Guest recipes with Lidl Food Academy

Bouillabaisse

2 tablespoons olive oil

1 medium onion, sliced

1 tsp salt

1 garlic clove, finely chopped

1/2 tsp freshly ground pepper

1 tablespoon tomato paste

4 tablespoons dry white wine

2 medium potatoes, peeled and sliced

1 large ripe tomato, cut into cubes

2 bay leaves

1 teapsoon saffron

1/2 litre of hot water

• small cuttlefish (225g)

350g cod, cut into cubes

2 large shrimps, peeled

1 dozen mussels

1 1/2 tablespoons mixed Herbes de Provence (thyme, basil, marjoram, rosemary, oregano, anise seeds)

To serve

1 baguette with garlic, sliced and baked in the oven

Prepare the vegetables, fish and seafood and set aside, in a bowl.

Heat the olive oil in a large saucepan and sauté the onion along with the salt.

After they wilt and caramelise slightly, add the garlic along with the black pepper for 1 minute.

Then add the tomato paste and sauté for another 1 minute.

Pour in the wine and let it evaporate slightly.

Continue the process by adding the potatoes, tomato, bay leaf, saffron and hot water. The liquid should half-cover the materials. If necessary, add a little more water.

Cover with a lid and boil until the potatoes are tender.

Remove the bay leaf and add the fish to the pot along with the squid.

Boil half-covered for 10 minutes or until the fish is cooked.

In the last 5 minutes, add the shrimps and mussels along with 1 tablespoon of the fresh Herbes de Provence.

Try if extra salt is needed on the stew and sprinkle with the remaining 1/2 tablespoon of the herbs.

Serve the stew in a bowl along with the baguette.

Ratatouille

1 large eggplant, cut into 1cm cubes

1 medium onion, cut into 1cm cubes

1 large zucchini, cut into 1cm cubes

1 red and 1 yellow pepper, cut into 1cm cubes

3 tablespoons olive oil

1 tsp Himalayan salt

1 teaspoon black pepper

For the tomato sauce

1 tablespoon olive oil

1 garlic clove, finely chopped

1 tablespoon tomato paste

50ml white wine

1 tsp brown sugar

200g cherry tomatoes, cut in half

2 teaspoons fresh thyme

4 basil leaves, finely chopped

1 tsp lemon zest

To serve

Toasted bread in thick slices or baguette

Goat cheese

Fresh thyme

Preheat oven to 200C.

Cut all vegetables into 1 cm cubes.

Place the vegetables in a bowl and add salt, pepper and olive oil.

Mix well and place them thinly on a baking pan lined with parchment paper.

Bake for about 20 minutes, until golden brown. Then stir them once more and let them cook again, until they are evenly browned.

While the vegetables are cooking, prepare the sauce: sauté the garlic in a small saucepan. Then add the tomato paste and sauté for another 1-2 minutes.

Then add the white wine and sugar. Lower the heat and bring to a boil until the wine evaporates.

Finally, add the cherry tomatoes, fresh thyme, basil, lemon zest and vegetables that you have baked in the oven.

Stir off heat and serve on toasted bread with goat cheese and fresh thyme.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/