Please excuse the poor quality photo, it's an old one I had taken with my cell but this recipe is so good I had to post it.
Baked Fettuccine with Zucchini Mushrooms & Spinach
1 packet spinach fettuccine
2 cloves garlic, crushed
1 zucchini, thickly sliced then quartered
1 can regular tomato sauce
1 bunch spinach, sliced
1 package button mushrooms, quartered
1 red bell pepper, sliced
1 red onion, sliced
1 tsp basil
1 tsp oregano
1 ts chili flakes (optional)
4 tbsp grated Parmesan cheese
1-2 tbsp olive oil
1. Boil the pasta till just done according to the packet directions (with salt) drain and set aside.
2. Heat a large skillet heat the olive oil and saute the garlic for about a minute then add the vegetables and saute for about 10 minutes or until the zucchini softens.
3. Preheat oven to 350 degrees.
4. Add sauce, chili flakes, basil, and oregano to the vegetables and toss it all together with the pasta. Transfer to a baking dish.
5. Top with Parmesan chess and bake uncovered for about 15 to 20 minutes.
These savory sweet potato muffins are healthy and protein filled to keep your hunger at bay all morning. The red chili gives them a nice little kick and the pumpkin seeds add a bit of crunch as well as magnesium.
I scooped the mixture out into muffin tins, however I suggest using no paper liners and just greasing the tin and adding the batter directly instead because the mixture contains a lot of moisture and the paper liner ended up sticking to the muffin pretty badly.
Sweet Potato Muffins
600 g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250 g wholemeal self-raising flour
50 g Parmesan cheese
1 tablespoon sunflower seeds
1 tablespoon poppy seeds
This recipe was taken from Jamie Oliver
This recipe turned out delicious, the glaze adds a really yummy flavor punch to the biscuits. I may be a bit biased though because I love lemon flavored things. Needless to say, these cookies didn't last too long... I pretty much inhaled them.
Gather the ingredients.
Combine all the ingredients with an electric mixer.
I used an ice-cream scoop to scoop out the batter into equal sized portions.
Bake until they're lightly golden brown on the bottom.
Lemon Ricotta Cookies
2 cups granulated sugar
2 lemons, zested
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
15 ounces ricotta cheese, whole milk (1 container)
3 tablespoons lemon juice, fresh
For the Glaze:
1 1/2 cups powdered sugar, sifted
3 tablespoons lemon juice
1 lemon, zested
For the Cookies
For the Glaze
This recipe was taken from My Baking Addiction
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past few years. This section of the site is dedicated to my experiments in the kitchen.
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