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RATATOUILLE spontaneous

This dish is the only chance to dispose of everything you buy every Saturday at the market. I did not want to look for provisions, but I tried to recreate the taste Home ratatouille, which I eat with friends in the South Francji.NIe were some Polish herbal accents. I should probably be the Polish ambassador dill. RATATOUILLE


70-100 ml good olive oil 2 small eggplants
(I tried to pale violet variety, a short, but had quite a thick skin) 2 medium zucchini
(or 3 small)
2 medium onions young
1 red bell pepper 1 yellow pepper

1.5 kg of tomatoes
coarse sea salt
tablespoon thyme
big handful of parsley a large bunch of dill

large handful of basil leaves throughout
teaspoon of cane sugar (if the tomatoes are too acidic, or even two)

• All vegetables cuts the thick pieces (peeled tomatoes)
• a very deep, large skillet, over half the olive oil fry the onions first, and only when it is as ready, I add eggplant
• then peppers and peeled tomatoes and salt, sugar, thyme, and the rest of the olive
• •
zucchini then at the end of fresh herbs

• each step in dealing 30 minutes

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RUDE - RED - WHITE OR AFTER MY RYDZ

first time I ate mushrooms in Spain. Autumn were at every stall in every tapas bar and restaurant. Prepared differently from us: with smoked bacon in a frying pan, the sauce did not know what ... Delicious.

Today I made them a starter for 2 people, completely free from regulation, but went out like I like. I give the proportions that I had, but it was a tiny portion. I advise you to multiply.

Riga TOMATOES WITH CREAM

teaspoon butter 300 g maize
2 ripe
tomatoes tablespoon sour cream salt


clove garlic parsley (optional)

• mushrooms washed, sliced \u200b\u200binto thick pieces, the smaller ones left in total
• threw in a little melted butter
• After 10 minutes I added peeled coarsely chopped peeled tomatoes , salt (coarse, sea)
• after 10 minutes, I added a spoonful of sour cream and garlic (crushed or finely diced) •
poddusiłam moment and ready

It can also be good sauce for tagliatelle.

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PASTA WITH PRAWNS in pink sauce CULINARY ADVENTURES

This is my favorite toothpaste. I can not give a precise rule on it, because I invented it so long that I never calculated the ratio. Favorite sauce for seafood: pink. Italian pub, which serves him not, it disappears from my list.

PASTA WITH PRAWNS
in pink sauce for 2 people:
peeled raw shrimp 30/40 (pictured unpeeled, but it was not in the Basque country the right:) - 6 - 10 per person
bit of white wine (about . 100 ml)
200 ml passata tomato or 2 ripe fresh tomatoes - peeled 3 cloves garlic

150 - 200 ml cream, 18% salt


oil 1 courgette tagliatelle or linguini
(120 g per person)
half teaspoons of sugar cane sugar If tomatoes are too sour dill
duuuuuuużo

• shrimp rinse with water, drain off
• slicing medium zucchini bars and fry in olive oil to crisp the garlic clove
• a separate large deep skillet throw shrimp, garlic, after a while, pour white wine When little evaporated, cream, salt, and at the end of the passata. If the tomato is fresh, add it at the beginning along with the garlic, and cream at the end.
• I add sugar to the end if the sauce is not more balanced acidity
• pasta al dente every throw hot sauce for a few seconds
• I give the zucchini and dill (the one in the Basque country it was not too much;)