Innholdsfortegnelse for 2410 i Better Homes & Gardens Specials

FROM THE EDITOR Very little encouragement is needed for me to cook an oven bake for dinner. There are just so many things that appeal - bubbling melted cheese, crispy breadcrumbs, easy to eat with a spoon while sitting on the couch watching Bridgerton and, as an added bonus, there’s generally not too much washing up either. Add in some cold weather and... oven bakes, you have my heart. In this special issue, we’ve gathered together some of our favourite bakes to cover every eventuality from brunch through to dinner and dessert. And if you’ve been asked to bring a dish to a get-together we’ve got plenty of delicious sides that might just steal the limelight. While oven bakes can be packed with meaty goodness, we’ve also got a selection…

BRUNCH CHEESY CHORIZO FRITTATA Start to finish 30 mins Makes 12 servings Nonstick cooking spray300g uncooked chorizo or pork sausages removed from casings1 fresh chilli, seeded and chopped (tip, p. 6)½ cup chopped onion½ cup roasted red capsicum, drained and chopped12 eggs ½ cup milk¼ tsp salt¼ tsp black pepper½ cup shredded Mexican cheese blend or cheddar cheese (60g)2 Tbsp chopped fresh corianderToppings: chopped tomatoes, sliced avocado, and/or fried tortilla strips (optional) STEP 1 Preheat oven to 180°C/200°C fan. Generously coat a 32.5 x 22.5cm baking pan with cooking spray. STEP 2 In a frying pan cook chorizo, chilli, and onion over medium until chorizo is browned. Remove from heat; drain off fat. Stir in roasted capsicum. Spread mixture in prepared pan. STEP 3 In a large bowl whisk…

SPINACH, MASCARPONE AND HAM HOCK ROTOLO Hands on 45 mins Bake 30 mins Makes 4-6 servings 6 sheets fresh egg lasagne50g Parmesan cheese TOMATO SAUCE 1 Tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed200ml red wine2 x 400g cans cherry tomatoes1 Tbsp tomato purée2 Tbsp Worcestershire sauce2 tsp caster sugara small bunch basil, leaves picked FILLING 300g spinach500g mascarpone2 garlic cloves, minced1 lemon, zested and juiced200g ham, shredded STEP 1 For the tomato sauce, heat the oil in a large shallow casserole over a low-medium heat. Fry the onion for 5 minutes until starting to soften, then stir in the garlic. Turn the heat up, add the wine and bubble for 2 minutes to reduce a little. STEP 2 Turn the heat down to a medium heat and add…

LAYERED POTATO TACO BAKE Hands on 30 mins Bake 1 hour 5 mins Makes 8 servings Nonstick cooking spray500g lean beef or turkey mince¾ cup chopped green capsicum1 cup chopped onion1 400g can diced tomatoes, drained1 sachet taco seasoning mix4 cloves garlic, minced75g butter⅓ cup plain flour¼ tsp salt2¼ cups milk2 cups shredded cheddar cheese (250g)500g medium Bintje potatoes, thinly sliced (about 6 cups)Toppings: sour cream, chopped tomatoes, sliced radishes, sliced jalapeños, fresh coriander (optional) STEP 1 Preheat oven to 180°C/160°C fan. Lightly coat a 3L rectangular baking dish with cooking spray. STEP 2 In a 25cm frying pan cook beef mince, capsicum, and onion over medium until meat is browned; drain. Stir in canned tomatoes, taco seasoning mix, and garlic. STEP 3 For sauce, in a 2L saucepan melt butter…

SPANISH-STYLE GIGANTE BEANS Hands on 15 mins Cook 20 mins Bake 30 mins Makes 6 servings ¼ cup olive oil½ cup finely chopped onion8 cloves garlic, minced2 punnets grape or cherry tomatoes, halved1 cup roasted red capsicum, chopped½ cup vegetable stock or water2 tsp smoked paprika2 bay leaves½ tsp salt¼ tsp saffron threads, crushed4 400g cans butter beans, rinsed and drained1 cup finely chopped fresh flat-leaf parsley½ cup roasted salted almonds, chopped STEP 1 Preheat oven to 180°C/160°C fan. In a 25cm frying pan heat 2 Tbsp of the oil over medium. Add onion; cook until tender, 3 to 4 minutes. Add six cloves of the garlic and next seven ingredients (through saffron). Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally until tomatoes start to break down, about 15…

VEGETABLE-BEEF POT PIE Hands on 25 mins Bake 15 mins Makes 4 servings 500g lean beef mince or turkey mince1 cup chopped onion1 Tbsp Mexican chilli powder½ tsp sea salt⅛ tsp black pepper1½ cups frozen peas and carrots or frozen mixed vegetables1 400g can diced tomatoes500g refrigerated pizza dough1 egg, lightly beaten (optional) STEP 1 Preheat oven to 200°C/180°C fan. In a 4L Dutch oven cook mince and onion until meat is browned and onion is tender, about 8 minutes. Drain off fat. STEP 2 Stir chilli powder, salt, and pepper into meat mixture in pot. Add frozen vegetables and tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, until most liquid is evaporated, about 5 minutes. STEP 3 Meanwhile, unroll pizza dough; cut into pieces as desired. Arrange dough on top…

BREAKFAST & BRUNCH 10 Cheesy chorizo frittata11 Peanut butter-berry brunch bake13 Mashed potato-egg bake13 Apple-fennel ham and egg bake14 Mexican breakfast bake15 Blueberry-buttermilk pancake bake MEATY MAINS 28 Deep-dish sausage pizza28 Beef and broccoli bake34 Spinach, mascarpone and ham hock rotolo34 Mac ‘n’ cheese with rich beef ragu41 Spinach and sausage lasagna42 Fire-roasted pumpkin and sausage bake43 Pork and wild rice casserole47 Layered potato taco bake50 Cast-iron calzone50 Cheeseburger and fries oven bake51 Spinach-artichoke tortellini bake59 Reuben oven bake60 Hearty Tuscan bean bake77 Quick chilli-pasta pan78 Easy baked cavatelli79 Iron pan mac and cheese88 Vegetable-beef pot pie88 Upside-down pizza bake POULTRY & SEAFOOD 24 Butter chicken bake28 Crab Rangoon bake34 Tuscan tuna mac bake35 Fish pie lasagne36 Chicken and bacon pasta bake36 Chicken cordon bleu wild rice oven bake39 Korean-style…

BASICS FREEZING OVEN BAKES For greater ease on future busy nights, freeze oven bakes in disposable foil pans. Not a fan of foil pans? Here’s how to conveniently freeze an oven bake without tying up your best baking dish. Check out Double Up, p. 38, for recipes that make one dish to serve now and one to freeze and eat later. 1 Choose a baking dish that is both oven- and freezer-safe. Line the bottom of the dish with foil or baking paper, allowing some overhang on the ends. Assemble the oven bake in the prepped dish but don’t bake it. Cover the dish with foil; freeze overnight. 2 Once frozen, lift the oven bake from the dish using the foil or baking paper overhang. If you like, you can…

POTATO GEMS JALAPEÑO POPPER GEM BAKE Hands on 20 mins Bake 25 mins Stand 5 mins Makes 8 servings Nonstick cooking spray6 slices bacon, chopped2 x 250g pkg reduced-fat cream cheese, softened1 cup sour cream½ cup chicken stock2 tsp mild chilli powder3 cups chopped cooked chicken2 cups shredded tasty cheddar cheese (250g)1 cup coarsely chopped pickled jalapeño chillies½ cup sliced green onions1 1kg pkg. frozen potato gems STEP 1 Preheat oven to 230°C/210°C fan. Coat a 3L rectangular baking dish with cooking spray. In a 25cm frying pan cook bacon over medium until crisp; drain. STEP 2 In a large bowl stir together next four ingredients (through chilli powder) until smooth. Stir in the bacon and next four ingredients (through onions). Spread mixture in prepared baking dish. Top with potato…

HASSELBACK POTATOES AU GRATIN Hands on 40 mins Bake 1 hour 20 mins Stand 20 mins Makes 10 servings Nonstick cooking spray2 Tbsp butter1 large shallot, finely chopped2 cups whole milk2 tsp chopped fresh thyme1 tsp salt¼ tsp black pepper125g Gouda cheese, finely shredded (1 cup)125g cheddar cheese, finely shredded (1 cup)2kg medium russet, gold, and/or sweet potatoes, peeled and sliced 3mm thick STEP 1 Preheat oven to 200°C/180°C fan. Coat a 2L rectangular baking dish with cooking spray. In a small saucepan melt butter over medium. Add shallot; cook and stir until tender, 3 to 4 minutes. Transfer to a medium bowl. Stir in next four ingredients (through pepper) and ¾ cup each of the Gouda and cheddar cheeses. STEP 2 Stack a handful (about ½ cup) potato slices (keep the same…

TOASTED BARLEY AND RED CAPSICUM ALFREDO Hands on 25 mins Cook 50 mins Bake 50 mins Makes 8 servings Nonstick cooking spray125g butter1½ cups pearled barley1½ cups finely chopped onion4 cloves garlic, minced6 cups sliced fresh button mushrooms2½ cups (625ml) vegetable stock2 490g jars Alfredo pasta sauce330g jar roasted red capsicum, drained and coarsely chopped2 cups frozen peas2 tsp dried Italian seasoning, crushed2 cups soft sourdough bread crumbsFresh oregano or basil (optional) STEP 1 Preheat oven to 180°C/160°C fan. Coat a 3L rectangular baking dish lightly with cooking spray. In a 30cm frying pan melt half the butter over medium. Add barley; cook and stir until barley is golden brown, 4 to 5 minutes. Add onion and garlic; cook and stir until onion is soft, 2 to 3 minutes. Add mushrooms; cook and…

CHERRY COBBLER WITH WHITE CHOCOLATE-ALMOND SCONES Hands on 35 mins Bake 25 mins Cool 1 hour Makes 12 servings 1¾ cups plain flour2¼ cups sugar4 tsp baking powder½ tsp salt125g cold butter, cut into small pieces12 cups frozen pitted cherries (1.5kg)6 Tbsp cornflour2 eggs¾ cup milk1 tsp almond extract½ tsp vanilla250g white baking chocolate, cut into1cm chunks1 cup slivered almonds, toasted and coarsely choppedMascarpone Cream (optional) STEP 1 Preheat oven to 190°C/170°C fan. For scone topping, in a medium bowl stir together flour, ¼ cup of the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; chill flour mixture while making filling. STEP 2 For filling, in a Dutch oven combine cherries, remaining 2 cups sugar, and the cornflour. Cook over medium until cherries…

BUTTER CHICKEN BAKE Hands on 45 mins Bake 1 hour 10 mins Makes 6 servings 250g dried spaghetti45g butter½ cup finely chopped onion1 Tbsp lemon juice1 Tbsp ginger-garlic paste3 tsp garam masala3 tsp ground cumin2 tsp Mexican chilli powder1 cup tomato puree¾cup plain yoghurt¾cup thickened cream¼ tsp cayenne¼ tsp salt500g cooked chicken, chopped500g paneer, cut into 1cm cubes; or crumbled feta2 250g pkg frozen chopped spinach, thawed and well drained2 250g pkg cream cheese, softened1 tsp ground turmeric STEP 1 Preheat oven to 180°C/160°C fan. Grease a 3L baking dish. Cook spaghetti according to package directions; drain. Rinse with cold water; drain. STEP 2 Meanwhile, in a 25cm frying pan melt butter over medium-high. Add onion and cook, stirring frequently, until onion is tender, about 4 minutes. Add lemon juice,…

PANTRY STAPLES SPINACH, FETA, AND RICE BAKE Hands on 15 mins Bake 35 mins Stand 5 mins Makes 4 servings Nonstick cooking spray1 cup chopped onion3 Tbsp olive oil250g frozen chopped spinach, thawed and squeezed dry3 cups cooked brown or white rice125g crumbled feta cheese3 Tbsp chopped fresh dill or 1 Tbsp dried dill½ tsp black pepper¼ tsp salt¼ to ½ tsp chilli flakes4 eggs½ cup whole milk1 recipe Roasted Cherry Tomatoes (below right)Toasted pita wedges (optional)Purchased tzatziki sauce (optional) STEP 1 Preheat oven to 175°C/155°C fan. Coat a 2L baking dish with cooking spray. In a frying pan cook onion in oil over medium, stirring occasionally, until tender, about 3 minutes. Stir in spinach; cook 1 minute. Remove from heat and cool slightly. Stir in next six ingredients (through chilli…

FRYPAN EASY BAKED CAVATELLI Hands on 25 mins Bake 10 mins Stand 5 mins Makes 6 servings 250g Italian sausages, casings removed, lean beef mince, or turkey mince3½ cups dried cavatelli or shell pasta2 400g cans diced tomatoes with basil, garlic, and oregano,2 cups (500ml) reduced-sodium chicken or vegetable stock½ cup fresh basil or spinach leaves, torn (optional)⅓ cup water2 Tbsp olive oil3 cloves garlic, minced¼ to ½ tsp chilli flakes¼ tsp sea salt2 cups shredded mozzarella cheese (250g) STEP 1 In a deep 25cm oven-safe frying pan or a shallow Dutch oven cook sausage over medium-high until browned. Drain off fat. Stir in the next nine ingredients (through salt). Bring to boiling; reduce heat. Simmer, covered, 15 minutes, stirring occasionally (pasta will not be tender). STEP 2 Meanwhile, preheat oven to…