With these recipes, it will be easy to choose your dish for the next meal. They are very practical, do not mess in the kitchen and are extremely tasty.

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Crispy baked potatoes

Crispy on the outside and soft on the inside, this potato is a treat to behold. It is seasoned with salt, black pepper, sweet paprika, olive oil and oregano. Its differential is a tasty cone formed from the combination of olive oil and grated cheese.


6 large potatoes

2 tablespoons of butter

Grated cheese for sprinkling

salt and oregano

Method of preparation

Peel and cut the potatoes into medium cubes. Place them in a pan of salted water and cook. Then drain the water and pour the potatoes into a buttered dish. Place the rest of the butter on top of the potatoes in small piles. Sprinkle the grated cheese, the oregano and bake in the oven until it is golden brown. That simple.

Roasted pumpkin with rosemary

Transform your pumpkin in seconds with a special spice! Just cut the pieces and season with rosemary leaves, salt, black pepper and olive oil. It is baked for 1 hour and is a great option for healthy side dish.

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Roasted onion with butter and rosemary

It is soft and goes to the oven seasoned with butter, rosemary, salt, black pepper. It is a super charming accompaniment to use with proteins or homemade bread.


6 onions

50 g of rosemary butter

Freshly ground salt and pepper


Preheat the oven to 180 ºC (medium temperature).

Wash, dry and cut the top of each onion. Discard only the first layer of peel and cut a thin slice of the base, keeping the root, just for each onion to stand. Cut the butter into six cubes.

Arrange the onions on a baking sheet, side by side, with the cut side up. Season generously with salt and pepper and place rosemary leaves and 1 cube of butter on each one.

Place in the preheated oven to bake for about 40 minutes, until the onions are tender. Increase the oven to 220 ºC (high temperature) and bake for another 15 minutes, until golden brown.

Once they are golden brown, remove the onions from the oven and serve next as an accompaniment to roasts, grilled or even as a starter with a good homemade bread.

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Roasted mushroom with soy sauce

It is a mushroom that gets wet when drizzled with soy sauce, olive oil and ginger. They are soft, golden and ready in just 10 minutes.


500 g of fresh white mushrooms

½ tablespoon of grated ginger

½ tablespoon of soy sauce

4 tablespoons of olive oil


Preheat the oven to 240 ºC (high temperature).

Clean the mushrooms with a damp cloth: no washing under running water or soaking – they are like sponges and that would end up with the texture and flavor of the preparation.

On a baking sheet, arrange the whole mushrooms. Drizzle with soy sauce, olive oil and mix the grated ginger.

Take to the preheated oven to bake for about 10 minutes, until they are soft and golden.

Roasted vegetables with rice

This is a healthy option that can be turned into a lunch box for you to taste anywhere. It combines several vegetables that are much more delicious seasoned with salt, garlic, olive oil and fresh herbs. To make your meal more complete, just add multigrain rice.


⅓ cup (tea) of rice

3 cups of tea

1 sweet potato

½ small broccoli

⅓ cup (tea) of Japanese pumpkin in medium cubes

1 clove of garlic

¼ cup (tea) of tahini (sesame paste)

Broth of 1 lemon

Olive oil and salt


Preheat the oven to 200 ºC (medium temperature).

Cut the broccoli into small florets, the size of a mouthful, transfer to a bowl and wash under running water. Pass the florets through a sieve and let the water drain well. Peel and cut the potato into medium cubes.

On a large baking sheet, spread the potato cubes, pumpkin cubes and broccoli florets, leaving space between each – so they become more golden. Drizzle with olive oil and season with salt. Bake and bake for about 30 minutes until tender. In the meantime, prepare the rice.

In a small saucepan, place the rice, cover with water and cook over medium heat. As soon as it boils, turn the heat down and let it cook for another 20 minutes – it should be cooked, but still firm.

Remove the vegetables from the oven and let them warm. Once cooked, pass the rice through a sieve and let it cool. Meanwhile, prepare the sauce.

Peel and beat the garlic clove in the pestle with a pinch of salt until it forms a paste. Mix the lemon juice, tahini and ¼ cup (tea) of water until smooth. Place in a glass jar with a lid and set aside.

To assemble the layered salad: place the cooked rice first, then the potato cubes, the pumpkin cubes and finally the broccoli. Close the jar and keep the salad and dressing in the refrigerator. Mix the sauce just before consuming.

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Stuffed baked potato

Impress your friends with this delicious and creamy recipe. They are super creamy with a white sauce seasoned with onion, garlic, ketchup and Worcestershire sauce. Irresistible!

The difference between a beautiful stuffed potato and a half-sprawled potato is in some tricks when it comes to preparing:

Choose a nice potato – prefer the well rounded ones – it is easier to cut and stuff.

Drill with delicacy – The holes in the potato skin are made only to release the air outlet. You can make several, so that it does not crack, but you do not need to stick it with the fork until the end. Breaking the shell is already good.

Surgical cut – With the potato already baked, make the cut lengthwise and do not need to cut from side to side. The idea is to make a hole for filling (and not a sandwich). Leave a margin at both ends.

A light squeeze – With tweezers or your hands (but be careful not to burn yourself), lightly press the ends of the potato to round off the cut. Besides being more beautiful, it is easier to fill.

Mixing – Use a fork to loosen some of the pulp. The filling will be better accommodated and mixed with the potato.

Production – Prepared potato, is to transfer to a very beautiful crockery, and then complete with the filling. Be careful not to overdo it: put a quantity and serve an extra portion in a separate bowl.

Finishing – Sprinkle with whatever you want: fresh herbs, crispy bacon, freshly ground black pepper … And finish with a generous drizzle of olive oil.

Okay, now you can take the photo and post using the #RLWEB hastag 🙂

Roast beef roulade


500 g ground beef duckling

1 medium tomato cut into thin slices (150 g)

8 slices of sliced ​​turkey breast (100 g)

8 slices of mozzarella (150 g)

1 tablespoon unsalted butter

Green seasoning ( parley and spring onion)


In a bowl, place the meat

The green spice

With the help of a roller, open the meat between two plastic films, in the shape of a rectangle (25 x 35 cm).

Remove the plastic wrap from above and spread the slices of tomato, turkey breast and mozzarella over the entire surface.

With the help of the plastic below, roll the roll over the longest side of the rectangle and place it on a large, greased, rectangular baking sheet.

Brush the butter over the surface of the roll, cover it with aluminum foil and place in a medium oven (180 degrees), preheated, for 30 minutes.

Remove the aluminum foil and return to the oven for another 10 minutes, or until golden brown. Remove from the oven, slice and serve immediately.

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The calzone pasta kneaded in the mixer is very smooth and elastic. To make the filling, you don’t even have to sauté the endive. She rests in the salt and that’s it. And for the calzones to be even more irresistible, go with a dash of tomato sauce and Parmesan cheese before going to the oven.



3 cups of wheat flour

1 ½ teaspoon of instant dry biological yeast (5 g)

1 teaspoon of salt

1 ¼ cup (tea) of filtered water

2 tablespoons of olive oil

Oil to grease the bowl


In a large bowl mix the flour with the salt – it should have enough space for the dough to rise a lot when it is time to ferment.
In the bowl of an electric mixer, mix the yeast with the water until it dissolves. Place the bowl in the mixer and, using the hook, gradually add the flour, beating at low speed until the flour absorbs all the water.

Add the oil and beat at medium speed to knead for about 6 minutes, or until the dough is very smooth and elastic – it will peel off the side of the bowl and form a ball on the hook of the mixer.

Grease the large bowl (where the flour was) with olive oil. With a silicone spatula transfer the dough to the greased bowl, cover with a cloth and let it rest for about 1 hour, until it grows and doubles in volume. In the meantime, prepare the filling.



1 packet of endive

3 ¾ cups of grated mozzarella (400 g)

1 tablespoon of salt

freshly ground black pepper

¼ cup (tea) of tomato sauce for pizza (or passata) to brush the dough

¼ cup (tea) of fine grated Parmesan cheese to sprinkle the dough

Wheat flour to sprinkle the countertop


Wash the endive leaves under running water. Transfer to a bowl, cover with water, mix the bactericide of your choice and let it soak for 15 minutes. Remove the leaves from the water, rinse and dry well in a salad centrifuge.

On the cutting board, stack one sheet on top of the other, roll it like a cigar and cut into 1 cm slices. Transfer to a large sieve (or colander), mix the salt and let it rest in a bowl for 1 hour – in addition to removing excess water from the leaves, this rest decreases the bitterness of the endive.

After resting, rinse the escarole under running water while still in the sieve and squeeze well with your hands (or a spoon) to remove excess liquid from the leaves – this prevents the calzone dough from moistening while baking.

In a bowl, mix the endive with the mozzarella and season with black pepper to taste. Reserve.

When there is 20 minutes to complete the dough growth time, preheat the oven to 240 ºC (high temperature). Separate a bowl with water – it will be used when closing the calzones.

Sprinkle the countertop with wheat flour. Transfer the calzone dough to the countertop and, with your hands, gently shape it into a roll. With a baker’s spatula (or knife), cut the dough into 8 portions and shape each one into a ball.

On a platter (or baking sheet) reserve 4 portions of dough, cover with the dish towel and refrigerate – so, if it is too hot, the dough does not excessively ferment while the first batch of calzones is assembled.

With the rolling pin, open a portion of the dough forming a disk about 20 cm in diameter – remember to always sprinkle the countertop with flour so that the dough does not stick.

Place ⅔ cup (tea) of filling in one half of the disk. With the tip of your finger moisten the edges of the dough – this prevents the calzones from opening when it is time to bake.

Fold the dough in half, press gently to remove the air and tighten the edges tightly to close. With your fingertips, fold and press the edges to close the calzone and give the typical recipe finish. Transfer to a large baking sheet and repeat with the rest of the dough.

Brush each calzone with about ½ tablespoon of the tomato sauce and sprinkle with about ½ tablespoon of the grated Parmesan cheese.

Bake for about 15 minutes until the dough inflates and browns. While the first one takes roast, assemble the other half of the calzones. Remove from the oven and serve next.


The calzones can be frozen already baked for up to 3 months, individually wrapped in aluminum foil. To defrost: take it straight from the freezer to the oven preheated to 200 ºC for 15 minutes.


You can also freeze the dough. You can pack each portion individually with film and store in the refrigerator for 3 days or in the freezer for up to 1 month. To defrost, leave at room temperature for about 2 hours before using; if in the refrigerator, take 30 minutes before using.

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