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Elbows off the Table

Food & lifestyle blog written on the run

Tag: Pasta Bake

Chicken Broccoli Pasta Bake

Posted on April 27, 2019June 20, 2019 by Catherine Allen

The perfect, healthy midweek meal with minimal time spent at the chopping board.

Tagged Broccoli bake, Midweek meal, ONE POT PASTA, Pasta BakeLeave a comment

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🍋Lemon Squares Recipe🍋 Another well worn recipe from my @leonrestaurants cookbook which I pulled out on Friday with Josh. He is great at cracking eggs but even better at washing up! A gooey indulgent treat .... . Ingredients 280g plain flour, plus an extra 35g 80g icing sugar 1 tsp salt 225g butter (unsalted if you have it) 4 free-range eggs 350g sugar Juice of 3 big lemons or 120ml Zest one 1 lemon 1 tsp baking powder Icing sugar to finish Preheat oven to 170. Make the shortbread base first. In a food mixer combine 280 flour, icing sugar, salt and cold butter until crumbly. Mix until it just forms a ball. Careful that the butter doesn’t get too warm in the appliance , consider using pulse or pausing it every 20 seconds or so. Press the mix into your tin. I use a 20x20cm baking tin but approx 20 x30 good too. Bake it the oven for 20-25 mins or until golden and set & leave to cool. This can even be made the day before. Now for the topping. Beat eggs. Add sugar, lemon juice and zest. Sift in 35g flour and baking powder and stir through. Spread over cooled base. Return to oven for 25-30 until just set. Cool completely in tin. Dredge with icing sugar when cool. Keeps for 3 days in airtight container. These are definitely a treat but are sure to make this stormy day a bit brighter 🍋🍋🍋. #lemonbars #baking #slowsunday #homemadedessert #bakeityourself #lemoncake #lemonsquares #lovelemon #bakingfromscratch #athome #inmykitchen #elbowsoffthetable #irishfoodblogger #irishfoodie #lovegoodfood #homemade #stormciara #leonrecipe

✨Tasty light supper this evening of roast stuffed peppers with quinoa&feta. ✨Guide on how to make these below; 1. Preheat oven to 200c 2.Cook quinoa in boiling water (check packet instructions but takes approx 8-10 mins) 3. Toast a few tablespoons of pine nuts lightly on a dry pan. 4. In a large mixing bowl, mix cooked quinoa with pinch of dried mint, pine nuts , couple tablespoons of currants, squeeze of lemon , drizzle of olive oil and a couple tbspn of crumbled feta. 5. Scoop into 2 halved peppers, season lightly(feta is already salty), and, brush with a tiny bit of olive oil and into the oven for approx 25 minutes. #elbowsoffthetable #vegetariansupper #roastpeppers #stuffedpeppers #supperinspo #lunchboxideas #homemade #quinoarecipes #fetacheese #meatlessmonday #onmyplate #everythinginmoderation #eattherainbow #irishfoodblogger

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