Recipe 27: Ratatouille (remy rinspired)

I know I know, it's Gorgeoussssss! ;) surprisingly, very very easy as well. Read on to find out how to get this beauty! 

This is how you want your ratatouille to turn out.

Ingredients 

2 small zuchinni  

2 eggplant/aubergine 

1 carrot/ bell pepper/squash

Salt pepper

One small red onion 

4 cooked tomatoes peeled and blended with salt and pepper and basil and oregano. Add a cup of water to get a stew consistency

Parmesan cheese 

4 minced cloves of garlic

 

Preheat oven to 175 degrees celcius. 

Slice all veggies Thinly using a knife or using a auto slicer(I don't know what it's called) 

Turn on the heat of the stove and pour the tomato sauce in a pan. Add the minced garlic and let it infuse the aromas .

Pour 2/3 of the tomato purée on a round pan. Spread it out.

Get your design ready and start stacking them tightly until you get a beautiful, colourful plate of raw rainbow.

Pour the rest of the sauce over the veggies and add the roughly chopped red onion and let it rain on the veggies! Add a lot of salt and your desire amount of pepper and cheese and a sprinkle of sugar on the veggies. 

Bake for 35 minutes with the top covered with aluminum foil. 

After done, bake it for about 15 minutes and above until you get the cooked and colour on the veggies, (until brown) 

Bon appetite!

Follow me on Instagram :D 

-Y

Recipe 26: Fudge Brownies recipe

My brownie looks very thin because I couldn't find a smaller oven pan, trust me, don't be fooled by the looks and feel heaven for yourself. :) when have I doubted you?

Ingredients 

Bowl 1 : 1 cup of white/brown sugar and 1/4 cups of unsweetened cocoa powder

125g of salted butter 

1 teaspoon of vanilla essence 

2 cold eggs

Bowl 2: 1/2 cup of plain flour(make sure it is NOT corn flour) and 1 teaspoon of baking powder

Steps:

 preheat oven to 165 degrees Celsius 

(I learnt these next steps from a website)

Get a small pot to add water that is the length of your thumb. Insert your thumb in the water to measure. Make sure when you put your heat proof bowl on it, the bowl doesn't touch the water. 

When your water BOILS, turn the heat to low and put your bowl on it.

Grab a cloth to hold the bowl while you add the butter in the bowl. While waiting for the butter to melt completely, add the ingredients of bowl 1. Stirring to combine fully.

When everything is corporated, you may see the oil float on the mixture. You may add a bit more cocoa powder, well, I always do.

Turn off the heat and put let the bowl rest aside until you can easily hold firmly the sides of the bowl wilt feeling the bowl burning.( wait for the bowl to cool until you can hold the bowl without burning yourself) 

It may look disgusting but don't worry, it's part of the process. :P now, add the flour slowly, bit by bit. Mixing the mixture with a whisk.

Until you finish adding the flour, crack the eggs one by one, making sure to whisk vigorously after each one. Lastly, add the vanilla essence. Mix. 

Grab a pan that is wrapped with aluminum foil in the inside, leaving some wings outside of the pan to help you take out the cooked brownie once cooked. 

Bake the brownies for 30-40 minutes. 

You HAVE to make sure to let it cool at least 20 minutes before cutting it out to your desire shapes. This step is very important.  

Enjoy!

-Y