![]() ![]() Season well then tip the pasta into a large bowl, grate over some Parmesan cheese and tear up the basil leaves, scattering over the pasta. Transfer the pasta into the frying pan of sauce, stir well and add some of the reserved pasta water if the sauce is too thick. Pasta - Drain the pasta and save some of the starchy water.Salad - Shave some Parmesan over the salad, season with salt and pepper, then slice the lemon into wedges.Fry for a few minutes and then add the tin of chopped tomatoes. Pasta - Crush the garlic into the frying pan that contains the vegetable and sausage mixture then add the balsamic vinegar.Place on a plate along with the watercress and rocket. Salad - Trim the bottoms of the chicory and pull the leaves apart.Pasta - Add the pasta to the saucepan and cook as specified on the packet.Add another teaspoon of jam then another teaspoon of the mixture then place the tarts on the middle shelf of the oven for 18 minutes. Spoon a little jam (less than a teaspoon) into the pastry cases and top with a large teaspoon of the almond mixture.Grate in the zest of half an orange and mix well. Crack the egg into a large bowl along with the ground almonds, butter, sugar and vanilla. Tarts - Place the pastry cases on a baking tray.Fill with the water from the kettle and a little salt. Place a large saucepan on a medium heat.Keep checking on them as you get on with the rest of the recipe. ![]() Once processed add the sausages to the frying pan and stir to break them up.
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