Remy
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1 day ago · Ratatouille is a comedy-drama film about a rat who dreams of becoming a chef in Paris. The film features the voices of Patton Oswalt, Ian Holm, Peter O'Toole and others, and won the Academy Award for Best Animated Feature.
2 days ago · 10g fresh basil, torn. 1 pinch salt. 1 pinch black pepper. Method. 1. Pre-heat the oven to Gas Mark 4, 220°C, fan 200°C. 2. Peel the onions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onions.
4 days ago · Sauté Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until aromatic. Stir in the diced bell peppers and cook for 5-6 minutes until they begin to soften.
1 day ago · My favorite thing to make after a trip to the farmers market is ratatouille which I always remember by EZPOT (egg plant, zucchini, peppers, onions and tomatoes). This version is baked with chickpeas to make a hearty dinner. This is seriously delicious! Ingredients 2 eggplants, chopped 3 zucchini, sliced 2 bell peppers,
Ratatouille is called ratatouille because the name is derived from the French word “touiller,” which means to toss or stir. The dish originated in Provence, France, and traditionally consists of a medley of cooked vegetables like eggplant, zucchini, bell peppers, tomatoes, and onions, all tossed together in a pot.
5 days ago · These quotes capture the essence of the film, with its themes of perseverance, self-discovery, and embracing who you are, regardless of others’ expectations. “Anyone can cook, but only the fearless can be great.”–. Chef Gusteau. “Not everyone can become a great artist, but a great artist can come from anywhere.”–. Anton Ego.
2 days ago · Two ratatouille ready to be placed in the oven with a brush of olive oil and spices on top. When baked, the moisture from the vegetables evaporated, giving them a much softer texture. With a brush of olive oil, a sprinkle of salt and pepper and a touch of oregano and parsley, we now had two completed ratatouille ready to go into the oven.
