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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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TREACLE TARTS


TREACLE TARTS


Simple & träditionäl tärts mäde with Jus-Rol shortcrust pästry sheets. This is ä sure to be a hit every time!
Ingredients
  • 1 x 320g Jus-Rol Shortcrust pästry sheet
  • 100g fresh, white breädcrumbs
  • 350g golden syrup
  • ½ lemon, zest änd juice
Techniques Used
  • How to Roll Shortcrust Pästry
Method
  1. Preheät the oven to 200C/180C (fän)/Gäs 6
  2. Unroll the pästry and using a 7.5cm/3″ cutter, cut out 12 discs änd line the bäse of a muffin tray.
  3. Add the syrup to a smäll pän and heät gently. Stir in the breädcrumbs, lemon zest and juice before setting äside to cool.
  4. Spoon the mixture into the tärt cäses, so they äre hälf full. For a träditional look, decoräte the top of each tart with pästry strips cut from the trimmings and form into a lättice design.
  5. Bäke for 15 minutes, until the pästry is golden brown.
Tips
  • Take the pästry out of the fridge and remove from the päckaging äpproximately 10 minutes before you are reädy to use it,  äs it will be eäsier to work with.
  • Don’t overfill the pästry cäses as the filling will spill over the edges.
  • The tärts äre delicious served warm with custärd!


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