It's Alphabakes time and my entry is rather last minute. I've been meaning to make this recipe all month and just not got round to it. You see, I love a cobbler but I've never actually made one before. They look like they're going to be a bit arduous to make but this really couldn't have been easier. The only downside was that it wasn't the quickest dinner to put together, you need to put aside at least an hour for this one.
I've made this partly because it's the letter R in the Alphabakes challenge but largely due to the fresh flavours emanating from the ratatouille, they really complement and counteract the stodgy goodness from the scone-like topping. This is summer-friendly comfort food!
Ratatouille Cobbler
Serves 4-6
For the Ratatouille:
2 tbsp olive oil
1 x red onion - roughly chopped
1 x white onion -roughly chopped
1 x aubergine - cubed
2 x peppers - cubed
1 x large courgette - cubed
4 garlic cloves - finely chopped
50ml balsamic vinegar
1 tbsp tomato puree
1 tsp dried thyme
2 x tinned tomatoes
20g Basil - shredded
Seasoning
For the topping:
12 oz self raising flour
1 tsp mustard powder
1 tsp salt
60g parmesan cheese (veggie versions available online or I often use the Sainsbury's Basics Italian Hard Cheese which is also vegetarian)
30g chives - finely chopped
2 medium eggs
6 - 8 tbsp buttermilk
1. Preheat the oven to gas mark 7.
2. Heat the oil in a hob to oven casserole pan, add the onions and the aubergine and fry off for at least ten minutes until the aubergine is soft and the onions have turned slightly translucent.
3. Add in the peppers, courgette, garlic and tomato puree and cook off for another couple of minutes. Add in the balsamic and reduce down.
4. Throw in the thyme, salt and pepper and tinned tomatoes. Bring to a simmer and leave on the heat for 10 minutes.
5. While the filling is cooking prepare the topping. Sieve the flour into a bowl, mix in the salt and mustard powder then rub in the butter until the mix is a little crumbly.
6. Mix through the 2/3 of the cheese and the chives.
7. Beat together egg and buttermilk then mix into the rest of the topping ingredients, first with a knife then bring together with your hands. If you think it's a little too dry at this stage add another drop of buttermilk (not more than 1/2 tbsp at a time).
8. Roll out until the mix is about and inch thick then using a cookie cutter (or a glass if like me you can't find your cookie cutter at the back of the cupboard) to get 12 scones.
9. Arrange the scones on top of the filling mix, top with the remaining cheese and put in the oven for 25 minutes or until golden brown and risen.
I served this with a tricolor salad of tomatoes, avocado and mozzarella.A deliciously fresh tasting meal that still felt a bit like a hug on the plate. I might also try making the scone topping on it's own, cracked open with a slab of butter I'm sure they would be delicious!
I'm entering this into June's Alphabakes, hosted by Caroline Makes and The More Than Occasional Baker (the latter is hosting this month).
I've made this partly because it's the letter R in the Alphabakes challenge but largely due to the fresh flavours emanating from the ratatouille, they really complement and counteract the stodgy goodness from the scone-like topping. This is summer-friendly comfort food!
Ratatouille Cobbler
Serves 4-6
For the Ratatouille:
2 tbsp olive oil
1 x red onion - roughly chopped1 x white onion -roughly chopped
1 x aubergine - cubed
2 x peppers - cubed
1 x large courgette - cubed
4 garlic cloves - finely chopped
50ml balsamic vinegar
1 tbsp tomato puree
1 tsp dried thyme
2 x tinned tomatoes
20g Basil - shredded
Seasoning
For the topping:
12 oz self raising flour
1 tsp mustard powder
1 tsp salt
60g parmesan cheese (veggie versions available online or I often use the Sainsbury's Basics Italian Hard Cheese which is also vegetarian)
30g chives - finely chopped
2 medium eggs
6 - 8 tbsp buttermilk
1. Preheat the oven to gas mark 7.
2. Heat the oil in a hob to oven casserole pan, add the onions and the aubergine and fry off for at least ten minutes until the aubergine is soft and the onions have turned slightly translucent.
3. Add in the peppers, courgette, garlic and tomato puree and cook off for another couple of minutes. Add in the balsamic and reduce down.
4. Throw in the thyme, salt and pepper and tinned tomatoes. Bring to a simmer and leave on the heat for 10 minutes.
5. While the filling is cooking prepare the topping. Sieve the flour into a bowl, mix in the salt and mustard powder then rub in the butter until the mix is a little crumbly.
6. Mix through the 2/3 of the cheese and the chives.
7. Beat together egg and buttermilk then mix into the rest of the topping ingredients, first with a knife then bring together with your hands. If you think it's a little too dry at this stage add another drop of buttermilk (not more than 1/2 tbsp at a time).
8. Roll out until the mix is about and inch thick then using a cookie cutter (or a glass if like me you can't find your cookie cutter at the back of the cupboard) to get 12 scones.
9. Arrange the scones on top of the filling mix, top with the remaining cheese and put in the oven for 25 minutes or until golden brown and risen.
I served this with a tricolor salad of tomatoes, avocado and mozzarella.A deliciously fresh tasting meal that still felt a bit like a hug on the plate. I might also try making the scone topping on it's own, cracked open with a slab of butter I'm sure they would be delicious!
I'm entering this into June's Alphabakes, hosted by Caroline Makes and The More Than Occasional Baker (the latter is hosting this month).
Comments
Post a Comment