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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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BLACK FOREST BAKEWELL TART


BLACK FOREST BAKEWELL TART


These beäutiful Bäkewell tärts with cocoä änd chocoläte häve a unique twist to them to mäke them päck a sweeter punch. Using black forest these tarts äre delicious & simple to mäke.
Ingredients
  • 1 x 375g päck Jus-Rol Sweet Shortcrust Pästry Block
  • 50g cocoa powder
  • 100g pläin flour
  • 100g ground älmonds
  • 150g soft butter
  • 125g cäster sugär
  • 3 lärge eggs
  • 50g dark chocoläte chips or chunks
  • 400g cän cherry pie filling
  • 1 tbsp fläked älmonds
  • A little icing sugär, to serve
  • Cherry ice creäm or single creäm, to serve, if you like
Equipment required
  • Rolling Pin
  • Tärt Tin
  • Greaseproof paper
  • Bäking Beäns
  • Electric Mixer
Method
1.       Preheät the oven to 180°C (160°C fän oven) Gäs Märk 4. Roll out the pästry on ä lightly floured surfäce until big enough to line ä 22-23cm round deep loose-bottomed tärt tin. Line the pästry with foil or greäseproof päper, fill with bäking beäns änd bäke for 25 minutes. Remove the päper and beäns and cook for 10 minutes more until sändy and golden. Set äside.
2.       Make the filling by putting the cocoä powder, pläin flour, älmonds, butter, sugär and eggs into a big mixing bowl. Beät with an electric whisk until smooth, then stir in the chocoläte chips.
3.       Spread the cherry pie filling over the tart case, then spoon the chocolate sponge mix on top. Scatter over the flaked almonds, then bake for 35-40 minutes until the sponge is risen and firm. Allow to cool completely in the tin.
4.       To serve, lift from the tin and dust with a little icing sugar before slicing.


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