During the pandemic, the oven has become our favorite appliance. With more time available to cook, we have dedicated ourselves to making breads, cakes and biscuits, but there are those who are also rediscovering the oven as the ideal tool for making fish, meat or vegetables, without staining almost anything and with excellent results.
For the latter we have thought this recipe selection, which include the easiest elaborations among those published in Direct to the Palate to cook in the oven, divided between vegetables, meat and fish.
We are talking about elaborations that, in most cases, do not require much more than prepare food, season it and put it in the oven, without staining more than a few knives, a cutting board and a platter. And so you will have time to read, play a game at the console, entertain the children, have an aperitif or, why not, cook more things.
Vegetables and garnishes
To make the baked potatoes we can put them raw in the oven or poach the ingredients a little before taking them to the oven. If you opt for the first option, you will have to leave the ingredients in the oven for a longer time. I opted for the second option, to go a little faster. Peel the onion and cut it into thin julienne strips. We put a little oil in a frying pan and sauté it for a few minutes, until it is soft but not done. We peel the potatoes and cut them into slices as thick as the edge of a euro coin, season with salt and pepper. We reserve the onion, put more oil in the pan and poach the potatoes a little. In a mold that can be baked, we put the potatoes and on top the onions. We make a minced with garlic and parsley and we distribute it on the onion. We add the white wine. We put the tray in the oven preheated to 180ºC and bake for half an hour. If we see that the surface is too much, we can cover the mold with a silver foil. The time is indicative, because we may need a little more than half an hour. We can also add a little water if it is too dry. The potatoes have to be candied.
Link to the recipe | Bakery potatoes
Balay 3HB4331X0 Aqualisis Oven, Inox, Rail Aq, 71 liters, Black, Stainless steel
Cherry tomatoes with yogurt sauce
Ingredients: 350 g of cherry tomato, 2 tablespoons of extra virgin olive oil, three-quarters of a teaspoon of cumin, a teaspoon of brown sugar, 3 cloves of garlic, 3 sprigs of fresh thyme (or a tablespoon of dried), 3 sprigs of fresh oregano (or a tablespoon of dried), 1 lemon, 350 g of Greek yogurt, 1 teaspoon of chilli, salt, ground black pepper.
Elaboration: Turn on the oven at 200º C, with the fan running. While it is heating, place the tomatoes in a bowl and mix them with the olive oil, cumin, sugar, thinly sliced garlic, thyme, oregano, three strips of lemon peel, half a teaspoon of salt (if it’s flake, the better) and a good pinch of pepper. Transfer the mixture to a baking dish, large enough to accommodate the tomatoes without crowding. When the oven reaches 200ºC, put the tray in and bake the tomatoes for 20 minutes, until they begin to toast and bubble. After this time, turn on the grill and grill the tomatoes for 6 to 8 minutes. The skin of the tomatoes should be scorched on top, but we must be careful that they do not burn too much. While the tomatoes are roasting, mix the yogurt with a teaspoon of lemon zest and a quarter of a teaspoon of salt. Store in the fridge before serving. It is important that it is cold. When the tomatoes are done, spread the yogurt on a large plate or shallow bowl, forming a rim around it. Top with the hot tomatoes with all their juices, the lemon peel, the garlic and the herbs. Sprinkle a little more oregano and add, if you like spicy, the chilli flakes. Serve the dish right away, accompanied by a loaf of bread.
Link to the recipe | Roasted cherry tomatoes with yogurt sauce
Asparagus gratin with mozzarella
Ingredients: 12 wild asparagus, 120 g of mozzarella cheese, 15 ml of extra virgin olive oil, 15 g of breadcrumbs, salt and ground black pepper.
Elaboration: Clean the asparagus and cut the lower part of the stem. Spread olive oil on a baking dish and place the asparagus. Season with salt and pepper. Chop the mozzarella cheese as finely as possible and spread it over the asparagus. Sprinkle the breadcrumbs. Adjust the seasoning with more salt if necessary and a little olive oil. Place in a hot oven at 200ºC for approximately 20 minutes or until the cheese is melted and golden brown.
Link to the recipe | Asparagus gratin with mozzarella
Mushrooms au gratin with a touch of thyme and lemon
Ingredients: 300g of mushrooms, 1/2 lemon, 1 clove of garlic, 1 teaspoon of thyme, 25g of Parmesan cheese, oil, salt and pepper.
Elaboration: We start by cleaning the mushrooms and cutting them into thin slices. Spread a large clay pot with a little oil and place the mushrooms, distributing them more or less evenly. Now we add the zest of half a lemon, and also its juice. Chop the garlic and add it, along with the teaspoon of thyme, a pinch of salt and pepper and, finally, the grated Parmesan cheese. Finally, we gratin for 15 minutes with the oven at 200ºC, move to a smaller source (the mushrooms will have shrunk) and serve hot with a little chopped parsley on top, although this is optional.
Link to the recipe | Mushrooms au gratin with thyme and lemon.
Ingredients: 8 artichokes, extra virgin olive oil and salt.
Elaboration: We remove a couple of layers of leaves from the base of the artichokes and cut the stem, which we can reserve for another preparation, such as a scrambled with artichoke or a sautéed artichoke. We want to be able to place the artichoke on its base, so we will ensure that the lower part of the artichokes is flat. We also cut the upper part of the artichokes, removing the tips that are hard and without fear of cutting too much. We place the artichokes upside down and press them, with force as if we were punching them, with the palm of the hand so that they open and the leaves separate from each other. We flip the artichokes again and place them on a baking sheet. We season the top of each of them and drizzle them with a drizzle of extra virgin olive oil. It is important that it is of good quality, as this will show in the final result. We put the artichokes in the oven, pre-heated to 180ºC with heat up and down, and roast them for about an hour (everything will depend on the size and quality of the artichokes). Remove the tray from the oven, let it rest for 10 minutes and serve the artichokes hot, either as a garnish or as a starter.
Link to the recipe | Baked artichoke.
Roasted cabbage with pistachio, lemon and parmesan vinaigrette
Ingredients: 1 white cabbage, 30 ml of balsamic vinegar, 20 g of breadcrumbs, 20 g of fine or crushed oat flakes, 30 g of pistachios, 20 g of flax or sesame seeds, 1 lemon, garlic granulated to taste, 60 ml of extra virgin olive oil, Parmesan or grana padano cheese, fresh parsley or coriander, ground black pepper and salt.
Elaboration: Preheat the oven to 220º and prepare a tray, llanda or a source. I prefer to line it with aluminum foil to stain less. Remove the most damaged outer leaves of the cabbage, wash and dry gently. Cut into “wedges” to get about eight pieces. Arrange on the tray, season and sprinkle with a couple of tablespoons of olive oil and a tablespoon of balsamic vinegar, ensuring that all sides are smeared. Roast for about 20-30 minutes, turning the pieces halfway through. You have to control well, because depending on the oven, the type of cabbage and the size of the pieces can take more or less. Meanwhile prepare the vinaigrette. Crush or chop the pistachios with a knife and combine with the other ingredients, adding plenty of freshly grated cheese. Adjust the amount of lemon juice to taste; it is best to test as you go. If it is very strong, reduce with water. Beat well to emulsify. When the cabbage is well roasted, tender inside and with the outer leaves toasted, remove and transfer to a source. Spread some of the sauce and washed and chopped fresh parsley or coriander.
Link to the recipe | Roasted cabbage with vinaigrette.
Greek-style baked chickpeas
Ingredients: 400 g of dried chickpeas, 5 g of sodium bicarbonate, 50 ml of extra virgin olive oil, 2 cloves of garlic, 2 bay leaves, 2 sprigs of fresh thyme, 2 white onions, sweet or spicy paprika to taste, broth of vegetables or water, 1 lemon, black pepper, salt, fresh dill (optional).
Elaboration: Wash the chickpeas the day before and soak in plenty of cold water, the baking soda and a teaspoon of salt. The ideal is to have them at least 8 hours, but I recommend at least 12-16, or even a full 24 hours. The longer we have them hydrating, the less time they will take to cook. Discard the water. Preheat the oven to 175º C. Prepare an iron casserole, or a suitable source with a lid. Chop the onions and peel the garlic cloves. Pour the chickpeas into the dish and sprinkle with the paprika, a little black pepper, thyme and add the bay leaf. Drizzle with the olive oil and mix gently. Cover with the broth or water, which is at least covered by a finger of liquid. Add the chopped onions, lemon juice and garlic cloves. Cover and bake until the chickpeas are tender and the onion is fully roasted. Depending on the type of legume, water and soaking, it can take about 90 minutes or up to 3-4 hours. Check from time to time in case it is necessary to add more water. Serve with fresh dill or parsley, if desired.
Link to the recipe | Greek style baked chickpeas.
Bosch HBA510BR0 multifunction oven with fixed knobs
Tandoori carrots al honor with yogurt
Ingredients: 450 g carrot, 250 g plain Greek yogurt, 2 …