Mary Berry shortbread recipe
Discover the buttery secrets of Mary Berry's favourite Scottish treat with this ultimate shortbread recipe. Perfect for bakers of any skill level!
Equipment
- Large Pot: You'll need a large pot to boil the spaghetti. Make sure it's big enough to comfortably hold the pasta with plenty of water for boiling.
- Colander or Strainer: To drain the cooked spaghetti, you'll need a colander or strainer.
- Frying Pan (if using ground beef): If you're adding ground beef to your marinara sauce, a frying pan is necessary for browning the meat.
- Saucepan: If you're warming the marinara sauce separately, a saucepan is useful.
- Knife: A sharp knife is essential for chopping and slicing the salad ingredients.
Ingredients
- 8 ounces (half a box) of spaghetti
- ounces (1 jar) of marinara sauce
- pound of ground beef (optional)
- Salt and pepper to taste
- cups of fresh lettuce
- cup of cherry tomatoes, halved
- cucumber, sliced
- cup of salad dressing
Instructions
- Fill a large pot with salted water and bring it to a boil.
- Add 8 ounces of spaghetti to the boiling water and cook until al dente (about 8-10 minutes).
- In a separate pan, brown 1/2 pound of ground beef (optional) over medium heat.
- Heat 24 ounces of marinara sauce in a saucepan.
- Combine the cooked ground beef with the marinara sauce and season with salt and pepper.
- Wash and tear/chop 4 cups of lettuce (e.g., Romaine or iceberg).
- Halve 1 cup of cherry tomatoes and slice 1 cucumber.
- In a bowl, combine the lettuce, cherry tomatoes, and cucumber.
- Drizzle 1/4 cup of salad dressing over the salad ingredients.
- Toss the salad to evenly distribute the dressing and serve it alongside the spaghetti with marinara sauce.
Video
Notes
Discover the buttery secrets of Mary Berry's favourite Scottish treat with this ultimate shortbread recipe. Perfect for bakers of any skill level!