It has been a long time ago, I went to a demonstration the last one was against nuclear power, this Saturday we had a busy program. We went to the ‘green day’ here in the area where I live, great to trade plants and cuttings. Yes we have more strawberry plants, some stevia plants, a Suisse mixture (someone went to Suisse and got some plants out of the ground) and new contacts!
After, we went for demonstrating on the dam square, a demonstration against big mega corrals, free the animals and let them live their life on a normal way.
In the end of the midday we had a party in a nice place in the Haarlemmerliede, a place nearby Amsterdam. Wow what a great location, great music, fun people, good talks and nice dinners/drinks.
Our day was complete the children where very sleepy and tired when we came home in the night. Love this days, only some more sun was welcome!
This is really a mixed day of everything, so a ratatouille dinner will fit perfect, it is a French dinner with mixed vegetables, long preparing time but it has a nice taste. My boyfriend wanted more herbs, but I liked it the way it is, so just taste what you like..
And the bulgur is just my variation/imagination on this dish
for the ratatouille
one egg plant cut in 4 lengthwise en further slice in big half moons
one zucchini cut in 2 lengthwise and then in big slices
6 cloves of garlic minced
1 red onion cut in pieces who aren’t too little
500 gram of tomatoes (I used half cherry tomatoes and half normal tomatoes) Cut in big pieces
120 gram of peeled tomatoes from a can (with some juice)
1 teaspoon of fresh lavender leaves
2 twigs of fresh rosemary
1 teaspoon of dried thyme (I didn’t had fresh one)
11/2 teaspoon of dried sage leaves
some olive oil
For the bulgur
1/2 cup of roasted sunflower seeds
1/4 cup of roasted pumpkinseeds
4 persons of bulgur (280 gram)
1/2 cup of chopped fresh mint leaves
juice of a 1/2 lemon
water to cook the bulgur in 2,5 times more then the weight of the bulgur
a good frying pan for all the vegetables, with a lid
a wooden spoon
a cooking pan
a frying pan to roast the seeds
a cutting board
a cup for measuring
How to prepare….
Cut the onion and garlic (and also the other vegetables, and prepare the herbs), and get the frying pan. Poor in some oil, bring the oil to a heat and bake the onion and garlic for 2 minutes. Ready to put in the other vegetables (tomatoes, zucchini, egg plant, the ‘can’ of peeled tomatoes and the herbs) put the fire on the lowest heat and simmer with lid on top for 1 hour, so the herbs and vegetables can get their taste
In the meanwhile you can prepare the bulgur (this will take like 20 minutes, so you can time it together with the ratatouille, so it is finished at the same time). Cut the mint leaves and set aside. Roast the seeds in the frying pan without oil. Don’t walk away because when the pan is heating it can goes quickly with roasting the seeds and if you are to late it will burn and taste disgusting.
Time for prepare the bulgur (wash the bulgur till the water isn’t muddy anymore), get the cooking pan and fill with some water, bring the (740 ml of water) water to a boil and poor in the 280 gram of dried bulgur. Cook for 7 minutes and after set aside for 10 minutes.
When the bulgur has a little cooled down, get the seeds, lemon juice and mint leaves, mix this ingredients well with the bulgur! This part is ready.
And probably the ratatouille is also ready, taste and throw in some Celtic sea salt and pepper to taste. Or maybe you want more herbs, that’s your choice ;). Make the plates beautiful and impress your guests
Bon appetite/eet smakelijk