Oven: how to make it easier
There comes a time for making dinner, but there’s no way you would turn on the oven: too much work, not to mention the wait!
Don’t fall into this trap. Life gets so much easier with an oven: you just need to know the right tips and tricks.
Go ahead and discover how to make the best use of your oven with some tasty baking recipes and how to easily clean it after its use.
Parmesan baskets with pumpkin cream
Here’s a quick and delicious recipe ideal as an appetizer for the winter season.
Preparation time: 20 minutes
Cooking time: 5 minutes
Mode: static oven
Ingredients.
75 g of Parmesan cheese, 5 g of flour, 150 g of pumpkin, 25 ml of vegetable broth, 1 shallot, salt and pepper to taste, EVO oil to taste.
Steps.
Peel the pumpkin and remove the seeds, then dice it. Brown the finely chopped shallot in extra virgin olive oil. Add the diced pumpkin. Cook for a few minutes, add just enough broth to cover and let it stew for 20 minutes on medium heat. Stir from time to time. When the mix is cooked, blend until you have a smooth and dense compost. Add a little salt and pepper. In the meantime, make some squares with the oven paper and roll out the Parmesan cheese mixed with the flour. Create an 8-10 cm circle and melt in the oven at 180°. Place the Parmesan over a rounded mould to give it a shape and let it cool.
Sweet and sour roast pork
Meat lovers, this recipe is for you: a mouth-watering main course, ideal for all seasons.
Preparation time: 20 minutes
Cooking time: 20 minutes
Mode: static oven
Ingredients.
300 g of pork filet, 50 g of sun-dried tomatoes, 50 g of brown sugar, thyme and marjoram to taste, Maldon salt to taste, pink pepper to taste, 1l of rosè wine, EVO oil to taste, whole salt to taste.
Steps.
Tie the roast with kitchen string to keep it intact while cooking. Place the pork in a roasting tray. Add fresh thyme, marjoram, pink pepper and a little salt. Drizzle over some extra virgin olive oil. Cook at 180º for about 20 minutes. Pour in half a glass of wine halfway through cooking and continue to cook. Put the brown sugar into the remaining wine and pour it into a different pan. Cook for about 20 minutes until you have a smooth sauce. When it’s ready, remove the meat and cut it into 2 mm thick slices with a knife. Filter the cooking juices and pour them into a bowl. Serve the meat with the cooking juices, Maldon salt, sun-dried tomatoes and dress with the rosé wine sauce.
Pyrolytic oven
All, right, that’s all great. But what about the annoying cleaning task?
There’s a solution for that too, and it’s called pyrolytic oven. Its superpower is the self-cleaning option. In fact, it can quickly reach a high temperature of about 500º to eliminate all food residues that settle inside the oven after use. Once the cleaning programme is finished, use a damp cloth to remove the burnt residue.
