The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Issue No. 19

Delicious sunshine cocktails and scrumptious recipes, brilliant features and tons of information and gorgeous photos to inspire your visits. The secret life of castles in Burgundy, the Abbey of Senanque in Provence, Sainte-Denis, Lourdes, Calvados in Normandy, Paris, Grenoble and more...

Pre order M book at: Eat

Pre order M book at: Eat In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Fa Mardi Michels. From the prolific blogger behind eat. live. travel. write comes a new cook and Francophiles of all ages. Forget the fuss and bring simple, delicious kitchen with Mardi Michels as your guide. In her first book, Mardi shows have to be complicated. The result is an elegant, approachable cookboo for young chefs and their families. From savory dishes like Omelettes, C Frites to sweet treats like Profiteroles, Madeleines or Crème Brûlée, read classics here. With helpful timetables to plan out baking projects, and ti involved in cooking, this book breaks down any preconceived notion tha or too difficult for kids to master. With Mardi's warm, empowering and e of all ages will be begging to help out in the kitchen every day of the we

Ratatouille Tian by Mardi Michels Serves 2 Prep time: 25 minutes Cook time: 65–75 minutes INGREDIENTS 1 small (31/2 oz/100 g) yellow onion, thinly sliced 2 cloves garlic minced 2 tablespoons olive oil 1/2 teaspoon flaky sea salt Freshly ground black pepper, for seasoning 2 baby or 1 small (7 oz/200 g) eggplant, thinly sliced 1 medium (5 oz/150 g) zucchini, thinly sliced 3 Roma tomatoes (10 oz/300 g), thinly sliced in rounds 1/2 teaspoon dried Herbes de Provence Olive oil, for drizzling Flaky sea salt and freshly ground black pepper, for seasoning ardi's fabulous cook .Live. Travel.Write mily to Make and Enjoy by book for parents, children French dishes to your home that French food doesn't k featuring recipes tailored roque-Monsieurs or Steak ers will find many French ps on how to get kids t French cuisine is too fancy ncouraging instructions, kids ek. You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), who was a consultant for the movie. My version of those stacked vegetables is a little easier for younger or novice cooks to assemble, but once you’ve mastered it, you’re well on your way to creating restaurant-worthy ratatouille! It’s important to choose vegetables that have a similar diameter, so they stack evenly in the baking dish. 1. Preheat the oven to 400˚F (200˚C). 2. Place the onion slices and minced garlic in the bottom of a 5- x 7-inch (13 x 18 cm) baking dish. Sprinkle with 1 tablespoon of the olive oil, the 1/2 teaspoon flaky sea salt and some freshly ground black pepper. 3. Stack the eggplant slices upright against the long side of the dish so they are slightly overlapping each other. They should be quite tightly packed. Follow with a row of zucchini slices, arranged in the same manner. Next, make a row of tomato slices. 4. Continue in this manner until you have no more vegetable slices left. You should have enough vegetable slices and room to make at least two rows of each vegetable. 5. Drizzle 1 tablespoon of olive oil over the vegetables, sprinkle with the Herbes de Provence, cover the dish with aluminum foil and bake for 45 minutes. 6. Remove the foil from the dish, drizzle with a little more olive oil and bake, uncovered, for a further 20 to 30 minutes, until the vegetables are cooked through. 7. Season to taste. Serve warm or at room temperature. Did you know that “tian” is the name not only for this baked vegetable stew but also the dish it’s cooked in? Traditionally, it means a shallow earthenware casserole dish, but you can use a ceramic baking dish for the same effect!

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