Beef Ravioli in Tomato Sauce and Crème Brûlée

It was a lazy afternoon and I didn't feel like cooking anything serious, I just bought a ready made beef ravioli and thought that it would be just enough to have a portion of that for lunch. Little did we know, we went way out of proportion.  Along with the 500g of the pasta, I made the sauce with four kinds of onions and a can of peeled tomato.

The detail ingredient goes:

1 red onion

1 yellow onion 

2 shallots

3 cloves of garlic

1 can of pelled tomato

Salt, Pepper

3 tbsp of Olive Oil 

And cheese as much as you like

Heat up the pan, add olive oil, add the onions until it is somehow transparent, then add the shallots, and last the garlic.  Keep it moving, and add the tomato, add salt pepper.  Boil the ravioli depends on the package direction.  And serve with cheese.  Depends on your country, you can add almost any sprinkled cheese.  I think in US you use cheddar cheese a lot, and here in France we use emmental more often.  The point is just to have a hint of cheese.  

For the healthiness sake, I serve these with a simple green salad: any kinds of lettuce and fresh tomato.  The sauce? honey, dijon mustard, salt, pepper, red wine vinegar, salt and pepper.  The measurement is as free as your imagination. 

Well well, the lunch, unfortunately, don't stop there.  We decided to close the meal with something sweet --this is what I mean when I said goes out of proportion..

Thought that this pack of 4 ready-made crème brûlée would feed our desire

With Moulinex A 154.51 INOX toaster we made a real good crème brûlée.  I follow the direction from the packet step by step.  Firstly, take off the top foil, sprinkle them with a dash of sugar.  Secondly, heat up the broiler (for my case: the toaster) Thirdly, tilt the toaster over and place it on top of the crème brûlée container like this below:

wait for 20 minutes, and.. 

a beautiful crème brûlée with perfect crispy caramelized sugar on top has been born

Err, not too long anyway.. *burp* now let's take a nap!

Penne, Grilled Chicken and Sautee Zucchini

I am not sure if cooking is easy for everybody, not for me. But last night it was quite a happy ending, I think, allow me to share one of my victory to you.  Amongst all of the pasta, penne is my favorite.  Not sure it is because they are easier to eat with a spoon or just because the name sounds cute to my ears.  I like mine al dente, so I subtract the minutes suggested by the instruction manual by one or two.  

  

yaay it works.. yummo!

Along with it, chicken breast marinated with olive oil, soy sauce, herb de provences, pepper, and super thin slices of the skin of kaffir lime. Pressure-cook for thirty minutes and faire sautee afterward to get a touch of brown.

it supposed to be moist on the inside and crispy on the outside. 

Here is the juice extracted from the pressure-cooker where, together with a full cream, I dunk the steak before I eat it. 

And lastly, for the complement: Sauté de Courgettes Express.  They are zucchini, olive oil, garlic, and red vinegar.