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Pork Fried Rice

Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
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Ratatouille Tart

 Ingredients:

For the Tart Crust:

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3-4 tablespoons ice water


For the Filling:

  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 3-4 medium tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (or fresh)
  • 1 teaspoon dried oregano (or fresh)
  • 1 tablespoon tomato paste
  • 1/4 cup grated Parmesan (optional)

Instructions:

1. Prepare the Tart Crust:

  1. In a large bowl, mix together flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
  3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat Oven:

  • Preheat your oven to 375°F (190°C).

3. Slice the Vegetables:

  • Thinly slice the eggplant, zucchini, yellow squash, bell peppers, red onion, and tomatoes into even rounds (a mandoline slicer can help with this).

4. Roll out the Crust:

  1. On a lightly floured surface, roll out the chilled tart dough into a 10-inch round.
  2. Place the dough into a tart pan, pressing it into the sides. Trim the excess dough.
  3. Poke the bottom with a fork and blind bake (using parchment paper and pie weights) for 10 minutes. Remove the weights and bake for another 5 minutes.

5. Prepare the Ratatouille Filling:

  1. In a small pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  2. Stir in tomato paste, thyme, oregano, salt, and pepper. Set aside.

6. Assemble the Tart:

  1. Spread the tomato paste mixture over the base of the tart.
  2. Arrange the vegetable slices in a spiral pattern, alternating between eggplant, zucchini, squash, onion, and tomatoes.
  3. Drizzle the arranged vegetables with olive oil and sprinkle with salt, pepper, and more thyme and oregano.

7. Bake:

  • Bake the tart in the preheated oven for 35-40 minutes, until the vegetables are tender and the edges of the tart are golden brown. Optionally, sprinkle with grated Parmesan during the last 10 minutes of baking.

8. Serve:

  • Let the tart cool slightly before serving. It can be served warm or at room temperature.

Enjoy your Ratatouille Tart! It's perfect for a light dinner or as a side dish at gatherings.

Ntive benner
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