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Inspiration whooshing noises
(Wasn't able to get it😭)
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Eggplant Lasagna Roll-Ups

INGREDIENTS
Servings: 13
2 cups ricotta cheese
1 cup mozzarella cheese
½ cup parmesan cheese
¼ cup basil
1 egg
Salt
Pepper
1 egg
1 cup marinara sauce

PREPARATION
1. Preheat oven to 350ºF/175ºC.
2. Slice the ends the eggplants and slice them into ¼ -inch slices and lay them out on a baking sheet covered in parchment paper.
3. Salt both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel.
4. Bake for 20 minutes, or until soft.
5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
6. Remove eggplant slices from the oven and turn oven to 400ºF/200ºC.
7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
7. In a 11×17-inch baking sheet, pour ½ cup of marinara sauce, then add all the roll-ups seam down. Pour remaining ½ cup of marinara sauce, and top with basil and parmesan.
8. Bake for 25 minutes, or until cheese is melted and golden brown.
9. Enjoy!
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Creamy Lemon Butter Chicken Pasta

INGREDIENTS
2 chicken breasts
1 tablespoon butter
½ red onion, diced
2 garlic cloves, chopped
Zest and juice of 1 lemon
1 teaspoon chilli flakes
1 teaspoon thyme
50 milliliters water
120 milliliters double cream
85 grams baby spinach
150 grams fresh egg pasta
2 tablespoons parmesan, plus extra for serving

PREPARATION
1. Fry the chicken over a medium heat and set aside.
2. Give the pan a quick wipe with a paper towel and add butter. Fry the onion and garlic until soft (about 3-5 minutes).
3. Next, add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme.
4. Stir in the water and double cream.
5. Add the spinach and allow it to cook for about a minute.
6. Put the pre-cooked chicken back into the pan along with pasta. Allow to cook until al dente before finally mixing in the parmesan.
7. Take off the hob and serve with extra parmesan, if you prefer.
8. Enjoy!
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