From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- .../Goats' Cheese, Leek & Spinach Pasta Bake.html | 76 ++++++---------------- 1 file changed, 20 insertions(+), 56 deletions(-) (limited to 'Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html') diff --git a/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html b/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html index 33653b4..4a835ab 100644 --- a/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html +++ b/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Goats' Cheese, Leek & Spinach Pasta Bake

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Goats' Cheese, Leek & Spinach Pasta Bake

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- - Total Time: 30 min - - Servings: 2 - + Total Time: 30 min + Servings: 2 - Source: - - - - +

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Ingredients

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Directions

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Chop the leek[s] in half lengthways and wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) the garlic

Add the tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat

Once hot, add the sliced leek and chopped garlic with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, dissolve the vegetable stock mix and most of the goats' cheese (you'll use the rest later!)in 250ml [450ml] boiled water – this is your cheesy stock

Chop the baby plum tomatoes in half

Once the leeks have slightly softened, add the dried oregano and halved baby plum tomatoes to the pan and cook for 1-2 min

Meanwhile, chop the basil finely, including the stalks

Wash the spinach, then pat it dry with kitchen paper

Add 1 tbsp [2 tbsp] flour to the panand give everything a good mix up

Add the cheesy stock with the spinach and season with a generous grind of black pepper

Cook for 1-2 min, stirring frequently, or until the sauce has thickened slightly

Add the drained tortiglioni to the sauce with most of the chopped basil (save some for garnish!) and mix everything together – this is your saucy leek & spinach pasta

Add the saucy leek & spinach pasta to an oven-proof dish, then crumble over the remaining goats' cheese

Top with the pine nut & seed mix and put the dish in the oven for 10-15 min or until golden and crispy – this is your goats’ cheese, leek & spinach pasta bake

Serve the goats’ cheese, leek & spinach pasta bake topped with the reserved chopped basil and a generous grind of black pepper

Enjoy!

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Notes

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Nutrition

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