Tonight's dinner (how to)

Well here we are on another typical Wednesday evening..
I just got back from synchronized swimming and will soon begin making tonight's dinner with my host mother Veronique.
And because I am in a sharing sort of mood I will let you in on the process, recipes and all. Do not forget though that these are not the typical or most tried an true recipes on the planet, they are just what we did for two people with the ingredients we had on hand.



First up on the chopping block Ratatouille. - A vegetable plate we eat very often in France.
With the ingredients being the following:

• 1 onion
• 1/2 an eggplant
• 1 large zucchini
• 4 medium tomatoes
• 1/2 a red bell pepper
• 2 cloves of garlic
• olive oil
• 1 branch of thyme 
• A couple sprigs of rosemary

Begin by cutting up all the vegetables into about bite sized pieces.

Then saute a finely sliced onion along with minced garlic.

Add eggplant (along with more olive oil).

After two or so minutes mix in the bell pepper. 

Then add zucchini (and once again more olive oil).

Let sit for around five then add tomatoes, herbs and a little more olive oil.

Continue to cook on low heat for around 15-20 minutes (mixing occasionally).

Now onto our second plate; "Crème aux œufs" aka a sort of French pudding.

For this dessert you will need:

• 3 eggs
• 25 grams granulated sugar 
• 450 ml of of milk
• 1/2 a teaspoon of liquid vanilla

-Preheat oven to 250 Fahrenheit

Start by heating milk and vanilla under low fire

Meanwhile beat eggs in a medium bowl adding sugar progressively.

Now wait until milk reaches boiling point and then pour milk into egg mixture (mix mix mix)

and your ramekin is now ready to go into the oven. 

Let cook at a steady temperature for about an hour and a half.( if possible place in another dish with water a "bain marie" for even cooking).

Then sprinkle brown sugar over and continue to cook for another 15 minutes or until it has a pudding-like consistency.
* Just a side note this dish is best paired with a caramel sauce, otherwise it is rather bland.

So there you go, an inside view on what I ate for supper tonight. Feel free to try out the recipes if you like making some adaptions (ingredients, quantity, baking time) where you wish.

And of course, bon appétit!