Alice Waterson - Oven Cookbook : Creatively Delicious Oven Recipes for Any Day of the Week

Are you excited to finally be ready to dive in and use thatoven of yours? Sure, it can be a very traumatic experience,especially if you have had mishaps in the past resulting inless than juicy meats or darker then expected pastries. Today is the day you say no more! No more will you be afraid of that oven of yours. Ovens are pretty simple to use especially when you know a few best practices to go by. That, my friend is what this Oven Cookbook will help you to get asense of. By cooking through these 30 simple oven recipesyou will learn your way around the oven.

Why not cut all the tension and suspense and just dive rightin? Skip the page and lets get started on our first recipe. These delicious egg muffins serve as an easy breakfast dish.Serves: 6Time: 30 MinutesIngredients:

Eggs (4 large)
Greek yogurt (2 tbsp., full fat)
Almond flour (3 tbsp.)
Baking powder ( tsp.)
Cheddar cheese (1 cup, shredded)

Directions:1. Preheat oven to 375 degrees Fahrenheit.2. In a medium bowl, add the yogurt, and the eggs and season with salt and pepper, then whisk to combine.3. Add your coconut flour and baking powder, then mix to form a smooth batter.

4. Next, add your cheese, and fold to combine. Evenly pouryour mixture into 6 silicone muffin cups and set to bake in your preheated oven.

5. Allow to bake until eggs are fully set, and lightly golden on top (approximately 20 minutes, turning the tray at thehalfway point).

6. Allow the egg muffins to cool on a cooling rack then serve. Enjoy! This simple recipe adds a dash of uniqueness to bitterBrussels.Serves: 2Time: 25 MinutesIngredients:

Brussels sprouts (1 lb.)
Olive oil (1 tbsp)
Feta cheese (1 cup, crumbled)
Parmesan cheese ( cup, grated)
Hazelnuts ( cup, whole, skins removed)
Pink salt and pepper to taste

Directions:1. Preheat your oven to 350 degrees F. Line a baking sheetwith a silicone baking mat or parchment paper.2. Trim the bottom and core from each Brussels sprout with a small knife.3. Put the leaves in a medium bowl; you can use your handsto fully release all the leaves.4. Toss the leaves with the olive oil and season with pink saltand pepper.

5. Add your leaves evenly in the bottom of your bakingsheet. Roast for 10 to 15 minutes, or until lightly brownedand crisp.

6. Divide the roasted Brussels sprouts leaves between two bowls, top each with the shaved Parmesan cheese andhazelnuts, and serve.

This delicious Brussels dish makes the perfect side to any entre.Serves: 4Time: 35 MinutesIngredients:

Brussels sprouts (6 cups, washed and trimmed)
Ghee (2 tbsp, melted)
Garlic (2 cloves, crushed)
Lemon juice (2 tbsp)
Bacon (6 pieces, thinly sliced)

Directions:1. Preheat your oven to 400 degrees Fahrenheit.2. Add to your food processor and finely slice using a slicingblade. Mix the ghee with the garlic.3. Add your sprouts evenly in a large baking sheet, top with a mixture of lemon juice, crushed garlic and melted ghee.4. Season to taste and add the bacon. Mix until combined.5. Set to roast for about 20 minutes, stirring a few timesduring cooking to help it cook evenly.6. When finished, set to cool slightly then serve. This vegetable dish is delicious and easy to put together.Serves: 6Time: 30 MinutesIngredients:

Ghee or butter (1/4 cup)
Pepper (2 small, red, orange or yellow)
Zucchini (3 medium, sliced)
Eggplant (1 medium)
Red onion (1 medium)
Salt (3 tsp.)
Pepper (3tsp.)
Garlic (2 cloves, crushed)

Directions:1. Set your oven on the broil setting on the highest settingthen mix your crushed garlic and ghee together in a bowl.2. Prepare vegetables. Slice bell peppersin haves anddeseed. Then, cut bell peppers into thin strips.3. Slice the zucchini widthwise into 1/4-inch pieces. Wash the eggplant and slice into in. pieces (roughly cm).4. Peel and slice the onion into medium wedges and separatethe sections using your hands.5. Place the vegetables in a bowl and add the chopped herbsand ghee with garlic, salt, and black pepper.6. Transfer your vegetables evenly to your baking sheet orroasting rack.

7. Set to bake for about 15 minutes. Be careful not to burn them.
8. Serve with your favorite savoury dishes.

Finally, a healthy version of mini pizzas for your next dinnerparty appetizer.Serves: 6Time: 30 MinutesIngredients:

Rice (2 cups, cooked and dried, cauliflower)
Cheese (3/4 cup, grated, mozzarella)
Cheese (1/3 cup, grated, parmesan)
Egg white (1 large)
Coconut oil (1 tbsp)
Salt and pepper to taste

Directions:1. Set your oven to preheat to 400 degrees Fahrenheit.

2. Combine your egg whites, parmesan cheese, half yourmozzarella cheese, and cauliflower rice into a medium bowl,season with salt and pepper to taste then divide evenly into 4 crusts.

3. Brush the crusts with some coconut oil and set to bakeuntil crispy (about 20 minutes).

4. Top with your other half of mozzarella cheese and yourfavorite toppings. Return to the oven and bake until cheesemelts. Enjoy!

These delicious patties are easy to whip up but will give awhole new reason to love broccoli.Serves: 5Time: 45 MinutesIngredients:

Broccoli (1 head, halved florets)
Lard (2 tbsp)
Onion (1 medium, white, finely sliced)
Eggs (3 large)
Cheese (1/2 cup, grated, cheddar)

Directions:1. Preheat the oven to 400 degrees Fahrenheit.

2. Place broccoli on a steaming rack inside a steaming potfilled with approximately 2 inches of water and cook forabout 7 minutes.

3. Heat a pan greased with lard and add the onion andcrushed garlic. Cook for 5 to 8 minutes until lightly browned.4. In a bowl, combine your broccoli, pepper, salt and eggs.5. Add in your garlicand onionthenmix until wellcombined.

6. Using a spoon, create 15 palm-size patties and place themon a baking sheet lined with parchment paper. Transfer to the oven and cook for about 20 minutes or until the tops arelightly browned and crispy.

7. When finished, remove from the oven and set aside to coolor serve immediately.