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Plateful of health

Try out these unusual and typically French recipes

PHOTOS: T. SINGARAVELOU

PLENTY OF VEGETABLES AND FRUIT Composed Orange Salad and Crepe Ratatouille

Composed orange salad? Yes. This salad gets its name from the ingredients with which it is made — oranges, olives, lettuce leaves, egg yolk, garlic, onion, olive oil and lemon juice. This salad is light and wholesome, and when you are tired, it really peps you up. It's usually eaten plain and chilled.

Composed Orange salad

Serves 6

Preparation time: 15 minutes

Ingredients

Oranges - 6 peeled and cut across in fine slices

Lettuce leaves - 2 bunches
Onion - 1 cut fine lengthwise
Garlic - 2 pods peeled
Egg - 1 yolk boiled *
Lemon - juice of one
Olive - 12
Olive oil - 5 tbsp
Pepper - half tsp
Salt

Method: In a big bowl, crush the garlic and beat the yolk and mix till you get a smooth paste. Add limejuice, salt and pepper. Drip in the oil slowly and keep stirring till you get a fine blend. In individual plates, arrange lettuce leaves and orange slices. Sprinkle onion and place the olives. Sprinkle the mixture of garlic, egg yolk and oil on orange slices and lettuce leaves. Refrigerate and serve cold.

Crêpes ratatouille

This crèpe recipe comes from the south of France, where a lot of vegetables are cooked with garlic and olive oil. It's easy to make, light and wholesome. It's a good way of making fussy children eat vegetables.

Serves 6
Preparation time: 15 minutes
For the ratatouille

Brinjals - 100 gm cut fine
Tomatoes - 200 gm cut fine
Onions - 2 big cut fine
Capsicum green - 2 cut fine
Capsicum red - 1 cut fine
Garlic - 5 pods crushed
Oil - olive oil preferably or Sanola gold oil 1 tbsp
Pepper - 2 tsp
Salt

Method: In a frying pan, sauté onion, capsicum, brinjal and tomatoes. Cover pan and cook till the vegetables are tender. Reduce to a thick consistency. Set aside. The ratatouille can be prepared the previous day.

For the crêpes

For about 24 crêpes

Milk - half litre
Water - 200 ml
Eggs - 2 full + one egg yolk
Maida - 400 gm
Salt
Oil to brush pan

Method: In a blender, combine milk, eggs, maida, salt and pepper. Heat a pan, brush with oil and pour two tablespoons of batter. Tilt the pan to thinly coat its sides, cook till the crepe is golden. When the crepe is lightly brown, turn and brown the other side. Place three tablespoons of ratatouille mixture in the centre of each crêpe, fold sides to overlap; spoon the remaining ratatouille. Top with parsley. Serve hot.

KETHARI SRIVANJIAM

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