#ovenbaked

106.348K Posts

2 hours ago

Our new website is up... Ballsarancini.com . NO GMO NO ARTIFICIAL COLOURS NO ADDED SUGAR . MADE IN ITALY 18 MONTHS SHELF LIFE . BALLS® is a registered trademark owned by JW WORLD LTD. (BVI) contact @jwworld.com . #ballsyoucaneat #streetfood #italianstreetfood #riceballs #arancini #suppli #frozenballs #frozensnack #entrepreneur #entrepreneurship #retail #horeca #ovenbaked #snack #bakedballs #distribution #new #wholesale #frozenfood #quickfrozen #brc #ISO #madeinitaly #halal #ifs

3 hours ago

⏺BENEFICIOS DE COCINAR CON EL HORNO. . ¿Sabías que este electrodoméstico permite alcanzar temperaturas de cocción lo suficientemente altas como para propiciar la formación de moléculas aromáticas en el alimento? A diferencia del hervido en agua, los nutrientes permanecen y no se diluyen. De ahí que se guarde todo el sabor original del producto, además de sus propiedades, y que podamos reducir la cantidad de grasa y condimentos que normalmente utilizamos, con un resultado bajo en calorías. Su calor constante, su temperatura regular, y su cocción lenta, permiten obtener piezas melosas, apenas cocidas, que se deshacen en el tenedor y se derriten en la boca. Esto es digno de probar en pescados azules como el salmón o el atún, al ser más ricos en grasas que los pescados blancos como el rape o el lenguado. Con un precalentado anterior, en 25 minutos de cocción a 100º alcanzarás la gloria a la hora de preparar un pescado. Entre los principales beneficios de este electrodoméstico encontramos que la corteza superficial que se forma en el alimento por efecto del calor es lo que impide que se pierdan sus nutrientes naturales, conservando todas las vitaminas y minerales, y logrando un resultado más jugoso y sabroso. Sin embargo, no es oro todo lo que reluce, ten en cuenta que esta capa impide la salida de los jugos, por lo que tampoco se perderán elementos menos positivos como la grasa o la sal. Ahí interviene tu buen juicio para elegir piezas magras de carne, pescados, verduras y frutas, y para no abusar de los condimentos y guarniciones. . . . . . #cocinaalhorno #ovenbaked #bakedfood #comidaalhorno #healthyfood #healthyfoods #comidasana #comerbien #eatwell #dietasana #healthydiet #vidasana #healthylife #lifestyle #estilodevida #takecareofyourbody #cuidatucuerpo #healthy #salud #healthyeating #alimentacionsana #healthybody #cuerposano #youarewhatyoueat #eresloquecomes #vivocomosoy #nutricion #nutrition #sabercomer #health

3 hours ago

#buddhabowl for Sunday lunch! Oven baked tofu, oven roasted veggies (carrots + beetroot w/ maple syrup, sea salt flakes, rosemary, olive oil | broccolinis w/ olive oil, sea salt flakes), black quinoa cooked in veggie broth, avo (always), red gabbage, lettuce, baby spinach, sesame seeds, beetroot dip (vegan fraiche mixed with beetrootjuice powder). Marinade ingredients for the tofu: tamari sauce, sesame oil, lime juice, maple syrup, sriracha sauce, peanut butter + some turmeric and black pepper sprinkled on top. 200c/25-30min. Happy Sunday peeps! M xx . #myblissktchn ........ ........ ........ ........ ......... ........ ....... Ceramic plate @leenakouhia #raakarå | #myblissktchn #jalotofu #tofu #avocado #foodstyling #vegaaninen #plantbased #eattherainbow #whatveganseat #veganfood #ovenbaked #vegaaninen #kulhoruokaa #vegan #buddhabowl #huffposttaste #thrivemags #tofubowl #avodaily #whatveganseat #sundaylunch #ovenbakedtofu #beautifulcuisines #bestofvegan #buddhabowls #heresmyfood #letscookvegan #comfortfood #vegancomfortfood #feedfeed #gloobyfood @food_glooby @food @thefeedfeed @veganzone @thrivemags @avodaily @bestofvegan @jalotofu @buddha_bowls

6 hours ago

Awesome spread for your Sunday delight 😋 . Pizza spread with some spicy mushroom turkey sauce. Thinly sliced cheese, salami topped with a handful of spring onions. 😍 . For the side, chopped purple cabbage, daikon, pickled tomatoes ,fresh cucumber and some greens. . Salad dressed with a sprinkle of olive oil, splash of soy sauce and a sprinkle of pink salt 😉 . Happy Sunday and have an awesome week ahead.🤗

7 hours ago

Lazy Sunday brekkie - oven baked chocolate and pear oatbran porridge with coconut cream. Fantastic taste combo 😘😘 xx happy Sunday lovelies

7 hours ago

Layered sweet potato and cous cous bake. This was really easy to pop together and I used my mega veg sauce I made loads of and froze last week. So it ended up being a great big delicious hit of veggies for our Sunday lunch today 👌🏻 . . . #sweetpotato #couscous #lunch #ovenbaked #homemade #delicious #noadditives #nopreservatives #eatwell #eatingfortheinsta #nomnomnom #foodgasm #simplelife #simplechoices #vegetables #food #instagood #picoftheday #huffposttaste #thefeedfeed #f52grams #foodiefeature #buzzfoodfeed #yummy #bhgkitchen #family #savoury #twinmum #goldcoast #flourishingeats2017

11 hours ago

The cuernito lifestyle 🥐🥖 🤙🏽 • • • • Café Oaxaca Bakery 🍞🍩 Sweet Mexican bread 🥐🍪 🛍1160 Clovis Ave 🛣Clovis Ca 93612 📲559 323 7991 🙋🏻Come check us out!!

3 weeks ago

Pep's quick and easy black olive and almond bread. ~ •600g strong white bread flour. . •400g wholemeal bread flour. . •21g fast action dried yeast. . •14 salt & 20g sugar . •5 tbsp sunflower, rapeseed. or olive oil (optional), plus extra to oil the dough. . • 555ml tepid water. . • 300g whole roasted almonds.(chopped & salted) save 30g for topping. . •210g blacker pitted olives (roughly chopped) save 50g for topping. . ~ Combine the flour, chopped black olives, roasted chopped almonds, yeast, sugar and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn't, add a splash more water.i ~ Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough. ~ When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size - in the region of 1½ hours. ~ Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into one big round and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up. ~ When the bread has almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife, and put the remaining olives and chopped almonds on top then put in the oven. ~ Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured. ~ Enjoy! 😊

a month ago

Pep's quick and easy cheese and tomato bread. ~ •700g strong white bread flour. . •300g wholemeal bread flour. . •19g fast action dried yeast. . •12g salt & 18g sugar . •1-2 tbsp sunflower, rapeseed. or olive oil (optional), plus extra to oil the dough. . • 555ml tepid water. . • 350grated mature cheddar. . •150g blue cheese of your choice. (20g save for topping) . •200g tomato purée or paste. . •1 Apple grated (no core) ~ Combine the flour, cheeses, tomato paste, grated apple, yeast, sugar and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn't, add a splash more water. ~ Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough. ~ When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size - in the region of 1½ hours. ~ Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into one big round and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a large pan or tray in to heat up. ~ When the bread has almost doubled in size again, take the hot pan from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the pan. Slash the tops with a sharp, serrated knife, and crumble bits of blue cheese on top the put in the oven. ~ Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it.