La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Wednesday, September 26, 2012

Roast Vegetable Stack with Smoked Trout - (374 cal) - 5:2

Opening a packet of smoked trout is easy, but great to accompaniment my roast vegetable stack.
For the vegetable stack I used meager pickings from the fridge and garden. Therefore the quantities of the veg I used may sound odd.  You might want to use different quantities, so I'll give you the calories per 100 grs of each ingredient.
You'll need a ramequin or a chef's ring, but you can use any bowl that can stand the heat of the oven.

serves 1 - 219 calories
  • 103 grs fennel - the bulb variety  (36 cal/100 grs)
  • 54 grs courgette  (30 cal/100 grs)
  • 47 grs aubergine (24 cal/100 grs)
  • 38 grs red pepper (48 cal/100 grs)
  • 100 grs tomato (16 cal/100 grs)
  • 50 grs ricotta (165 cal/100 grs)
  • 45 grs spinach (24 cal/100 grs)
  • 1 tsp olive oil ( or spray) (33 cal/tsp)
  • seasoning, sea salt and black pepper
  • a smidgin of nutmeg
  • 1 tsp horseradish (if you happen to have some lurking from the deapths of your fridge. I hadn't so didn't use it)
  • Wilt the spinach and blend or chop fine.
  • Mix it with the ricotta, nutmeg, salt, black pepper and horseradish (optional)
  • Set aside (easy)
  • Slice the vegetables in rings (or something that would fit your ramequin/chef's ring) - half a cm tick (or thereabouts)
  • Heat your griddle pan on the hob (alternatively roast in the oven)
  • Brush the vegetables with the oil. You'd be surprised how far the oil stretches if you use a brush for this.
  • Griddle all the veg, bar the tomatoes, on both sides.
  • Preheat you oven to 180°C
  • Take a baking sheet and line it with baking paper.
  • Put your rings on top and start filling it with layers of each vegetable.
  • In between every 3rd layer or so, spread out a spoon of the riccota mixture.
  • Start with the courgette and end with a spoon of ricotta before topping with a colourful slice of tomato.  If using a ramequin or bowl you put the tomato at the bottom and courgette at the top.
  • Press down firmly and bake in the oven for 15 to 20 minutes.
  • Once out of the oven, leave to set for 5 minutes.  Get your plates ready, arrange the trout and capers, if that's what you're having it with.
  • Slide a spatula under the vegetable rings and transfer to the plate. Slide of the ring and voilĂ  !
  • If you used ramequins, you'll have to turn it over onto the plate. Should be easy enough.
Note my courgette was the size of a marrow, so I used it separately and put my vegetable stack on top a griddled fat slice.

I ate it with 125 grs of smoked trout - 155 cal. 
A great fast day meal.


  1. Patricia the obvious question reading all your recent posts have you had any weight loss?

    1. Yes I have, David ! I just don't know how much as I don't have scales, but people start noticing and my clothes are getting bigger.;)

      The main reason I started doing this though was to get my blood sugar levels down. And that will be tested again in a few weeks time.

  2. Ah that`s interesting as I might have to get mine down soon as I am at risk of diabetes

  3. Oops ! You better get that checked out before there is no way back.

  4. this is a good and healthy food, it will surely help to keep us healthy and strong.


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