Fitwaffle's Baked In One: 100 one-tin cakes, bakes and desserts from the social media sensation - THE SUNDAY TIMES BESTSELLER

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Cooking fish this way is so easy! This easy baked salmon takes minutes to prep and cooks in less than 30 minutes. Scoop the batter into your prepared tin and smooth it out evenly to the edges. Dollop the caramel onto the top, then swirl it through the batter with a knife. When it comes to this Oven Baked Rice and Vegetables, there is only one rule – you have to use LOTS of veggies. And I’m not just saying that to sound cheeky, I’m being serious. Because you need enough to cover the rice entirely while it’s baking. This serves 2 purposes: Soup: you can slice the onion and use it as a soup topper or blend it into the soup for extra flavor.

In a medium bowl, using an electric hand mixer, beat the butter, cream cheese and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer. If you’re not comfortable with baking foods in foil, you can still use this recipe by making baked salmon in parchment paper instead.I love a really great salmon recipe and this simple salmon baked in foil does not disappoint. Why This Recipe Works Sprinkle the reserved biscuits crumbs evenly over the top, then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy! Not only is the onion side dish easy to prepare but it also stores well – you can meal-prep it for several days and keep it in the freezer for up to 12 months! Plus, the onions won’t be out of place on your holiday table either, alongside all your Thanksgiving/Christmas favorites, like creamy mashed potato, green bean casserole, brown gravy, etc.

Pasta: serve alongside or mix into pasta dishes including mac and cheese, baked feta tomato pasta, one-pot vegetable pasta, lasagna, etc. Avoid overcrowding: this will ensure the onions become wonderfully caramelized rather than just steaming from proximity.

Cookies and Cream Millionaire’s Bars

Mix up the herbs. I kept it simple with Italian seasoning and basil, but you can also use fresh orengo, rosemary or thyme. What I thought:This recipe was so easy to follow. Despite loving baking, I’ve never made a cheesecake before, but I felt like a pro by the time I’d finished this recipe. The blueberry running through the bars and the crumble on top make these the perfect spring centrepiece moment – my friends better be impressed! There’s a rich buttery-ness from the shortbread that contrasts with the tang from the lemon and blueberry: delicious! I love that this book requires you to have a 20x20cm tin, and once you’ve got that, you’re ready to go – onto the next bake. Over grains: I find these baked onions work particularly well with grain heavy meals like quinoa, couscous, farro, etc.

Remember to peel: I find it easiest to do so after roasting the onions. However, you can do it beforehand if preferred. Don’t attempt to eat the papery skin, though, as it won’t be pleasant. In a medium bowl, using an electric hand mixer, beat the butter, cream cheese, and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer. Acts as a cover for the rice, allowing it to essentially “steam” like it does when cooked on the stove; and What I thought: There’s something nostalgic about a rice crispy cake and this recipe takes it to the next level by using Mars bars to bring it all together and topping them with more chocolate and M&Ms (I went with crispy this time, but next time I’m going with peanut M&Ms). I made this last minute and it took no time at all. A super easy delicious crowd-pleaser. Sweetener: to enhance the natural sweetness from the roasted onions, you can add a small drizzle of a liquid sweetener – honey, agave, maple syrup, etc. Alternatively, you could sprinkle them with brown sugar in the last 10-15 minutes of baking.Butter: alongside the oil, add some melted butter for extra richness or make whole roasted onions, each with a tiny pat of butter. PPS You won’t need a sauce with this if you serve it fresh. The roasted veggies are juicy and the rice is flavoured. But if you want a sauce, a simple yoghurt + lemon one would pair great with this. Recipe in the notes. And the next free eCookbook is….. drumroll please….. ASIAN TAKEOUT AT HOME!!! I’m trying to ramp up the excitement, but it won by quite a margin and everyone could see the results of the poll at anytime. So rather than a drumroll, a more appropriate sound effect was probably pfffffffff ( <– The sound of a deflating balloon, totally obvious, no? 😉) Balsamic vinegar: drizzle a tablespoon over the onions before baking for delicious balsamic onions. It also pairs wonderfully with the thyme roasted onions.