All posts tagged Easy

Lasagna made with ham & cheese in a Béchamel (white) and tomato sauce. This classic combination comes together with great results in this tasty lasagna.

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) make it a breeze to put this rich cheesy, comforting main dish on your table in no time flat.

Since it’s so rich, I like to serve it with a green salad.

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5 from 1 vote

Cheese and Ham Lasagna Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bake, Béchamel, Easy, easy-to-prepare, Italian, Lasagna, Oven-Baked, Pasta, Sauce, Smoked Ham
Servings: 6 people
Calories: 675kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Ham Pork/chicken/turkey
  • 200 g Mozzarella cheese shredded
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this recipe Béchamel (white)
  • ½ cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • ayer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.
Use the Tomato sauce Fast2eat Recipe, as well as Béchamel (white). Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever.
You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones.
Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉
Also check
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe
Tomato sauce Fast2eat Recipe
Check out this recipe

Nutrition

Calories: 675kcal | Carbohydrates: 74g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1892mg | Potassium: 1174mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1250IU | Vitamin C: 30.5mg | Calcium: 550mg | Iron: 4.9mg

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

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

Thanks for reading and sharing.


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

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Easy, low-carb and healthy one pan baked teriyaki salmon and vegetables is a quick 20-minute meal with hearty vegetables and a tasty homemade teriyaki sauce.

This sauce is delicious! You will never buy from the bottle again.

This dish is made all on one pan so it’s easy breezy prep and cleanup.

This is an amazing recipe from my daughter, I love when she makes it for me <3.

Salmon is one of our favourite types of fish. It’s always moist, flaky and full of flavour.

There’s no need for takeout anymore – you can easily make this homemade teriyaki with veggies and rice in minutes! This salmon is what you’ll want for dinner every week.

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5 from 1 vote

One Pan Baked Teriyaki Salmon with Broccoli & Carrots Fast2eat

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people
Calories: 558kcal

Ingredients

  • 1 cup Broccoli florets - 1 cup is about 250g/9 Oz
  • 1 cup Carrot 1 cup is about 1 carrot sliced about 120g/4-5 Oz
  • 2 Salmon fillets

Teriyaki-sauce

  • 3 tbsp Soy sauce reduced sodium
  • ¾ cup Water
  • ¼-1⁄2 tsp Ginger ground
  • 1/8-1⁄4 tsp Garlic powder
  • ¼ cup Brown sugar packed
  • 1.5 tbsp Honey
  • 1.5 tbsp Corn starch
  • 3 tbsp Water cold
  • 1.5 tbsp Sesame seed

Instructions

Teriyaki-sauce

  • In a saucepan whisk to combine soy sauce, ¾ cup water, ground ginger, garlic powder, brown sugar, and honey (do NOT add cornstarch and 3 tbsp cold Water now) and begin heating over medium-high heat.
  • Mix cornstarch and cold water in a cup and stir together until dissolved.
  • After sauce is simmering, reduce heat to medium-low and add cornstarch and water mixture, whisking well until sauce thickens.
  • Remove from heat, stir in sesame seeds, and allow to cool while you prepare the salmon and veggies.
  • Add water to thin if you over-thick it.

Salmon, carrots and broccoli

  • Preheat oven to 200°C (400°F).
  • On a baking sheet, drizzle 1/4 of the sauce, and arrange broccoli, carrots and salmon fillets in the center of the tray in a flat layer, so that they are around but not on top of the salmon.
  • Spread the remaining Teriyaki-sauce evenly on top of the two salmon fillets and vegetables.
  • Bake for 12-15 minutes until salmon is flaky and tender and veggies are easily pierced with a fork.
  • Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
  • Glaze the salmon with any remaining juices. Serve immediately!

Rice (optional)

  • Cook the rice while the salmon is baking.

Notes

You can easily double this recipe to serve four.
You can easily swap out any of these veggies for others you prefer. Asparagus, green beans, cauliflower, bell peppers, zucchini, snow peas – they are all delicious here, so don’t be afraid to mix things up, use your favorites or whatever is hanging out in your fridge waiting for a bigger purpose.
The salmon should be thawed when you are ready to prepare and bake it.
Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Nutrition

Calories: 558kcal | Carbohydrates: 58g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 985mg | Potassium: 1442mg | Fiber: 6g | Sugar: 42g | Vitamin A: 11050IU | Vitamin C: 161.7mg | Calcium: 200mg | Iron: 3.2mg

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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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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

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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Making a cake from scratch in five minutes (or less) might sound like a fantasy. All it takes is a microwave and a bowl, and after a couple minutes, you’ll have yourself a light and puffy, moist cake and almost zero clean up. You whisk the ingredients in the same Bowl that you will consume and it is ready in just 3 minutes in the microwave. You likely have all the ingredients in your pantry already.

When you get that late night craving or want a small batch dessert, this chocolate cake is for you! Trust me and make this cake! It will make your day.

This chocolate cake recipe can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make! If you are looking for a real cake like dessert for one (or two) this is it!

It’s even more delicious with a scoop of vanilla or chocolate ice cream.

 

 

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5 from 1 vote

5 Minutes Chocolate Cake Fast2eat

Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Desserts
Keyword: 5 Minutes Chocolate Cake, Chocolate Cake, Easy, Fast, Microwave, Mug cake
Servings: 2 people

Ingredients

  • 1 Egg
  • 4 tbsp Milk
  • 3 tbsp Oil
  • 4 tbsp Sugar
  • 2 tbsp Chocolate powder
  • 4 tbsp All purpose flour
  • 1 tsp Baking powder

Instructions

  • In a microwave-safe bowl*, whisk an egg.
  • Add the milk, and oil and whisk.
  • Add sugar and chocolate powder and whisk until smooth.
  • Add flour and whisk until all ingredients are combined and batter has no clumps.
  • Add the baking powder and stir gently until incorporated. The batter is softer than a regular batter but that's the way it is. Do not increase the flour or you'll have a tough cake!
  • Add anything** you'd like (I usually don't add anything) in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks.
  • Place a paper towel into the microwave and set the bowl on top (this is to catch any batter if your cake overflows).
  • Centre your bowl in the middle of the microwave and cook on High for 3 mins, or until it has stopped rising and is firm to the touch.
  • Carefully remove from microwave using Oven Mitt and enjoy!

Notes

* I've used a 750 ml (25 oz) bowl and it was only just big enough, a mug would be too small and you would need to split in 2. You want enough head space for the cake to rise without pouring over.
**A little bit of peanut butter, hazelnut chocolate spread (Nutella), chocolate chips, nuts, or raisins… And always soft ice cream and/or whipped cream on top would make this recipe even better.
You can also double or triple the recipe. Keep it in the refrigerator (without the baking powder that you should proportionally add just before baking) and pour enough into a cup for any time you would like a treat.

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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 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: 600IU | Vitamin C: 7.4mg | Calcium: 50mg | Iron: 0.7mg

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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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Tiramisu is an easy make-ahead dessert made of luscious layers of coffee-soaked ladyfingers, a light and airy Zabaglione filling made from egg yolk, sugar, beaten egg whites, Mascarpone cheese and whipped cream.

This recipe has been adapted from the one my friend Connie Carlotti has sent to me and I am sure that it will be the best Tiramisu you will have ever made. Some Tiramisu has too much coffee flavour or too much “alcoholic” flavour, but this one has the correct amount of each ingredient. And because it uses both beaten egg whites and whipped cream, it is so rich, creamy and delicious that you won’t resist. This tiramisu is one of my son’s all-time favourite desserts.

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5 from 1 vote

Irresistible Tiramisu Fast2eat Recipe

This classic Italian dessert is so impressive; no one will guess how easily you made it.
Prep Time30 mins
Cook Time10 mins
Total Time4 hrs 40 mins
Course: Desserts
Cuisine: Italian
Servings: 22 people
Calories: 400kcal

Ingredients

For the Zabaglione

  • 8 Egg yolk
  • 1 2/3 cups Granulated sugar
  • 1/3 cup Brandy (or Marsala wine)

For the Coffee Syrup

  • 1 cup Water (hot)
  • 3 tsp Instant coffee granules
  • 2 1/2 tbsp Brandy (or Marsala wine)
  • 40 Ladyfinger biscuits

For the Filling

  • 2 cups Mascarpone (1 pound/450-500g)
  • 8 Egg white (beaten)

To Assemble

  • 3 cup Whipping cream (whipped)
  • 200 g Bittersweet chocolate (coarsely grated) (or 100g dark and 100g milk chocolate)
  • 4 tbsp Cocoa powder

To Decorate (optional)

  • Whipping cream (whipped) to taste - Extra for garnish
  • Bittersweet chocolate (coarsely grated)- Extra for garnish
  • Cocoa powder - Extra for garnish

Instructions

For the Zabaglione

  • To save time boil the water using an Electric Kettle.
  • Whisk together the egg yolks and sugar in a metal bowl placed over a Saucepan of boiling water (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat). Whip yolks misture until thick and ivory coloured.
  • Reduce heat to low, and add 1/3 cup brandy (or Marsala wine) and whisk over the pan with simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted - about 8-10 minutes. Remove from the heat
  • Let cool a little before mixing in mascarpone. Stir constantly while cooking.

For the Coffee Syrup

For the Filling

  • Carefully mix zabaglione with mascarpone cheese, beat until combined. It will appear to be quite liquid.
  • In a medium mixing bowl, using the whisk of a Mixer, whip the egg whites until very stiff and then fold into zabaglione & Mascarpone mixture.
  • In a separate Mixing Bowl, whip cream to stiff peaks.

To Assemble

  • Arrange half the ladyfingers in the bottom of a 10 x 15 Baking Dish (Pyrex or combined containers or similarly sized). You might find that you need to break a few into pieces to fit them in the dish.
  • Pour 1/2 zabaglione mixture over the ladyfingers, which have been dunking into the coffee/brandy mixture.
  • Top with 1/2 whipped cream.
  • Sprinkle with 1/2 of Cocoa Powder and 1/2 of grated Chocolate.
  • Place balance of ladyfingers on top of this to create a second layer.
  • Pour any remaining coffee mixture carefully over these ladyfingers.
  • Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
  • Cover with plastic wrap (or the lid of the Baking Dish) and refrigerate till set (minimum 4 hours). It is best if left over-night. In fact, it can be kept refrigerated for up to 10 days and still be delicious.

To Decorate

  • When ready serve, decorate with piped-on whipped cream around the edges and dust more chocolate and/or cocoa powder if desired.
  • Serve with a large spoon or Angled Spatula.

Notes

Just thought this might help someone. If you can't find  the real Mascarpone in your stores... Okay, I know, true tiramisu uses Mascarpone, but just in case you don't find it your local grocery stores, which is often the case, you can make this substitute. It won't be exactly the same but at least you can make a tiramisu. My suggestion is that you should just make half tiramisu recipe the first time you use the substitute because I have never done it with substitute, but you can try (then please let me know) this recipe I’ve got from some friends:
  • 450g/16 ounces full fat cream cheese
  • 1/4 cup whipping cream
  • 1/3 cup full fat sour cream
  • Blend all three ingredients together until smooth.
  • Do not substitute low fat cream cheese or sour cream
The original Tiramisu uses Marsala Wine. You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala, I prefer my Tiramisu with a good  Brandy. Sometime Marsala is also hard to find you can use not only a good Brandy, but you can also substitute it for something a little different, such as dark rum or other liqueur. Since Marsala is less potent than something like rum, I suggest using about half the amount.
For a non-alcoholic version, leave the Marsala (or Brandy) out of the recipe all together or use Pure Rum extract.
You can substitute the Instant coffee granules and hot water for 1 cup freshly brewed Italian Espresso.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 175mg | Sodium: 57mg | Potassium: 72mg | Fiber: 2g | Sugar: 22g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.9mg

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: 250IU | Vitamin C: 7.4mg | Calcium: 90mg | Iron: 1.3mg

Oven-Baked Lemon Fish Fillets Fast2eat
Check out this recipe

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

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

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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):

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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: 1700IU | Vitamin C: 35.5mg | Calcium: 20mg | Iron: 0.5mg

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

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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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Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe

Categories: Gluten-free, Soups
Comments Off on Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe

Did you know you don’t have to spend time peeling and cutting potatoes to enjoy a delicious hot bowl of creamy Kale potato soup (AKA Caldo Verde)?

Caldo Verde, a potato and kale soup from Portugal, is a go-to recipe when the weather gets cold outside or for lazy rainy days, when you want something hearty and comforting but don’t feel like putting in a ton of effort.

It’s made with a few simple ingredients, it takes all of maybe 10 minutes of prep work, and it’s ready to eat just less half an hour later. Oh, and it’s all made in a single pot, too. And did I mention delicious? It’s really delicious.

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5 from 1 vote

Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Cuisine: Portuguese
Servings: 8 people
Calories: 285kcal

Ingredients

Instant Mashed Potato Flakes Mix

  • 1 package Instant Mashed Potato Flakes (I used 1 package of 181g)
  • 2 cups Milk (or Evaporated Milk)
  • 2 cup Water (room temperature)

Chicken broth mix

  • 1 tbsp Chicken broth mix
  • 4 cup Water (boiled)

Preparing the soup

  • 3 tbsp Butter or Margarine
  • 1 tbsp Olive oil (extra-virgin)
  • 1 Onion (diced)
  • 1.5 tbsp Minced Garlic (or 3 cloves)
  • 5 slices Bacon (diced) (I use chicken or turkey bacon)
  • 150 g Pork sausage (cooked calabresa/linguiça, cut into slices)
  • 150 g Kale (tough stems removed) (leaves roughly chopped)
  • Salt optional to taste
  • Black pepper optional to taste
  • Basil optional to taste
  • Cilantro also known as coriander (fresh leaves chopped or dried) - optional to taste
  • Parsley optional to taste
  • Green onion (or leek) optional to taste

For Garnish

  • Parsley finely cut, optional
  • Green onion (or chives) finely cut, optional
  • Olive oil extra-virgin, optional
  • Bacon crumbles optional
  • Paprika optional
  • Parmesan cheese grated, optional

Instructions

Instant Mashed Potato Flakes Mix

Chicken broth mix

Preparing the soup

  • Chop bacon into small squares (approximately 1/2″) and reserve.
  • Cut pork sausage (cooked linguiça/chouriço) into slices and reserve.
  • Chop onion using an Electric Chopper.
  • Heat olive oil and butter (or margarine) in a straight-sided pot (large enough to cook the soup) over medium heat. Add onion and garlic to pan, stirring about 2 minutes, or until softened but not browned.
  • Add the bacon and sliced pork sausage. Cook until crisp.
  • Add chicken broth mix with boiled Water to the saucepan and bring to a boil.
  • Add potatoes and milk mix stirring constantly and bring to a boil.
  • Add chopped kale (tough stems removed) and continue to cook over medium heat, stirring occasionally until it gets to serving temperature, the greens have softened, and the soup has thickened to a creamy consistency.
  • If consistency seems too thick, add a bit of milk (and/or water) to thin it to the thickness you like.
  • Season soup to taste with salt (if need) and pepper.

For Garnish

  • Serve garnished with fried bacon, paprika, grated cheese, parsley, green onions or chives, if desired.

Nutrition

Calories: 285kcal | Carbohydrates: 25g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 1356mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3500IU | Vitamin C: 42.1mg | Calcium: 110mg | Iron: 1.4mg

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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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If you’re looking for a simple homemade bread with wholesome ingredients, this Whole Wheat Oatmeal Honey Bread is it. It uses a combination of whole wheat, oats and white flour, and it’s sweetened with honey. With this combination, you’ll end up with a soft honey wheat bread recipe.

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal. This bread is fluffy, slightly sweet and utterly delicious. Everybody loves this never fail recipe! I’ve done to the New Year’s Eve party and it’s quickly gone.

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4.5 from 2 votes

Whole Wheat Oatmeal Honey Bread Fast2eat Recipe

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bread, Bread machine, Bread maker, Breadmaker, Easy, Fast, Grain, Homemade bread, Honey, Oat, Oatmeal Bread, Quick cook oats, Recipe, Whole Wheat, Whole Wheat Bread, Whole Wheat Oatmeal Bread, Whole Wheat Oatmeal Honey Bread
Servings: 16 slices
Calories: 119kcal

Ingredients

  • 1 1/8 cup Water 1 cup + 2tbsp
  • 2 tbsp Butter or Margarine
  • 1 1/2 tbsp Honey
  • 1 tsp Salt
  • 2 1/4 cups Bread flour
  • 1 cup Whole wheat flour
  • 1/2 cup Oat Quick cook
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Whole Wheat” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Notes

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

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 161mg | Potassium: 64mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Calcium: 3mg | Iron: 1.3mg

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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