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@salesinhouseparkserpong: Start Harga 600 jutaan . 0838-0544-1200 #rumahimpian #rumahminimalis #fyp #fypproperti #rumahgadingserpong

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Tuesday 24 February 2026 16:45:05 GMT
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الشيخ إسحاق الحويني
الشيخ إسحاق الحويني
How to Make Ratatouille 🍅🌶️🍆🌿 (from the movie!) INGREDIENTS: 6-7 Roma tomatoes 2 medium Japanese eggplant (or another kind of long, thin eggplant) 2 medium yellow zucchini 2 medium green zucchini 1 large red bell pepper 2 medium-sized shallots 3 cloves garlic 1/2 cup olive oil 1 tsp red wine vinegar 4-5 sprigs of thyme 1/2 cup parsley leaves (loosely packed) A few basil leaves + 1 chive (optional) INSTRUCTIONS: 1. Pre-heat your oven to 450 degrees Fahrenheit. Chop two of your tomatoes in half, de-seed + remove the stem from your pepper, and peel + halve your shallots. Place all your veggies in a pan or roasting tray coated lightly in olive oil and a pinch of salt. Place your tomatoes and pepper pieces with their skin facing upwards. Bake for 15-20 minutes, or until the skin on your tomatoes and peppers are blistered. While this is happening, peel and thinly slice your garlic cloves and sauté them over low heat in a 1/4 cup of olive oil until softened. 2. Let everything cool until just warm. Remove the blistered skin from your pepper and tomatoes. Blend both with the roasted shallots, garlic (and olive oil), thyme leaves, red wine vinegar, and salt to taste. Everything should be the consistency of a smooth pasta sauce. Set aside. 3. Slice your remaining tomatoes, zucchinis and eggplant approximately 1mm thick (being sure to keep the same consistent thickness), into discs that are approximately the same diameter. In a 10
How to Make Ratatouille 🍅🌶️🍆🌿 (from the movie!) INGREDIENTS: 6-7 Roma tomatoes 2 medium Japanese eggplant (or another kind of long, thin eggplant) 2 medium yellow zucchini 2 medium green zucchini 1 large red bell pepper 2 medium-sized shallots 3 cloves garlic 1/2 cup olive oil 1 tsp red wine vinegar 4-5 sprigs of thyme 1/2 cup parsley leaves (loosely packed) A few basil leaves + 1 chive (optional) INSTRUCTIONS: 1. Pre-heat your oven to 450 degrees Fahrenheit. Chop two of your tomatoes in half, de-seed + remove the stem from your pepper, and peel + halve your shallots. Place all your veggies in a pan or roasting tray coated lightly in olive oil and a pinch of salt. Place your tomatoes and pepper pieces with their skin facing upwards. Bake for 15-20 minutes, or until the skin on your tomatoes and peppers are blistered. While this is happening, peel and thinly slice your garlic cloves and sauté them over low heat in a 1/4 cup of olive oil until softened. 2. Let everything cool until just warm. Remove the blistered skin from your pepper and tomatoes. Blend both with the roasted shallots, garlic (and olive oil), thyme leaves, red wine vinegar, and salt to taste. Everything should be the consistency of a smooth pasta sauce. Set aside. 3. Slice your remaining tomatoes, zucchinis and eggplant approximately 1mm thick (being sure to keep the same consistent thickness), into discs that are approximately the same diameter. In a 10"-12" baking dish (I used a cast iron pan - but anything approximately the same size will work), spread a thin layer of your sauce on the bottom of the pan. In an alternating pattern, lay out your sliced vegetables in a spiral that covers the entire surface are of your pan. Ensure all of the slices are pushed outwards to the edge, and are packed tightly together. Brush all the vegetables with a generous amount of olive oil (so they don’t dry out while baking), and season with a generous pinch of salt. Cover your pan with a piece of parchment paper in direct contact with the vegetables. 4. Bake your ratatouille for 30 minutes at 350 degrees Fahrenheit covered with the parchment paper, then for another 15 minutes uncovered. Your ratatouille will be ready when the vegetables are ever-so-slightly wilted & coloured, and there is no liquid pooling at the bottom of the pan. Remove from the oven and serve while still warm. 5. While optional - you can make a quick "parsley vinaigrette" with chopped parsley, olive oil and a touch of lemon juice. Serve your ratatouille tightly stacked in the middle of the plate (a ring mould helps for this), with a drizzle of your sauce and parsley vinaigrette around the ratatouille. Garnish with a few basil leaves and a chive baton. Enjoy! As I mentioned in the video, making ratatouille is an excellent way to practice your knife skills! (Especially if you’re scared of using a mandoline…). If you want to get your hands on some beautifully-crafted knives that will always get the job done, you can use code BEN15 on ZWILLING Canada’s website for 15% off all chef’s knives! #ratatouille #movie #cooking #homecooking #Recipe
Gorany Ashqana😁 #imorv✅ #eraqi #fypシ
Gorany Ashqana😁 #imorv✅ #eraqi #fypシ

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