Tag: Baked

Dutch baby, the inflated pancake that is baked in the oven – Italian Cuisine

Bigger and softer than the classic pancakes, it is perfect to share for a breakfast or a brunch with friends. And it can be done in a sweet or savory version

Dutch baby pancake, German pancake, Dutch puff: many names for one gluttony! If you love i Pancake, this is a variation that you will love for sure. Bigger and softer than traditional ones, the dutch baby pancake is prepared by mixing all the ingredients together and then cooking in the oven. In the United States, the term is used to describe the Dutch baby pancake "Popover" which indicates that the dough swells during cooking.

Sweet or salty

To make a Dutch baby pancake, you need it flour, sugar, eggs and milk for the base (yeast is not needed); there filling according to your imagination: icing sugar and lemon juice, maple syrup, berries and cream, apples and cinnamon, but also eggs, vegetables and bacon for a salty version. The Dutch baby pancake is ideal for Breakfast, the brunch, there snack and it can also always be served as a dessert.

Frying pan and oven

The Dutch baby pancake does it bakes, but within one cast iron or iron pan. Usually it is then served inside the same pan in which it is cooked, still hot. Being large it is ideal to share!

The Dutch baby pancake recipe

Ingredients

3 eggs, 60 g of flour, 120 ml of milk, 15 g of sugar, 60 g of butter, a pinch of nutmeg.

Method

Heat the oven to 220 degrees. Mix the eggs, flour, milk, sugar, nutmeg and melted butter together. Pour the mixture into the pan and bake. Cook for 20 minutes until the pancake is swollen and golden. Lower the oven to 150 degrees and cook again for 5 minutes.

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How to make baked vegetables au gratin light – Italian Cuisine

Using the oven you can prepare tempting side dishes, in a recipe that combines taste and lightness

Light and tasty, the baked vegetables au gratin light they are a quick and easy side dish to prepare, perfect in every season and ideal for accompany any second course. But not only that: they can also be served as an appetizer or on the occasion of an aperitif or a buffet, where they will certainly be highly appreciated by vegetarian and vegan guests. Among the advantages, moreover, there is that of being able to break the monotony and create a varied course, given that more vegetables can coexist in the same pan.

The ideal vegetables to make in the oven au gratin light

Among the most suitable vegetables to make au gratin there are undoubtedly the aubergines. Peppers, courgettes, tomatoes, carrots and onions are other highly appreciated ingredients for this preparation, as well as mushrooms, radicchio, fennel, cauliflower and pumpkin. You can really indulge yourself with your imagination and personal taste, using the recipe of baked vegetables au gratin light as an expedient to empty the refrigerator from leftovers.

Prepare and cook the vegetables

The first thing to do is wash and dry the chosen vegetables. Then cut them lengthwise, making slices about a centimeter thick. In a pan place a sheet of parchment paper and lay the slices on it, choosing the arrangement you like best. Alternatively, you can cut the vegetables into chunks and mix them in the pan. Season with a pinch of salt and a drizzle of oil, then cook at 180 ° for about 40 minutes.

The crunchy breading

While the vegetables are in the oven, prepare the breading base: parmesan and breadcrumbs in equal parts; parsley just enough. To vary, you can choose to replace parsley with other herbs or spices such as basil, oregano, coriander and rosemary. Chopped garlic is also a recommended ingredient, as long as the cubes are very thin. After 40 minutes, take the vegetables out of the oven and, with the help of a spoon, spread the breadcrumbs over all the vegetables. Bake again for about 10 minutes and then operate the grill for three minutes, so that a crispy crust forms on the vegetables.

Skewers of baked vegetables au gratin

For an aperitif, you can offer a very tasty variant of baked vegetables au gratin light: create some skewers of au gratin vegetables, alternating on the stick the slices of courgettes or aubergines with morsels of cheese or cherry tomatoes.

Store the au gratin vegetables

Gratinated vegetables are very popular with those who love the light food and they have the advantage that they can be prepared in advance: you can possibly store them in a closed container.

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Recipe Grouper fillets, radicchio and baked beetroot – Italian Cuisine

Ingredients

1 kg grouper fillets cleaned, with skin
200 g boiled beetroot
3 pieces of red radicchio
1 pc pomegranate
fennel
vegetable broth
extra virgin olive oil
salt
pepper

Duration: 45 mins

Level: Easy

Dose: 6-8

For the recipe for grouper fillets, radicchio and beetroot in the oven, place the grouper fillets in a plate lined with parchment paper with the side of the pulp facing upwards. Season them with a drizzle of oil, salt and pepper. Reduce the beetroot. Cut the pomegranate into 8 wedges, without removing the peel.
Browse the radicchio. Arrange all around the grouper fillets (keep some radicchio leaves to serve raw). Perfume with a few branches of fennel, sprinkle with a ladle of vegetable broth and bake at 180 ° C for 30-35 minutes. Remove from the oven and serve, completing with the radicchio leaves kept aside.