Today I got fresh basil from Kyoto, so I will make fresh tomatoes and sauce.
I ordered buckwheat flour from Fukui.
The treatment of Rock oysters is the same as in the previous article.
- Stir-fri garlick and ginger with Olive Oil
- Cut Tomato for 1cm
- Put in the Pan Tomato
- Cabernet Sauvignon 60ml and boil slow.
- Put in Salt and pepper
- Ending, add Fresh Bazill
- Place aluminum wheels on the oven tray (make gather)
- Put the shell
- Put the above sauce
- Put oysters
- Add a little olive oil
- So baking time would be 15-20min by 240 ℃, turn tray at 180 degree at half time.
This case, it had put on small of the Camembert cheese, but you no need addition.