Nothing is better than this Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums. It’s quick, easy, and most importantly, incredibly delicious. Store-bought puff pastry wrapped around creamy brie cheese, baked until the pastry is golden and the brie warm and melty. 32 more words
Baked Cod Easy baked cod with 4 ingredients: lemon, olive oil, salt and cayenne pepper. This oven baked cod fillets are moist and juicy and takes 5 mins prep time! READ: Baked Cod
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Where have these decadent baked french toast sticks have been all my life? I’ve totally been missing out. I’ve gotten them at restaurants before so who knows why I’ve waited so long to try making them at home. They are easy to make, no-fork-required, perfectly dunk-able sticks of soft, buttery, perfectly cinnamony french toast bliss! Breakfast just…
Time: 30 mins
15g butter, extra to grease
100g baby spinach leaves
100g hand-carved cooked ham, finely chopped
4 large eggs
25g goat’s cheese
Sea salt and freshly ground black pepper
Buttered sourdough toast fingers, to serve
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By Cook Kafemaru
【Ingredients】Number of servings: 8 (6cm/2.4inch) baking cups
100g (3.5oz)Cream cheese
100g (3.5oz)Double cream
30g (1oz) granulated sugar
10g (0.3oz) cake flour
1tsp lemon juice
*non melting powdered sugar
②Leave cream cheese at room temperature for a moment and put it in a bowl, then stir well with a whisk.
③Add sugar and mix well.
④Add eggwash and mix well.
⑤Add lemon juice and mix well.
⑥Add Double cream and cake flour, and mix well.
⑦Pour the mixture into the baking cups.
⑧Bake them in the preheated oven (180°C) for about 24～26 mins.
⑨When it’s done, spread the marmalade jam.
⑩When they’re totally cool, non melting powdered sugar.
・You can also use apricot, apple, strawberry or any kinds of jam.
From IG twisted_food
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By Skinny Mom
Get full recipe 👉🏻 http://www.skinnymom.com/recipe-spicy-baked-sriracha-chicken/
Prep time: 15 minutes
Cook time: 18-20 minutes
Yield: 6 servings
Serving size: ½ cup chicken
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (about 35 pieces)
2 egg whites, whisked
¾ cup panko bread crumbs + 2 tablespoons
salt, to taste
black pepper, to taste
½ cup sugar-free maple syrup (Maple Grove Farms® Sugar-Free Maple Syrup)
2 tablespoons sriracha hot sauce
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
¼ cup cold water
Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
Approx time: 90m
1 pumpkin, about 1kg
2 cloves garlic, peeled
1 red onion, peeled and finely chopped
1 small handful black olives, stoned and chopped
2 sprigs of fresh rosemary, leaves finely chopped
1 dried chilli
freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
50 g basmati rice, washed and drained
75 g dried cranberries
50 g shelled pistachio nuts
1 tangerine, zest of
200 ml organic vegetable stock
🤓🤓Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
🤓🤓Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
🤓🤓Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
🤓🤓Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.
Benefits of Eating Pumpkin 🎃🎃🎃🎃🎃🎃