Use Zucchini instead of pasta. I added mushrooms, ricotta cheese, cottage cheese, mozzarella, fresh Basil and tomatoes. With organic Simply Natural pasta sauce. 3 zucchini sliced 6-8 mushrooms 3 tomatoes Handful of fresh basil 200g of mozzarella 1&1/2 cup of cottage & ricotta cheese Half a jar of pasta sauce I did 2 layers of all the ingredients then baked it for about 40min (untill the Zucchini is cooked @ 350
Source: Lili Motaghedi I got the idea to use Zucchini instead of pasta on Pinterest but this is my own creation TRIED AND TESTED
Ingredients ¼ cup demerara brown sugar 1 teaspoon apple pie spice*****, and additional apple pie spice for sprinkling on top of crescent rolls (or just cinnamon and all spice) 3 tablespoons butter, melted ⅓ cup chopped pecans or walnuts nuts 1 small apple, cored and sliced into 8 (½ inch) slices OR you can use any other fruit you have available i.e. peach slices 1 (8-ounce) can Pillsbury Original crescent rolls
Instructions Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine brown sugar and fruit spice. Set aside. Melt butter and toss fruit slices in butter, set aside. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle. Sprinkle with the chopped nuts. Place a fruit slice on the wide end of each triangle. Wrap crescent roll dough around each piece of fruit. Brush each crescent roll with remaining butter. Sprinkle lightly with additional spice. Bake for ±25 minutes, or until golden brown. Cool for 5 minutes before serving.
****** Make your own apple pie spice:- 4 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cardamom or all spice
Note: I made a double batch, one with apple and one with peach.
Source: Adapted from different online versions by Esme’s kitchen TRIED AND TESTED
This mixture will keep in fridge for up to 30 days 2 eggs 1½ cups brown sugar ⅓ Cup oil 2 cups digestive bran 2 cups milk 125g seedless raisins 2½ tsp bicarb 2½ cups white flour 1 tsp salt 1 tsp vanilla
Cream eggs & sugar, add oil and beat well. Add rest of ingredients and mix well. Bake at 180° C for 25 minutes.
Submitted by Suzanna Hugo (Origin: a very dear lady no longer with us) TRIED AND TESTED
Shake together in a container: Two cups of pecans, sesame seeds and dried rosemary leaves (as much or little as you like), white of one egg and half a cup of coconut sugar. Make sure everything is spread well. Place on parchment paper in 320 F oven. Bake for 15 minutes and let it cool.
Easy and delicious! Source: Alma Kirstein‘s Kitchen TRIED AND TESTED