CAPONATA PASTA RECIPE - BBC GOOD FOOD
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make, budget-friendly and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Total Time 20 minutes
Prep Time 2 minutes
Cook Time 18 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 85 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 9 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.5 milligram of sodium
TEA LOAF RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Enjoy a classic, fruity tea loaf, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, FatContent 1 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.31 milligram of sodium
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SICILIAN MEATBALLS AL FORNO | LAMB RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine italian
Calories 841 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Soak the raisins in the balsamic vinegar for 5 minutes.
- Mince the lamb in a food processor, then place into a large bowl. Roughly chop and add the sun-dried tomatoes, then pick, finely chop and add most of the parsley leaves.
- Add the breadcrumbs, pine nuts, lemon zest, soaked raisins and their juice, and oregano. Finely grate in half the Parmesan. Season, then mix together well.
- With wet hands, roll and pat the mixture into 24 meatballs (the size of golf balls).
- Heat a splash of olive oil in a pan over a high heat, then fry the meatballs for about 5 minutes, or until browned on all sides. Set aside.
- For the arrabbiata sauce, peel and finely chop the onion and garlic. Chop the anchovies, then deseed and finely chop the fresh chilli.
- Heat a good lug of olive oil in a pan on a medium heat. Add the onion, garlic, anchovies and chopped chilli. Crumble in the dried chilli, and gently fry for a few minutes, until soft.
- Add the plum tomatoes and cinnamon, breaking up the tomatoes with a spoon, then simmer for about 20 minutes, or until reduced, stirring every so often.
- Pour in a splash of red wine vinegar, season well, add the sugar if you think it tastes too sharp, and tear in most of the basil leaves.
- Spoon the sauce into an ovenproof dish (25cm x 30cm), then dot the meatballs on top. Tear over the mozzarella, sprinkle over the remaining basil leaves and finely grate the rest of the Parmesan on top.
- Bake in the oven for 15 to 20 minutes, or until golden and bubbling.
- Meanwhile, cook the spaghetti according to the packet instructions, then drain and toss with some extra virgin olive oil and the rest of the parsley. Serve the meatballs with the pasta – perfect with a nice crisp salad.
CAPONATA PASTA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course, Pasta, Supper
Calories 542 calories per serving
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
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