The baked kitchen is easy and comfortable, enhances the flavor and aroma of food, preserves much of its nutrients and provides energy and heat. Discover its possibilities.
- What can be cooked in the oven?
- How to make baked fruits
- Tricks of baked cooking
- Temperatures and baking times for each recipe
- 6 easy recipes for the oven
Gratins, puddings, cakes, fish, papillotes, roasted vegetables, rice … Many recipes can be cooked in the oven in a simple and healthy way, with the advantage that their preparation does not require constant attention.
Almost all kitchens have an oven, whether large or small, gas or electric, desktop or built-in, although many times it is not used for lack of habit, time or ideas.
Heating a pizza, gratin some macaroni, baking a cake for a party… They are simple tasks that the oven solves easily but their possibilities are enormous: with a few tips and affordable recipes you can get much more out of it and get exquisite and very nutritious dishes.
Baking is especially appropriate on cold winter days, when long cooking is most needed and providing energy and internal heat.
The oven fills the house with pleasant aromas that are given off when cooking food in its own juice. With their intensity of color, aroma and flavor, baked dishes stimulate the senses and appetite.
Unlike frying or stewing, this type of cooking allows on the one hand to reduce fats, since food is cooked without anything being added, and on the other hand to reduce the loss of vitamins, by not using water for cooking. Mineral salts are preserved as long as cooking juices are consumed.
The high temperature to which food is subjected forms a protective outer layer that concentrates its flavor and essential nutrients,
WHAT CAN BE COOKED IN THE OVEN?
In traditional cuisine, the oven is used for roasts, salt recipes, gratins, lasagna, sweet and savory cakes.
However, you can also prepare delicious, simple and healthy recipes with vegetables, cereals, fruits…
The most suitable vegetables for baking are:
- eggplants,
- peppers,
- tomatoes (they release water, so the cooking temperature must be high),
- zucchini,
- onions,
- leeks (au gratin, in papillote or as ingredients of a cake or quiche),
- artichokes,
- pumpkin (whole or as a pudding base),
- sweet potatoes,
- cabbages (their scalded and stuffed leaves are finished baking),
- cauliflowers (boiled and baked au gratin with a light besamel sauce),
- mushrooms (robellones, for example, can be cooked on a plate with olive oil),
- potatoes (if cooked whole retain their shape after cooking, but the skin must be pricked to let the internal steam escape)
- and carrots.
To check the cooking of oven-roasted vegetables, the easiest thing is to prick them in the widest or center part with a thin-bladed knife or a skewer. If no resistance is found, they are ready.
The skin of peppers usually swells slightly, as if shedding, and artichokes, in addition to becoming dark, soften.
HOW TO MAKE BAKED FRUITS
The oven also suits fruits, as it enhances their sweetness and makes their texture mellow.
Apples, pears, quinces, bananas, peaches or pineapple are particularly suitable for baking. In the case of apples and pears it is advisable to make an incision in the skin so that they do not break.
The best pieces for baking are firm and ripe.
Fruits that oxidize should be sprinkled with lemon juice and those with seeds or stone can be disheartened and filled with sugar, cinnamon, butter, spices, nuts or liquor.
To prepare a papillote, either vegetable or fruit, food is placed on half of a rectangle of paper (aluminum or sulfurized special for ovens), leaving an edge of about 5 centimeters. The paper is folded over the filling and sealed by folding the edges.
Bake at a temperature of 180 ºC for about 15 or 20 minutes, until the paper swells. Then you are ready to serve.
TRICKS OF BAKED COOKING
Baked cooking is easy, versatile and clean. Learn its secrets to get the most out of it and get tastier foods.
HOW TO CHOOSE THE BEST OVEN?
Electric ovens are preferable to gas ovens to regulate temperature. Convection dishes, on the other hand, distribute heat better and allow several dishes to be cooked at the same time.
The more uniform the interior temperature and the more precise its regulation, the better results will be obtained, it is also recommended that you have an acoustic alarm to warn of the end of cooking.
It is good that the oven has interior light and that the door is resistant (better glass) and airtight to avoid heat loss.
WHICH CONTAINERS ARE BEST FOR BAKING?
The materials that best absorb and retain heat are those of refractory glass and those of clay or earthenware.
As for the shapes, the round ones are easier to clean.
The food must fit comfortably so that the heat is distributed evenly.
If a container is dirty or scratched, it will accumulate heat at that point and burn.
Food wrapped in aluminum foil is juicier.
WHEN TO TURN THE OVEN ON AND OFF?
It is advisable to preheat the oven about 10 minutes before introducing the food.
It is also advisable to turn it off a couple of minutes before the end of cooking to take advantage of the residual heat and thus save energy.
IS IT BETTER TO BAKE AT MEDIUM HEIGHT OR HIGHER?
To gratin you have to place the trays near the resistance or grill but for the rest of the recipes the middle area of the oven is the best: the heat must be able to circulate unhindered around the food.
WHAT HAPPENS IF YOU OPEN THE OVEN DURING COOKING?
In pastry recipes that have to “go up” it is not advisable to open the oven until after the first 20 minutes.
For the rest of the recipes, it is also not advisable to check the state of cooking constantly.
WHAT IS THE EASIEST WAY TO CLEAN THE OVEN?
To clean the oven without resorting to chemicals, you can rub the adhesions or stains with salt and kitchen paper, or moisten the interior and clean with a soft scourer.
There are also ovens with special self-cleaning functions that dissolve fats.
TEMPERATURES AND BAKING TIMES FOR EACH RECIPE
Each oven has its trick and it is best to experiment with it, but certain guidelines help to choose the appropriate temperature for each recipe.
- Vegetables. They are roasted at an elevated temperature (180 ºC). The time varies depending on the vegetable and the way it is cut. For whole pieces are calculated between 30 and 45 minutes approximately, but if the vegetable is already cut, the temperature and time have to be lowered a little.
- Eggplants and peppers need 30 minutes;
- sweet potatoes, 45;
- carrots, 40;
- pumpkins and turnips, between 30 and 45 minutes,
- and whole potatoes, up to an hour.
- Fruits. Cooking varies according to the type of fruit, size and ripening: it can range from ten minutes to an hour. Quinces require even more time.
- Pastry doughs. The temperature should fluctuate between 160 and 180 ºC, although the puff pastry needs to be cooked at a slightly higher temperature.
- Soufflés. Sweet or salty, they have at their base a cream or besamel and whipped egg whites. They are baked in round high-walled containers and lined with paper to contain the dough. You can not open the oven until they have risen completely and have to be served immediately, without unmolding. They are baked at a high temperature, between 180 and 200 ºC, for about 20 or 30 minutes.
6 EASY RECIPES FOR THE OVEN
SICILIAN BAKED VEGETABLE CAKE: RECIPE
INGREDIENTS (FOR 4 PEOPLE):
- 1 zucchini
- 1 eggplant
- 1 potato
- 1 onion
- 200 g pumpkin
- 1 medium turnip
- Grated Parmesan vegetable cheese
- 50 g chopped black olives
- 4 garlic cloves, chopped
- thyme
- 30 ml olive oil
- pepper and salt
PREPARATION (15′ + 50′ COOKING):
- Preheat the oven to 180º C. Meanwhile, clean all the vegetables, peel them (except zucchini and eggplant) and cut into very thin slices.
- Spread a baking tray with oil to arrange the different vegetables, alternating on different floors. Salt and pepper and sprinkle with grated cheese, chopped black olives, chopped garlic and thyme. Drizzle everything with olive oil, cover with aluminum foil and bake for about 45 minutes.
- When the vegetables are cooked, sprinkle with some more grated cheese and gratin for 5 minutes.
VARIANT:
- The mixture of vegetables can be as varied as desired: peppers, tomatoes, carrots, mushrooms, asparagus … The possibilities are manifold.
- You can add a little tomato sauce to accompany.
NUTRITIONAL INFORMATION:
- Calories: 276
- Carbohydrates: 149
- Protein: 12 g
- Fat: 19 g
- Cholesterol: 23 mg.
BAKED MACARONI: RECIPE
INGREDIENTS (FOR 4 PEOPLE):
- 250 g boiled macaroni
- 200 g red pepper
- 200 g onion
- 100 g green beans
- 100 g broccoli
- 1 bunch of green asparagus
- 500 ml vegetable milk
- 4 eggs
- margarine
- nutmeg
- tomato sauce
- 20 ml olive oil
- pepper and salt
PREPARATION (15′ + 40′ COOKING):
- Preheat the oven to 180 ºC, clean the vegetables and cut the onion into half-moons; asparagus, in portions of about 3 cm; beans and peppers, in strips; and broccoli, in small bundles
- In a deep-frying pan lightly sauté the onion, add the pepper, then the beans, after two minutes the asparagus and finally the broccoli. Add the boiled macaroni and give them a spin in the pan. Salt and pepper and add a pinch of nutmeg.
- Off the heat mix the eggs with the milk, salt and pepper and add the scrambled macaroni and vegetables. Pour into a Plum cake pan greased with butter and bake for 40 minutes at 180 ºC.
- It is ready when you prick with the blade of a knife through the central part it comes out clean. Serve with tomato sauce.
VARIANTS:
- Any other type of pasta, including rice, quinoa or couscous, also serves this recipe.
- You can also use individual terrines or soufflé molds
- You can serve it with a spinach sauce.
NUTRITIONAL INFORMATION:
- Calories: 498
- Carbohydrates: 58 g
- Proteins: 22 g
- Fat: 20 g
- Cholesterol: 391 mg.
BAKED LASAGNA WITH ZUCCHINI AND MUSHROOMS WITH TOASTED HAZELNUTS
INGREDIENTS (FOR 4 PEOPLE):
- 3 zucchinis
- 400 g mushrooms
- 300 g onion
- 100 g toasted hazelnuts
- 4 branches of parsley
- Besamel sauce or soy cream
- 30 ml olive oil
- pepper and salt
PREPARATION (15′ + 30′ COOKING):
- Preheat the oven to 180 ºC. Meanwhile, peel the onions and finely chop. Also wash the mushrooms and chop the same (you can use an electric chopper). Sauté slowly in olive oil, starting with the onion and adding the mushrooms a few minutes later. Once the whole is fried, salt and pepper and add the crushed hazelnuts and chopped parsley. Remove from heat and set aside to fill the lasagna later.
- Wash the zucchini and cut lengthwise into thin slices. Grease a rectangular baking tray and arrange a layer of zucchini. Salo and add a layer of the previous preparation. Arrange another layer of zucchini, salt and proceed as before, so until you finish with the ingredients.
- Top everything with a light besamel sauce or a little soy cream and bake for 30 minutes.
VARIANT:
Instead of serving this preparation in the form of lasagna, you can fill the zucchini with the same mixture of mushrooms, onions and hazelnuts, and gratin sprinkled with grated cheese.
NUTRITIONAL INFORMATION:
- Calories: 333
- Carbohydrates: 139
- Protein: 10 g
- Fat: 26 g
- Cholesterol: 9 mg.
BAKED RECIPE: OATMEAL PASTRIES WITH RED FRUITS
INGREDIENTS (FOR 6 PEOPLE):
- 300 g oat flakes
- 100 g margarine
- 100 g brown sugar
- 1 teaspoon cinnamon powder
- 50 g cereal molasses
- 50 g sunflower seeds
- 100 g of berries (raspberries, currants, etc.)
- salt
PREPARATION (10′ + 15′ COOKING):
- Preheat oven to 180 ºC. Spread a rectangular baking tray with butter or olive oil.
- Mix the margarine with 50 g of sugar in a bowl, amalgamating the dough well. Add the oat flakes, sunflower seeds, cinnamon, molasses and a pinch of salt. Pour into a rectangular mold flattening it by hand.
- Cook in the oven for about 15 minutes and, still hot, cut into small rectangles or squares.
- To prepare the sauce with which to serve the pasta, crush the red fruits with 50 g of sugar and pass the mixture through a Chinese strainer.
NUTRITIONAL INFORMATION:
- Calories: 455
- Carbohydrates: 56 g
- Protein: 10 g
- Fat: 22 g
- Cholesterol: 40 mg.
BAKED RECIPE: POTATO CHESTS WITH MUSHROOMS
INGREDIENTS (FOR 4 PEOPLE):
- 4 medium white potatoes
- 200 g of pavilions
- 200 g fresh mushrooms
- 2 garlic cloves
- 1 tablespoon chopped parsley
- Grated sheep vegetable cheese
- olive oil
PREPARATION (20′ + 60′ COOKING):
- Wash the potatoes, pinch them, spread with oil and wrap in aluminum foil. Place them in the preheated oven at 170 ºC and roast for almost an hour.
- While roasting the potatoes, clean the mushrooms, remove the earthy foot and cut into slices. Chop the garlic cloves, lightly brown in a deep pan and before they take color pour the pavilions and mushrooms. When the water they release is reduced, salt and pepper and sprinkle with chopped parsley.
- Unwrap the roasted potatoes, split in half across and empty with a sack leaving an edge of about half a centimeter.
- Mix the potato with the mushrooms and fill the “chests”. Top with a little grated cheese and brown for a few minutes in the oven.
NUTRITIONAL INFORMATION:
- Calories: 273
- Carbohydrates: 27 g
- Protein: 9 g
- Fat: 14 g
- Cholesterol: 12 mg.
BAKED RECIPE: WARM MACEDONIA
INGREDIENTS (FOR 4 PEOPLE):
- 1 reineta apple
- 2 white pears
- half pineapple
- 8 apricot apricots
- 50 g raisins
- cinnamon powder
- 2 oranges
- 1 lemon (its juice)
PREPARATION (10′ + 15′ COOKING):
- Preheat the oven to 180 ºC. Grease a clay or glass tray with margarine. Peel the pears and apple, cut into cubes and drizzle with lemon juice. Cut the pineapple also into cubes and the apricots, into strips.
- Arrange the fruits on the tray, with the cinnamon, the zest of the orange peel and its juice, the sliced apricots and raisins and bake everything for about 15 minutes.
- To prepare the sauce with which to serve the fruit salad, crush the pears with half of the apricots and cooking juice.
NUTRITIONAL INFORMATION:
- Calories: 188
- Carbohydrates: 43 g
- Protein: 2 g
- Fat: 1 g
- Cholesterol: 0 mg.
