, thus creating "waves" in the omelette strucure.
When the omelette is almost cooked, add slices of gruyere cheese on top, reduce the heat and cover. Let the cheese melt into the omelette - leave for about 2 minutes.
Serve hot with ratatouille and corn muffins.

Bon appétit!

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