Ratatouille consists of a well-known pairing of zucchini, eggplant, tomatoes, bell peppers, onions and herbs. All these ingredients reach their peak in August and each one of them resembles the pure taste of summer. Unfortunately when prepared as a ratatouille, the classic vegetables lose both their vivid color spectrum as well as their distinct textures. For this dish I wanted each and every ingredient to stand for its own with it’s unique taste, color and texture. Of course in the final result the flavors didn’t melt together as in a classic ratatouille. But served in this decomposed way, many different combinations of the vegetables can be discovered and enjoyed.
The final dish of my meatless menu for the 2011 ZEITmagazin cooking competition is a variation of strawberry. I usually make the cake using rhubarb instead of strawberry and yoghurt for the mousse, but unfortunately the rhubarb season was already over when the competition was held. Because Goji-berries are about the same size as raisins, I used them similarly by soaking them in rum and adding them afterwards to the sponge cake base. Already in the cake alone there are three variations of strawberry present: diced and orange liquer marinated strawberry pieces, a light strawberry-yoghurt mousse and a quarter of raw strawberry at the top.