Archive | 7 h 52 min

Ratatouille

1 Mar

The basic one from marmiton and my favorite dish when it comes to veggies, but with Taiwanese ingredients which are slightly differents than western ones.

Ingredients:
– 2 peppers
– 3 long eggplants
– 7 tomatoes (small ones, otherwise, 6 are enough)
– 2/3 chinese zucchini
– 1 onion
– 2 garlics
– thyme
– salt & pepper
– olive oil

Peel your zucchini (you can’t eat the skin which is too hard, that’s one  main difference with the western one) and cut it in small cubes. Cut your eggplants in slices.
Use one spoon of olive oil to cook your zucchini, wait 10 minutes and add your eggplants, and cook for 15mn and put aside once it’s ready.

In a pan, put 2 table spoons of olive oil and add your onion in slices and your pepper in thin slices. Wait until your onions change color, then add the tomatoes, thyme, salt, pepper, garlic. Cover it and let it stew for about 45minutes. Add then zucchini and eggplants, and wait again 10 minutes, and correct the taste if needed.
You can eat it hot, cold, with scrambled eggs and ham, rice or pasta.

Roasted Squash

1 Mar

I found the recipe on David Lebovitz website a few months ago, and I really wanted to try it after being back home, but since i found that the oven works quite well in Taipei, I couldn’t resist.

Ingredients:
– Squash
– olive oil
– pepper & salt
– thyme
– garlic

Peel and cut in slices your squash. In a plate going to the oven, mix olive oil, garlic in small pieces, salt & pepper and thyme. Add your squash and make sure all side are covered by the mix.

Put in the oven for 20mn (high position). Unfortunately i can’t say for the degree because the oven i use only has 3 positions: low, normal and high.

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