Ingredients(2 serving)
1 eggplant
1/2 zucchini
1/2 onion
1/2 Yellow paprika
1/2 Shimeji
5 Sliced bacon
1 canned diced tomatoes
1 tsp grated garlic
solt・pepper to taste
3 tbsp olive oil
Optional
1 tsp consommé
1 bay leaf
Instructions
vegetables, bacon 1cm cutting.
olive oil, grated garlic, onion in pot on low heating for 2 minutes.
vegetables, bacon in poton on middle heating for 3 minutes.
canned diced tomatoes, (bay leaf) in pot on low heating for 20 minutes.
salt and pepper, (consommé) in pot
Impressions
I also made a croque monsieur.
Ratatouille is delicious even when chilled.
It can also be used as a pasta sauce.
Délicieux！
・Quiche
Ingredients (2 servings)
3 bunches spinach
1/2 zucchini
1/2 eggplant
3 mushrooms
1/2 maitake mushrooms
70 g diced bacon
2 eggs
150㏄ soy milk
2 frozen pie sheets (10 cm x 20 cm)
cheese and cod as needed
A dash of cheese powder
Salt and pepper a pinch
1 tablespoon olive oil
Optional
8 g butter
Preparation
Thaw and stretch the frozen pie sheet.
Grease a tart tin (18 cm) with 4 g of butter.
Preheat the oven to 200°C.
Preparation
Cut the vegetables.
A: Fry vegetables and diced bacon in olive oil, 4 g butter, salt and pepper in a pan over medium heat for 2 minutes.
Melt egg and add soy milk. Pour A into the beaten egg mixture and pour into a tart tin lined with a pie sheet.
Add cheese and cod and cheese powder to taste.
Bake in a preheated oven at 200°C for about 25 minutes.
Impressions
The eggs are just the right amount of semi-cooked,
The I put in by accident is c’est délicieux！！！！！！
Buckwheat Galette
Ingredients (Serves 2)
Buckwheat flour: 150g
Eggs: 2
Mushrooms: 2
Cherry tomatoes: 2
Maitake mushrooms: 4 clusters
Sliced ham: 2 slices
Baby leaf greens: as needed
Cheese: as needed
Grated cheese: as needed
Salt: a pinch
Olive oil: 2 tbsp
Water: 270ml
Optional
Pepper: as needed
Soy milk 20ml
Instructions
Gradually add water to buckwheat flour, mixing with a spatula until smooth.
Add a pinch of salt and soy milk to taste.
Cut mushrooms and cherry tomatoes.
Add olive oil, mushrooms, cherry tomatoes, and maitake mushrooms to a frying pan over medium heat for 2 minutes.
Spread buckwheat batter into a circle in a frying pan over medium heat for 3 minutes.
Crack an egg into the center.
Surround the egg with cheese to prevent it from running.
Place sliced ham and sautéed vegetables on top.
Use a spatula to make a slit and fold in the four corners.
Thoughts
The buckwheat dough worked better after resting in the refrigerator for half a day to a full day.
The key points are cracking the egg cleanly and dropping it into the center.
Folding the corners neatly was tricky…
I also made a variation with nuts and honey-cinnamon galette!
Délicieux!