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Posts Tagged ‘baking dish’

What you need:

6 tbsp softened butter
2 tsp finely chopped shallots
1 clove garlic, crushed and finely chopped
1 tbsp finely chopped celery
1 tbsp finely chopped fresh parsley
¼ tsp salt
1/8 tsp ground black pepper
12 large mushrooms, cleaned with stems removed
12 large canned snails

What you do:

Preheat the oven to 190C / 375F / gas mark 5

Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes.

Serve hot.

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What you need:

1 1/2 pounds white fish fillets
Cooking spray
1 tbsp fresh lime juice
1 tbsp light mayonnaise
1/8 tsp onion powder
1/8 tsp black pepper
1/2 cup fresh breadcrumbs
1 1/2 tbsp butter or margarine (melted )
2 tbsp chopped fresh parsley

What you do:

Preheat oven to 220C / 425F / gas mark 7

Place fish in an 11 x 7-inch baking dish coated with cooking spray.
Mix together the lime juice, mayonnaise, onion powder, and pepper in a small bowl, then spread over fish.Sprinkle with breadcrumbs; drizzle with butter. Bake for 20 minutes or until fish flakes easily when tested with a fork.

Sprinkle with parsley.
Serve hot.

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What you need:

4 small Baking Potatoes ( Washed)
200g Bacon bits
2 Shallots, finely chopped
25g Butter, extra for greasing
100ml Milk
75g  grated Cheddar Cheese
2 tbsp  Parsley (chopped)
1 pinch Salt
1 pinch Black Pepper  (freshly ground)

What you do:

Preheat the oven to 200°C /400°F/Gas mark 6.

Prick the potatoes all over with a fork, then transfer to the oven and bake for 45 minutes, or until tender.

Leave to cool for around 20 / 30 mins.

In the meantime heat a frying pan and dry-fry the bacon bits  for 2-3 minutes, or until golden. Then add the shallots, stir, and fry for a further 1-2 minutes.

Slice off the top third of each potato, horizontally. Using a spoon  scoop out all of  the potato from the skins  into a large bowl. Keep the hollowed-out skins and place into a lightly greased baking dish.

Mash the potato until smooth. Add the milk and butter and beat together . Stir in the grated cheese, bacon bits, and shallots. Season to taste with salt and pepper.

Divide  the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Sprinkle the parsley on top.

Serve hot .

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What you need:

16 oz / 450 g  shredded mozzarella cheese
15 oz / 420 g  ricotta cheese
10 oz  / 300 g  frozen chopped spinach, thawed and drained
12 oz / 340 g  jumbo pasta shells, cooked and drained
1 1/2 pints / 700 ml spaghetti sauce

What you do:

Pre heat the oven at 180 C / 350 F / gas mark 4

Combine cheeses and spinach; stuff into shells.

Arrange in a greased oven proof  baking dish. Pour spaghetti sauce over the shells.

Cover and bake and  for 30 minutes or until heated through.

Serve hot .

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What you need:

1/2 tsp ground oregano or 1-1/2 tsp chopped fresh oregano
1 teaspoon olive oil
1/4 tsp ground thyme or 3/4 tsp chopped fresh thyme
1/2 tsp salt, optional
1/4 tsp black pepper
1-1/2 lb tuna steaks, about 3/4 inch thick, 4 pieces
Cooking spray
1 fresh lemons, cut into wedges

What you do:

In small bowl, whisk the oregano, olive oil, thyme, salt, &  pepper.

Massage mixture all over the top of  the tuna steaks.
Place tuna in an oven proof  baking dish, cover, and place in the fridge  for at least 15 minutes.
Coat grill pan with cooking spray and heat on grill over medium high.
Place tuna on prepared pan and cook until preferred degrees of doneness, about 5 minutes.

Garnish with lemon wedges.

Serve hot &  straight away.

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What you need:

4 Salmon Steaks, skinned

½ Cucumber
250g Plain Yogurt
2 tsp Dijon Mustard
1 Spring Onion, finely chopped
1 tbsp Dill, chopped
2 tsp Olive Oil
juice of  ½ a  lemon,

1 pinch Salt

1 pinch Black Pepper, freshly ground

What to do:

Preheat the oven to 200°C /400°F/Gas 6

Finely dice the cucumber and place in a sieve over a bowl.

Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper.

Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper.  Set aside.

Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.

Sprinkle the salmon with lemon juice and bake in the oven  for around 8–10 minutes, depending on the thickness, until just cooked through but still moist inside.

Remove from the oven and stir the juices from the dish into the cucumber sauce.

Serve the salmon hot or cold with the sauce spooned over it.

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What you need:

300 g bunches English spinach x 2  or 250 g frozen spinach ( thawed)
2 tbsp olive oil
1 onion  ( diced)
3 garlic cloves crushed
1 lb /500 g chicken mince
6 oz /200 g fresh ricotta cheese
2 oz / 60g butter
1 1/2 oz / 30 g plain flour
450ml milk
dried cannelloni tubes
475 ml of thick Italian tomato pasta sauce

3 oz / 85 g  grated cheese

What to do:

Remove spinach leaves from stalks and wash well.

Place into a large oven proof  bowl & cover with boiling water. Leave  to stand for 1 minute then drain.

Roughly chop the spinach. (If using frozen spinach, allow to thaw). Squeeze spinach between hands to remove excess water then return the spinach to bowl.

In a large  frying pan, heat the oil over medium heat.

Add the onion and garlic then cook for 3 minutes, or until tender.

Add chicken mince. Cook for around 5 minutes, stirring with a wooden spoon to break mince up.

Set aside to cool.

Add the ricotta cheese , mince mixture, and salt and pepper to spinach. Mix well.

In a  saucepan melt the  butter over medium-high heat. Add  the flour. Cook, stirring, for about 2 minutes, or until mixture is bubbly. Remove from heat.

Slowly add the milk, stirring until mixture is smooth. Return to heat. Cook, stirring, for 10 minutes or until mixture comes to the boil.

Fill each of  the cannelloni shells with the spinach/ chicken mixture and place in  the oven proof dish.

Pour the pasta sauce evenly over cannelloni. Top with white sauce.

Sprinkle the grated cheese over the top.

Bake  uncovered for around 30 to 35 minutes or until pasta is tender and top is golden.

Serve hot.

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What you need:

1 tbsp olive oil
1 small onion ( diced)
1  clove of garlic  crushed
1 lb / 500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli powder
400g tin chopped  tomatoes
1 red pepper chopped & de-seeded
2 tbsp tomato paste
75 ml beef stock
300g tin red kidney beans (drained)
4 oz / 115 g coriander leaves, chopped
8 flour tortillas

6 oz / 170 g  grated cheddar cheese
Lettuce leaves &  sour cream to serve

What to do:

Preheat oven to 200C / 400F / gas mark 6

In a large frying pan heat the oil over medium-high heat.

Add  the onion and garlic & stir occasionally, for 5 minutes or until onion is tender.

Add the mince. Cook  stirring, for around 3 minutes or until browned.

Next add the cumin, paprika and chilli powder & keep  stirring  for 1 minute or until aromatic.

Add the tomatoes, red pepper, tomato paste and stock. Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until sauce is thickened then stir in the kidney beans and coriander.

Warm the tortillas following directions on packet. Divide beef mixture between tortillas. Spread the mixture along the centre of  each tortilla. Roll up to enclose filling.

Place in a large, greased baking dish. Sprinkle with cheese.

Bake for 10 minutes or until cheese melts and burritos start to brown.

Serve with sour cream and lettuce  leaves.

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What you need:

4 chicken fillets
4 streaky bacon rashers
8 oz / 225 g  garlic & herb cream cheese

What to do:

Preheat the oven at 180C / 350F / gas mark 4
Line an oven proof baking dish with foil.
Cut a pocket along each of the chicken fillets making sure you don’t cut right through.
Fill each pocket with the cream cheese, then wrap a rasher of bacon around each one making sure the seam is at the bottom.
Cover with foil and bake for around 30 mins or until the juices run clear.
take off the foil, and cook for a further 5 mins or until the bacon is browned & crispy.
Serve immediately.

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What you need:

4 (6 oz) salmon steaks

3 tbsp Dijon mustard

3 tbsp honey
1 tsp lemon juice
1/2 tsp pepper

What to do:

Preheat oven to 165 degrees C / 325  F / gas mark 3

Mix together the honey, mustard and lemon juice  in a small bowl.

Spread the mixture over the salmon steaks.

Season with pepper.

Arrange in a medium oven proof  baking dish.

Bake for around 20 minutes in the  oven, or until fish easily flakes with a fork.

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