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Mark Linehan
Pasta cake with tomato salad
Fan of savory pie? Then try this pasta cake with tomato salad
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Ingredients
Directions
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Heat the oven to 180 degrees Celsius.
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Boil the pasta, drain it and scoop the zucchini, paprika, pine nuts, rosemary, basil, garlic and red onion.
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Put in the eggs, the cheese and the milk in a large bowl. Stir well and stir in the pasta.
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Grease a cake tin with a thin layer of olive oil and lined with the leaves of puff pastry. Make sure that the dough is well over the edge to allow the cake to be folded.
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Spoon the pasta in and fold the cake.
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Put the cake in the oven for 30 to 45 minutes.
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Take out the cake when the top is brown, turn it over and put it back in the oven for another 15 minutes without the shape of a cake.
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Remove the cake if the top is brown. Serve immediately.
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Make the dressing by blending all the ingredients with the food processor.
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Make the tomato salad by cutting the vine tomatoes into large pieces and halve the cherry tomatoes. Add the rest of the ingredients and pour the dressing over them. Serve the salad with the pasta cake.
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25 minMain dishpuff potato, lime, salad onion, corn kernels crispy, cut organic red cabbage, fresh pineapple pieces, (peanut) oil, vegaschnitzel, tomato, creme fraiche,vegaschnitzel with mexican salad and baked potato
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15 minMain dishbaby potatoes, Red pepper, Red pepper, cut kale, Red onion, traditional olive oil, vegetarian bacon strips, Chou soft and airy, dried Italian herbs,kale stew with herb cream cheese
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100 minMain dishdried yeast, water, wheat flour, traditional olive oil, fried chicken fillet, salami, onion, Red pepper, sugo pasta sauce spicy, grated chedder cheese,Pizza plate
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35 minMain dishceleriac, semi-skimmed milk, dried laurel leaves, traditional olive oil, wholemeal spaghetti, Chestnut mushroom, vegetarian bacon strips, fresh flat parsley,pasta with celeriac
Nutrition
555Calories
Sodium0% DV0g
Fat43% DV28g
Protein32% DV16g
Carbs20% DV59g
Fiber0% DV0g
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