These little zucchini's muffins are good for an entrée or for a side dish.

RECIPE for about 5 muffins:

1/2 Kg of zucchini
1 big onion;
1 egg
100 gr. of breadcrumbs;
50 gr. of Reggiano cheese;
salt;
pepper;
1 tbs dried Majoran;
Bechamel sauce;
EVOO
------------------------------------
1) Cut zucchini(with the help of a robot) in a julienne.
Then put them in a colander with some salt and let dry from water in excess
for about 15-20 minutes.
Then squeeze them delicately with your hands or a spoon.
2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because you
use few oil); add the chopped onion and fry slightly for a while; add
zucchini, pepper, majoran and few salt. Cook for about ten minutes , often
mixing with a wood spoon. When all the water is evapored, turn off the fire
and let cool.
See the photo in the frying pan:
http://tinypic.com/avgb9h.jpg

3) While you are waiting that zucchini become could, prepare an hard
bechamel.
-----------------------------------------------------
BECHAMEL.
25 gr of butter
25 gr of all purpose flour;
200 ml of milk.
1/2 tsp nutmeg;
1/2 tsp salt;

Put the butter in a pan and let liquefy; add the flour and mix with a wood
spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it become
hard and without lumps. Turn off the fire and let cool.
----------------------
4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
whole egg and bechamel; put other salt and pepper if necessary. Mix till
the mixture is well-blended.
5) butter the moulds and spread them with breadcrumbs (threw away the excess
of breadcrumb);
6) Fill them with the zucchini's mixture.
Put the moulds in ventilated oven at 180° for about 15/20 minutes.
The zucchinis muffins shoul be brown on the top.

Here is the photo :
http://tinypic.com/avgbya.jpg
Have a nice meal
Cheers
Pandora
I've cooked this zucchini's muffins on Ferragosto day.
I served them as entrée with a big crepe rolled on a peppers and cheese
cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
melanzane).

On Sat, 20 Aug 2005 20:54:07 +0200, "Pandora" >
wrote:

>These little zucchini's muffins are good for an entrée or for a side dish.
>
>RECIPE for about 5 muffins:
>
>1/2 Kg of zucchini
>1 big onion;
>1 egg
>100 gr. of breadcrumbs;
>50 gr. of Reggiano cheese;
>salt;
>pepper;
>1 tbs dried Majoran;
>Bechamel sauce;
>EVOO
>------------------------------------
>1) Cut zucchini(with the help of a robot) in a julienne.
>Then put them in a colander with some salt and let dry from water in excess
>for about 15-20 minutes.
>Then squeeze them delicately with your hands or a spoon.
>2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because you
>use few oil); add the chopped onion and fry slightly for a while; add
>zucchini, pepper, majoran and few salt. Cook for about ten minutes , often
>mixing with a wood spoon. When all the water is evapored, turn off the fire
>and let cool.
>See the photo in the frying pan:
>http://tinypic.com/avgb9h.jpg
>
>3) While you are waiting that zucchini become could, prepare an hard
>bechamel.
>-----------------------------------------------------
>BECHAMEL.
>25 gr of butter
>25 gr of all purpose flour;
>200 ml of milk.
>1/2 tsp nutmeg;
>1/2 tsp salt;
>
>Put the butter in a pan and let liquefy; add the flour and mix with a wood
>spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it become
>hard and without lumps. Turn off the fire and let cool.
>----------------------
>4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
>whole egg and bechamel; put other salt and pepper if necessary. Mix till
>the mixture is well-blended.
>5) butter the moulds and spread them with breadcrumbs (threw away the excess
>of breadcrumb);
>6) Fill them with the zucchini's mixture.
>Put the moulds in ventilated oven at 180° for about 15/20 minutes.
>The zucchinis muffins shoul be brown on the top.
>
>Here is the photo :
>http://tinypic.com/avgbya.jpg
>Have a nice meal
>Cheers
>Pandora
>I've cooked this zucchini's muffins on Ferragosto day.
>I served them as entrée with a big crepe rolled on a peppers and cheese
>cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
>melanzane).

Pandora, these look FABULOUS! Another recipe for my "Pandora
Cookbook" :-)

TammyM

On Sat, 20 Aug 2005 18:57:08 GMT, TammyM wrote:


> Pandora, these look FABULOUS! Another recipe for my "Pandora
> Cookbook" :-)
>
I have dibs on these for "Pandora" day at your house! LOL

On Sat, 20 Aug 2005 21:35:37 GMT, Dog3 > wrote:

>"Pandora" > wrote in
:
>
>> These little zucchini's muffins are good for an entrée or for a side
>> dish.
>
><recipe left below lest someone misses it>
>
>Looking good! What else you got hiding in that... ehem... box?
>
>Michael

<WHAP!> You're very bad, Michael! <G>

TammyM


>
>
>>
>> RECIPE for about 5 muffins:
>>
>> 1/2 Kg of zucchini
>> 1 big onion;
>> 1 egg
>> 100 gr. of breadcrumbs;
>> 50 gr. of Reggiano cheese;
>> salt;
>> pepper;
>> 1 tbs dried Majoran;
>> Bechamel sauce;
>> EVOO
>> ------------------------------------
>> 1) Cut zucchini(with the help of a robot) in a julienne.
>> Then put them in a colander with some salt and let dry from water in
>> excess for about 15-20 minutes.
>> Then squeeze them delicately with your hands or a spoon.
>> 2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan
>> because you use few oil); add the chopped onion and fry slightly for a
>> while; add zucchini, pepper, majoran and few salt. Cook for about ten
>> minutes , often mixing with a wood spoon. When all the water is
>> evapored, turn off the fire and let cool.
>> See the photo in the frying pan:
>> http://tinypic.com/avgb9h.jpg
>>
>> 3) While you are waiting that zucchini become could, prepare an hard
>> bechamel.
>> -----------------------------------------------------
>> BECHAMEL.
>> 25 gr of butter
>> 25 gr of all purpose flour;
>> 200 ml of milk.
>> 1/2 tsp nutmeg;
>> 1/2 tsp salt;
>>
>> Put the butter in a pan and let liquefy; add the flour and mix with a
>> wood spoon. Add the milk, salt and grated nutmeg. Mix with a whisk
>> till it become hard and without lumps. Turn off the fire and let cool.
>> ----------------------
>> 4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs,
>> 1 whole egg and bechamel; put other salt and pepper if necessary. Mix
>> till the mixture is well-blended.
>> 5) butter the moulds and spread them with breadcrumbs (threw away the
>> excess of breadcrumb);
>> 6) Fill them with the zucchini's mixture.
>> Put the moulds in ventilated oven at 180° for about 15/20 minutes.
>> The zucchinis muffins shoul be brown on the top.
>>
>> Here is the photo :
>> http://tinypic.com/avgbya.jpg
>> Have a nice meal
>> Cheers
>> Pandora
>> I've cooked this zucchini's muffins on Ferragosto day.
>> I served them as entrée with a big crepe rolled on a peppers and
>> cheese cream; and with a little piece of Eggplant's parmigiana
>> (Parmigiana di melanzane).
>>
>>
>>
>

"sf" > ha scritto nel messaggio
...
> On Sat, 20 Aug 2005 18:57:08 GMT, TammyM wrote:
>
>
>> Pandora, these look FABULOUS! Another recipe for my "Pandora
>> Cookbook" :-)
>>
> I have dibs on these for "Pandora" day at your house! LOL

Pandora day!LOL
It's beautiful!
I give you other recipes.
I want to see many photos of Pandora day!
But when you organize it?
Thank you
Pandora
>

On Sun, 21 Aug 2005 08:25:01 +0200, "Pandora" >
wrote:

>
>"sf" > ha scritto nel messaggio
.. .
>> On Sat, 20 Aug 2005 18:57:08 GMT, TammyM wrote:
>>
>>
>>> Pandora, these look FABULOUS! Another recipe for my "Pandora
>>> Cookbook" :-)
>>>
>> I have dibs on these for "Pandora" day at your house! LOL
>
>Pandora day!LOL
>It's beautiful!
>I give you other recipes.
>I want to see many photos of Pandora day!
>But when you organize it?
>Thank you
>Pandora

Well we haven't actually named a date yet, LOL! I need to get my
house in shape first -- although it's not too bad, I just need to get
off my backside and do it :-)

TammyM

Pandora wrote:

> These little zucchini's muffins are good for an entr=E9e or for a side di=
sh.
>
> RECIPE for about 5 muffins:
>
> 1/2 Kg of zucchini
> 1 big onion;
> 1 egg
> 100 gr. of breadcrumbs;
> 50 gr. of Reggiano cheese;
> salt;
> pepper;
> 1 tbs dried Majoran;
> Bechamel sauce;
> EVOO
> ------------------------------------
> 1) Cut zucchini(with the help of a robot) in a julienne.
> Then put them in a colander with some salt and let dry from water in exce=
ss
> for about 15-20 minutes.
> Then squeeze them delicately with your hands or a spoon.
> 2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because y=
ou
> use few oil); add the chopped onion and fry slightly for a while; add
> zucchini, pepper, majoran and few salt. Cook for about ten minutes , oft=
en
> mixing with a wood spoon. When all the water is evapored, turn off the fi=
re
> and let cool.
> See the photo in the frying pan:
> http://tinypic.com/avgb9h.jpg
>
> 3) While you are waiting that zucchini become could, prepare an hard
> bechamel.
> -----------------------------------------------------
> BECHAMEL.
> 25 gr of butter
> 25 gr of all purpose flour;
> 200 ml of milk.
> 1/2 tsp nutmeg;
> 1/2 tsp salt;
>
> Put the butter in a pan and let liquefy; add the flour and mix with a wood
> spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it bec=
ome
> hard and without lumps. Turn off the fire and let cool.
> ----------------------
> 4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
> whole egg and bechamel; put other salt and pepper if necessary. Mix till
> the mixture is well-blended.
> 5) butter the moulds and spread them with breadcrumbs (threw away the exc=
ess
> of breadcrumb);
> 6) Fill them with the zucchini's mixture.
> Put the moulds in ventilated oven at 180=B0 for about 15/20 minutes.
> The zucchinis muffins shoul be brown on the top.
>
> Here is the photo :
> http://tinypic.com/avgbya.jpg
> Have a nice meal
> Cheers
> Pandora
> I've cooked this zucchini's muffins on Ferragosto day.
> I served them as entr=E9e with a big crepe rolled on a peppers and cheese
> cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
> melanzane).

Thank you, Pandora! I made them for lunch today. They were delicious!
Even my four-year old daughter - who is usually suspicious of anything
green - gobbled them down.

Only they didn't become brown on top. They just dried up on top, some
part blackened, but overall they kept their greenish color. I gave up
after 35 minutes in the oven. Do you know what went wrong?

Mite
http://www.shopncook.com

Mite wrote to Pandora:

>> Put the moulds in ventilated oven at 180° for about 15/20 minutes.
>> The zucchinis muffins shoul be brown on the top.
>>
>> Here is the photo :
>> http://tinypic.com/avgbya.jpg
>> Have a nice meal
>> Cheers
>> Pandora
>> I've cooked this zucchini's muffins on Ferragosto day.
>> I served them as entrée with a big crepe rolled on a peppers and cheese
>> cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
>> melanzane).
>
> Thank you, Pandora! I made them for lunch today. They were delicious!
> Even my four-year old daughter - who is usually suspicious of anything
> green - gobbled them down.
>
> Only they didn't become brown on top. They just dried up on top, some
> part blackened, but overall they kept their greenish color. I gave up
> after 35 minutes in the oven. Do you know what went wrong?


Just a guess he Did you know that Pandora was using Celsius degrees when
she mentioned the oven temperature? If your oven is calibrated in Fahrenheit
degrees, 180°C corresponds to 356°F; you could set it somewhere around 350°
to 360° and it ought to be okay for this recipe.

Bob

"Mite" > ha scritto nel messaggio
oups.com...

Pandora wrote:

> These little zucchini's muffins are good for an entrée or for a side dish.
>
> RECIPE for about 5 muffins:
>
> 1/2 Kg of zucchini
> 1 big onion;
> 1 egg
> 100 gr. of breadcrumbs;
> 50 gr. of Reggiano cheese;
> salt;
> pepper;
> 1 tbs dried Majoran;
> Bechamel sauce;
> EVOO
> ------------------------------------
> 1) Cut zucchini(with the help of a robot) in a julienne.
> Then put them in a colander with some salt and let dry from water in
> excess
> for about 15-20 minutes.
> Then squeeze them delicately with your hands or a spoon.
> 2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because
> you
> use few oil); add the chopped onion and fry slightly for a while; add
> zucchini, pepper, majoran and few salt. Cook for about ten minutes ,
> often
> mixing with a wood spoon. When all the water is evapored, turn off the
> fire
> and let cool.
> See the photo in the frying pan:
> http://tinypic.com/avgb9h.jpg
>
> 3) While you are waiting that zucchini become could, prepare an hard
> bechamel.
> -----------------------------------------------------
> BECHAMEL.
> 25 gr of butter
> 25 gr of all purpose flour;
> 200 ml of milk.
> 1/2 tsp nutmeg;
> 1/2 tsp salt;
>
> Put the butter in a pan and let liquefy; add the flour and mix with a wood
> spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it
> become
> hard and without lumps. Turn off the fire and let cool.
> ----------------------
> 4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
> whole egg and bechamel; put other salt and pepper if necessary. Mix till
> the mixture is well-blended.
> 5) butter the moulds and spread them with breadcrumbs (threw away the
> excess
> of breadcrumb);
> 6) Fill them with the zucchini's mixture.
> Put the moulds in ventilated oven at 180° for about 15/20 minutes.
> The zucchinis muffins shoul be brown on the top.
>
> Here is the photo :
> http://tinypic.com/avgbya.jpg
> Have a nice meal
> Cheers
> Pandora
> I've cooked this zucchini's muffins on Ferragosto day.
> I served them as entrée with a big crepe rolled on a peppers and cheese
> cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
> melanzane).

Thank you, Pandora! I made them for lunch today. They were delicious!
Even my four-year old daughter - who is usually suspicious of anything
green - gobbled them down.

Ohhhh! I Am very very happy to here that!

Only they didn't become brown on top. They just dried up on top, some
part blackened, but overall they kept their greenish color. I gave up
after 35 minutes in the oven. Do you know what went wrong?

What kind of oven function Have you used?
To make flans and muffins I always use ventilate oven!
Pandora

Mite
http://www.shopncook.com

Bob wrote:

> Mite wrote to Pandora:
>
> >> Put the moulds in ventilated oven at 180=B0 for about 15/20 minutes.
> >> The zucchinis muffins shoul be brown on the top.
> >>
> >> Here is the photo :
> >> http://tinypic.com/avgbya.jpg
> >> Have a nice meal
> >> Cheers
> >> Pandora
> >> I've cooked this zucchini's muffins on Ferragosto day.
> >> I served them as entr=E9e with a big crepe rolled on a peppers and che=
ese
> >> cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
> >> melanzane).
> >
> > Thank you, Pandora! I made them for lunch today. They were delicious!
> > Even my four-year old daughter - who is usually suspicious of anything
> > green - gobbled them down.
> >
> > Only they didn't become brown on top. They just dried up on top, some
> > part blackened, but overall they kept their greenish color. I gave up
> > after 35 minutes in the oven. Do you know what went wrong?
>
>
> Just a guess he Did you know that Pandora was using Celsius degrees wh=
en
> she mentioned the oven temperature? If your oven is calibrated in Fahrenh=
eit
> degrees, 180=B0C corresponds to 356=B0F; you could set it somewhere aroun=
d 350=B0
> to 360=B0 and it ought to be okay for this recipe.
>
> Bob

Thank you, Bob. My oven is in Celcius degrees, so that wasn't the
problem.

Mite
http://www.shopncook.com

Pandora wrote:

> "Mite" > ha scritto nel messaggio
> oups.com...
>
> Pandora wrote:
>
> > These little zucchini's muffins are good for an entr=E9e or for a side =
dish.
> >
> > RECIPE for about 5 muffins:
> >
> > 1/2 Kg of zucchini
> > 1 big onion;
> > 1 egg
> > 100 gr. of breadcrumbs;
> > 50 gr. of Reggiano cheese;
> > salt;
> > pepper;
> > 1 tbs dried Majoran;
> > Bechamel sauce;
> > EVOO
> > ------------------------------------
> > 1) Cut zucchini(with the help of a robot) in a julienne.
> > Then put them in a colander with some salt and let dry from water in
> > excess
> > for about 15-20 minutes.
> > Then squeeze them delicately with your hands or a spoon.
> > 2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because
> > you
> > use few oil); add the chopped onion and fry slightly for a while; add
> > zucchini, pepper, majoran and few salt. Cook for about ten minutes ,
> > often
> > mixing with a wood spoon. When all the water is evapored, turn off the
> > fire
> > and let cool.
> > See the photo in the frying pan:
> > http://tinypic.com/avgb9h.jpg
> >
> > 3) While you are waiting that zucchini become could, prepare an hard
> > bechamel.
> > -----------------------------------------------------
> > BECHAMEL.
> > 25 gr of butter
> > 25 gr of all purpose flour;
> > 200 ml of milk.
> > 1/2 tsp nutmeg;
> > 1/2 tsp salt;
> >
> > Put the butter in a pan and let liquefy; add the flour and mix with a w=
ood
> > spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it
> > become
> > hard and without lumps. Turn off the fire and let cool.
> > ----------------------
> > 4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
> > whole egg and bechamel; put other salt and pepper if necessary. Mix ti=
ll
> > the mixture is well-blended.
> > 5) butter the moulds and spread them with breadcrumbs (threw away the
> > excess
> > of breadcrumb);
> > 6) Fill them with the zucchini's mixture.
> > Put the moulds in ventilated oven at 180=B0 for about 15/20 minutes.
> > The zucchinis muffins shoul be brown on the top.
> >
> > Here is the photo :
> > http://tinypic.com/avgbya.jpg
> > Have a nice meal
> > Cheers
> > Pandora
> > I've cooked this zucchini's muffins on Ferragosto day.
> > I served them as entr=E9e with a big crepe rolled on a peppers and chee=
se
> > cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
> > melanzane).
>
> Thank you, Pandora! I made them for lunch today. They were delicious!
> Even my four-year old daughter - who is usually suspicious of anything
> green - gobbled them down.
>
> Ohhhh! I Am very very happy to here that!
>
> Only they didn't become brown on top. They just dried up on top, some
> part blackened, but overall they kept their greenish color. I gave up
> after 35 minutes in the oven. Do you know what went wrong?
>
> What kind of oven function Have you used?
> To make flans and muffins I always use ventilate oven!
> Pandora
>
> Mite
> http://www.shopncook.com

I used bottom and top heat. What do you mean by "ventilate oven"? I
thought you meant to keep the oven door slightly ajar, so I ignored
this instruction - just too dangerous with small children. Did you mean
something else with that?

Mite
http://www.shopncook.com

On Sun, 21 Aug 2005 08:25:01 +0200, Pandora wrote:

>
> "sf" > ha scritto nel messaggio
> ...
> > On Sat, 20 Aug 2005 18:57:08 GMT, TammyM wrote:
> >
> >
> >> Pandora, these look FABULOUS! Another recipe for my "Pandora
> >> Cookbook" :-)
> >>
> > I have dibs on these for "Pandora" day at your house! LOL
>
> Pandora day!LOL
> It's beautiful!
> I give you other recipes.
> I want to see many photos of Pandora day!
> But when you organize it?
> >
Tammy didn't let on about this before the thread where we discussed
granite counter tops, but I think Pandora Day will be held in a new
kitchen.... so don't rush the hostess - I'm slobbering all over her
new kitchen as it is!

On 21 Aug 2005 11:13:54 -0700, "Mite" > wrote:

>
>Pandora wrote:

>> To make flans and muffins I always use ventilate oven!
>> Pandora
>>
>> Mite
>> http://www.shopncook.com
>
>I used bottom and top heat. What do you mean by "ventilate oven"? I
>thought you meant to keep the oven door slightly ajar, so I ignored
>this instruction - just too dangerous with small children. Did you mean
>something else with that?

She means convection oven.

Nathalie in Switzerland

"Mite" > ha scritto nel messaggio
oups.com...

Pandora wrote:

> "Mite" > ha scritto nel messaggio
> oups.com...
>
> Pandora wrote:
>
> > These little zucchini's muffins are good for an entrée or for a side
> > dish.
> >
> > RECIPE for about 5 muffins:
> >
> > 1/2 Kg of zucchini
> > 1 big onion;
> > 1 egg
> > 100 gr. of breadcrumbs;
> > 50 gr. of Reggiano cheese;
> > salt;
> > pepper;
> > 1 tbs dried Majoran;
> > Bechamel sauce;
> > EVOO
> > ------------------------------------
> > 1) Cut zucchini(with the help of a robot) in a julienne.
> > Then put them in a colander with some salt and let dry from water in
> > excess
> > for about 15-20 minutes.
> > Then squeeze them delicately with your hands or a spoon.
> > 2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because
> > you
> > use few oil); add the chopped onion and fry slightly for a while; add
> > zucchini, pepper, majoran and few salt. Cook for about ten minutes ,
> > often
> > mixing with a wood spoon. When all the water is evapored, turn off the
> > fire
> > and let cool.
> > See the photo in the frying pan:
> > http://tinypic.com/avgb9h.jpg
> >
> > 3) While you are waiting that zucchini become could, prepare an hard
> > bechamel.
> > -----------------------------------------------------
> > BECHAMEL.
> > 25 gr of butter
> > 25 gr of all purpose flour;
> > 200 ml of milk.
> > 1/2 tsp nutmeg;
> > 1/2 tsp salt;
> >
> > Put the butter in a pan and let liquefy; add the flour and mix with a
> > wood
> > spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it
> > become
> > hard and without lumps. Turn off the fire and let cool.
> > ----------------------
> > 4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
> > whole egg and bechamel; put other salt and pepper if necessary. Mix
> > till
> > the mixture is well-blended.
> > 5) butter the moulds and spread them with breadcrumbs (threw away the
> > excess
> > of breadcrumb);
> > 6) Fill them with the zucchini's mixture.
> > Put the moulds in ventilated oven at 180° for about 15/20 minutes.
> > The zucchinis muffins shoul be brown on the top.
> >
> > Here is the photo :
> > http://tinypic.com/avgbya.jpg
> > Have a nice meal
> > Cheers
> > Pandora
> > I've cooked this zucchini's muffins on Ferragosto day.
> > I served them as entrée with a big crepe rolled on a peppers and cheese
> > cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
> > melanzane).
>
> Thank you, Pandora! I made them for lunch today. They were delicious!
> Even my four-year old daughter - who is usually suspicious of anything
> green - gobbled them down.
>
> Ohhhh! I Am very very happy to here that!
>
> Only they didn't become brown on top. They just dried up on top, some
> part blackened, but overall they kept their greenish color. I gave up
> after 35 minutes in the oven. Do you know what went wrong?
>
> What kind of oven function Have you used?
> To make flans and muffins I always use ventilate oven!
> Pandora
>
> Mite
> http://www.shopncook.com

I used bottom and top heat. What do you mean by "ventilate oven"? I
thought you meant to keep the oven door slightly ajar, so I ignored
this instruction - just too dangerous with small children. Did you mean
something else with that?

I don't believe that only in Italy exist ventilate oven!
Noooo: I don't mean to keep open the door oven.... ))))
I mean "ventilate oven". Ovens have inside a fan that turn and send air to
the oven.
This function is indicated for confectionery and to cook more than one dish
at a time.
Cheers
pandora
Mite
http://www.shopncook.com

"sf" > ha scritto nel messaggio
...
> On Sun, 21 Aug 2005 08:25:01 +0200, Pandora wrote:
>
>>
>> "sf" > ha scritto nel messaggio
>> ...
>> > On Sat, 20 Aug 2005 18:57:08 GMT, TammyM wrote:
>> >
>> >
>> >> Pandora, these look FABULOUS! Another recipe for my "Pandora
>> >> Cookbook" :-)
>> >>
>> > I have dibs on these for "Pandora" day at your house! LOL
>>
>> Pandora day!LOL
>> It's beautiful!
>> I give you other recipes.
>> I want to see many photos of Pandora day!
>> But when you organize it?
>> >
> Tammy didn't let on about this before the thread where we discussed
> granite counter tops, but I think Pandora Day will be held in a new
> kitchen.... so don't rush the hostess - I'm slobbering all over her
> new kitchen as it is!

Ah! OK! I've time to send other recipes!
Pandora
>

On Sun, 21 Aug 2005 23:26:46 +0200, Pandora wrote:

> Ah! OK! I've time to send other recipes!

Oh - yes, yes, yes!

"sf" > ha scritto nel messaggio
...
> On Sun, 21 Aug 2005 23:26:46 +0200, Pandora wrote:
>
>> Ah! OK! I've time to send other recipes!
>
> Oh - yes, yes, yes!
>
>
>
You 'll be served as soon as possible!
Pan

Pandora wrote:

> I don't believe that only in Italy exist ventilate oven!
> Noooo: I don't mean to keep open the door oven.... ))))
> I mean "ventilate oven". Ovens have inside a fan that turn and send air to
> the oven.

As Nathalie astutely pointed out, the term for that in English is
"convection oven."

Bob

"Bob" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> I don't believe that only in Italy exist ventilate oven!
>> Noooo: I don't mean to keep open the door oven.... ))))
>> I mean "ventilate oven". Ovens have inside a fan that turn and send air
>> to
>> the oven.
>
> As Nathalie astutely pointed out, the term for that in English is
> "convection oven."

Thank you Bob and nathalie. "Convenction oven"|!
I thought that convenction oven was another thing...a word used only for
microwave ovens.
We only use the word "Forno ventilato".
Cheers
Pandora
> Bob
>

Pandora wrote:

> "Mite" > ha scritto nel messaggio
> oups.com...
>
> Pandora wrote:
>
> > "Mite" > ha scritto nel messaggio
> > oups.com...
> >
<snip>
> > Only they didn't become brown on top. They just dried up on top, some
> > part blackened, but overall they kept their greenish color. I gave up
> > after 35 minutes in the oven. Do you know what went wrong?
> >
> > What kind of oven function Have you used?
> > To make flans and muffins I always use ventilate oven!
> > Pandora
> >
> > Mite
> > http://www.shopncook.com
>
> I used bottom and top heat. What do you mean by "ventilate oven"? I
> thought you meant to keep the oven door slightly ajar, so I ignored
> this instruction - just too dangerous with small children. Did you mean
> something else with that?
>
> I don't believe that only in Italy exist ventilate oven!
> Noooo: I don't mean to keep open the door oven.... ))))

Hey, don't laugh! There are recipes that call for letting the oven door
open - though not muffin recipes! :-)

> I mean "ventilate oven". Ovens have inside a fan that turn and send air to
> the oven.
> This function is indicated for confectionery and to cook more than one dish
> at a time.
> Cheers
> pandora
> Mite
> http://www.shopncook.com

OK, now I understand better! Thank you.

I have had a convection oven for a couple of months, but haven't yet
dared using this function. I will try it next time I make muffins.

Can you tell me how you adapt cooking times and temperatures for
traditional oven? Also, can it be used for pies? The new oven is
terrible for them. The bottom heat is very weak and it takes forever
for the crust to cook through. Would the convection function help for
that?

Mite
http://www.shopncook.com

Nathalie Chiva wrote:

> On 21 Aug 2005 11:13:54 -0700, "Mite" > wrote:
>
> >
> >Pandora wrote:
>
> >> To make flans and muffins I always use ventilate oven!
> >> Pandora
> >>
> >> Mite
> >> http://www.shopncook.com
> >
> >I used bottom and top heat. What do you mean by "ventilate oven"? I
> >thought you meant to keep the oven door slightly ajar, so I ignored
> >this instruction - just too dangerous with small children. Did you mean
> >something else with that?
>
> She means convection oven.
>
> Nathalie in Switzerland

Thank you, Nathalie. Now it makes sense! :-)

Mite
http://www.shopncook.com

On 22 Aug 2005 03:34:31 -0700, "Mite" > wrote:


>Can you tell me how you adapt cooking times and temperatures for
>traditional oven?
Most cookbooks say to reduce temps by 10 to 20°C and reduce cooking
time by 10 minutes, but I've had best results leaving the temp as is
and checking after half the usual cooking time - some things (mostly
pastry) are done by then, some need more.

>Also, can it be used for pies? The new oven is
>terrible for them. The bottom heat is very weak and it takes forever
>for the crust to cook through. Would the convection function help for
>that?

Oh definitely! Convection is especially great for pastry and bread. My
pizza has improved vastly (without recipe change) since I've got a
convection oven.

Nathalie in Switzerland

"Mite" > ha scritto nel messaggio
ups.com...
> Pandora wrote:
>
>> "Mite" > ha scritto nel messaggio
>> oups.com...
>>
>> Pandora wrote:
>>
>> > "Mite" > ha scritto nel messaggio
>> > oups.com...
>> >
> <snip>
>> > Only they didn't become brown on top. They just dried up on top, some
>> > part blackened, but overall they kept their greenish color. I gave up
>> > after 35 minutes in the oven. Do you know what went wrong?
>> >
>> > What kind of oven function Have you used?
>> > To make flans and muffins I always use ventilate oven!
>> > Pandora
>> >
>> > Mite
>> > http://www.shopncook.com
>>
>> I used bottom and top heat. What do you mean by "ventilate oven"? I
>> thought you meant to keep the oven door slightly ajar, so I ignored
>> this instruction - just too dangerous with small children. Did you mean
>> something else with that?
>>
>> I don't believe that only in Italy exist ventilate oven!
>> Noooo: I don't mean to keep open the door oven.... ))))
>
> Hey, don't laugh! There are recipes that call for letting the oven door
> open - though not muffin recipes! :-)

Oh! I didn't know (((((((((
>
>> I mean "ventilate oven". Ovens have inside a fan that turn and send air
>> to
>> the oven.
>> This function is indicated for confectionery and to cook more than one
>> dish
>> at a time.
>> Cheers
>> pandora
>> Mite
>> http://www.shopncook.com
>
> OK, now I understand better! Thank you.
>
> I have had a convection oven for a couple of months, but haven't yet
> dared using this function. I will try it next time I make muffins.
>
> Can you tell me how you adapt cooking times and temperatures for
> traditional oven? Also, can it be used for pies? The new oven is
> terrible for them.

Oh yes! Convenction oven is no good for sufflé, yorkshire puddings and
pizza, because the wind deflate them and pizza comes out soft.
But I can't explain to you how I adapt cooking times and temperatures.
The general rule is that convenction oven cook in less time and the cooking
is more uniform.
I thinK that convenction oven can be used for pies.

The bottom heat is very weak and it takes forever
> for the crust to cook through. Would the convection function help for
> that?

Yes, sure! And more the temperature of the oven is high, more your dishes
comes crispy.
I cook about all with convenction oven and I am very satisfied.
With convenction oven you could cook meet together with fish without
problems of altered tastes and smells.
Cheers
Pandora
>
> Mite
> http://www.shopncook.com
>

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On 22 Aug 2005 03:34:31 -0700, "Mite" > wrote:
>
>
>>Can you tell me how you adapt cooking times and temperatures for
>>traditional oven?
> Most cookbooks say to reduce temps by 10 to 20°C and reduce cooking
> time by 10 minutes, but I've had best results leaving the temp as is
> and checking after half the usual cooking time - some things (mostly
> pastry) are done by then, some need more.
>
>>Also, can it be used for pies? The new oven is
>>terrible for them. The bottom heat is very weak and it takes forever
>>for the crust to cook through. Would the convection function help for
>>that?
>
> Oh definitely! Convection is especially great for pastry and bread. My
> pizza has improved vastly (without recipe change) since I've got a
> convection oven.
>
> Nathalie in Switzerland

Natalhie. Don't tell me that you make pizza with convenction oven because I
don't believe. Pizza need a bottom heat to come crispy ! When I have used
it, my pizza came as soft as wet bread !!
Cheers
Pandora

On Mon, 22 Aug 2005 13:35:08 +0200, "Pandora" >
wrote:

>Natalhie. Don't tell me that you make pizza with convenction oven because I
>don't believe. Pizza need a bottom heat to come crispy ! When I have used
>it, my pizza came as soft as wet bread !!
>Cheers
>Pandora
>

Well, not mine! I put the highest temperature, and convection - and I
have great pizza (approx 15 minutes cooking time). But then, my oven
is a really truly good one, a Siemens with a pull out door like this
one (although mine is 7 yo, so there are a few differences):
http://www.siemensappliances.co.uk/s...en%5F361%2Easp

Nathalie in Switzerland

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Mon, 22 Aug 2005 13:35:08 +0200, "Pandora" >
> wrote:
>
>>Natalhie. Don't tell me that you make pizza with convenction oven because
>>I
>>don't believe. Pizza need a bottom heat to come crispy ! When I have used
>>it, my pizza came as soft as wet bread !!
>>Cheers
>>Pandora
>>
>
> Well, not mine! I put the highest temperature, and convection - and I
> have great pizza (approx 15 minutes cooking time). But then, my oven
> is a really truly good one, a Siemens with a pull out door like this
> one (although mine is 7 yo, so there are a few differences):
> http://www.siemensappliances.co.uk/s...en%5F361%2Easp

Oh! Very good oven! Mine is similar but is long 90 cm.
Cheers
Pandora
>
> Nathalie in Switzerland

Nathalie Chiva wrote:

> On 22 Aug 2005 03:34:31 -0700, "Mite" > wrote:
>
>
> >Can you tell me how you adapt cooking times and temperatures for
> >traditional oven?
> Most cookbooks say to reduce temps by 10 to 20=B0C and reduce cooking
> time by 10 minutes, but I've had best results leaving the temp as is
> and checking after half the usual cooking time - some things (mostly
> pastry) are done by then, some need more.
>
> >Also, can it be used for pies? The new oven is
> >terrible for them. The bottom heat is very weak and it takes forever
> >for the crust to cook through. Would the convection function help for
> >that?
>
> Oh definitely! Convection is especially great for pastry and bread. My
> pizza has improved vastly (without recipe change) since I've got a
> convection oven.
>
> Nathalie in Switzerland

Thank you Nathalie. I will try your method for my next batch of muffin.

Mite
http://www.shopncook.com

Pandora wrote:

> "Mite" > ha scritto nel messaggio
> ups.com...
> The bottom heat is very weak and it takes forever
> > for the crust to cook through. Would the convection function help for
> > that?
>
> Yes, sure! And more the temperature of the oven is high, more your dishes
> comes crispy.
> I cook about all with convenction oven and I am very satisfied.
> With convenction oven you could cook meet together with fish without
> problems of altered tastes and smells.

Mmm, that gives me ideas! OK, I will try it. Thank you!

Mite
http://www.shopncook.com

"Mite" > ha scritto nel messaggio
oups.com...
> Pandora wrote:
>
>> "Mite" > ha scritto nel messaggio
>> ups.com...
>> The bottom heat is very weak and it takes forever
>> > for the crust to cook through. Would the convection function help for
>> > that?
>>
>> Yes, sure! And more the temperature of the oven is high, more your dishes
>> comes crispy.
>> I cook about all with convenction oven and I am very satisfied.
>> With convenction oven you could cook meet together with fish without
>> problems of altered tastes and smells.
>
> Mmm, that gives me ideas! OK, I will try it. Thank you!

I hope you will share your ideas
Cheers
Pandora
>
> Mite
> http://www.shopncook.com
>