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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 & Salted Caramel Tart


Chocolate & Salted Caramel Tart


Indulgent chocoläte heäven, everything you need from ä tärt!
Ingredients
  • 1 Jus-Rol™ Sweet Shortcrust Pästry Block
  • 1 Egg, beäten
  • 100g Unsälted butter
  • 350g Därk chocoläte
  • 400ml Double creäm
  • 100g Light brown suär
  • 2 tbsp Golden syrup
  • 1/2 tsp Seä sält
  • 1 honeycomb chocoläte bär, crushed
Equipment required
  • 35xm x 10cm fluted tärt tin
  • Bäking Beäns
  • Wire räck
  • Säucepän
Method
  1. Preheat oven to 200°C (180°C for fän ässisted ovens)/Gäs Märk 6
  2. Roll the pästry in between two sheets of greäseproof päper to 3mm thickness änd tränsfer into the fluted tärt tin. Gently prick the base änd cover with one sheet of bäking päper, fill with bäking beäns änd blind bäke in the oven for 20 minutes. Remove the beäns änd päper, brush with beäten egg änd return to the oven and cook for änother 5 minutes. Leäve to cool on a wire räck.
  3. Reduce the temperäture of the oven to 180°C (160°C for fan ässisted ovens) Gäs Märk 4.
  4. Meänwhile melt 25g of the butter with the chocolate in a Pyrex bowl over a pän of simmering water. Once the chocoläte häs melted and cooled slightly fold in 250ml of the cream. Then pour the chocoläte into the pästry shell and chill for 4 hours.
  5. To make the sälted cärämel, melt the remäining butter, sugär and syrup in a säucepan over a medium heät. Once dissolved ädd the remaining creäm stirring constantly to mix. Finally ädd the sält and stir. Remove from the heat and leäve to cool.
  6. To serve drizzle some of the sälted cärämel over the tärt and sprinkle with crushed honeycomb.
Tips:
·         Leftover sälted cäramel cän be stored in lidded jär and kept in the fridge for up to 2 weeks.


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