Filled with more than 80 simple and seasonal recipes for dishes you can make in the oven 

Every week, Yvette van Boven develops a new oven recipe for her magazine column. The recipes are seasonal, delicious, and most importantly, really simple, and now, they’re collected in her latest cookbook: Home Made in the Oven.

What is van Boven serving up fresh from her oven this time? How about autumnal stuffed Portobello mushrooms, a freshly baked plum pie, or cabbage rolls with caraway and hazelnuts. Alongside the more than 80 recipes are van Boven’s annotated illustrations and photographs of finished dishes. For van Boven, everything belongs in the oven: vegetables, meat, fish, pizza, stews, and of course, sweets! The recipes are sure to provide you with plenty of tips, tricks, and inspiration for cooking in your oven.

Indigo * IndieBound * Abrams Books

Review

This is the second cookbook from Yvette Van Boven that I have had the pleasure of enjoying.  And when I say pleasure, I mean that!  This book is more than just a cookbook, it is a feast for the eyes with the illustrations that accompany each recipe.  Take a look

The recipes are pretty easy to make from what I have eyeballed for future meals.  There are three sections that cover everything – vegetables, fish & meat, and baking.  There is an Index that is by chapter and by ingredient.  I love looking to see what recipe could be made from whatever ingredient I have on hand and then taking it from there.

The recipe I have made so far is called Cupboard Cannelloni and can I saw this is one of those recipes that most people will have everything on hand, well if you cook a lot you will most likely have everything on hand!  I was looking for something a little different when it comes to a pasta dish and this recipe reminds me of lasagna roll-ups but with less cheese.  My husband raved over the dish and leftovers the next day were just as good.  I must have put more red pepper flakes in the dish because it had a little kick to it…not burn your mouth hot, just a bit spicy.

So here is the recipe so that you can try it yourself at home.

Cupboard Cannelloni

12 sheets of lasagna noodles (I used 8 and after softening them broke them in half

2 onions, finely chopped

3 cloves garlic, minced (I think I used 5 because more garlic is good!)

Splash of olive oil

2 links sausage, casing removed (I used a mild Italian sausage but use what you have on hand)

8 1/2 oz spinach (frozen is ok) – I don’t think I used enough so would increase that next time

Pinch of red pepper flakes

Sea Salt

3T tomato paste

1/2 glass of red wine

1 14.5oz can diced tomatoes

Chunk of cheese for grating – as long as it melts, use it!  I actually had a lot of shredded cheese so I used a Zesty Ranch Monterey Jack and Parmesan cheeses on top

Preheat the over to 350°.

Slide the lasagna sheets into a pot of boiling water (3 at a time) and cook until soft (several minutes).  Remove the sheets when they’re just about soft.  Separate and let them dry spread out on a clean dish towel.  Reserve the cooking liquid.

Saute half of the onions and two-thirds of the garlic in some oil and add the sausage meat in pieces.  Fry until the meat is cooked through, then spoon in a ladleful of pasta cooking liquid.  Add the spinach and cook until the liquid is reduced.  Season with red pepper flakes and salt if needed.

In a saucepan, saute the remaining onion and garlic in oil until tender.  Add the tomato paste and fry.  Douse with the wine and tomatoes.  Reduce the sauce somewhat and season with red pepper flakes and salt.

Put 1 tablespoon of the sausage-spinach filling on a short end of a lasagna sheet and roll it up.  Place in an oiled baking dish. Repeat until everything is used.  Pour the sauce on top and sprinkle with the cheese.  Bake for 25 minutes.

This was really easy to make and the prep time took the longest.  I will say that I did everything in one deep skillet, from cooking the noodles to making the sauce.  Made for a little faster cleanup that way.

Here are two photos I took but mostly all you can see is the cheesy goodness!

This cookbook has so much to offer and I look forward to trying many more recipes with my family!

About the Author

Yvette van Boven is a critically acclaimed cookbook author, freelance recipe writer, and illustrator. She is the host of Holland’s popular cooking show Koken Met van Boven, and is also the culinary editor of Holland’s largest women’s weekly magazine and writes and illustrates a weekly column for the popular arts and culture publication Volkskrant magazine. She lives in Amsterdam and Paris.