EXTRA LARGE BAKING MAT RECIPES

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EGGPLANT PARMIGIANA RECIPE - GOURMET TRAVELLER



Eggplant parmigiana recipe - Gourmet Traveller image

There's a little labour involved in frying the eggplant slices before layering them, but the result is worth it. The whole dish can be prepared ahead of time and popped into the oven at the last minute.

Provided by Lisa Featherby

Categories     

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield Serves 8

Number Of Ingredients 12

5 eggplant (1.8kg), sliced lengthways 6mm thick
For shallow frying: olive oil
For dusting: seasoned plain flour
200 gm finely grated parmesan, plus extra for dusting
2 cups basil leaves, stalks reserved for sugo, plus extra leaves to serve (loosely packed)
To serve: bitter leaf salad
60 ml extra-virgin olive oil (¼ cup)
1 onion, diced
6 garlic cloves, coarsely chopped
600 gm vine-ripened tomatoes
400 gm canned chopped tomatoes
2 tbsp coarsely chopped oregano

Steps:

  • Place eggplant in a large bowl, add 2 tsp fine sea salt, toss to coat and set aside for liquid to drain (20 minutes).
  • For sugo, heat oil in a frying pan over high heat, add onion and stir occasionally until starting to caramelise (3-5 minutes), then add garlic and stir until caramelised (1-2 minutes). Add fresh and canned tomato, oregano and reserved basil stalks, bring to the simmer, reduce heat to medium and stir occasionally until tender and thick (30-40 minutes). Remove stalks (discard), transfer to a blender, season to taste and blend until smooth.
  • Heat olive oil to 3mm deep in a frying pan, dust eggplant slices with seasoned flour, shake off excess, then fry in batches, adding more oil as necessary, until golden (2-4 minutes). Drain on absorbent paper.
  • Preheat oven to 180C. Spoon a little sugo into a 15cm x 25cm baking dish, top with a layer of eggplant, scatter with parmesan and basil, then repeat until all ingredients are used, finishing with a layer of sugo. Scatter with extra parmesan, bake until golden and bubbling (20-30 minutes), scatter with extra basil and serve with a bitter leaf salad.

Nutrition Facts : ServingSize Serves 8

EXTRA EASY OATMEAL COOKIES - INSPIRED TASTE



Extra Easy Oatmeal Cookies - Inspired Taste image

With this easy oatmeal cookies recipe, you will have less dishes to clean, there’s no time required for softening butter, chilling the cookie dough is optional, and the batter can be frozen for cookies another day. These just might be the best oatmeal cookies ever! If you have an extra five minutes to spare when making these cookies, try browning your butter before adding it to the cookie batter. Browned butter adds a nutty richness to the cookies. (Here’s our tutorial for browning butter and we provide instructions below.)

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes 18 cookies

Number Of Ingredients 14

1 cup (125 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, optional
10 tablespoons (140 grams) unsalted butter
1/2 cup (100 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 ½ cups (150 grams) old-fashioned rolled oats
1/2 cup (70 grams) raisins or dried fruit
1/2 cup (60 grams) chopped nuts, optional

Steps:

  • You can use regular melted butter or browned butter for this cookie recipe.
  • For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
  • For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
  • When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
  • In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and cardamom together. Set aside.
  • In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together.
  • Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, dried fruit, and nuts.
  • Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
  • Roll cookie dough into balls (about 1 1/2 tablespoons of dough) and place onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Gently press the tops of the cookies down a little to help them spread more evenly in the oven.
  • Bake the cookies, one sheet at a time and rotate once during cooking, for 9 to 15 minutes. The cookies should be light golden brown around the edges but look almost wet in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  • Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition Facts : ServingSize 1 cookie, Calories 184, FatContent 9.1g, SaturatedFatContent 4.5g, CholesterolContent 37.9mg, SodiumContent 107.3mg, CarbohydrateContent 22.9g, FiberContent 1.3g, SugarContent 11.6g, ProteinContent 2.8g

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EASY LACE COOKIES - SALLY'S BAKING ADDICTION
Dec 04, 2018 · Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Drop scant teaspoonfuls (1 scant teaspoon of mixture per cookie, not Tablespoon) 3 inches apart onto prepared baking …
From sallysbakingaddiction.com
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