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Posts Tagged baked

Stuffed & baked ricotta shells

May 21

Posted by admin in pasta, the recipes, vegetarian | No Comments

“These great-looking shells make a good alternative to stuffed cannelloni and look stylish in the dish”

  • olive oil
  • 2 garlic cloves, crushed
  • 1x400g tin chopped tomatoes
  • 20 (about 200g) giant pasta shells
  • 500g courgettes topped, tailed and grated
  • ½ lemon, zested
  • 100g ricotta
  • 50g parmesan, grated

Heat 1 tbsp olive oil in a pan. Add ½ the garlic, cook for a minute then add tomatoes. Simmer for 10-15 minutes until thickened.

Cook the giant shells until almost tender. You want to slightly undercook them as you’ll be baking them again later. Drain, rinse under cold water then drain completely.

Heat another tbsp of oil in a large frying pan, add the rest of the garlic and the courgettes. It looks like a huge amount of courgette at the start, but it really wilts down. Cook for 10-15 minutes until the courgettes have reduced and all the liquid has cooked off. Cool then stir in the ricotta and zest and half the parmesan. Season well.

Heat the oven to 190C/fan 170C/gas 5. Spoon the tomato sauce into the bottom of a shallow ovenproof baking dish. Stuff a spoonful of courgette mix into each shell then sit in the sauce in rows. Sprinkle over the rest of the parmesan. Bake for 20-25 minutes until bubbling and golden.

Source : Olive Magazine, June 2011

Servings/Yield : 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 minutes, Cook 50 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Feta baked with tomato & oregano

Apr 22

Posted by admin in the recipes, vegetarian | No Comments

“Cooked feta keeps its shape but becomes lovely and spreadable. Serve with warm crusty bread to scoop up the sauce.”

  • olive oil
  • 2 garlic cloves, sliced
  • a big pinch chilli flakes
  • 2 x 400g tins plum tomatoes, drained
  • a small handful oregano leaves, chopped
  • 400g blocks feta cheese, broken up into large chunks
  • crusty bread, to serve

Heat 3 tbsp oil in a pan, add the garlic and cook for a minute. Add the chilli and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.

Heat the oven to 200C/fan 180C/gas 6. Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.

Source : Olive Magazine, April 2008

Servings/Yield : 4

Difficulty : Easy

Course : Main

Preparation Times : Ready in 1 Hour

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Aubergine, tomato & Parmesan bake

Apr 8

Posted by the editor in italian, the recipes, vegetarian | No Comments

“Every Italian cook has their own version of this classic aubergine dish ‘Melanzane alla Parmigiana’. It’s even better made a day ahead”

  • 2 garlic cloves, crushed
  • 6 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 4 aubergines, cut into long, 5mm thick slices
  • 85g Parmesan, freshly grated
  • 20g pack basil, leaves torn
  • 1 egg, beaten

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Tip : When griddling or frying aubergine slices, you’ll find that they will absorb any amount of oil instantly. Don’t be tempted to add more! As they cook, aubergines release their juices along with some of the absorbed oil.

Source : Good Food April 2009

Servings/Yield : 6 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Course : Main

Preparation Times : Prep : 10 mins Cook : 50 mins

Nutritional notes : Per Serving: 225 kcalories, protein 10g, carbohydrate 8g, fat 17 g, saturated fat 5g, fibre 5g, sugar 7g, salt 0.52 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Oven-baked red pepper risotto

Mar 17

Posted by the editor in rice, the recipes, vegetarian | 1 Comment

“An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too”

  • 1 tbsp. Oil
  • 1 Onion, Chopped
  • 300 g Risotto Rice
  • 100 ml White Wine, Optional, Or Use More Stock
  • 400 g Polpa, Can Chopped Tomatoes
  • 200 g Roasted Peppers, Frozen
  • 500 ml Vegetable Stock
  • 1 handful Flat Leaf Parsley, Chopped
  • Parmesan, To Serve (Optional)

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Notes : Use up leftovers – Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Source : Good Food : October 2008

Servings/Yield : 4 servings

Rating : 3 out of 5 Needs a kick of something that I haven’t figured out yet, go easy on the parsley as well.

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Crisp parmesan chicken with garlic & lemon broccoli

Jan 30

Posted by the editor in chicken, the recipes | No Comments

“Tender baked thigh fillets make a reasonably priced weekend supper for two”

Parmesan Chicken

  • 4 chicken thigh or breast fillets, skinless
  • 50 g parmesan, finely grated
  • 50 g white breadcrumbs
  • 1 tbsp. flour
  • 1 egg, beaten

Lemon Broccoli

  • 1 small broccoli, broken into florets
  • 25 g butter
  • 1 garlic clove, sliced
  • ½ lemon, zested and juiced

Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs. Mix the parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.

Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.

Notes : The thicker the chicken, the longer the baking.  If you don’t have broccoli, try something else with this dish, we love making this normally with Mashed Potatoes.

Source : Olive Magazine : August 2009

Servings/Yield : 2 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Ready in: 50 Minutes

Nutritional notes : Per Serving: 576 kcalories, protein 57.6g, carbohydrate 26.3g, fat 27.5 g, saturated fat 13.9g, fibre 4g, salt 1.68 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Oven-baked Thai chicken rice

Dec 14

Posted by the editor in chicken, curry, rice, thai, the recipes | No Comments

thaichickenbakedrice

“A fuss-free family meal that will you’ll want to make again and again, with a lovely coconut taste”

  • 1 tbsp. Vegetable oil
  • 1 Onion, Chopped
  • 400 g Mini Chicken Fillets
  • 4 tbsp. Thai Green Curry Paste
  • 250 g Basmati and Wild Rice Mix
  • 2 Red Peppers, Deseeded and Cut into Wedges
  • Finely Grated Zest and Juice of 1 Lime
  • 400 g Coconut Milk Reduced Fat
  • 1 handful Coriander Leaves, To Serve

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Source : Good Food : May 2007

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : Asian : South East Asian : Thai

Course : Main

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Oven-baked risotto

Dec 10

Posted by the editor in pork, rice, the recipes | No Comments

risottobakedbbc

“Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy”

Heat oven to 200C/fan 180C/gas 6. In a large deep pan, fry the bacon pieces for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Transfer the mixture to an ovenproof pan or casserole dish and add the cherry tomatoes and the hot stock (I used a Knorr Cube), then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Source : Good Food : September 2005 (Slightly changed in quantities and method)

Servings/Yield : 4 servings

Difficulty : Easy

Preparation Times : Prep: 5 Minutes 10 Minutes Cook: 25 Minutes

Nutritional notes : Per Serving: 517 kcalories, protein 22g, carbohydrate 63g, fat 20 g, saturated fat 10g, fibre 2g, salt 3.38 g (Nutritional notes will differ due to the reduction of the pancetta from 250g to 140g in this version)

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Chicken Cacciatore

Nov 11

Posted by the editor in chicken, italian, the recipes | No Comments

ChickenCacciatore

“A tasty tomato and chicken dish to feed the family – serve with short pasta or a big bowl of roast potatoes”

  • 1 Onion, Finely chopped
  • 2 Garlic Cloves, Crushed
  • 400 g Tomatoe Polpa, Tinned
  • ½ tub Ricotta (125g)
  • 1 handful Basil, Fresh
  • 450 g Chicken Breasts, Cut into Chunks

Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the Polpa, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the Ricotta and half the basil, roughly torn.

Cut the chicken into large chunks, this makes for faster more thorough cooking, and easier for the kids.  Heat a little oil in a pan and fry the chicken until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.

Notes : Even though this was originally an ‘Olive Magazine’ recipe from the Good Food web site, We substituted a few of the ingredients to come up with the dish that it is now.  Unlike the picture attached (from Olive Magazine) we cut our chicken into large chunks.  Best Served with Mashed Potatoes.

Source : Olive Magazine : October 2005

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Preparation Times : Prep: 20 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g – These calculations were based on the original recipe and never revised, however the only difference was the replacement of 4 tbsp mascarpone for 1/2 tub of Ricotta.  From my very rough calculations and common sense, this substitution has lowered that calorie content.

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Black pepper brownies

Aug 29

Posted by the editor in desserts, the recipes | No Comments

DSCF3043

“Christine McFadden adds spice to these dark, dense and luxurious brownies – the pepper helps to balance their richness”

  • 115 g unsalted butter, plus extra for greasing
  • 200 g dark chocolate, minimum 70% cocoa solids
  • 3 tbsp. unsweetened cocoa powder
  • 3 large eggs
  • 250 g sugar
  • 2 tsps vanilla extract
  • ½ tsp salt
  • 1 tbsp. black peppercorns, freshly ground
  • 150 g plain flour

Preheat the oven to 180C/gas 4, moving the rack to just below the middle of the oven.

Grease and line a 20cm square baking tin with baking parchment, using enough to hang over the sides.

Break the chocolate into small pieces and put it in a heatproof bowl with the butter. Place the bowl over a pan of steaming, but not quite simmering, water (make sure the bottom of the bowl does not touch the surface of the water) and stir until the chocolate and butter are melted and well combined. Gradually sprinkle in the cocoa powder and whisk until smooth. Remove from the heat and leave to cool slightly.

Beat together the eggs, sugar, vanilla extract, salt and ground pepper until well mixed. Gradually beat in the still-warm chocolate mixture, then stir in the flour, mixing well.

Pour into the prepared tin and bake for 35-40 minutes until a skewer inserted in the middle comes out very slightly sticky – brownies are meant to be gooey in the middle.

Leave the brownies in the tin until completely cool. Lift from the tin using the overhanging baking parchment. Slice into squares and serve.

Notes : For extra texture, stir in 100g chopped walnuts into the brownie mixture.  The brownies will keep for 4-5 days if you wrap them in foil.

We made these in a non stick tefal pot with a removable clamp handle.  The fact that this is a non stick pot didn’t tempt us to bake it without the baking paper, probably because when you take the brownies out with the baking paper and put it in a tin, it adds character to the brownies.  This was a 20cm diameter pot, but you can use a shallower one if you want.  The fact that we used round instead of square, also added to the showmanship of this dessert.

Source : uktv.co.uk : Market Kitchen

Servings/Yield : 20

Difficulty : easy

Course : Dessert

Preparation Times : Prep: 10 Minutes Cook: 45 Minutes

Categories : Baked Goods, Brownies, Cakes, Chocolate, Desserts, Kids

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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