served with a poached egg and créme fraîche
110g butter, coarsely chopped
1½ leeks, thinly sliced
300g Crème fraîche
1 onion, thinly sliced
1 green marrow, thinly sliced
1tbps tomato paste
2 lemons, finely grated rind only
6 eggs at room temperature
100g plain flour
½ tsp baking powder
Knorr Vegetable Stock Pot
Fresh Basil leaves
Dilute a Knorr Vegetable Stock Pot with ½ litre of water.
Melt 70g of butter in a saucepan. Toss in leek, onion and cook over medium heat. Stir occasionally until very soft. Add ¼ of the Knorr Vegetable Stock Pot and reduce the mix.
In the same pan add 1 tbsp of tomato paste, marrows and bring to a boil. Top the sauce off with fresh basil and cracked pepper. Remove off heat and set it aside to cool slightly. After a few minutes, mix Crème fraîche and lemon rind to the mixed vegetable ratatouille.
Separate 2 eggs, in one bowl, add the yolks to the leek mixture, then stir in flour and baking powder. In the other bowl, whisk the egg whites with a pinch of salt until soft peaks form. Fold into the leek mixture and set aside.
Melt 10g of butter in a large frying pan over medium heat until the butter starts to foam. Add ¼ cup of pancake mixture and cook until bubbles appear on the surface, then turn and cook until golden. (Chef Tip – Cook in batches, depending on the size of your pan). Transfer the pancakes to a plate.
Cook the remaining four eggs in gently boiling water until soft-boiled (5 minutes). Serve the pancakes topped with the ratatouille mix, soft boiled egg, a dollop of Crème fraîche and fresh basil.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.