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

Klepon Cake


Klepon Cake


Ingredients :

1. 300 ml of egg wh ìte
2. 175 gr sugar caster
3. 1/2 tsp SP
4. 150 gr key flour
5. 1/2 vanilla powder
6. 65 ml of coconut mìlk
7. 135 ml of vegetable oìl
8. Sufficìent pandan paste
9. Layer material;
10. To taste buttercream
11. Sufficiently grated coconut
12. Sufficiently brown sugar, smooth comb
13. Toping material;
14. To taste buttercream
15. Sufficiently grated coconut

Step :

1. Mixer with high speed egg white, sugar and SP until pale expands.
2. Lower the mixer speed (lowest), mix the sifted flour and vanilla. Mixer is flat. 
3. Still low speed, pour liquid (coconut milk and vegetable oil mixed only in a measuring glass), shake it well. And finally enter the pandan paste, shake it for a while from the level.
4. Flatten the mixture slowly with a spatula. Pour it into a baking dish that has been coated with baking paper (me: 24x24).
5. Bake in a preheated oven, at 160 'for 45 minutes (recognize the oven respectively). Or a puncture test, if it's cooked, set it aside.
6. Settlement; split the cake horizontally (into the top 2 bottom).
7. Hemisphere flat down bag; spread buttercream, then sprinkle grated coconut and finely combed brown sugar.
8. Then stack with the hemisphere level up. Finally, rub the surface with buttercream and sprinkle grated coconut. (the photo shoot is not complete ). A little tips, grated coconut steamed first with a little salt and pandan leaves to be fragrant and not stale quickly.
9. Klepon cake is ready to be cut and served. Klepon cake version that is soft and doesn't drag. Not enough to eat a piece
10. Hopefully useful, good luck.

Labels:

Comments

Post a Comment

Popular Posts

loading...