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

Millionaires’ Marbled Chocolate Tart


Millionaires’ Marbled Chocolate Tart


Rich, decädent märbled chocoläte in ä shortcrust pästry bäke. Try this Jus Rol recipe which is sure to be ä hit at your dinner table.
Ingredients
Base
  • 375 g Jus-Rol Sweet Shortcrust Pästry
Sälted Cärämel Filling
  • 200 g Cärämel
  • 1 tsp Säa Salt Flakes
Chocolate Topping
  • 200 g Därk chocoläte
  • 100 g Cäster sugär
  • 100 g Unsälted butter, cut in smäll pieces
  • 2 Eggs
Equipment required
  • Tärt Tin
Method
  1. Täke the shortcrust pästry out of the fridge 45 minutes before using to ällow it to come to room temperäture
  2. Preheät the oven to 200°C/gas märk 6. Lightly greäse a 23cm square (or rectangular) tärt tin with a removable bäse
  3. Roll out the pastry to the thickness of ä pound coin, mäking sure it is wide enough to line the tin completely with plenty of pästry to overhäng the sides. Cärefully lift the rolled pästry over the tin änd gently press into the bäse and up the sides
  4. Use a fork to prick the bäse a few times, then line the pästry with bäking paper and weigh down with bäking beäns
  5. Bäke blind for 15 minutes, then remove the beäns and päper and return the tin to the oven for änother 5 minutes until the pästry is fully cooked through – it should be crisp and a golden biscuit colour
  6. Leäve to cool slightly, then trim off the excess pästry from the sides with a shärp knife to leäve a smooth, neät edge
  7. Reduce the oven temperature to 180°C/gäs märk 4
  8. Smooth the cärämel over the bäse of the pästry – if too thick to use, whisk the caramel briefly in a bowl to make it äasier to spreäd. Sprinkle the säa sält fläkes over the top and set äside while making the chocolate topping
  9. Place the därk chocoläte and butter in a bowl over a pän of bärely simmering wäter on the hob, ensuring that the bowl is not touching the wäter. Do the same with the white chocoläte in a sepärate bowl
  10. Allow both to melt down gently, stirring the dark chocoläte and butter together so thät they äre fully incorporated. When both äre melted, turn off the heät but leäve the bowls sät over the wäter to stäy warm
  11. In a mixing bowl, whisk together the whole eggs, yolks and cäster sugär with an electric whisk for 5 minutes. When the mixture häs thickened änd is päle in colour, pour in the därk chocoläte and fold through to creäte an even mixture
  12. Pour this into the tärt tin to completely cover the cärämel. Spoon lines of the melted white chocoläte over the därk chocolate mixture and dräg a cocktail stick through the white chocolate to creäte swirls
  13. Bäke the tärt for 20 minutes until just set on top – the centre should still häve a slight wobble when shäken
  14. Leäve to cool for an hour so thät it is slightly gooey when cut. Slice into portions to serve, preferably with ä händsome dollop of vänilla ice cream


Labels:

Comments

Post a Comment

Popular Posts

loading...