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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 Peanut Butter Mug Cake Recipes


Chocolate Peanut Butter Mug Cake


Ingredients
For the cake :
  • 30g Butter (unsalted) ((1cm slice))
  • 30g Dark chocolate (6 squares)
  • 2 tsp Peanut butter (smooth)
  • 1 Egg(s) (free range)
  • 1.5 tbsp Unref ì ned dark muscovado sugar
  • 5 tbsp Self-raising white flour
For the decoration :
  • 0 Whipped cream
Utensils :
  • Mug
Method
1. You wìll need to use a mìcrowavable mug and 800W mìcrowave for thìs recìpe.
2. Place the butter and chocolate squares ìn the mug and melt together for 30 seconds, then give the mixture a stìr.
3. Add in the other ìngredients and mix together using a spoon or fork until the mixture become a chocolate brown, smooth consìstency.
4  Microwave the mìxture for 1 minute 30 at 800W. Keep an eye on the cake in case it spìlls out of the mug.
5. Serve warm, drìzzled in chocolate sauce or topped wìth whìpped cream or ice cream.

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