Tag Archives: veggies

Veggies & cheese Omelette

4 Jul

I had some eggs left…inspired from the family version of the piperade, but with other veggies since i didn’t have them.

Ingredients:
– Green Aspargus
– Broccoli
– 2 eggs
– 1/2 slice of Bayonne ham
– 4 really thin slices of camembert
– pepper
– 1 tablespoon of olive oil
(- butter for the omelette if you want)

Cook your aspargus and bocolis in a pan with the olive oil. Remove them from the pan. Beat your eggs and add the butter if you want to, the ham. Empty it in your pan with the remaining of oil from your veggies, quickly add the cheese and the vegetables. You can do an omelette or like scrambled eggs, as you prefer. Once cooked, add the pepper. You shouldn’t need any salt because of the ham and the cheese.

Sun Fog restaurant

9 May

The restaurant had a really nice view over the lake, which was really cool to see the sunset and eat at the same time. It’s also just out of the town, so it’s calmer and better to relax. The food was ok. We had a soup with clamps and green onion, a fish, some fried shrimps a little too salted, and some green veggies. My favorite goes for for the mushrooms and onion with ginger in a sauce that was really nice. 

Sun Fog
Sun Moon Lake

Western rice soup

24 Mar

Maybe Taiwan has started to influence me, because i eat rice everyday nowadays, in my soup. Rice soup is often eaten when you’re sick or for breakfast, but I prepare my own for diner. I don’t really like the Asian version because I find it too bland, so I use the same principle to make a different one. It’s simple and convenient for students, you just need the micro-waves and 8mn!

Ingredients:
– 1 asian instant soup of your choice (they’re creamier than the western soup and don’t have the ame flavors)
– 3 table soups of rice
–  Tofu, mushrooms….whatever you want
– Spices if you want: I use curry if it can go with the instant soup

 Put your rice, soup powder and all the other things you want to add in you soup. Add enough water to cover everything, mix and put 8mn in the micro-waves. Ready!

You can put whatever you want in your soup, so it’s always different.

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.

Microwaves: Pasta and its veggies

3 Nov

The microwaves becomes your very best friend when you only have it. Here is a small recipe to cook some pasta.

Ingredients:
-1/2 onion

– 1 garlic
– 1 tomato
– 1 pepper
-1 eggplant
– 120g of meat
-100g of pasta
– olive oil
– salt & pepper
– chesse
– basilica

Cut and peal your tomato in 8. Cut your garlic and onion, put in a plate that goes into microwaves with 2 spoons of oil. Heat 1 minute with full power, and let it wait 1 minute in the microwaves without opening it. Then add your meat and half a tomato. Heat 1 minute, then add your eggplant and pepper (peeled and cut in small pieces), tomato, salt, add pepper, and cook again 2 minutes. Then let it 1 minute in the microwaves.

Put 200 mL of water, 100g of pasta, salt the water, and cook as it’s said on the recipe (less 1 minute). Wait 2 minutes in the microwaves. Remove the water if there’s some left, and mix the sauce with pasta, add cheese and basilica. And enjoy!

Halibut & its little veggies without any fat

22 Jul

Since i baked a lot of cakes, i needed to prepare a light main dish without fat for the family. So here goes a recipe i created!

Ingredients (3 people):
– 3 halibaut fillet
– 1 green lemon
– 1 lemon
– ginger
– sea salt
– salt & pepper
– basilica
– parsel
– 3 carrots
– 1 tomatoe
– 1 red pepper
– 2 zucchinis

In a plate, put your fish fillet, add the juice of the lemon, the zests of the green one, sea salt, ginger, basilica, parsel, and let it marinate for 1 hour at least in your fridge.
Cut your vegies in small pieces (don’t peel the zucchini and throw the inside of the tomatoe, it’d make too much juice). Steam. When it’s cooked, put your veggies in a plate, add pepper, and put your fish on the top. Pour their juice on the veggies and cook in your oven 10/15mn to 200°C.

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Comme j’avais fait pas mal de gâteaux dans la journée, il fallait un repas léger le soir. Voici donc une recette sans matière grasse que j’ai tenté d’inventer.

Ingrédients (3 personnes):
– 3 filets de flétan
– 2 courgettes
– 3 carottes
– 1 tomate
– 1 poivron
– gingembre
– persil
– basilic
– 1 citron vert
– 1 citron
– gros sel
– sel & poivre

Dans une assiette creuse, mettre vos filets, le jus du citron jaune, les zeste du citron vert, du gingembre et du gros sel, ainsi que le persil et le basilic. Laisser mariner au moins 1 heure au frigo.
Couper vos légumes en cubes, (laisser la peau des courgettes et enlever l’intérieur de la tomate qui ferait trop de jus), et les cuire à la vapeur.
Verser les légumes cuits dans un plat, mettre les poissons par-dessus, verser le jus des poissons sur les légumes. Enfourner 10/15mn à 200°C.

Autre infos: le flétan se cuit très bien au four avec seulemen

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