Learn with recipes: baked

Showing posts with label baked. Show all posts

Thursday, March 27, 2014

BAKED POTATO CHIPS

~~When I am on a diet,~~ (who am I kidding, Im always on a diet)my weight loss plan starts to falter when I get a craving for something crunchy and salty. Im not talking about raw fruits and veggie type of crunchy, Im talking about potato chip crunchy. If I ignore this craving, it just gets stronger; does that sound familiar to anyone?

I did some online searching for a remedy to my craving that wouldnt have a billion calories. I found three different recipes for baked potato chips that sounded promising.

After trying all three (and immediately tossing all three into the garbage), I decided to make up my own version. I must say Im quite pleased with it.

Not only does this little recipe completely satisfy my "crunchy chip craving" but the ENTIRE RECIPE only has one tablespoon of olive oil!!

Wash and dry six golf ball size Yukon gold potatoes. Slice them as thin as possible. A mandolin would work well for this, but I just used my sharpest knife and sliced them; just try to make them all an even thickness.

Toss the sliced potatoes with 1 tablespoon of olive oil, making sure that a little of the oil gets in between every slice. Lay the slices out on a heavy cookie sheet that has been lightly sprayed with vegetable spray, then sprinkle the potatoes lightly with kosher salt.

Baking time is important. One of the recipes I tried (and threw away) called for 2 hours at 200°F. That produced a dull, leathery piece of potato. I even let it cook an extra HOUR and it was still leathery...yuck. Another recipe called for 18 minutes at 400°F which produced a crisp but burnt taste...yuck again. I then tried sweet potatoes, and while they had promise, they burned before they got crisp.

So I decided to try Yukon gold potatoes. How long you bake them will depend on how thick you sliced your potatoes and how hot your oven runs. I baked mine in a 375°F electric oven for 22 minutes, flipping them over half way through the baking time.

These chips should be eaten right away because there are small "non-crunch" parts on the chips and Im not so sure they would taste good the next day. However, if you are craving the next best thing to potato chips, I hope you will try these. They have a WONDERFUL flavor and a fantastic, salty crunch!!!

NOTE: Watch the chips closely the last couple of minutes because once they start to turn golden, they darken quickly.

Wednesday, March 12, 2014

BAKED COFFEE CREAM

BAKED COFFEE CREAM

Ingredients:

Fresh Cream 2 packets
Skimmed Milk 1 cup
Coffee Powder 1 tbsp
Bread crumbs 1 cup
Condensed Milk 1 tin
Egg yolks 2
Caster Sugar as required

Method:
Heat the oven at 150c. now take 1 cup skimmed milk, 1 tbsp coffee powder and 2 packets fresh cream in a sauce pan and slightly cook it. Add in 1 tin condensed milk and 2 egg yolks. Mix everything together. Now remove the coffee and cream from the stove and cool it. Then add in 1 cup bread crumbs, coffee cream, egg yolks and condensed milk. Pour them in to small cups. Bake them and then sprinkle caster sugar on it. Garnish it with chopped walnuts and serve.

Monday, February 24, 2014

Oven Baked Fish Pilaki Fırında Balık Pilâki

Pilaki is originally a Greek word. I am not sure what it means in Greek, plate?, but in Turkish pilaki refers to a group of dishes that are cooked with onion, garlic, carrot, potato, and parsley in olive oil. We usually cook beans in this style, like "fasülye pilaki" or "barbunya pilaki", yet fish pilaki is another favorite. In my family this dish is usually made with bonito (palamut), yet any fish can be cooked this way. What you see above is talapia.

3-4 tbsp olive oil
4-6 fish fillets
1 onion, halved and thinly sliced
3-4 garlic cloves, thinly sliced
1 carrot, thinly sliced
1 potato, petite diced
2-3 tomatoes, diced
1/2 bunch parsley, chopped
juice of 1 lemon
1 lemon, thinly sliced
1 tsp sugar
salt&pepper

optional
mushroom
celery root, petite diced

-Heat olive oil. Add onion. Cook until soft.
-Add carrot. Cook for a couple of minutes. (if you are using mushroom, add now)
-Add potato. (if you are using celery root, add now). Cook until vegetables are soft.
-Add tomato, garlic, sugar, salt, and 2 cups of water. Cook until the cooking liquid is almost absorbed. Add half the parsley.
-Spread half of the vegetables on a oven dish. Place the fish on top.
-Cover with the rest of the vegetables.
-Season with black pepper. Pour lemon juice and place lemon slices on top.
-Cover and bake in a preheated oven at 350-370F for 30 minutes or until the fish is tender.
-Sprinkle remaining parsley and serve.

Saturday, February 8, 2014

Polenta baked vegetables with cheese

Polenta baked vegetables with cheese

Ingredients

Water 1l
Cornmeal 125g
Finely chopped carrots 1
Finely chopped capsicum 1
Finely chopped onion 1
Boiled peas 1 cup
Sliced button mushrooms 1/2cup
black pepper powder 1/2tsp
Salt as required
Mozzarella cheese 1/2cup

Method:-

Dice the carrot, capsicum, and onions. Finely chop the parsley.Heat water in a wok. Add salt as required, 1/2tsp black pepper powder and 1tsp cornmeal. Stir continuously with a wooden spoon.
When the mixture begins to thicken add all the diced and chopped vegetables 1 cup boiled peas and ½ cup sliced button mushrooms .Cook on a low flame and stir the mixture continuously.
Be careful that the mixture doesn’t burn. Cook for 15- 20 minutes or until a thick paste is formed.Grease a glass serving dish and pour the paste .Leave for a few minutes until its sets.
Sprinkle the grated mozzarella cheese on top and bake for 5 minutes or until the cheese melts and turns golden brown.