All posts in Dips & Spreads

Escargots (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d’oeuvre.

This simple and classic method for escargot was my first attempt at making my own escargot, it was such an easy-fix & done in less than 15 min.

The use of French brandy was the special inspired touch and should not be omitted. The garlicky buttery sauce in this dish is almost as delicious as the escargots themselves.

Canned snails work just as well as fresh expensive ones and turn this appetizer into one that can be whipped up anytime.

Print Recipe Add to Collection
5 from 1 vote

Escargot à la Bourguignonne Fast2eat

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizers & Starters
Cuisine: French
Keyword: 10 Minutes, Appetizer, Bake, dip, Easy, easy-to-prepare, Oven-Baked, Party, Quick, quick tasty appetizer, Snack
Servings: 8 people

Ingredients

  • ¼ cup Butter softened
  • 1 tbsp Parsley finely chopped
  • ¼ Onion or shallot - minced well
  • 2 tbsp garlic minced well
  • ¼ tsp Garlic powder
  • Black pepper freshly ground - optional to taste
  • 1 tbsp Brandy French brandy or good quality cognac
  • 1 can French snails Escargot – 115g about 36 drained
  • Parmesan cheese optional – sorry but I am cheese addicted…

Accompaniment

  • French bread sliced for serving

Instructions

  • Preheat the oven to 200°C (400°F)
  • In a small bowl, combine the butter, garlic, shallots, parsley, pepper, and brandy and mix well.

using shells

  • Place the snails in each shell pushing it toward the back with a small spoon.
  • Fill shells with the seasoned butter, pushing it deep into the shell and smoothing it at the opening.

using escargot baking dishes (most of such dishes hold 6 escargot apiece)

  • Arrange the snails on snail plates with individual indentations, and place the plates on a baking sheet.
  • Cover with the seasoned butter.

Alternately, in a small shallow baking dish - this is actually how I prefer to make them.

  • Pack the snails snugly together in a small shallow baking dish.

Baking

  • Also good with a bit of Parmesan sprinkled on top.
  • Bake until the snails are hot and the butter is melted and sizzling - about 10 to 15 minutes.

Serving

  • Serve hot, as an appetizer in a small shallow baking dish, on individual snail dishes, or on small folded napkins on plates, to keep the shells from sliding about.
  • Also, small silver forks to easily eat them with are a good idea.
  • Make sure to have plenty of good French bread alongside, to soak up with the delicious butter sauce!

Notes

The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake.

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

go to top


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!

go to top

Are you looking for a quick tasty appetizer to make for a party? Something with ingredients you probably already have at home?

This egg, onion and green olives dip is so speedy fast you will have time for makeup and hair before the party!

Your guest will rave about this easy-to-prepare dish. Try it and make a change from your usual store-bought dips – you will not be disappointed. Your guests will really like their toasts or pieces of bread covered with a zesty egg, onion and olive mixture.

The powerful and omnipresent onions, pungent salty olives cut through the richness of the mayonnaise that binds the eggs together in this take on the classic egg dip. Those ingredients ended up perfectly complimenting the other, what a great pairing!

If you love eggs as much as I do, you may also like this recipe.

This recipe has been adapted from Regina’s Remolado which everybody also loves.

As I don’t like olives, I take half of the recipe without olives, just before I incorporate the olives. It’s delicious and it is also a great dip base to throw in additional ingredients if you would like to use them, although I usually make up this basic version (with and without olives).

Print Recipe Add to Collection
5 from 1 vote

Egg, Onion and Olives Dip Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers & Starters
Keyword: 10 Minutes, Appetizer, dip, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, green olives, onion, Party, Quick, quick tasty appetizer, Remolado, Snack
Servings: 30 people

Ingredients

  • 1 Onion (small chopped)
  • 6 Egg (hard boiled chopped)
  • 1.5 cup Mayonnaise (fat free)
  • Oregano (optional to taste)
  • Chives (or green onions, optional to taste)
  • Basil (optional to taste)
  • Dijon mustard (optional to taste)
  • Paprika (optional to taste)
  • Black pepper (ground, optional to taste)
  • 1.5 cup Green olives (pimento stuffed chopped)

Instructions

  • Place eggs in a medium saucepan and cover with room temperature water. Bring water to a boil and and let eggs stand in boiling hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Using a food processor, process the onions, then add the eggs, mayonnaise, and any herbs and/or spices you may like. And process again. Taste and adjust if necessary.
  • As I don’t like olives I Usually take half without them. It’s also delicious and I have some friends who also don’t like.
  • Add olives and process another few seconds.
  • Chill until ready to serve.
  • Transfer to a small bowl and sprinkle with green onions (or chives) or paprika, if you like.
  • Serve cold with a side of toasts, soft rolls, bread, salty chips or crackers, with additional olives on top, if desired.

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

go to top


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!

go to top

Let’s be honest—store-bought sun-dried tomatoes tend to be a bit leathery and tough, without much flavor. They seem like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade “sun-dried”1 tomatoes, on the other hand, are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Slow baked in the oven makes these oven dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.

Not a labor-intensive process, but certainly a lengthy one. Of all the methods for preserving tomatoes, drying them in the oven is the least fussy. Plus, drying preserves their sweetness and flavor best. And these flavorful little gems cost so little when made at home; it’s worth the time they need to achieve that chewy, raisin-like texture.

One thing I can guarantee is the appetizing fragrance in your house of tomatoes slowly roasting to dried perfection, especially if you choose to season them with garlic and herbs.

In the meantime, think of all the tomato bread, salads, pizzas, pasta, pestos and sauces you’ll be able to make once they’re done. It’s tempting to prematurely devour those tiny little sweeties, hot, pungent, sweet & salty with good virgin olive oil as they are, spread on crackers or toasts.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

Print Recipe Add to Collection
5 from 1 vote

Homemade oven-dried tomatoes Fast2eat

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Keyword: Easy, Homemade oven-dried tomatoes, oven-dried tomatoes, Recipe, sun-dried tomatoes in the oven
Servings: 5 people
Calories: 153kcal

Ingredients

Step 1

  • 1 Kg Tomato firm ripe Roma*– about 10 tomatoes
  • 2 tbsp Sugar
  • 1 tsp Salt

Step 2 (seasoning)

  • ¼ cup Olive oil extra virgin
  • 1 tbsp Minced Garlic Or sliced cloves
  • Black pepper Ground - optional – or hot pepper flakes if desired
  • Fresh herbs (**optional for seasoning: dried and/or fresh basil, dried oregano, dried thyme, sage, parsley)

Step 3 (packing)

  • Olive oil (More for packing into a jar, if desired)

Instructions

Step 1

  • Wash all whole tomatoes thoroughly under clean, running water
  • Cut out the stem and scar and the hard portion of core lying under it.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • If the tomato is more than about 2 inches long, cut it in quarters.
  • Make a small slit with the tip of a sharp paring knife in the back (peel side) of each tomato half to help them dry.
  • Place tomato pieces into a Strainer and toss with salt and sugar and wait about 30 minutes to drain off liquid.
  • Preheat the oven to 350 F (180 C)
  • Arrange the tomatoes in a single layer, with the cut surface up, on lightly greased (drizzle with a little olive oil) non-stick baking & cookie sheets (glass, ceramic or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
  • Make sure there is a bit of space around each tomato and that they're not touching so they can dry evenly.
  • Place baking sheet in the middle of the oven for 1 hour. There will be lots of water.
  • Remove from oven and place them carefully into a Strainer or colander (or directly to another clean baking sheet). Wash the baking sheet (it’s the most important step for the success of the recipe).
  • Reduce the oven temperature to 320°F (160°C).
  • Return the tomatoes to the baking sheet and Arrange them in a single layer, with the cut surface down.
  • Leave them another 1 hour and repeat the process to remove the water transferring them to a clean baking sheet.

Step 2 (seasoning)

  • Arrange the tomatoes in a single layer, with the cut surface up.
  • Blend olive oil, salt (if needed), pepper, herbs and garlic in a small bowl. Sprinkle tomatoes with the seasonings, generously.
  • Reduce the oven temperature to 300°F (150°C). Resist the temptation to use a higher temperature to speed up the process, as then you'd be cooking the tomatoes, instead of drying them.
  • Leave until the tomatoes are dehydrated and a bit leathery, but not hard, brittle, or crispy. They should still be somewhat chewy and flexible.
  • Check them every hour during drying.
  • Tip: Depends on how dry they already are, after 1 hour with the seasoning, if I don’t need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat.
  • If it is not ready, continue to dry, turning the tomatoes every hour and gently pressing flatter and flatter, until tomatoes are dry.
  • Depending on your tomatoes and oven, this can take anywhere from 3 to 5 hours, including the 2 hours from the step 1. They are done when they are dry but still pliable, when the tips are rounded. The texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry.
  • Be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying. Try to remove them on an individual basis, before they become tough.

Step 3 (packing)

  • In a bowl toss the dried tomatoes with olive oil, minced garlic (if desired), salt (try it before, usually there is no need to add more), fresh and/or dried herbs and black or hot pepper flakes if desired.
  • Cool thoroughly and Store these tasty gems under olive oil in a very clean, very dry jar or container in the refrigerator for up to a week*** or in the freezer for up to 6 months.

Notes

1 Sun-dried tomatoes are so named because they are, of course, dried in the sun. Although this is not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time necessary, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where drying food outdoors is not the best idea. The solution? You can easily dry them in your oven. Oblong tomatoes like Roma, or flavorful cherry tomatoes, work best.

*I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. The only difference it makes is in the drying time because naturally, bigger, thicker tomatoes take longer than small ones. Depending on the thickness of the fruit and the oven heat, you’ll need between 3 and 8 hours.

**The dried herbs in the recipe are optional; however, I recommend using them.

***Sun-Dried Tomatoes Warning: While dehydrated food does keep far longer it can still spoil, as they still have some moisture inside so they will get mouldy when stored longer without submerging them in oil. Your sun-dried tomatoes should last up to seven months when stored under proper conditions. The end product of sun-dried tomatoes must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. For longer storage, place them in a jar tightly packed and cover with olive oil. Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated after opening. Do not eat sun-dried tomatoes with signs of rot or mould.

During the drying process tomatoes can lose anywhere from 88 to 93% of their original weight. The ideal is to triple the recipe because 1 kg (2 Lb) tomatoes is too little, you’ll get about 100-130 g (3.5-4.6 oz). From 4 kg (8.8 Lb) of fresh tomatoes, I’ve got 500 g  (1 Lb) of dried ones.

The Origin of Sun-Dried Tomatoes

Drying is a traditional Italian way of preserving an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year; this is particularly popular in the southern Italian regions of Calabria and Puglia. Italian cooks fill sheet pans with halved tomatoes and place on the roof of their house to dry for several days in the blazing-hot Pugliese sun.

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 482mg | Potassium: 475mg | Fiber: 2g | Sugar: 10g | Vitamin A: 34% | Vitamin C: 43% | Calcium: 2% | Iron: 3%
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Check out this recipe

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

go to top


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!

go to top

This is one of the best spinach dishes I’ve tasted. This super easy creamy spinach soufflé is a treasured recipe from my childhood. Actually, it was my childhood favorite. My mom’s version was made with eggs (egg yolks and beaten egg whites to give volume), but I’ve updated the recipe to make it faster and easier.

Surprisingly, my vegetable-avoiding son loves this spinach soufflé. This one and this Carrot soufflé are the only veggies that he eats. I have a feeling this spinach soufflé will become one of your family favorites, too.

Print Recipe Add to Collection
5 from 1 vote

Creamy Spinach Souffle Fast2eat

This is a tasty and quick side dish--ready in just minutes. It's great with fish (my favourite option), chicken, beef, pork, and lamb.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish
Servings: 4 people
Calories: 241kcal

Ingredients

  • 1 tbsp Oil or butter or margarine
  • 1 Onion chopped
  • 1 tbsp Minced Garlic
  • Salt to taste
  • 250 g Spinach 1/2 lb - chopped
  • 3 cups Béchamel sauce for a thicker cream, I add more 2 tbsp to this Béchamel sauce recipe
  • Basil optional to taste
  • Oregano optional to taste
  • Parsley optional to taste
  • Paprika optional to taste
  • 2 tbsp Parmesan cheese grated

Instructions

  • Preheat oven to 450ºF (230ºC).
  • Make a thicker Béchamel adding 2 more tbsp to this Béchamel sauce recipe) and set aside.
  • In a medium pot, warm oil (or butter/margarine) over medium-high heat. Add onion and garlic and sauté, stirring, until soft and fragrant, but not golden.
  • Add chopped Spinach (for my mom’s original recipe see step 1), reduce heat to low, cover and cook, stirring occasionally until wilted.
  • Add Béchamel) to the cooked spinach, stir until completely blended. For my mom’s original recipe add step 2.
  • Pour into baking dish. For my mom’s original recipe see step 3.
  • If you are in a hurry, just add the Parmesan cheese and it’s ready to serve. You don’t have to bake it, but it is delicious with the golden brown Parmesan cheese on the top.
  • Top with some grated Parmesan cheese. Bake, uncovered, until light golden brown, about 20 minutes.

Notes

This is a 'lite' souffle, the faster way -- for a more traditional soufflé, my mom’s way, add the following steps:

  1. For the spinach, before everything: Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
  2. In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined.
  3. Once the creamed spinach mixture has cooled, fold the mixture into the prepared egg whites: Place the 2 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth. Using a rubber spatula, transfer 1/2 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into baking dish.

Nutrition

Calories: 241kcal | Carbohydrates: 23g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 1420mg | Potassium: 730mg | Fiber: 3g | Sugar: 12g | Vitamin A: 137% | Vitamin C: 36% | Calcium: 32% | Iron: 14%

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

go to top


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!

go to top

Pressure Cooker Dulce de Leche is a shortcut version of this nectar of life made with sweetened condensed milk.

Dulce de leche is a heavenly thick, creamy caramelized milk popular throughout South America countries. It looks a little like caramel, but it’s actually made by simmering a pot of milk and sugar, stirring as you go, for about seven hours… long enough to cause a caramelizing to occur. You could do that, or you could do what is by far the easiest way to make it: simmer a closed can of sweetened condensed milk in a Pressure Cooker.

Print Recipe Add to Collection
5 from 1 vote

Pressure Cooker Dulce de Leche Fast2eat Recipe

This is dulce de leche made in a pressure cooker is the fastest way to make proper and the most delicious dulce de leche. Brazilians known it as the nectar of life.
Cook Time15 mins
Total Time15 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Keyword: Brazilian, Dulce de Leche, Pressure cooker, Sweetened condensed milk
Servings: 20 tbsp
Calories: 65kcal

Ingredients

  • 1 can Sweetened condensed milk
  • Water to cover

Instructions

  • Peel the labels off the cans, unless it’s printed on the can.
  • Note: cans with solid lids (as opposed to the tab lids) are preferred. I have never had an issue with the tab lids exploding or popping open…but proceed with caution!
  • Place the can of sweetened condensed milk directly onto the bottom of the pressure cooker and add cold water, enough for the water level to cover the can (not exceeding the 'maximum capacity level' of the pressure cooker). Make sure the can is on its side, to make sure it is fully submerged while not exceeding the "maximum capacity" of the pressure cooker.
  • Lock on the lid and choose the Pressure Cooking Time (*see note) at high pressure.
  • When time is up, disengage the “keep warm” mode or unplug the cooker to initiate the natural release. When the pressure cooker unlocks, leave the can in the cooker and allow the water in the pressure cooker and the hot can to cool down together or, if you cannot wait, carefully pluck the hot can out of the (also very hot) water with some handy kitchen utensil, such as a pair of tongs, or a fork or a slotted spoon. Place the can on a heatproof surface and allow cooling to room temperature before opening or imerge in a bowl full of cold water and ice until completely cool. Do NOT attempt to open it while it is warm.
  • VERY IMPORTANT: Do NOT open the cans of dulce de leche while they’re still hot! Or you'll get burned as the hot dulce de leche may dangerously spit out because of the pressure inside the can.
  • When completely cool, the can can be stored as-is or opened to used in your favourite recipe.
  • If the dulce de leche is too stiff, simply warm the desired amount in a small pan with a spoon or two of milk to soften it to the desired consistency.
  • Dulce de leche is delicious on its own, eaten by the spoonful, but it is also great spread on a piece of toast, bread or crackers or used as a filling between cake layers or cookies. You can also serve it over ice cream. Spread it on top of a Cheese Cake, dribble it on Muffins Dip, Banana or Apple Slices… It's just delicious!
  • Dulce de leche can be kept in the fridge for about 3 weeks, stored in an airtight container. Transfer to a plastic container and freeze any un-used portion for up to three months. Don't keep the dulce de leche in the can (once opened), as this can negatively affect the color of the dulce de leche. I've heard that you can keep closed cans of dulce de leche for years, but I haven't tried this and - honestly - I wouldn't be able to keep my kis's hands off the stuff for that long!
  • How will you use it? Leave your comment at the bottom of the post!

In a regular pot

  • If you don’t have a pressure cooker making dulce de leche in the can takes about 4 hours, cooking it in a double boiler about the same and cooking it in the oven, well, also takes about that much time. Of course, how long the dulce de leche needs to be cooked depends on how dark you want your dulce de leche to be. As I always make mine in a pressure cooker and I have never done it in a regular pot, I found this guide (http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/) helpful. I have just one important warning: You must pay attention to the water level in the pot as the can simmers. If you let too much water evaporate and the can ends up not being fully submerged, it can overheat, tear or even explode, which would be bad.

Notes

*Pressure Cooking Time:

  • 15 minutes – lighter, smooth and thinner (my favourite one)
  • 20 minutes – the regular one, just the same consistency of the ones sold in pots or cans
  • 30 minutes - darker and thicker good for cake filling
  • 40 minutes – darker and solid good for cut

Be aware the Dulce de Leche will thicken as it cools.

CAUTION: Ensure the can is not damaged or nicked in any way.

DO NOT jostle or shake the pressure cooker containing a heated can.

DO NOT open the can while it is still warm (the contents may still be under pressure) – let it cool before opening.

You can cook more than one can, up to three or four cans at a time, depending on the capacity of the pressure cooker. The cans can stay horizontal or vertical, the most important is to cover the cans (not exceeding the 'maximum capacity level' of the pressure cooker).

It is important that you start with cold water and allow the water – and the can – to slowly come to temperature. This takes time, but when I tried plunging the can in boiling water to speeds things up, the sweetened, condensed milk in the center of the can hadn’t coloured at all. It’s also important to allow the can to cool to room temperature, as it continues to cook/brown as it cools. Again, this takes time, but no matter how you want to make dulce de leche, there’s no way to speed up the cooling process without negatively affecting the taste/texture/color of the dulce de leche!

Nutrition

Serving: 20g | Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 80mg | Sugar: 11g | Vitamin A: 1% | Calcium: 5%

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

go to top


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!

go to top

It looks like a simple salad. But soon in the first slice, you will find that it is the best tomato you have ever tasted.

It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

Print Recipe Add to Collection
5 from 1 vote

Tomato Dehydrated with Pink Salt Fast2eat Recipe

The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Prep Time10 mins
Total Time1 d 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 6 people
Calories: 126kcal

Ingredients

  • 6 Tomato Roma or any good, ripe tomato
  • Himalayan pink salt
  • Basil pesto sauce
  • Mini bocconcini (baby mozzarella balls)
  • Olive oil
  • Savory
  • Basil
  • Oregano

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut them into thin slices using this Holder (it is so helpful to cut the tomatoes). I remove the seeds and gelatinous pulp, but it's up to you.
  • Transfer the tomato slices to a Strainer in layers. Splashing the Himalayan Pink Salt into the tomato evenly in each layer. All slices should be with some pink salt.
  • Place theStrainer over a deep Bowl. Leave in the oven (the oven must be OFF and room temperature) for 24 hours.
  • Drain the bocconcini. And using this Egg Slicer Tool cut the Bocconcini cheese and put in an Airtight Glass Container and pour on the Basil Pesto Sauce.
  • After 24 hours, remove the tomatoes from the oven and drain the water from the bowl.
  • In a Glass serving platter, arrange the tomato and bocconcini slices, and drizzle with pesto and olive oil and your favorite herbs. My suggestion is Basil leaves, oregano and Savory.

Notes

I suggest using Roma or plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. You can add another fresh hardy herbs such as oregano, sage, thyme, rosemary…as desired

This is an original and exclusive recipe, therefore you won't find it or any similar one anywhere else.

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 519mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 24% | Vitamin C: 26% | Calcium: 12% | Iron: 3%
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

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

go to top


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!

go to top

Slow-roasting tomatoes bring out such sweet, intense flavor. You get almost all of the concentrated flavor of sun-dried tomatoes but without the drying.

Mixed with tons of garlic, oregano, and fresh basil, I don’t know how it works… but it tastes like heaven in your mouth. They take on an intensely deep flavour after roasting and can be used in many different ways. It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

My mom makes it since I was a child and everyone loves it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

Print Recipe Add to Collection
5 from 1 vote

Slow-Roasted Tomato Fast2eat Recipe

Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 5 people
Calories: 146kcal

Ingredients

  • 10 Tomato Roma or any good, ripe tomato - 10 is about 1kg/2 lbs
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Minced Garlic
  • 1/4 cup Olive oil extra virgin
  • Basil thinly sliced or chopped
  • Oregano
  • Sage
  • 1 Bay leaf
  • Black pepper optional

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • Cut each half in 4.
  • Place tomato pieces into a Strainer and toss with salt and sugar to drain off liquid.
  • Preheat oven to 190C/375F.
  • Put the tomatoes onto a large rimmed Baking Sheet.
  • Toss in all other ingredients. Stir until well-coated.
  • Roast in the oven for 30 minutes. Using a Spatula, stir the tomatoes and roast for more 30 minutes until tomatoes are softened but not falling apart.
  • Turn off the oven and let cool.
  • Taste and add additional salt and pepper if desired. Remove Bay leaf and set aside.
  • To store, place in clean Airtight Containers.
  • Eat with toast, breads, crackers, salads, pasta, goat cheese, bocconcini or refrigerate for up to 2 weeks or freeze for up to a couple of months.

Notes

I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe.

You can add other fresh hardy herbs such as fresh thyme, rosemary… as desired.

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 482mg | Potassium: 482mg | Fiber: 3g | Sugar: 7g | Vitamin A: 33% | Vitamin C: 43% | Calcium: 3% | Iron: 4%

Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Check out this recipe

Homemade oven-dried tomatoes Fast2eat
Check out this recipe

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

go to top


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!

go to top

 
F
F
125 people follow Fast2eat
Twitter Pic vncprado Twitter Pic greenapp Twitter Pic Madrigal Twitter Pic TrustyWa Twitter Pic BestBlog Twitter Pic TheColla Twitter Pic inRoundJ Twitter Pic susaneng
F
Contact Us :

Name:

Email:

Verification Image

Enter number from above:

error

Enjoyed the recipe? Please spread the word :)