ratatouille

slash69

afternoon guys, sitting here doing menu plan and sorting cupboards and found a tin of ratatouille (dd's absolute fave she'll have it on and with anything lol) anyway thinking how expensive it is for 1 tin so found this recipe in the index to make it Basque ratatouille cant do link sorry.

it says that you can freeze it but how would i treat/deal with after..i.e do i defrost and warm thru slowly and what about the extra liquid from defrosting or can i heat thru slowly from frozen??

thanx in advance slash xx


oooh edited to add seems i can do a link duh

CCP

I haven't used this recipe before but mine is fairly similar and I've frozen it with no problems. I've defrosted it both ways you say - slowly in the fridge then heat or heat directly from frozen - and both are fine. I've never found there's a lot of extra liquid after defrosting but, if it is a bit watery, you can always boil it hard for a minute or so to get rid of the extra water.

HTH.

Generali

Ratatouille also has aubergine in it. Also loads of herbs, usually thyme, parsley, rosemary, bay and lavender (everyone outside of Southern France misses out the lavender but it's the main herb flavour).

slash69

Generali wrote: »

Ratatouille also has aubergine in it. Also loads of herbs, usually thyme, parsley, rosemary, bay and lavender (everyone outside of Southern France misses out the lavender but it's the main herb flavour).

mmm lavender sounds interesting will have to try that thanx