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    Recipes — oven with pan baked

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    How to Bake Lamb Chops

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    1/4 cup olive oil
        •    1 tsp kosher salt
        •    3 thin lemon slices
        •    1 tsp dried oregano
        •    2 medium garlic cloves, crushed
        •    1/2 tsp fresh ground black pepper
        •    8 medium lamb chops, around 700 grams


    1. In a large freezer bag or glass dish, mix together salt, pepper, olive oil, lemon slices, garlic, and oregano. Add lamb chops and marinate for 20 minutes to 4 hours.

    2. Preheat oven to 400° F.

    3. Heat a large oven-proof skillet (cast iron, steel, etc.) over medium-high heat. Remove lamb chops from marinade (toss any residual oil, lemon, garlic, etc. from marinade). Add chops to skillet and cook each side for 3 minutes to brown.

    4. Place pan in oven for 8-10  minutes (or until chops are 140° F in the thickest part).

    5. Remove from oven and let rest for 2 minutes. Serve immediately.

    This great family recipe is thanks to My Kitchen Love Recipes at https://www.mykitchenlove.com/how-to-bake-lamb-chops/

    Deep-Pan Pizza

    This classic American recipe with a killer crusty base and beautiful meaty toppings makes the perfect pizza.

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 10


    For the dough:

        •    1 tbsp golden caster sugar
        •    1 x 7g sachet of dried yeast
        •    1 kg strong white bread flour, plus extra for dusting

    For the tomato sauce:

        •    1 clove of garlic, peeled
        •    1 swig of white wine vinegar
        •    1 handful of fresh basil leaves
        •    1 x 400g tin of chopped tomatoes

    For the toppings:

        •    olive oil
        •    1 dried red chilli
        •    1 tsp fennel seeds
        •    100g fresh buffalo mozzarella
        •    a handful of fresh basil leaves
        •    a good pinch of dried oregano
        •    2 fresh red chillies, finely sliced
        •    4 higher-welfare pork sausages
        •    12 sliced of higher-welfare pancetta
        •    3 red onions, peeled and finely sliced
        •    a few sprigs of fresh thyme, leaves picked
        •    2 large handfuls of freshly grated parmesan cheese


    1. Until recently, I’d always seen this type of pizza as a slightly greedy way of bulking out crusts and toppings. I hadn’t realized Italian immigrants had cleverly adapted their old-world recipes to suit new-world coalfired ovens. Making pizzas in tins to protect the base from the soot of the oven makes perfect sense to me now, and I can honestly say that when it’s cooked and seasoned with proper love and care, I’m more than happy with this representative of the pizza family.

    2. To make your dough, pour 650ml of lukewarm water into a large bowl and use a fork to stir in the yeast, sugar and 1 level teaspoon of fine sea salt. Add your flour, bit by bit, until it comes together. You want smooth springy dough, so keep adding a bit more flour if necessary. Dust a clean surface with flour, then knead the dough with your hands. When you’re happy with the consistency, pop it into a flour-dusted bowl, cover with a damp cloth and leave in a warm room until the dough has almost doubled in size.

    3. Meanwhile, put a lug of olive oil into a large pan on a medium heat. Add your sliced onions and thyme leaves and cook for 15 minutes, or until softened and golden. Take the pan off the heat and put aside. Put all the tomato sauce ingredients into a food processor or liquidizer with a good pinch of salt and black pepper and blitz to a purée. Have a taste and season carefully, adding a bit more salt and pepper if it needs it.

    4. Slit the sausages open and squeeze the meat into a bowl. Bash up the dried chilli and fennel seeds in a pestle and mortar, add these to the meat with the dried oregano and mix well with a fork.

    5. Preheat your oven to 200ºC/400ºF/gas 6. Divide the dough in half and oil 2 trays (about 25 x 35cm) with olive oil. Use a rolling pin or clean hands to flatten and stretch the dough out. Roll or push the dough around each tray and really push it into the corners so you get a chubby crust and a base about 1cm thick.

    6. Divide your blitzed tomato sauce between the pizzas and spread around. Scatter over the caramelized onions and dot small pinches of the sausage mixture around the top of each pizza. Tear up the mozzarella and dot the pieces over the sausage, then sprinkle over the fresh basil leaves, sliced fresh chilli, a good pinch of salt and pepper and the grated Parmesan. Finally let your slices of pancetta sort of fall on to the pizzas so they curl and crisp up as they cook. Place in the bottom of the oven for about 20 minutes so the base gets nice and crispy while the top is cooking. Once your pizzas are beautifully cooked, serve right away with a fresh green lemony salad.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/bread-recipes/deep-pan-pizza/

    Spaghetti and Meatballs

    Add something Italian to your family dinner! Serve Spaghetti and Meatballs - a flavorful international fare!

    Prep Time

        •    Prep time: 40 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 6



        •    1 egg
        •    1 tsp salt
        •    1/2 cup milk
        •    1/4 tsp pepper
        •    3/4 cup dry bread crumbs
        •    1 1/2 pounds ground beef
        •    1/2 tsp dried oregano leaves
        •    1 tbsp chopped fresh parsley
        •    2 tbsps grated Parmesan cheese
        •    1 medium onion, finely chopped (1/2 cup)


        •    1 tsp salt
        •    1 tsp sugar
        •    1/4 cup water
        •    1/4 tsp pepper
        •    1/2 tsp dried basil leaves
        •    1 tbsp olive or vegetable oil
        •    1 clove garlic, finely chopped
        •    1 can (6 ounces) tomato paste
        •    1/4 cup chopped fresh parsley
        •    1 medium onion, chopped (1/2 cup)
        •    1 can (28 ounces) whole tomatoes, undrained
        •    1
    package (16 ounces) spaghetti Grated Parmesan cheese


    1. Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
    2. Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
    3. Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
    4. Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/spaghetti-and-meatballs/cb9f45ff-f143-429d-a950-5e366e63e7c7

    Sheet Pan Chicken & Green Beans

    Garlic butter makes the perfect topping for this sheet pan chicken recipe.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    ½ cup butter melted
    3 cloves garlic minced
        •    1 tsp onion powder
        •    1 tbsp parsley
    1 pound green beans
        •    1 ¼ pounds chicken breasts
        •    ½ tsp salt
        •    1 tsp paprika


    1. Preheat oven to 375 degrees. Spray a rimmed half sheet pan with non-stick spray.
    2. Add the butter to a small mixing bowl with the garlic, onion powder, parsley, and salt. Stir well and set aside.
    3. Trim the ends of the green beans and place in a single layer on the sheet pan.
    4. Top with the chicken breasts.
    5. Sprinkle the chicken breasts with paprika and salt on each side.
    6. Pour the garlic butter evenly over the green beans and chicken.
    7. Bake for 25 minutes or until the chicken is cooked through then serve.

    This great family recipe is thanks to That-Low-Carb-Life Recipes at https://thatlowcarblife.com/sheet-pan-chicken-green-beans/

    Lentil Meatballs with Zucchini Noodles

    These Lentil Meatballs are meatless, gluten free, dairy free, and vegan, yet still full of incredible flavor.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    1 cup dry green lentils
    1/4 cup gluten free oats
    1 flax egg
    1/2 tsp red pepper flakes
        •    1 tsp oregano
        •    1 tsp dried parsley
        •    1 1/2 tbsps garlic minced and divided
        •    1 tsp onion powder
        •    1 1/2 tsps salt divided
        •    1 tsp pepper

    Flax Egg:

        •    1 tbsp ground flaxmeal
        •    3 tbsps water


    1. Prepare lentils according to package directions and allow to slightly cool.
    2. While lentils are cooking prepare flax egg by mixing together flaxmeal with water and let sit for 15 minutes.
    3. Preheat oven to 400 degrees and lightly brush sheet pan with olive oil or cooking spray.
    4. Process lentils, oats, flax egg, red pepper flakes, oregano, parsley, onion powder, pepper, 1 teaspoon salt, and 1 tablespoon garlic together in food processor until just combined.
    5. Shape mixture into 1 inch balls and place on baking sheet. Bake for 15 minutes, or until just browned.
    6. Serve meatballs with marinara sauce if desired.


        •    Feel free to use regular egg in place of flax egg.
        •    Use certified gluten free oats to keep these meatballs gluten free.
        •    Be sure to use green, not red lentils, for the best texture.

    This great family recipe is thanks to A-Mind-Full-Mom Recipes at https://amindfullmom.com/lentil-meatballs