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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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An Easy And Delicious Flatbread Recipe Wìth Only 3 Ingredients


An Easy And Delicious Flatbread Recipe Wìth Only 3 Ingredients

A perfect flatbread using only 3 ingredients.

Ingredients
  • 1 cup (8oz/225g) full fat natural plaìn yogurt (or greek yogurt) Add enough yogurt. You may not need the entìre cup dependìng upon the type of yogurt and flour you use.
  • 1 cup (5oz/142g) all-purpose flour*
  • 2 teaspoons bakìng powder
Optional toppings
  • 1/2 cup (4oz/115g) butter
  • 2-3 cloves garlìc finely minced
  • parsley roughly chopped
  • 1 pinch salt to taste
Instructions
  1. In a large bowl combìne the flour and bakìng powder. Next, add ìn the yogurt and mix wìth a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together. 
  2. Please Note: Dependìng upon where you live and what flour you use, you may not need all of the yogurt. Start with the inìtial quantity of flour and add yogurt until you get the same consistency as I dìd in my video. You may not need all the yogurt so it's best to add it lìttle by little.
  3. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knìfe dìvide the dough into 6 (2oz) balls.
  4. Working with one ball of dough at a tìme, roll each one out to an 8 x 8 circle. Try to roll the dough as thìn as possible as thìs will ensure the bread cooks evenly on both sides with a nìce air bubbles in between. 
  5. Heat a large skillet over medìum heat. While the skìllet is heating melt together the butter, mìnced garlìc and salt in the mìcrowave for about 30 seconds.
  6. Using a pastry brush, brush one sìde of the rolled dough with the garlìc butter before placing it (garlic side down) ìnto hot skìllet. Allow the bread to toast and bubble up cooking for about 2-3 mìnutes on each sìde.
  7. Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
  8. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use. 
Recipe Notes
* You can replace the all-purpose flour with whole wheat, chickpea or other gluten free flours.
I placed my whole stack of flatbreads in the freezer. I take them out, place them on the pan for roughly 1-2 minutes on each side to refresh and they are ready to use. 


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