Sure.
It’s not really a proper one as i like to keep it a bit lighter and healthier. It is, however, absolutely delicious with fish and other seafood… Even delicious on a lamb chop!
Brunoise finely red onion (or eschalot if you’re feeling fancy) and baby cornichons, roughly chop baby capers. Add to Greek yoghurt and add a pinch of salt and lemon juice to taste.
Mix it all up and enjoy.
I don’t really have exact ratios, and most people like different amounts of each so just adjust to your liking. I like quite an thick and full version so use less yoghurt than some might, and also add a little more lemon and capers. Personal taste, yo.
I really love making it with Greek yoghurt instead of mayo based versions.
So it was pretty tasty. This is what I come up with. I don’t know what country you’re in but in American I do.
One pound burger mixed with 1/4 cup panko and 1/4 cup fresh Parmesan minced basil and garlic powder and salt and pepper to make 8 meatballs.
Using an over proof pan.
Cook the meatballs 6-10 minutes. Add a nice marinara sauce. Add some water if it needs to be thinned out.
Meanwhile roast green beans which I wouldn’t do next time. So there’s a step out of the way.
Boil your water for the cheese tortellini (store bought) which only take a few minutes.
Preheat broiler.
Drain tortellini.
Now mix cheese tortellini with a tablespoon of butter. Or 2. Then mix it in with the meatballs and marinara.
Add slices of fresh mozzarella cheese on top and put it all in broiler to melt cheese. Voila! your done.
And I’d blow off the garlic bread.
So that’s 2 things now you don’t have to prep and clean up. The original recipe had me serving it family style with everything on its own plate separately. Which I wouldn’t do next time.
Good luck.
Oh and sprinkle with fresh basil.
After one of my beloved Pyrex bowls fell and shattered on the floor, then half of my lemon zest fell on the floor, the next level is complete! Soon the final battle will begin.
There it is! Straight out of the oven! We will find out how good it turned out in the morning. I will post a picture in the morning. I’m really excited about seeing the final result. I’ve had this recipe for years and I’m finally now making it. I don’t know why but I felt like it would be harder than it was. It was a little labor intensive but not hard.
Oh it’s good. It’s a kind of chocolate cake that is left somewhat uncooked in the middle, so it’s all gooey.
Yeah, I feel like it’s more known with its Swedish name, at least in one episode of Master Chef Australia this year.
Oh yeah, it is good. Because it is left a little bit undercooked in the middle, and if you have it with vanilla ice-cream or whipped cream, it’s so lovely.
I cook mine on stove top and even though it’s still possible I get way less husks getting stuck in my gums vs microwave popcorn. I’m literally sad for you because it is one if my guilty pleasure I would never want to give up.
I love to cook, i cook all the time. I find it relaxing and I’m actually pretty good at it. Hubs and I try to eat vegetarian at least 2 or 3 times a week. This is a black bean, mushroom and poblano enchilada in homemade sauce with cowboy salad (not cowboy caviar) with homemade chipotle dressing.
Basically that! I’m just crossing my fingers that they sell the bowl on its own and not only in a set. 
Poblanos. Sounds delish!