BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad
Total Time 45 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
- Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.
- Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.
- Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. P.S. They’re great on toasted ciabatta too!
Nutrition Facts : Calories 283 calories, FatContent 17.5 g fat, SaturatedFatContent 10.9 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 15.5 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 2.5 g salt, FiberContent 3.1 g fibre
BAKED APPLE CIDER DOUGHNUTS RECIPE - NYT COOKING
This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
Provided by Erin Jeanne McDowell
Total Time 35 minutes
Yield 12 doughnuts or muffins
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
- Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
- Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
- While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
Nutrition Facts : @context http//schema.org, Calories 333, UnsaturatedFatContent 6 grams, CarbohydrateContent 42 grams, FatContent 17 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 10 grams, SodiumContent 198 milligrams, SugarContent 27 grams, TransFatContent 1 gram
More about "apple baked recipes recipes"
BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIV…
Super sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give us an extra health boost. They’re a non-starchy carb, meaning they count towards our 5-a-day, plus give us loads of nutrients including the mighty vitamin C.
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
- Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
- Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
- A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
- Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
- Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.
See details
BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 283 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 283 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
- Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.
- Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.
- Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. P.S. They’re great on toasted ciabatta too!
See details
BAKED APPLE CIDER DOUGHNUTS RECIPE - NYT COOKING
This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine american
Calories 333 per serving
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine american
Calories 333 per serving
- While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
See details
BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIV…
Super sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give us an extra health boost. They’re a non-starchy carb, meaning they count towards our 5-a-day, plus give us loads of nutrients including the mighty vitamin C.
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
- Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
- Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
- A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
- Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
- Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.
See details
BAKED APPLES RECIPE - BBC GOOD FOOD
Little hands aged from 3-6 can help make these sweet treats, best served with vanilla ice cream
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 127 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 127 calories per serving
- Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.
See details
BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 283 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 283 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
- Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.
- Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.
- Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. P.S. They’re great on toasted ciabatta too!
See details
BAKED APPLE CIDER DOUGHNUTS RECIPE - NYT COOKING
This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine american
Calories 333 per serving
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine american
Calories 333 per serving
- While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
See details
BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIV…
Super sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give us an extra health boost. They’re a non-starchy carb, meaning they count towards our 5-a-day, plus give us loads of nutrients including the mighty vitamin C.
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
- Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
- Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
- A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
- Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
- Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.
See details
BAKED APPLES RECIPE - BBC GOOD FOOD
Little hands aged from 3-6 can help make these sweet treats, best served with vanilla ice cream
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 127 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 127 calories per serving
- Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.
See details
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