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Spinach and Ricotta Cannelloni June 13, 2015

Filed under: Italian,Pasta,Vegetarian — delishuss @ 7:27 am
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I went to this brilliant cheese making demo (Mad Millie). I was in food heaven. We made ricotta, mozzarella, feta and yoghurt. I gave the ricotta a shot myself last weekend. I reckon it was a success but I realised pretty quickly that even I wouldn’t consume that much cheese on my own so I thought I would use it in this recipe. One of my lunch club girls made it before, mine is probably a much less healthy version. The filling of the Cannelloni tubes is a bit tricky, well more messy than tricky. Might be a good one to get the kids involved in, if you have some. I used 2 teaspoons to fill them; 1 to fill them with the ricotta mixture and the other one’s handle to push the mixture in. You could use a piping bag if you had one, it would be much handier.

The photo doesn’t do this justice, it’s oozing with deliciousness.

Serves 4-5 people

Ingredients

10 cannelloni tubes (instant kind)

1 tin of tomatoes with garlic and herbs

100ml passata

1 onion, diced

1 garlic clove, minced

1 teaspoon of allspice (I didn’t have nutmeg so used this instead)

Oil spray

250g ricotta cheese

50g Mozzarella cheese, shredded

50g parmesan, shredded

250g baby spinach

1/2 egg, beaten

2 tablespoons fresh basil

Salt and pepper

Method

1. Preheat the oven to 180 degrees.

2. Heat a frying pan and spray some oil on it. Fry the allspice and the garlic for 2 minutes. Add the spinach; it does seem like a lot of spinach but it wilts away to nothing. On that note, let it wilt down and then remove from the heat and cool.

3. In a big bowl, beat the egg and the ricotta until smooth. Season with salt and pepper.

4. Add the spinach to the ricotta mixture.

5. Re-heat the same pan that you used for the spinach. Spray some more oil on the pan and saute the onions until soft and golden.

6. Add the tin of tomatoes and passata and simmer until the sauce has thickened.

7. While the sauce is reducing start preparing the cannelloni tubes. Add the ricotta filling into the tube with one teaspoon and push the mixture down with the handle of another teaspoon. Fill the remainder of the tubes in the same way.

8. Once the sauce has reduce, tear the basil and add to the sauce. Season the sauce with salt and pepper.

9. Add the cannelloni tubes to an oven proof dish. Pour over the sauce and sprinkle the cheeses over the sauce.

10. Bake in the oven for 40 minutes until the cheese has melted and is golden brown.

11. Serve with a green salad.

IMG_20150609_223220

 

Chicken, Chickpea and Spinach Curry June 16, 2014

Filed under: Chicken,Curries — delishuss @ 12:15 pm
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20140611_193944

 

I am on the constant hunt for the perfect curry recipe. I think I have nailed it this time. I will be straight up, this recipe takes a while to make but it’s worth the effort.  Oh I nearly forgot to mention that this recipe is a hybrid of two cookbooks: The Curry Secret and Good-Food Best Ever Curries and also some of my own finishing touches. The curry sauce recipe makes the base of about 8 meals. I used enough for 4 meals and froze the rest.

 

Ingredients

Curry Sauce

This sauce recipe makes approximately 8 main course dishes.

2lb (900g) onions

2oz (50g) green ginger

2oz (50g) garlic

2 3/4 UK pints (3/12 US pints/1.57 litres) water

1 tsp salt

1 tin (8oz/225g) tomatoes

8tbsp vegetable oil

1 tsp tomato puree

1 tsp turmeric

1 tsp paprika

 

Curry Core Ingredients

4 tbsp. vegetable oil

2 US cups curry base

1 tbsp. curry paste (I used korma)

1 large chicken breast

1 onion sliced

400g can chickpeas, drained and rinsed

50ml of cream (I used thickened cream)

50g spinach

 

Method

Curry Base- Stage 1

1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly cop the ginger and garlic.

2. Put the chopped ginger and garlic into a blender with about 1  to 1 1/2 UK cups (1 US cup/275ml) of the water and blend until smooth.

3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.

4. Add the salt and bring to the boil. Turn down the heat to very low simmer, with the lid on, for 40-45 minutes. Leave to cool.

Curry Base- Stage 2

1. Once, cooled, pour half of the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least 2 minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.

2. Wash and dry the saucepan. Freezing is best done at this stage.

Curry Base-Stage 3

1. Open the can of tomatoes, pour into the rinsed blender jug, and blend. Again, it is important that they are perfectly smooth, so blend for about 2 minutes.

2. Into the clean saucepan, put the oil, tomato puree, turmeric, and paprika.

3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.

4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.  You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.

5. Keep simmering and skimming for 20-25 minutes, stirring now and again to prevent the sauce sticking to the bottom of the sauce. Use immediately or cool and refrigerate for up to 4 days.

Curry Core Method

1. Heat 2 tbsp. of the oil in a frying pan, then add the chicken chunks and fry for a few minutes to brown, stirring. Remove the chicken from the pan and fry off the onion. Add in the curry paste and fry it off for a couple of minutes.

2. Add the chicken back to the pan and then add in the curry sauce and chickpeas. Cook the chicken for about 10 minutes until the meat is almost cooked through,

3. Stir in the cream a little at a time to prevent it from separating. Stir in the spinach and cook until it has wilted. Serve it with rice or naan or both.

http://www.pinterest.com/grainiac/recipes/