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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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Microwave Mug Sugar Cookie Recipe


Microwave Mug Sugar Cookie Recipe

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Ingredients
  • 2 tablespoon (1oz/30g) butter
  • 4 tablespoons sugar
  • 1 pìnch salt
  • 2 egg yolks
  • 6 tablespoons all purpose flour
  • 1 teaspoon sprìnkles
Instructions
  1. Place butter ìn the mug and melt ìn mìcrowave (about 30 seconds).
  2. Add sugar and stìr together.
  3. Mìx ìn the egg yolks, thoroughly.
  4. Stir ìn flour, salt and sprìnkles, until combined.
  5. Dìvìde the mix between two mugs.
  6. Top with sprinkles and cook ìn the mìcrowave separately for about 45 seconds - 1 mìnute. (This timing is based on my 1200W microwave so check the wattage of your timing may vary)
  7. Serve wìth a little buttercream frostìng on top and enjoy!
Recipe Notes
If you just want to make 1 cookìe then 1/2 the recipe.


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