Ratatouille and Toasted Breakfast Ratatouille Recipe

We are making Ratatouille with fresh summer vegetables and diced tomatoes. This is a quick balanced meal for those busy mornings. The vegetables are so delicious even though they are only seasoned with salt and pepper.

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Ratatouille and Toasted Breakfast Ratatouille Recipe
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Cuisine French
Servings
people
Ingredients
Ratatouille
  • 1 Onion
  • 1/2 Red Bell Peppers 100g/3.5 oz for 3 people
  • 1/2 Yellow Bell Peppers 100g/3.5 oz for 3 people
  • 1 Zucchini
  • 2 Eggplants
  • 2 Green Bell Peppers 60g/2.1 oz for 3 people, red and yellow bell peppers in Japan (known as Papurika) are larger in size and have thicker flesh than green bell peppers (known as Piman).
  • 100 g Kabocha Squashes Japanese pumpkin, net weight, substitute: any type of sweet squash or pumpkin
  • 200 g Diced Tomatoes packaged
  • 1 Garlic Clove
  • Thyme Leaves fresh
  • 1 Bay Leaf
  • Salt
  • Pepper
  • 2 tbsp Olive Oil
Toasted Breakfast Ratatouille
  • 220 g Ratatouille 220g/7.8 oz for 1 person
  • 1 Egg
  • 1 Vienna Sausage halved
  • Parmesan Cheese
  • Parsley Leaves
Cuisine French
Servings
people
Ingredients
Ratatouille
  • 1 Onion
  • 1/2 Red Bell Peppers 100g/3.5 oz for 3 people
  • 1/2 Yellow Bell Peppers 100g/3.5 oz for 3 people
  • 1 Zucchini
  • 2 Eggplants
  • 2 Green Bell Peppers 60g/2.1 oz for 3 people, red and yellow bell peppers in Japan (known as Papurika) are larger in size and have thicker flesh than green bell peppers (known as Piman).
  • 100 g Kabocha Squashes Japanese pumpkin, net weight, substitute: any type of sweet squash or pumpkin
  • 200 g Diced Tomatoes packaged
  • 1 Garlic Clove
  • Thyme Leaves fresh
  • 1 Bay Leaf
  • Salt
  • Pepper
  • 2 tbsp Olive Oil
Toasted Breakfast Ratatouille
  • 220 g Ratatouille 220g/7.8 oz for 1 person
  • 1 Egg
  • 1 Vienna Sausage halved
  • Parmesan Cheese
  • Parsley Leaves
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Instructions
Ratatouille
  1. Let's prepare the vegetables. Halve the eggplant lengthwise and trim off the stem end. Slice it into 1.5cm (0.6") pieces. Place the eggplant into a bowl. Lightly salt and toss to coat. Then, let it sit for about 10 minutes.
  2. Halve the red bell pepper lengthwise and remove the stem end and seeds. Slice the pepper into 1.5cm (0.6") pieces. Then, cut them into smaller pieces.
  3. This is kabocha squash also known as Japanese pumpkin. Slice the kabocha into 1cm (0.4") slices and then cut them into 2cm (0.8") pieces.
  4. Now, place the eggplant onto a paper towel. Gently press the eggplant with another paper towel to remove the excess liquid. This will help to remove any bitter flavor.
  5. As for the onion, yellow and green bell peppers and zucchini, cut them into 1.5cm (0.6") pieces as well.
  6. Let's make the ratatouille. Place the crushed garlic clove into a pan and add the olive oil. Turn on the burner and heat it on low heat. You can tilt the pan to help the garlic submerge in the oil.
  7. When the garlic clove is slightly browned and the aroma grows stranger, add the chopped onion. Occasionally swirl the pan and lightly cook the onion.
  8. Add the red and yellow bell peppers. We will add the green bell pepper later to keep it from discoloring. Add salt and pepper. Continue to stir-fry.
  9. Add the eggplant and zucchini. Continue to stir-fry and coat the vegetables with the oil evenly. Lightly season them with salt and pepper again.
  10. Add the green bell pepper and kabocha squash. Lightly saute the vegetables. When the oil is distributed evenly, season with salt and pepper.
  11. Add the packaged diced tomatoes. Put in the bay leaf and fresh thyme leaves. Gently press the diced tomatoes into the vegetables.
  12. Cover with a lid and reduce the heat to low. Cook for about 10 minutes until the kabocha squash softens, but we recommend checking inside halfway through to avoid burning.
  13. Lightly salting each time you add vegetables will help to extract the water from the vegetables. This will enable you to cook the dish without adding any water. The kabocha squash we used is relatively sweet and it will soften the sourness of the tomato, making the dish more delicious.
  14. Test the flavor of the dish and season it with salt and pepper to taste. If the tomato is too sour, add a small amount of sugar or honey to give it a milder flavor. Looks so delicious!
Toasted Breakfast Ratatouille
  1. We will be introducing a perfect breakfast recipe using this ratatouille. Place the ratatouille in a gratin dish and arrange the sausage and egg on top. Sprinkle on the Parmesan cheese and chopped parsley leaves.
  2. Bake the ratatouille at about 200°C (390°F) until the surface is deliciously browned. The extra-toppings add bulk making this a substantial breakfast. Both children and adults will enjoy this dish.
Recipe Notes
  • Cooking with no added water will help you fully enjoy the vegetables' own flavors. This is a perfect dish for people who love vegetables.
  • The piping hot ratatouille is delicious but you can also chill it in the fridge and enjoy the dish cold.
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Pão de Queijo (Brazilian Cheese Bread Recipe)

The freshly made Pão de Queijo, Brazilian cheese bread have a gooey texture and they are very delicious!

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Pão de Queijo (Brazilian Cheese Bread Recipe)
Votes: 4
Rating: 4.5
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Course Dessert, Lunch
Cuisine Brazilian
Servings
pieces
Ingredients
  • 100 g Tapioca Starch or tapioca flour
  • 1/2 Beaten Eggs
  • 30 g Parmesan Cheese or Edam cheese, grated
Course Dessert, Lunch
Cuisine Brazilian
Servings
pieces
Ingredients
  • 100 g Tapioca Starch or tapioca flour
  • 1/2 Beaten Eggs
  • 30 g Parmesan Cheese or Edam cheese, grated
Votes: 4
Rating: 4.5
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Instructions
  1. Let’s make the dough for the pão de queijo. In a small pot, combine the water, milk and the olive oil. Turn on the burner.
  2. Swirl the pot to even out the temperature. Heat the mixture until just before it begins to boil.
  3. Pour the mixture into a bowl of tapioca starch. With a heat-resistant spatula, quickly combine the mixture.
  4. When the dough is cool enough to touch, knead it by hand.
  5. Add half of the beaten egg and continue mixing. Add the rest of the egg.
  6. Add the grated Parmesan or Edam cheese.
  7. Continue kneading the dough until the cheese is mixed evenly.
  8. Coat your hands with oil to help avoid sticking and shape the dough into balls. Take about 1 tablespoonful of the dough and shape it into a ball.
  9. Repeat the process and place 12 balls onto a baking sheet covered with parchment paper. If the dough is too soft to shape, you can also spoon it directly onto the sheet.
  10. Heat the oven to 170°C (340°F) and bake for about 20 minutes. Even if the balls are uneven, they will become round while baking.
  11. Remove the baking sheet. Place the pão de queijo onto a cooling rack.
Recipe Notes
  • In this recipe, we used a minimum amount of cheese to reduce the usage of salt but you can add more cheese to taste.
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Spaghetti Carbonara (Japanese-inspired Pasta Recipe)

This Japanese-inspired Carbonara is slightly altered to fit the Japanese palate. We will be careful not to overcook the egg. The egg, cheese and bacon are spiced up with the salt and pepper.

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Japanese-inspired Carbonara (Spaghetti Pasta Recipe)
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Course Lunch, Main Dish
Cuisine Italian
Servings
people
Ingredients
  • 80 g Spaghetti
  • 1000 ml Water
  • 7 g Salt to make 0.7% salt water
  • 1 Egg
  • 1 tbsp Parmesan Cheese grated
  • 1 tbsp Milk
  • Black Pepper coarsely ground
  • 15 g Spring Onion Leaves chopped
  • Parmesan Cheese grated
  • Black Pepper coarsely ground
Course Lunch, Main Dish
Cuisine Italian
Servings
people
Ingredients
  • 80 g Spaghetti
  • 1000 ml Water
  • 7 g Salt to make 0.7% salt water
  • 1 Egg
  • 1 tbsp Parmesan Cheese grated
  • 1 tbsp Milk
  • Black Pepper coarsely ground
  • 15 g Spring Onion Leaves chopped
  • Parmesan Cheese grated
  • Black Pepper coarsely ground
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Instructions
  1. Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
  2. Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
  3. Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
  4. Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
  5. Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
  6. Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
  7. Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
  8. When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
  9. Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
Recipe Notes
  • This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
  • If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.
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