Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45 — 55 minutes.
Not exact matches
Scatter half of the grated cheese in the blind - baked pastry case, top with the flaked salmon and
beans, and then pour
over the milk - and - egg mix.
Scatter the bread crumbs evenly
over the top of the green
bean mixture in the baking dish.
Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green
beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and
scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.
Sprinkle in the rice and the parsley, stir lightly to evenly distribute the rice around the pan, then
scatter over the cooked
beans, asparagus, courgettes, peas and artichokes and shake the pan gently so that they all bed down slightly into the rice.
Scatter over the broad
beans, orange zest and parsley and season to taste.
Place rhubarb and ginger in an 8x8» baking dish;
scatter sugar
over and scrape in seeds from vanilla
bean; save pod for another use.
Transfer the chicken on top of the
beans,
scatter the rosemary and garlic all
over.
Tear the cheese into large pieces and
scatter them
over the green
beans.
Scatter the sliced shallot
over the
beans and sprinkle with salt.
Spoon the
beans over the toast, drizzle with a little more oil and
scatter over the parsley.
Scatter weights, such as dried
beans, in an even layer
over the foil and bake for 12 minutes; remove the weights and foil.