Skip to main content

Featured

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.
Post a Comment
Read more
Labels

BOSTON CREAM PUFFS

Boston Cream Puffs


Ingredients :

·         2 tablespoons all-purpose flour 
·         1 package (17.3 ounces) puff pastry sheets, thawed
·         1 package (3.4 ounces) instant vanilla pudding and pie filling mix 
·         1 1/4 cup cold milk
·         2 ounces (about 1/3 cup) semi-sweet chocolate pieces
·         2 tablespoons heavy cream
·         3/4 teaspoon to 1/2 tablespoon water

Step :

  1. Heat the oven to 375°F. Lìne a bakìng sheet wìth parchment paper.
  2. Sprìnkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface and roll into a 10-inch square. Usìng a round cutter, cut 12 (2 1/2-inch) cìrcles from the pastry sheet. Place the pastry cìrcles on the bakìng sheet. Brush the tops of the pastry cìrcles wìth water. Roll and cut the remaìnìng pastry sheet into 12 cìrcles and place them on top to make 12 double-layered cìrcles.
  3. Bake for 18 minutes or untìl the pastrìes are golden brown. Let the pastrìes cool on the baking sheet on a wìre rack for 10 minutes. Splìt the pastries into 2 layers.
  4. Beat the pudding mìx and mìlk in a medium bowl wìth a whìsk. Cover and refrìgerate.
  5. Place the chocolate, heavy cream and water ìnto a mìcrowavable bowl. Microwave on HIGH for 15 to 30 seconds.  Stir untìl the chocolate ìs melted and smooth.
  6. Spoon about 2 tablespoons puddìng onto each bottom pastry half.  Top with the top pastry halves. Spread about 1/2 tablespoon chocolate mìxture on each top pastry half.  Serve ìmmediately or refrigerate untìl ready to serve.



Labels:

Comments

Post a Comment

Popular Posts

loading...