All posts tagged Bake

It’s the simplest way to prepare a white fish fillet (such as Fresh Cod or Haddock or Tilapia or Bass). So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!

It’s a “lemony” variation from this “cheesy” Crispy Oven-Baked Fish Fillets Fast2eat.

 

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5 from 1 vote

Oven-Baked Lemon Fish Fillets Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Keyword: 10 Minutes, Bake, Easy, easy-to-prepare, Fast, Fish, Healthy, Low calories, Low fat, Nut-free, Oven-Baked, Quick
Servings: 4 people

Ingredients

  • 4 Fish fillet such as Fresh Cod or Haddock or Tilapia or Bass or any other white fish fillets

Mix1

  • 5 tbsp Lemon juice
  • 5 tbsp Butter melted or Margarine
  • 1 tbsp Garlic minced
  • 1 tbsp Hondashi
  • Parsley
  • Cilantro also known as coriander (fresh leaves chopped or dried)

Mix2

  • 1/2 cup All purpose flour
  • 1/2 tsp Salt
  • Paprika

Garnish (optional)

  • Parsley Fresh
  • Lemon zest

Instructions

  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small container mix lemon juice, Margarine (or melted Butter), Garlic, Hondashi, Parsley and Coriander.
  • In a separate container, mix flour, salt and paprika
  • Dip fillets in lemon juice mixture, then in flour mixture to coat both sides.
  • Transfer the prepped fish to parchment-covered baking sheet. Drizzle with remaining lemon juice mixture. Bake (uncovered) until fish just begins to flake easily with a fork, about 15 minutes (or more depending on thickness). If need, broil for about 60 seconds to get a little bit of a golden crust.
  • When it’s done baking, if you like, garnish with parsley and lemon zest or any other fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this Crispy Oven-Baked Fish Fillets Fast2eat.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Crispy Oven-Baked Fish Fillets Fast2eat Recipe
Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Check out this recipe

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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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This yummy fish filet covered with white sauce is an easy and simple recipe as well as very flavourful.

The sauce is especially delicious because the juices of the fish mingles in with it. It’s like a sauce made with the best stock ever!

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5 from 1 vote

Fish Filet with White Creamy Sauce Fast2eat Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4 people
Calories: 280kcal

Ingredients

  • 12 Fish fillet (flatfish such as Sole Filet, Flounder, plaice, halibut, or whitefish)
  • 1 Onion (small) chopped
  • 3 Bay leaf
  • 50 White wine
  • 200 Water
  • Salt to taste
  • Black pepper to taste (or Paprika)
  • 2 tbsp Butter or Margarine
  • 2 tbsp All purpose flour
  • 4 tbsp Cream (whipping cream/thick cream/heavy cream/evaporated milk)

Instructions

  • Chop onions with this Electric Chopper.
  • Mix bay leaf, wine, onion, water and salt with paprika (or pepper) in a Casserole Dish, add the rolled files, Coverand Microwave for 3 minutes at high power.
  • Arrange the fish in another casserole dish, throw away the bay and reserve the liquid (broth).

White sauce

  • Melt the butter and add the flour, keeping the heat low. Saute for about 2 minutes stirring constantly.
  • Add the reserved broth (from the preparation) very gradually, stirring vigorously with a Whisk, and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Taste the salt and pepper. I like to add Paprika.
  • Remove from heat, stir in the cream (whipping cream/thick cream/heavy cream/evaporated milk).
  • Pour the white sauce over the reserved fish on a casserole dish.
  • Sprinkle with Grated Parmesan Cheese and bake in a Conventional Oven until golden brown.
  • Serve with asparagus, Mashed potatoes, green salad, rice...

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 87mg | Sodium: 689mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12% | Vitamin C: 9% | Calcium: 5% | Iron: 4%

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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Crème caramel (French), flan, caramel pudding or Brazilian Condensed Milk Flan (Aka Pudim De Leite Condensado) is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.

If you are one of those who lose an entire hour to make it in the conventional oven… This recipe is for you! Using a Pressure cooker is time saver, it’s done in just 10 minutes.

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5 from 1 vote

Condensed Milk Flan Fast2eat Recipe

Making pudding in the electric pressure cooker is very easy and super Fast. The result is the same or even better than the oven.
Prep Time5 mins
Cook Time10 mins
Total Time2 hrs 15 mins
Course: Desserts
Cuisine: Brazilian
Keyword: 10 Minutes, Brazilian, Easy, Fast, Grain-Free, Nut-free, Pressure cooker, Pressure Cooker (Instant Pot), Quick, Sweet
Servings: 8 people
Calories: 232kcal

Ingredients

Syrup

  • 4 tbsp Sugar

Flan

  • 3 Egg
  • 1 can Sweetened condensed milk
  • 1.5 can Milk (use the same can to measure)

Instructions

Syrup

  • In a Small Tube Cake pan melt the sugar over low heat, stirring constantly until it becomes golden brown syrup.
  • Be careful, do not let it burn and only stir once it has started to turn light brown and syrupy.
  • Let it cool.

Flan

  • Beat everything in a Blender for about 2 minutes until completely smooth.
  • Pour the mixture into the caramelized pan (after the syrup is hard) and cover with aluminum foil.
  • Add 2 glasses of hot water in a pan under the flan pan (water-bath).

Pressure cooker (it is time saver)

Oven

  • If making in the oven: Preheat an oven to 350-425 degrees F (180-220 degrees C).
  • Prepare a water bath by placing the Tube Cake pan into a larger Round Cake Pan.
  • Bake in the preheated oven until a knife inserted at least 1-2 inch from the edge comes out clean, 45 to 90 minutes.

To serve

  • Refrigerate overnight or at least 2 hours in a cold fridge before serving.
  • To serve, carefully run a knife around the edges, I usually put it quickly in a low heat to melt the syrup a little).
  • Place a Glass serving platter on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.

Notes

Lemon: I've heard the putting a few drops of lemon helps give the aerated effect, but I have never tested.

Corn Starch: Some people say that adding a tablespoon of cornstarch and hitting the blender just for mixing is a guarantee of a smooth pudding. I don't use as I like it just light as it is.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 86mg | Sodium: 97mg | Potassium: 269mg | Sugar: 36g | Vitamin A: 7% | Calcium: 19% | Iron: 2%

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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Crispy fish without the grease – Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavour. 

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

It’s a “cheesy” variation from this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.

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5 from 1 vote

Crispy Oven-Baked Fish Fillets Fast2eat Recipe

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 10 people
Calories: 188kcal

Ingredients

  • 10 Fish fillet (Haddock or Fresh Cod, Tilapia, Bass or any other white fish fillets)
  • 1 tbsp Lemon juice
  • 1 tbsp Minced Garlic (optional)
  • 1 tbsp Hondashi * (Bonito Soup Stock)
  • 1 Egg
  • 1/2 cup Milk
  • 1 tsp Salt
  • 1 cup Bread crumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 tsp Thyme (optional - fresh or dried)
  • 1/4 tsp Parsley (optional - chopped fresh or dried)
  • 1/4 tsp Cilantro also known as coriander - (optional - fresh leaves chopped or dried)
  • 1/4 tsp Paprika (optional)
  • 1 tbsp Olive oil
  • Cooking spray (optional)
  • 1 Lemon (optional - sliced)
  • Rosemary (optional - Sprigs)

Instructions

  • Season fish fillets with Lemon Juice, minced garlic and Hon Dashi (Bonito Fish Soup Stock)*.
  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small bowl, beat egg with milk, and salt.
  • In a separate container, mix together the bread crumbs, Parmesan cheese, and herbs (but the rosemary Sprig).
  • Dip the fish fillets in the milk mix, then press into the crumb mixture to coat.
  • Lightly oil a Shallow Baking Pan with the olive oil or Cooking Spray.
  • Place fish fillets in the baking pan, and drizzle with olive oil or spray the fillets with cooking spray so that they would crisp nicely.
  • To add some flavour arrange lemon slices and rosemary Sprigs on top. They make this fish dish look so impressive!
  • Bake (uncovered) on the top rack of the preheated oven until the fish flakes easily, about 15-40 minutes (depending on thickness).
  • When it’s done baking, if you like, sprinkle some more fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.

Tip: Aluminum Foil or Parchment Paper can be used to keep food moist, cook it evenly, and make clean-up easier.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Nutrition

Calories: 188kcal | Carbohydrates: 10g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 710mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5% | Vitamin C: 9% | Calcium: 9% | Iron: 7%

Oven-Baked Lemon Fish Fillets 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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It is a delicious casserole dish, also called as strata (or stratta), and very similar to this Brazilian Blender Pie, quiche or frittata, made from a mixture which mainly consists of bread, eggs, milk and cheese. It may also include meat and/or vegetables.

I hate to waste anything, and this is a very simple solution for the leftover bread. You can eat it for brunch, lunch or dinner.

This elegant casserole dish of cubes of bread baked in custard is often a lifesaver on busy days and within 10 minutes you can have it in the oven! You can also assemble it the night before and pop it in the oven as soon as you wake up. I also like it because you can pretty much use whatever you want as a filling. For this one I used cheese and smoked ham but the recipe is pretty flexible so you can play around with different meat and/or sautéed vegetables depending on what you have on hand.

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5 from 1 vote

Savoury Bread Pudding Fast2eat Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: American, Brazilian, Canadian
Servings: 6 people
Calories: 476kcal

Ingredients

  • 1 Egg (lightly beaten)
  • 2 cups Milk
  • 1/2 cup Cream (heavy cream/ whipping cream/half half)
  • 2 tbsp Tomato sauce
  • 1/2 Onion (chopped)
  • Oregano
  • Basil
  • Salt (optional) to taste
  • Black pepper or Paprika (optional) to taste
  • 500 g Bread (day-old peasant bread, grossly cut into 1-inch cubes)

Filling option with cheese and ham

  • 150 g Smoked ham (coarsely shredded)
  • 250 g Mozzarella cheese (coarsely shredded) Any meltable cheese will work here

Topping

  • Parmesan cheese (grated)

Instructions

  • In a Mixing Bowl, Whisk the eggs with the milk, cream and tomato sauce.
  • To save time chop the onion using an Electric Chopper. Add chopped onion to egg and milk misture.
  • Add the bread to the bowl, using a Silicone Spatula stir gently until the bread is evenly moistened.
  • With a Food Processor coarsely shred the smoked baked ham and mozzarella cheese.
  • Add the herbs (in this one I used oregano and basil but you can use your favourite ones), mozzarella cheese and smoked ham (or your favourite filling). Stir until well mixed.
  • Preheat the oven to 400°F/200°C.
  • Transfer to a casserole dish and top with Grated Parmesan Cheese.
  • Bake for 20-30 minutes, until the bread pudding is puffed, set and golden brown all over.
  • Be sure to serve warm because it tastes great warm but not cold.

Notes

No matter what filling you choose, I do think cheese is pretty much mandatory.

Be creative! Use leftovers, use different vegetables, cheese, meat, any combination and enjoy it!

Some suggestions are: Canned or fresh tuna, salmon or sardines, ham (smoked or regular), grilled shrimp, crab meat, bacon, sausage, pepperoni, ground meat or diced chicken, any cheese (just make sure to pair with a mild meltable cheese like mozzarella for the best texture) such as Monterey, Jack,, cheddar, fontina or gruyère, feta, goat cheese, blue cheese and or brie, broccoli, sauté spinach, marinated artichoke hearts, escarole, leeks, kale, onions, caramelized onions, sautéed mushrooms, diced or cherry tomatoes, shredded carrots, butternut squash, asparagus, or any vegetable (roasted and/or raw), dried cranberries, raisins, pecans, walnuts, peanuts, Dijon mustard, garlic, nutmeg, herbs (parsley, scallions, green onions, basil, oregano, thyme, rosemary, among others).

If you are vegetarian you can easily use any favourite vegetable and leave it out of any meat.

Make Ahead:

  • The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.
  • The baked bread pudding can be kept at room temperature for up to 4 hours and can also be refrigerated overnight or up to 3 days. Reheat at 350°F/180°C before serving, microwave is not recommended.

Choose an oven-proof baking dish that's about the right size to feed however many people you're planning on serving and just follow the simple recipe ratio.

You can use any kind of bread: sliced bread, rolls, buns, crusty loaf, whole wheat, even gluten-free bread.

Nutrition

Calories: 476kcal | Carbohydrates: 50g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1429mg | Potassium: 405mg | Fiber: 2g | Sugar: 9g | Vitamin A: 11% | Vitamin C: 3% | Calcium: 58% | Iron: 21%

Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
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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This Brazilian popular cake is soft and moist, and with a really lovely light orange color. It’s a really unique flavor, but not weird at all. It’s just sweet, soft and delicious.

What I love about this Brazilian carrot cake, and as well as this Chocolate Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up. And no need to cook the carrots.

Brazilian carrot cake is very different from the Canadian/American version. There are no carrot chunks in it, it is orange, no cream cheese frosting, this sunny puff of a cake is instead hugged with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), instead of creamy tang. It’s a comforting, not-too-sweet any-day cake, and is perfect to serve with coffee or tea.

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5 from 1 vote

Brazilian Carrot Cake Fast2eat Recipe

It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Servings: 16 people
Calories: 228kcal

Ingredients

  • 1/2 cup Oil
  • 2 cups All purpose flour all-purpose flour
  • 3 Egg
  • 300 g Carrot (about 3 large carrots) peeled and sliced into small chunks
  • 2 cups Sugar (white)
  • 1 tsp Vanilla extract (optional)
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, oil, Vanilla Extractand carrot until smooth.
  • Add flour and sugar to combine until the batter gets nice and smooth.
  • I like to just take a Silicone Spatula and roughly hand mix the flour first and then give it a few pulses so it gets fully incorporated. If you prefer, don’t use the blender for the whole cake, just for the wet ingredients (Oil, Eggs, Carrots and Vanilla) and then just, add flour and sugar, to a Large Mixing Bowl. Stir with a Whisk to combine. Then add the mixed liquid through flour mixture and whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.
  • Remove from the oven and if using a Fluted Tube/Bundt Pan, let cool to just barely warm before inverting.
  • Transfer to a Cake Serving Platter.
  • Finish it with the this Chocolate icing Fast2eat Recipe and garnish as desired.

Notes

You can use this recipe to make carrot cupcakes. Just reduce the baking time.

Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or this Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Cholesterol: 36mg | Sodium: 121mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 65% | Vitamin C: 2% | Calcium: 4% | Iron: 4%

Chocolate Cake Fast2eat Recipe
This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Check out this recipe

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe

Natural “Red Velvet” Beet Cake Fast2eat
This incredible beet cake will make your day more colourful!
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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This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker“.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine it couldn’t be easier and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before, and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first and the various steps do take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.

Finishing the Crust – glazes, washes and toppings

Finishing the crust, the special touch for Homemade Bread,  that leaves it so yummy with a beautiful appearance!

Although glazes, washes and toppings are often optional ingredients, that I usually omit, from sheer lack of time, they do add a boost of flavour and enhance the appearance of the bread. They add flavour, affect the look, taste and crunch of the crust, provide an attractive finish on the bread, and add moisture.

The quality of bread crust is not determined only by the type of bread being baked. What you put in your loaf has much more to do with the way your loaf turns out than what you put on your loaf, glazing, washing and/or topping the exterior of your loaf can definitely help you achieve the effect you are after (i.e., soft, sweet, crusty, shiny, etc). It may also smooth or colour the crust as well as add flavour. They also provide the glue if you want to add seeds or grains to the crust.

Glazes often consist of liquid ingredients, such as oil, milk, water, honey, egg, among others, that are brushed onto the dough to provide an attractive finish. Toppings often consist of dry ingredients, such as seeds, grains, nuts, cheese, herbs, sugar, or salt, that are sprinkled on the dough, providing added flavour and creating a decorative quality.

Most glazes, washes and toppings are applied to the dough with a soft brush before baking, but some recipes call for the glaze to be applied after the bread is baked.

Important: Glazing, washing and/or topping are often the final steps in bread making prior to baking the bread. The bread dough should NOT receive any glazes, washes or toppings (if intended) until the dough has finished the second rising (final rising period), also known as proofing.

This is purely subjective, but I like the shiny glazes. Egg (I probably wouldn’t bother separating it, but the yolk is the more important component here) is probably the nicest option, unless you’re wanting a bit of sweetness, in which case the sugar water makes a nice alternative (although, for the shine, you’d have to brush it on after baking).

I very much like the simplicity of the water and flour option. I think the flour looks pretty and highlights the shape of the bread.

There are glazes, washes and toppings that can help to achieve a range of textures from soft and velvety to crisp and crunchy. But it is really up to you, the baker, as to how you will finish the loaf. Here is the full range of possibilities to choose from:

No glaze

It will look relatively pale compared to some of its glazed friends. It will have a matte appearance and the crust more chewy than crispy.

Shiny chewy crust

Egg white

Brush loaves with egg white before baking to produce a shiny, lighter in color, crust.

Important: You should NOT use it with “French” setting because the high cooking temperature may cause the egg to burn quickly.

Note: To keep unused egg yolk fresh for several days, cover with cold water and store in refrigerator in a covered container.

Egg white + Water

A crisp light brown crust: Mix 1 egg white (2 tablespoons) with 1/2 Tbsp water, lightly beaten and strained (the ideal sticky glaze for attaching seeds).

Egg white + Water + Salt

You can also add a tiny pinch of salt in with it because I’ve read that this can help the egg to spread more easily. Beat it with a fork before brushing it on.

Shiny and brown crust

Whole Egg (white and yolk beaten together)

For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze. They are very similar – shiny and pleasingly brown. 

An egg wash glaze is one of the most common glazes for bread, resulting in a golden crust and because of its adhesive properties, allows other toppings to easily adhere to the surface of the dough.

Note: An egg glaze will lose its shine if using steam during the baking process.

Important: You should NOT use it with “French” setting because the high cooking temperature may cause the egg to burn quickly

Egg + Water

A medium shiny golden crust: 1 slightly beaten egg with 1 Tbsp water.

Egg + Salt

When using an egg glaze, it goes on most smoothly if strained. You can also add a pinch of salt to make it more liquid and easier to pass through the strainer.

Egg + Water + Salt

Mix the egg with 1/2 Tbsp water and a pinch of salt. Whip and strain to remove clumps of egg white. Wash with the egg mixture and add your toppings.

Note: Injected steam during the baking will remove the shine. Apply just before baking.

Egg + Milk (or cream)

Egg with milk for a darker brown.

Egg with cream for an even darker brown.

Mix 1 slightly beaten egg with 1-2 Tbsp milk or cream.

Egg Yolk Glaze

Egg yolk – gives the brown colour.

This is markedly one of the more shiny glazes, and one of the more richly coloured.

Egg Yolk + Water

Mix 1 slightly beaten egg yolk with 1 Tbsp water.

Egg Yolk + Milk

A shiny medium golden brown crust: 1 egg yolk and 1 teaspoon milk, lightly beaten.

Egg Yolk + Cream

A shiny deep golden brown crust: 1 egg yolk and 1 teaspoon heavy cream, lightly beaten.

Crispy and crunchy crust

Water (brushed or spritzed)

For a speedy, no hassle glaze, Spraying loaves with water while they bake will produce a crispy and crunchy crust with a nicer (in my opinion!) colour than the unglazed one.

Water may be brushed on or spritzed. Water keeps the dough skin from forming the crust, enabling the dough to expand. It also smooths out the crust, creating a more refined appearance. Apply just before baking.

Water + Salt

Opaque and tasty – dissolve 2 teaspoons of salt in 2 tablespoons hot water and brush over the bread. Sprinkle with herbs and bake.

Golden crust

Egg yolk + Coffee

For a golden crust brush an egg yolk mixed with some coffee.

Egg + Coffee

For a golden crust brush a mix of 1 egg with a few drops of coffee

Dark crust

Milk

Brush loaves with milk before baking to produce a lovely golden brown colour.

Darker than the one without a glaze, but not as dark as some of the other types of glaze. It produces a quite matt appearance but slightly shinier than the unglazed roll.

Soft chew velvety crust

Melted Vegetable cream or Margarine or Butter

Brush (1/2 tablespoon per average loaf) vegetable cream or margarine or butter (preferably clarified) before baking or immediately after baking to produce a soft chew velvety crust.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Butter Glaze Before Baking

It’s quite matte, darker, with a richer, more pleasing colour with a slightly cracked appearance.

Butter Glaze After Baking

Brush as it came out of the oven. The result is a pleasing shine but a less browned appearance.

Soft crust with little shine

Cornstarch + Water

1 1/2 teaspoons cornstarch and 6 tablespoons (1/4 cup + 2 tbsp) water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds, or until thickened and translucent. Cool to room temperature, then brush on the bread before baking and again immediately after baking.

Smooth chewy crust

Olive Oil

Glazes such as Olive Oil can be applied just before or after baking to soften the crust and to provide a richer flavour.

A matt appearance. Not at all shiny. The crust has a light colour and slightly crunchier than unglazed bread.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Hard crust (French or Italian)

Just in the oven. No Bread Maker baking.

Place a baking dish with boiling water on the oven floor while the bread bakes.

Rustic and chewy crust

Flour (dusted)

A powdery, rustic chewy crust. Dust the dough with some flour. This will encourage the crust to form more quickly, resulting in a more rustic appearance with a chewier crust. Apply just before baking.

Sticky sweet

Honey

Honey is applied, just after the loaf is removed from the oven. You can attach toppings. The honey will soak into the crust but hold the toppings on.

Sugar Water Glaze After Baking

A small amount of sugar dissolved in a small amount of water will give a shiny appearance and the subtly sugary flavour.

Sugar Water Glaze Before Baking

It will result in a matte appearance with a lovely darkened crust with a subtly sweet taste of the glaze.

Browned Butter Glaze

2 Tbsp margarine or butter
2/3 cup powdered sugar
1/2 tsp vanilla
4 tsp milk

Heat margarine in a 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp ground cinnamon
2 tsp water

Citrus Glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 tsp grated lemon or orange peel
2 tsp lemon or orange juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp vanilla
2 tsp milk

Choco-Banana Spread

Mix:
1/3 cup mashed ripe banana

1/2 cup semi-sweet chocolate chips, melted

Honey-Walnut Spread

Mix:
6 Tbsp cream cheese, softened

1 Tbsp chopped walnuts
2 tsp honey

Spicy and golden crust

Oil + Curry or Pesto

Brush with a mix of oil and curry or pesto.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Garlic Butter

Mix:
1/4 cup margarine or butter, softened
1/8 tsp garlic powder

Herb-Cheese Butter

Mix:
1/4 cup margarine or butter, softened
1 Tbsp grated Parmesan cheese
1 tsp chopped fresh parsley
1/4 tsp dried oregano leaves
Dash of garlic salt

Italian Herb Butter

Mix:
1/4 cup margarine or butter, softened
1/2 tsp Italian seasoning
Dash of salt

Ham and Swiss Spread

Mix:
6 Tbsp cream cheese, softened
2 Tbsp finely chopped, fully cooked, smoked ham
1 Tbsp shredded Swiss cheese
1/2 tsp prepared mustard

Herb-Cream Cheese Spread

Mix:
1/2 cup whipped cream cheese
1 tsp chopped fresh or 1/2 tsp. dried dill weed
1 small clove garlic, finely chopped

Ripe Olive Spread

Cover and mix in food processor or blender until slightly coarse:
1-1/2 cups pitted, ripe olives
3 Tbsp olive oil
3 Tbsp capers, drained
3 flat anchovy fillets, drained
1 tsp Italian seasoning
2 garlic cloves

Scoring / Creating Artisan Bread Crusts

Scoring is cutting slashes in the skin of the dough. This gives a route for the expanding dough to escape. If there isn’t a wash, the drying crust will open to permit the interior to escape creating the classic artisan look.

Artisan bread derives their name from unique combinations that aren’t usually found in traditional bread. I know using a bread maker for the whole process is more ‘automatic’ than it is ‘artisan’. Artisan “like” breads are easy to make and bake in your bread machine.

If desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into desired design.

Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough with a lightly beaten egg white that has been mixed with 1 teaspoon of water.

Leave plain or sprinkle with seeds, herbs, grated parmesan or romano cheeses, or other desired toppings. Press toppings gently into the dough to ensure it adheres and will not fall off.

Close the cover and allow bread to bake.

For best results, use only the beaten egg white with water to treat the crust before the bake cycle begins. This mixture will ensure that toppings will stick and not fall off when the bread is removed from the pan.

The crust can also be treated after the bread is done baking. Remove bread from the bread pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping on to the bread’s top.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Note: Some glazes, such as egg or honey, have an adhesive property. When applying these glazes to bread, it is important to keep the glaze away from the sides of the pan to prevent the bread from sticking to the pan. The adhesive nature of the glaze may also prevent the dough from properly expanding while baking if too much of the glaze is applied along the edges of the pan.

Toppings

Toppings of seeds, grains, nuts, cheese, herbs, sugar, or salt provide added flavour and create a decorative appearance.

There are several methods in which toppings can be applied to dough prior to baking.

Using your fingers, simply sprinkle the ingredients over the surface of bread loaves or rolls prior to baking.

A sieve or flour duster can be used to dust the surface when using powdered ingredients such as flour.

Some toppings may be easiest to apply using a spoon.

Here are some possible toppings.

  • Basil
  • Caraway seed
  • Garlic flakes
  • Rolled oat flakes
  • Onion
  • Oregano
  • Poppy seed
  • Sesame seed
  • Rolled oats

Use your imagination

Of course, these are not the only glazing alternatives. This is another chance to be original and use your imagination. And remember, a glaze makes a good glue for sticking seeds, such as sesame or poppy seeds, to the top of your bread. Let me know if you have any great favourites that I’d like to try.

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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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This Brazilian classic pie is often a lifesaver on busy days and within 10 minutes you can have it in the oven!

This recipe was adapted from the one my friend Fabiola Bedin has sent to me. The batter for this pie is made in the blender and all you need to do is pour it over the pie filling and pop it in the oven. It is really that simple!

You can eat it for lunch, dinner, or snack.

I also like it because you can pretty much use whatever you want as a filling. For this one I used cheese, sausage, sweet corn, pea, parsley, green onions and olives. It’s also delicious with this Shredded Chicken with Béchamel (white) Sauce Fast2eat

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5 from 1 vote

Brazilian Blender Pie Fast2eat Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 8 people
Calories: 297kcal

Ingredients

  • 3 Egg
  • 1/2 cup Oil
  • 2 cups Milk
  • 2 tbsp Parmesan cheese (optional)
  • 1 tsp Salt
  • Black pepper (optional)
  • 2 cups All purpose flour
  • 2 tsp Baking powder

Instructions

  • Mix in a Blender the Eggs, Oil, Milk, Grated Parmesan Cheese, salt and Black pepper until smooth.
  • Then add All purpose Flour blend until well combined. Stop the blender and clean its sides with a Silicone Spatula a couple of times during the process if need.
  • Add the Baking Powder and slowly mix it.
  • Note that it is a thick batter, so if you prefer not to use a blender you can simply mix all ingredients in a Mixing Bowl with a Whisk.
  • With a Cooking Spray grease and flour a Oven Pan to prevent sticking.
  • Toss a little more than half of the Batter in the pan. Make sure the batter covers the bottom.
  • Fill with your favourite filling options. Make sure that all ingredients are cooked and seasoned and that there is non to very little water or liquid.
  • Then Pour the remaining batter on top of the filling spreading gently with an offset spatula to enclose all the filling.
  • Bake in the medium preheated oven (190º C/375º F) for about 30-45 min or until golden brown on top.

Notes

It is simple, super easy, Fast and delicious to make, the basis for this pie is a batter that is very similar to a cake mix, but savory.

No matter what filling you choose, I do think cheese is pretty much mandatory.

Be creative! Use leftovers, use different vegetables, cheese, meat, any combination and enjoy it!

Some suggestions are: Canned or fresh tuna, salmon or sardines, ham (smoked or regular), grilled shrimp, crab meat, bacon, sausage, pepperoni, ground meat or diced chicken, any cheese (just make sure to pair with a mild meltable cheese like mozzarella for the best texture) such as Monterey, Jack, mozzarella, cheddar, fontina or gruyère, feta, goat cheese, blue cheese and or Brie, broccoli, sauté spinach, Marinated artichoke hearts, escarole, leeks, kale, onions, caramelized onions, sautéed mushrooms, diced or cherry tomatoes, shredded carrots, butternut squash, asparagus, or any vegetables (roasted and/or raw), dried cranberries, raisins, pecans, walnuts, peanuts, Dijon mustard, garlic, nutmeg, herbs (parsley, scallions , green onions, basil, oregano, thyme, rosemary, among others).

If you are vegetarian you can easily use any favourite vegetable and leave it out of any meat.

The only thing that needs to be measured accurately for this recipe is the batter; the rest is completely up to you. No need to measure anything, just cover the extension of the baking dish with a hearty amount of filling.

It can be prepared a couple of days in advance, to re-heat use a low oven, microwave is not recommended.

Nutrition

Calories: 297kcal | Carbohydrates: 25g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 500mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6% | Calcium: 13% | Iron: 8%

Shredded Chicken with Béchamel (white) Sauce Fast2eat
Check out this recipe

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe

Chicken Béchamel (white) Sauce Fast2eat Recipe
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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This is such a Fast and easy dinner and it tastes amazing!
It only takes 20 minutes.
Just mix a few ingredients together and make an optional homemade sauce with Greek yogurt and Dijon Mustard, spread it on the salmon and bake.

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0 from 0 votes

Flavorful Salmon Fast2eat Recipe

Pungent Dijon Mustard is classic pairings for salmon. The Greek yogurt creamy coating helps keep the fish moist. My kids prefer without the sauce but I love with this sauce, it's so flavorful and so yummy on the fish. Enjoy!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people

Ingredients

  • 2 Salmon fillets
  • 1 tsp Lemon juice
  • 1 tsp Soy sauce Reduced salt
  • 1 tsp Minced Garlic
  • 1 tsp Hondashi *(Bonito fish Soup Stock)
  • 1/2 tsp Paprika (optional)
  • 1/2 tsp Parsley dried or chopped fresh
  • 1/2 tsp Basil dried or chopped fresh
  • 1/2 tsp Thyme dried or chopped fresh
  • 1/2 tsp Oregano dried or chopped fresh

Sauce

  • 3 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Olive oil
  • 1 tsp Capers (opcional)

Topping

  • 1 tbsp Parmesan cheese grated

Instructions

Sauce

Topping

Baking

  • Cook 3 minutes on Microwave (pot max).
  • Bake at 425°F (220°C) for 10 minutes or until until cheese is golden brown. I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.

Notes

Complete the meal with a simple white rice, green salad, or asparagus.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

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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