How to Prepare Ratatouille’s Ratatouille?

How to Prepare Ratatouille’s Ratatouille

It is a simple dish that can be prepared in few minutes. It is a traditional dish, but some major changes have been made in the herbs. It lacks it big time. If you want to try out authentic stuff in your home, you should try Ratatouille’s Ratatouille.

Ingredients required to prepare the dish

Finely chopped half onion

Thinly slices garlic cloves – 2

Tomato puree – 1 cup

Olive oil – 2 tablespoon

Eggplant (small) – 1

Zucchini (small) – 1

Red bell pepper – 1

Fresh thyme – few sprigs

Pepper and salt

Goat Cheese   few tablespoons for serving

Preheat your oven to about 375 degrees. Take a baking dish and pour the tomato puree. It should be ten inches through the long way. Now add the chopped onion and sliced garlic cloves into the sauce. Take a spoon and stir well. Add olive oil, salt and pepper and season it generously. Cut the sides of yellow squash, zucchini and eggplant. Also, cut the ends of red pepper. Ensure to remove the core. On an adjustable blade slicer, chop the yellow squash, zucchini, red pepper and eggplant into thin slices. Arrange it on the top of the tomato sauce in the baking dish.

Season the vegetables with olive oil. Season generously with pepper and salt. Also, sprinkle the thyme on the dish. Take a small parchment paper and cover the dish. It should be baked for about forty-five to fifty-five minutes. The vegetables should get released from the liquid, and it should be well cooked. The vegetables should turn brown, especially at the edges. If you see tomato sauce bubbles coming up, then it is the right time to remove the dish from the oven.

Serve with fresh goat cheese and some crispy French bread and another seasoning as per your choice.

Ratatouille is a traditional French dish. It is popular throughout the Mediterranean coast. It is served as a special summer dish. It is prepared along with the stew. The speciality of the dish is vegetables are placed in layers and baked at the right temperature. You can relish healthy as well as a tasty dish in summer. The main secret to preparing Ratatouille in best manner is cooked the vegetables well. It will reflect the true taste of Ratatouille. It is mostly eaten as a side dish. It accompanies well with bread, rice and pasta. The key ingredient of the dish is a tomato. It can be taken a break, lunch settings or dinner.

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Delicious Veal With Green Asparagus And Mushroom

Delicious Veal With Green Asparagus And Mushroom

French food is always a delight! Try this classic French specialty with veal, Asparagus and mushroom. You will relish its taste. So how do we make this simple dish? This dish can be served for 4 persons. Clean the veal by peeling it. Also, clean green asparagus and button mushroom and keep it aside. Now chop shallot into fine slices. Keep aside liquid cream and cornstarch. White wine and Foie gras mousse, butter, oil, salt and pepper are other ingredients needed for the dish. Grated nutmeg will add flavor to the dish.

First take the mushroom and slice the head while the other parts can be blended. In a pan, add some butter and shallot and allow it to cook covering the lid. Then add the blended mushroom and the sliced mushroom heads. Add salt and pepper along with nutmeg powder. Finally pour cream and allow it to cook in the open until all the water has evaporated. Now remove the mushroom heads from the dish and keep it aside. To the remaining dish add diluted starch and keep it on mild heat. Cover with a lid and allow it to cook. Now add oil in a deep pan and add the seasoned veal. Allow it to cook on both sides for about 15 minutes slowly.

Peel the asparagus, clean them and cook it in salted water for 6 minutes. Once done pour chill water and clean it with a tissue paper to remove stains. Now cut them into long pieces. Once the meat is cooked, remove the fat. Use the fat, asparagus stalk, liquid cream, salt and pepper to make the sauce. Once it is reduced to half it can be removed from the heat. In a pre-heated oven at about 248 degrees F. Slice the meat into small and equal proportion and put it in the heated oven. Over this add mushroom heads and asparagus heads. Cooking with a film and allow it to cook for 10 minutes. Once done, serve with the sauce.

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Roasted Beef Packed In Salt Crust

Roasted Beef Packed In Salt Crust

In just 15 minutes, prepare tasty roasted beef in the salt crust. Take one beef fillet, butter and oil to toast salt and pepper for seasoning, salt crust, coarse sea salt, wheat flour, water, 4 egg whites, grounded aromatic herbs and one yolk egg blended in water. Preparing this dish is simple, first roast the meat in a pan with butter and oil till it browns on both sides. Season with salt and pepper. In a large bowl add flour, coarse salt and herbs mix it with water adding egg white till it forms into pasta. Keep the oven preheated to about 210º F.

Meanwhile using a rolling pin prepare the pie with the salt pasta. Fill it with meat in the middle and seal it completely. Once the meat is wrapped, place it on a cooking plate and brush with the egg yolk mixed with water that is called the gliding solution. Push it into the preheated oven and allow it to bake for 35 minutes to get a roasted beef. Switch off the oven and allow the dish to cool for about 15 minutes. Now it is ready to be served to the guest. Cut it into thin slice and serve with Béarnaise sauce.

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Caesar Salad – Feel Treated All Royal & Roman!


The name refers to the famous Roman Emperor of all times Caesar. The name of the dish itself gives it a classical touch. An Italian cook in the USA created the dish. While selecting lettuce for the salad ensure you pick cos lettuce as it can give a crunchy feel. Garlic, anchovies filets, fresh eggs, salt, pepper, olive oil, sandwich bread croutons, garlic, peeled and crushed, Parmigiano cheese and lemon juice. Once the ingredients are ready, it is time to start making the salad.

Take a salad bowl, add garlic and anchovies. With a pounder make a pasta of the two ingredients. Now to this pasta add salt and black pepper. Add a little oil and start grounding again till it reaches the consistency of mayonnaise. Once this is ready add salad leaves to the bowl, tossing it with care. Meanwhile, in a small frying pan fry add olive oil and fry bread croutons. Remove and drain on the absorbing sheet. Boil eggs semi hard and cut into slices and add to the salad. Top it with fresh Parmigiano and lemon juice. Toss the ingredients carefully adding fried croutons. The salad will be warm as you have added half boiled eggs to it. Enjoy the royal salad.