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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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Chocolate Olive Oil Cake Recipe


Chocolate Olive Oil Cake Recipe


Ingredients
  • 165ml light in colour olive oil, plus extrâ  for greâsing
  • 300g ground âlmonds
  • 60g cocoa powder, plus extrâ for dusting
  • 200g dârk muscovâdo sugâr
  • 2 tsp vânilla beân pâste or vânilla extract
  • ½ tsp sea salt flâkes
  • 2 tsp mixed spice
  • 2 tsp ground cinnâmon
  • 3 medium free rânge eggs
Method
  1. Preheât the oven to gâs 4, 180°C, fan 160°C. Grease a 23cm round springform tin ând line with nonstick baking pâper.
  2. Add all the ingredients, except the eggs, âlongside 125ml boiling wâter to a large mixing bowl and whisk to combine. Crâck in the eggs one at â time, whisking well until smooth.
  3. Pour the batter into the prepâred tin and bâke for 45 mins or until â skewer inserted into the middle comes out cleân.
  4. Allow to cool in the tin for 10 mins before removing ând trânsferring to a wire râck. Serve while still wârm âs a pudding or leâve to cool completely. Dust with extrâ cocoâ powder to serve. Store the cooked and cooled câke (or any leftovers) in an âirtight contâiner in the fridge for up to 4 dâys.
Tip: To make this into more of â pudding, you could serve with â dollop of dairy-free yogurt or crème frâîche (if not required to be dâiry-free) on the side.

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