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Trout is such a wonderful fish and has a fabulous flavour, combine with a sauce made with tangy lemon juice, piquant capers, and butter. Sauteed almonds make a zesty topping. The perfect combination for the tender, flaky fish.

The trout here is cooked to medium-rare, so it retains a lovely oiliness.

Serve the fish with lemon wedges, green salad or baby lettuce leaves and mashed potatoes.

The almond sauce and herbs from this recipe also go well with roast lamb or beef.

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5 from 1 vote

Trout fillets with Almonds & Capers Fast2eat

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Keyword: Almonds, Bake, Capers, Easy, easy-to-prepare, Fast, Fish, Gluten-free, Healthy, Herbs, Lemon, Low carb, Quick, Seafood, Trout
Servings: 6 people
Calories: 353kcal

Ingredients

  • 2 Trout fillets in 6 pieces - about 450g/1Lb each fillet
  • Lemon juice
  • 1-2 tbsp Garlic
  • Hondashi optional to taste
  • Salt optional to taste
  • Parsley optional to taste
  • Green onions or chives - optional to taste
  • Dill optional to taste

Sauce

  • 1 tbsp Olive oil extra-virgin
  • 1 tbsp Butter
  • 1 Shallot sliced – or 1 small onion
  • 1 tbsp garlic
  • ½ cup Capers rinsed and drained - 1 cup is about 175 g/6.2oz
  • Black pepper optional to taste
  • Parsley optional to taste
  • Green onions or chives - optional to taste
  • Dill optional to taste

Topping

  • 1 cup Almonds sliced - 1 cup is about 110 g/3.9 oz

Instructions

Topping

  • Preheat oven to 175C (350F). Spread almonds on a baking sheet and roast, stirring occasionally, until golden (about 5-10 minutes). Set aside.

Trout fillets

  • Heat oven to 175C (350F).
  • Rinse the fish and cut in in 6 pieces.
  • Place trout on a baking sheet, add the lemon juice and seasonings.
  • Roast trout until rare (about 15 minutes; flesh will be dark pink in the centre).

Sauce

  • Heat olive oil and butter in a saucepan, add shallots (or onioand garlic and fry until are golden. Add herbs, capers, and remove from heat.

Serving

  • Scatter herb mixture over trout, season to taste, and top with roasted almond.
  • Serve with green salad and mashed potatoes.

Nutrition

Calories: 353kcal | Carbohydrates: 7g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 571mg | Potassium: 591mg | Fiber: 4g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2.4mg | Calcium: 122mg | Iron: 2.9mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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There is nothing better than a homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker to prepare the dough.

Pizza is from Italy, but it has become famous and popular in many areas of the world. Besides being famous, this is a dish that almost everyone likes.

Preparing a pizza can have different levels of difficulty and preparation time. In addition, of course, a wide variety of topping options. Mozzarella cheese is basic, in my opinion, all pizza should have it. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

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5 from 1 vote

100% Whole Wheat Pizza Crust Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Italian
Keyword: Appetizer, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Grain, Homemade bread, Nut-free, Oven-Baked, Party, Recipe, Snack, Whole Wheat
Servings: 8 slices

Ingredients

  • ¾ cup Water 40-45º C/104-113ºF
  • 2 tbsp Olive oil extra virgem
  • 2 cups Whole wheat flour
  • 1 tbsp Vital wheat gluten
  • ½ tsp Salt
  • 1 tsp Sugar
  • 2 tsp Quick dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “Dough” and Press the Start button.
  • Open the lid and firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.
  • Transfer to a well-floured work surface. I use Parchment Paper .
  • At this point you may form the pizza, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out.
  • Grease the pizza pan with olive oil or cooking spray. If using a peel and stone, dust the peel with cornmeal to prevent the pizza from sticking.
  • Roll it out on a lightly floured or cornmealed surface or hand stretch until a nice circle is formed. It may never be a perfect circle but that is just part of homemade pizza. Dust the dough with flour or cornmeal only as needed to prevent sticking. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so that a slight lip is formed, and crimp the edges.
  • Makes enough dough for a 14-inch pizzas, or a 12-inch thick-crust pizza.
  • For a thin crispy crust, place your toppings on the pizza and bake iimmediately. For a thicker, chewier crust, allow the dough to rise for 15 to 30 minutes. The longer the rise, the thicker the dough.
  • Place your toppings on. You should place sauce first, followed by cheese, meat, vegetables and seasonings.
  • Spread pizza sauce (Tomato or Basil Pesto) over dough.
  • Sprinkle toppings over sauce. At least 200g (0.5LB) of mozzarella cheese on each pizza. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.
  • Place the pizza on the bottom rack of the oven or directly on the pizza stone and bake at 200ºC (400ºF) until cheese is melted and crust is golden brown, about 20 minutes.

Notes

For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
 

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Much more to be published – keep checking

Basic

Mashed Yuca Bread Fast2eat Recipe
Check out this recipe


Mashed Potato Bread Fast2eat Recipe
It has the most wonderful crust, and the light but firm structure, potatoes tend to make bread rise a little fluffier and softer…. with a firm crust and lots of little air pockets.
Check out this recipe


Corn Bread with Coconut Milk Fast2eat
Check out this recipe


Potato Bread (with instant potato flakes and dry milk) Fast2eat
Check out this recipe


Milk and Cream Bread Fast2eat
Check out this recipe


Rye Bread Fast2eat
Check out this recipe


Country White Bread Fast2eat
Check out this recipe


Egg Bread Fast2eat
Check out this recipe


Honey Oat Bread Fast2eat
Check out this recipe


Cheddar Chive Bread Fast2eat
Check out this recipe


Old Fashioned White Bread Fast2eat
Check out this recipe

Oatmeal Bread Fast2eat
Check out this recipe


Honeyed Walnut Bread Fast2eat
Check out this recipe

Sweet

Special Molasses Bread Fast2eat
Check out this recipe


Cottage Cheese and Chive Bread Fast2eat
Check out this recipe


Old Fashioned Oatmeal & Molasses Bread Fast2eat
Check out this recipe


Raisin Walnut Bread Fast2eat
Check out this recipe

Whole Wheat

Whole Wheat Oatmeal Honey Bread Fast2eat Recipe
Check out this recipe


100% Whole Wheat Bread (Bread-maker) Fast2eat Recipe
This is the very best Homemade Whole Wheat Bread. I’ve been making this bread since I bought my bread maker in 2000 and everybody loves it.
Check out this recipe


50% Whole Wheat Bread Fast2eat
Check out this recipe


Wheat ‘N Yogurt Bread Fast2eat
This is a go-to recipe for a bread maker. The recipe came in the booklet along with my machine.
Check out this recipe

French

Classic French Bread Fast2eat Recipe
Check out this recipe


Italian Herb Bread Fast2eat Recipe
Check out this recipe


Italian Herbs & Parmesan Bread Fast2eat
Check out this recipe

Gluten-Free

Gluten-Free Bread with Potato Flakes Fast2eat
Potato flakes brings a rich taste and texture that is often missing from most gluten-free breads. This bread is soft and has a wonderful flavour that is so close to regular bread.
Check out this recipe

Quick/Rapid

Pesto Bread Fast2eat
Check out this recipe


Walnut Bread Fast2eat Recipe
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe

ExpressBake (58 minutes)

Express (58-minute) White Bread Fast2eat
A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.
Check out this recipe

Dough

Pizza Crust Fast2eat Recipe
Preparing a pizza can have different levels of difficulty and preparation time. In addition, of course, a wide variety of topping options. Mozzarella cheese is basic, in my opinion, all pizza should have it.  Makes 2 pizzas (pizzas de 35cm (14" or 12" thicker )
Check out this recipe


100% Whole Wheat Pizza Crust Fast2eat
Check out this recipe


Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.

Will certainly use this recipe for all my last minute bread needs.

I have tried lots of bread machine recipes and this is my new favourite white bread. Excellent white bread and soft for making sandwiches or whatever!

This recipe is to be used only with Express (58 min) or Rapid/Quick (80 min) bake cycles (NOT to be confused with 90 min Cake cycle) that take less than 2 hours to process the bread. My machine has both 60 (ExpressBake) and 80 minutes (Rapid/Quick) cycles and it comes out great from either one.

Read more about ExpressBake at Bread Maker Cycles Settings.

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5 from 1 vote

Express (58-minute) White Bread Fast2eat

A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.
Prep Time5 mins
Cook Time58 mins
Resting time15 mins
Total Time1 hr 18 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: American, Italian, Mediterranean
Keyword: 58 minutes bread, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, ExpressBake, Fast, Homemade bread, Nut-free, Party, Quick, White Bread
Servings: 16 slices
Calories: 110kcal

Ingredients

  • 280 ml Water (1 cup and 2 tablespoons - hot (46-52°C/115–125°F))
  • 2 tbsp Olive oil or butter
  • 3 cups Bread flour
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 4.5 tsp Quick dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “ExpressBake” (58 min – or Rapid/Quick Bake - NOT Cake - or whichever cycle will process yeast bread in about 1 hour). If available Choose loaf size (1.5LB) and Press the Start button.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer.

Notes

Important for 58 min ExpressBake Setting Recipes:
  • DO NOT raise the lid when using the EXPRESS BAKE Breadmaker setting. Doing so can affect the rising of the dough.
  • Carefully measure the hot water and make sure it is between 46-52°C/115–125°F by using a cooking thermometer.
  • Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.
  • Only use Quick Rise dry yeast when using the EXPRESS BAKE Breadmaker setting.
  • Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as Cake cycle (90 min). Cake cycle (90 min) is bread/cakes that use baking soda and/or baking powder as the leavening agent, not yeast. Cake , sometimes called Quick bread by some breadmakers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quick bread cycle as well as a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!
  • You CANNOT use the Delay Timer for the ExpressBake settings. This would cool the liquid ingredients and affect the way that the bread rises.
  • You CANNOT use the “Crust Color” buttons when baking bread on the ExpressBake™ settings.
  • If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
  • You should only use “Bread Machine” flour for the ExpressBake setting recipes.

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 110kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 0.2mg
Olives & Garlic Express (58-minute) White Bread Fast2eat
Salty olives add a depth of flavour to this white bread recipe! It’s subtle and salty and delicious.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Broken Glass Jello (or jelly) is a beautiful and impressive looking dessert. It is beautiful and mesmerizing to look at and is not complicated at all!

This gorgeous jello seems very complicated, but I assure you this Broken Glass Jello is super simple to put together, it isn’t difficult at all to make, in just a few steps you’ll have a delightful flavourful jello in no time. Plan in advance of your event as you will need to account for the time needed for the Jello to set up, but really, that is the hardest part!

It reminds a mosaic. It’s pretty, delicious, fun, eye-catching and perfect for parties, or even work potlucks …especially summer ones! 

It’s something that – I promise you – kids love and even the grown-ups do, too. You’ll surely have your guests ask how you made such a beautiful dessert. Just send them to my blog! 😉

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5 from 1 vote

Colourful Broken Glass Jello Fast2eat

Prep Time10 mins
Total Time8 hrs 10 mins
Course: Desserts
Keyword: dessert, jello
Servings: 30

Ingredients

For the Jello Cubes

  • 4-6 boxes Jelly powder (different colours/ flavours to tastei.e. Green, yellow, red, purple, orange, blue… - I used: orange, blueberry, lime, strawberry, raspberry and cherry flavours)
  • Water boiling
  • Water Cold

For the mousse

  • 1 can Sweetened condensed milk
  • 1 cup Whipping cream or heavy cream or thick cream
  • 1 box Jelly powder I used strawberry flavour

Instructions

Prepare all the jello boxes separately

  • Dissolve each flavour of jello separately into 150-200 ml (5-6.7 oz) of hot water each, once it’s completely dissolved, add 150-200 ml (5-6.7 oz) of cold water.
  • Notes:
    150 ml (5 oz) hot + 150 ml (5 oz) cold water if you prefer it harder, 200 ml (6.7 oz) hot + 200 ml (6.7 oz) cold water if you prefer if softer but is must be less water than box instruction, which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water.
  • Make sure the Jello powder is completely dissolved in water before refrigerating or else it’ll taste grainy even after the Jello has set.
  • Pour each flavour into separate rectangular or square containers, and chill in the fridge for at least 4 hours or overnight.

Prepare the mousse

  • Dissolve strawberry flavour (or your favourite one) jello into 200 ml (6.7 oz) of hot water, then add 200 ml of cold water. Less water than box instruction (which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water)
  • In a blender mix whipping/heavy/thick cream, add sweetened condensed milk, and the prepared strawberry (or your favourite one) flavour jello (it isn’t set at this point, so is liquidly).

Assembling

  • Once the jellos are set, cut them into cubes. No worries if you aren’t able to cut the jello into perfect cubes, the random shapes make the dessert look even cuter.
  • Pour half of the prepared mousse (it isn’t set at this point, so is liquidly) into a large glass serving dish (or divide them into two separate containers), and then plop in the colourful jello cubes randomly. Pour the other half of the prepared mousse over it. Gently mix everything with a silicone spatula and refrigerate until firm consistency.
  • It is jiggly and really needs to be served in a bowl.

Notes

It can last for up to seven to 10 days in Refrigerator.
You can use as many flavours of jello you want. I used six flavours: orange, blueberry, lime, strawberry, raspberry and cherry flavours.

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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A super duper easy appetizer that doesn’t disappoint in the flavor department.

So easy to make. So very, very tasty to eat.

Try these unique little cups as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet & savoury, creamy and crunchy—and very addictive!

They’re soooo simple. It’s also soooo yummy and perfect for a quick last minute appetizer.

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5 from 1 vote

Pastry Brie & Jam Bites Fast2eat

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizers & Starters
Keyword: Appetizer, Bake, Brie, easy-to-prepare, Holidays, Jam, Oven-Baked, Phyllo pastry, quick tasty appetizer, Snack
Servings: 24 little cups

Ingredients

For the Phyllo

  • Olive oil extra virgin or melted butter
  • 5 sheets Phyllo pastry properly thawed - or 1 sheet puff pastry or 24 mini fillo (phyllo shells)

For the Filling

  • 200- 250 g Brie cut in small squares
  • ¼-1/2 cup Jam (of your choice: apricot, fig, cranberry, strawberry, raspberry, cranberry-jalapeño, pepper…)
  • ¼ cup Pecans finely chopped or walnuts or any other favorite nut, optional

Instructions

Important

  • If your Phyllo pastry was in the freezer, take it out in time for it to defrost. See notes for best results.

Prepare the Phyllo (skip this if using mini fillo (phyllo) shells)

  • Carefully remove the phyllo roll from the plastic sleeve. Unroll the phyllo sheets and place them between two very lightly damp kitchen cloths.
  • Layer about 5 sheets of phyllo making sure to brush each sheet with olive oil.
  • Most packages come in 12- x 18-inch sheets when opened fully. Using scissors or sharp knife or pizza wheel cut the sheets in 3- x 3-inch (24 squares - (four strips one way, six strips the other way)).

Prepare the brie

  • If it is too creamy, Place Brie cheese in the freezer for 20 minutes*.
  • Cut the brie into 24 cubes (about 1/2″). If you're working with the rounded edge of a wheel of cheese, combine two smaller pieces, if needed. Don’t worry about the rind. It’s totally edible and once it’s baked, you won’t even know the difference.

Baking

  • Lightly grease a 24-cup mini muffin tin with nonstick cooking spray.
  • Preheat the oven to 175°C (350°F).
  • Press one square lightly into each muffin cup creating a small basket for the brie and jam or place mini shells on a baking sheet.
  • Place one small piece of brie in each mini-shell.
  • Top each brie filled mini shell with dollop of jam (about 1/2 teaspoon or more if you prefer). Lightly warm the jam if it is too thick to drizzle in evenly. I usually go with Apricot but strawberry, raspberry, cranberry or cranberry-jalapeño and fig are so good too. You could even mix and match to suit everyone’s taste! Feel free to customize your Brie Bites as needed.
  • Optional: Top each bit with a sprinkle of finely chopped pecans. Sometimes I leave a few bites without nuts, in case guests have an allergy or they just aren’t particularly fond of nuts.
  • Pop them in pre heated oven for 7 minutes or until brie has melted and they’re golden brown.
  • Be careful to keep an eye on it so shells don’t burn.
  • Serve immediately (these are divine warm but we love them at room temperature too).
  • This is no problem, though, just watch them disappear in no time!

Notes

* Placing the Brie cheese in the freezer for 20 minutes makes it easier to cut.
Feel free to leave nuts out for a nut-free option.
For best results:
  • The dough must be thawed properly; too much moisture will make the dough or sheets sticky and hard to manage. When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using.
  • Before you begin, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.
  •  Phyllo (fillo) sheets will tear, and that’s perfectly fine.
  • Do not skimp on the butter or oil (I use quality virgin olive oil here instead to keep it light), but do not overdo it either. You need to brush each of the layers with a little olive oil.
Make Ahead: Alternatively, the pastries can be assembled and chilled until ready to bake. You can make in the evening before. Cover and refrigerate. When you are ready, go ahead and bake.
Freezing: Already cooked bites will freeze well. Be sure to have it well covered in heavy-duty sealed plastic bags to avoid freezer burn. Bake frozen pastries(do not thaw) in the same manner as above.

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This breadmaker bread turned out so wonderfully delicious. The taste is incredible and the texture is superb.

The honey added sweetness and the walnuts and walnut (or olive) oil added a deep, rich flavor to this tasty breadmaker bread.

Quick, easy and delicious. Also a great sandwich bread because of the texture.

I like it best sliced and served with a wedge of creamy blue cheese (at room temperature) and topped with a spoonful of natural honeycomb.

I have other recipes for Walnut Bread & Raisin Walnut Bread that are also wonderful.

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5 from 2 votes

Honeyed Walnut Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Appetizer, Bake, Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Holidays, Homemade bread, Homemade oven-dried tomatoes, Honey, Party, Walnut, Walnuts, White Bread
Servings: 20 slices
Calories: 158kcal

Ingredients

  • 1 1/3 cups Water
  • 5 tbsp Honey
  • 3 tbsp Oil walnut or olive oil
  • 4 cups Bread flour
  • 1/3 cup Milk powder nonfat
  • 1 tsp Salt
  • 1 1/4 tsp Active dry yeast
  • 1 cup Walnut toasted coarsely chopped

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Notes

Also try
Walnut Bread Fast2eat Recipe
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe
Raisin Walnut Bread Fast2eat
Check out this recipe

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 126mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.6mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Spanakopita is a popular Greek savory pie made of perfectly shatteringly crisp, phyllo (or fillo) pastry dough with a comforting filling of soft sweet spinach and salty feta mixture.

An easy spanakopita recipe. Spanakopita is one of those pastries that is really easy to make, but it probably scares people away because they might think it’s hard to make. Well it is not, it’s just a matter of assembling all the ingredients together and bake it.

It’s as good for breakfast as it is for lunch or dinner.

You can certainly make snack-sized spanakopita shaped into triangles or even rolls or cigars, but I prefer to make the Fast, classic, simple and easy casserole.

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5 from 1 vote

Spanakopita (Greek Spinach Pie with Feta Cheese) Fast2eat

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish
Cuisine: Greek
Servings: 4 people
Calories: 368kcal

Ingredients

For the Filling

  • 250 g Spinach fresh chopped
  • 1 tbsp Olive oil extra virgin
  • 1 Onion diced
  • 1 tbsp Garlic minced
  • Green onion and/or leek diced
  • Parsley chopped
  • Dill optional
  • Oregano optional
  • Thyme optional
  • Nutmeg ground
  • Paprika or Freshly ground black pepper to taste
  • 1 1/3 cup Feta cheese crumbled - 1 cup is about 150g/5.29 oz
  • 2 Egg lightly beaten
  • 1/2 cup Cottage cheese 1 cup is about 160g/5.7oz - or Ricotta cheese
  • 2 tbsp Parmesan grated optional

For the Phyllo

  • Olive oil extra virgin or melted butter
  • 5 sheets Phyllo pastry properly thawed

Instructions

  • Important: If your phyllo pastry was in the freezer, take it out in time for it to defrost. See notes for best results.

Prepare the Filling

  • Before you begin mixing the filling, be sure the spinach is very well washed and drained.
  • Spinach should be dry before you begin cooking. If using frozen spinach, thaw completely and squeeze out excess water.
  • Chopp dried spinach using a food processor.
  • Heat olive oil in a sauté pan. Sauté the onions and garlic until tender.
  • Add the spinach, green onions, parsley, and other desired seasonings, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
  • Note: If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be as dry as possible before it goes anywhere near the pastry. Otherwise it's going to make the phyllo dough soggy, and you don't want soggy spanakopita.
  • Remove from heat and set the spinach aside to cool.
  • In a mixing bowl, combine the feta, eggs, cottage or ricotta cheese and nutmeg.
  • Add the cooled spinach mixture and stir until all is well-combined.

Prepare the Phyllo

  • Carefully remove the phyllo roll from the plastic sleeve. Unroll the phyllo sheets and place them between two very lightly damp kitchen cloths.
  • Most packages come in 12- x 18-inch sheets when opened fully. Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- x 12-inch sheets.

Assemble the Spanakopita

  • Preheat the oven to 175°C (350°F).
  • Using a pastry brush, lightly grease the bottom and sides of a 7-x 11-inch rectangular baking dish with olive oil.
  • Layer about 5 half sheets of phyllo on the bottom of the baking dish letting them cover the sides of the dish and making sure to brush each sheet with olive oil.
  • Add spinach mixture over the phyllo crust in an even layer and press with a spatula to flatten.
  • Layer the other 5 half phyllo sheets on top of the spinach mixture in the pan, making sure to brush each sheet well with olive oil.
  • Brush the very top layer with olive oil (or eggwash).
  • Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.
  • Score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later, (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.) or leave the cutting to later.
  • Bake until the pie turns a deep golden brown, about 30 minutes.
  • Let cool for a few minutes and then cut into squares and serve while hot.

Notes

For best results:
  • The dough must be thawed properly; too much moisture will make the dough or sheets sticky and hard to manage. When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using.
  • Before you begin assembling the spanakopita casserole, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.
  • Phyllo (fillo) sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of the spanakopita casserole.
  • Do not skimp on the butter or oil (I use quality olive oil here instead to keep it light), but do not overdo it either. You need to brush each of the layers with a little olive oil.
Make Ahead: Alternatively, the pastries can be assembled and chilled until ready to bake. You can make spanakopita the evening before. Follow up to step #7, cover and refrigerate. When you are ready, go ahead and bake according to steps #8-10.
Freezing: Already cooked spanakopita will freeze well. Be sure to have it well covered in heavy-duty sealed plastic bags to avoid freezer burn. Bake frozen pastries(do not thaw) in the same manner as above.
There are vegan versions using tofu, but if you eat cheese, I’d highly recommend Feta, because it can’t be bettered. Not every cheese works in spanakopita, it’s best to stick to quality feta cheese.
I don’t add salt because the feta cheese is quite salty as it is.

Nutrition

Calories: 368kcal | Carbohydrates: 17g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 142mg | Sodium: 791mg | Potassium: 486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6700IU | Vitamin C: 30.5mg | Calcium: 380mg | Iron: 3.6mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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