Category Archives: Oven

Hot Artichoke Dip

Kitchen – Oven

Ingredients

  • 1 tin artichoke hearts
  • 1 cup mayonnaise
  • 1 cup parmesan
  • Pepper to taste

Equipment

  • Hand held blender
  • Terracotta pot
  • Tin opener

Method

Heat oven to 275.

Drain the artichoke hearts and chop roughly.

Add mayonnaise and blend until smooth.

Mix in parmesan and add pepper.

Place in terracotta pot, cover with lid or tin foil.

Place in oven for 25 mins. Remove lid or foil and replace in oven for another 10 mins to brown.

Serve

Serve hot with crusty bread and/or corn chips.

The dip is very rich and so a small amount will serve 8 to 10 as a starter or side dish.

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Anchovy Roast Veggies

Kitchen – Oven

Ingredients

  • 1 tin baby potatoes
  • 1 tin baby beetroot
  • Pickled onions
  • Garlic
  • Carrots
  • 1 tin anchovies
  • Olive oil.

Equipment

  • Roasting pan
  • Tin opener
  • Small sharp knife
  • Foil

Method

Drain anchovy oil from the can into the roasting pan and add a tablespoon of olive oil.

Open and drain potatoes and add to pan. Open and drain beetroots and add to pan. Depending on the size of the potatoes and beetroots you may need to cut them to ‘bite size’.

Add drained pickled onions.

Add whole cloves of garlic, 4 or 5 cloves or more depending on how much you like garlic,

Gently mix the veg to make sure all are coated well in oils and garlic mix.

Cover pan with lid or foil.

Roast in hot oven for 40 mins mixing gently every 15 mins.

Remove foil and roast for another 15 to 20mins.

Serve

This can be a meal in itself or  served with baked fish.