Ingredients
For the ratatouille pasta:
- 1 small shallot, cut into wedges
- 1 small garlic clove, minced
- 100 g of zucchini, chopped into 2 cm chunks
- 100 g of eggplant, chopped into 2 cm chunks
- 100 g of red bell pepper, chopped into 2 cm chunks
- 250 g of fresh tomatoes, peeled and cubed
- 1/4 tsp of dried thyme
- 1 tsp of balsamic vinegar
- A pinch of sugar (or more to taste)
- A few leaves of fresh basil
- Salt and pepper
- 1 tbsp of olive oil, for frying
- 70 g of fusilli pasta
For the fig and goat cheese salad: For the salad:
- 1 handful of your favorite salad mix
- 1 fig, quartered
- 30 g of soft goat cheese, crumbled
- 1 tbsp of pecans
- 1 tbsp of almond flakes, toasted
- 1/4 tsp of nigellaseeds
For the dressing:
- 3 tsp of olive oil
- 1 tsp of balsamic vinegar
- 1 tsp of maple syrup
- Smoked salt
- Pepper
For the peach cake:
- 140 g of flour
- 1/2 tsp of baking powder
- 4—5 tbsp of brown sugar
- 2 tbsp of oil
- 125 ml of milk
- 1 egg
- 5 g of 75% dark chocolate, chopped
- 1 ripe peach, pitted and cubed
Instructions
In a saucepan, heat the olive oil over medium heat.
Add the onion, garlic, zucchini, eggplant and bell pepper, and fry for about 7 minutes, or until they are softened and lightly brown. Add the tomatoes, thyme, vinegar, sugar and some basil leaves.
Cover the saucepan and simmer over low heat for about 15 minutes or longer, until the vegetables are soft and the sauce thick.
Taste and season the ratatouille with salt and pepper.
Cook the pasta according to the package instructions. Drain and add it to the ratatouille.
Mix well and cook for 1 minute, before placing in the first container of the MB Original bento box. Sprinkle with some basil leaves and enjoy hot.
For the fig and goat cheese salad:
Place the salad mix in the second container of the MB Original bento box.
Add the fig chunks, cheese, pecans and almonds.
Sprinkle with some nigella seeds.
For the salad dressing:
Mix all the ingredients until obtaining a smooth consistency.
Pour the dressing in the MB Temple S sauce cup and drizzle on top of the salad before eating.
For the peach cake:
For the Ratatouille pasta:
Preheat the oven to 180°C.
In a large bowl, sift the flour and baking powder. Add the sugar and mix.
In another bowl, mix the oil, milk and egg.
Add the milk mix to the flour preparation and stir until obtaining a smooth batter.
Pour the batter into the 1/3 and 2/3 MB Silicase molds. Place the peach cubes and chocolate pieces on top of the cake.
Bake for 25 minutes, until a skewer comes out clean from the center of the cake.
Let the cakes cool down.
Put the smaller cake in the second container of the MB Original bento box, next to the salad. The rest of the cake can be set aside or frozen for later use.
