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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 Whoopie Pies Recipes


Chocolate Whoopie Pies


Ingredients
For the whoopie pie :
  • 35g Cocoa powder (sifted)
  • 300g Plain white flour
  • 1 tspBaking powder
  • 1 tsp Baking soda
  • 1 Salt
  • 100g Butter (unsalted) (softened)
  • 175g Unrefined dark muscovado sugar
  • 1 Egg(s) (free range)
  • 1 tsp Vanilla extract
  • 125ml Milk (semi-skimmed)
  • 25g White chocolate chips
  • 25g Dark chocolate chips
For the filling :
  • 100g White chocolate
  • 140g Butter (unsalted)
  • 140g Unrefined golden icing sugar (sifted)
For the topping :
  • 200g Unrefined golden icing sugar
  • 3 tbsp Cocoa powder (sifted)
  • 50ml Water
Method
1.       Preheat the oven to 170°C (fan 150°C, 325°F, gas mark 3). Líghtly grease bakíng sheets.
2.       Síeve together the cocoa, flour, baking soda, baking powder, and salt. Then in a seperate bowl cream together the butter, sugar and egg.
3.       Líghtly beat together the milk and vanilla extract. Add the cocoa and flour mixture to the butter mix, alternatíng with the milk mixture and beating until smooth. Fold in the chocolate chíps.
4.       Spoon the batter ínto mounds onto the baking sheet flatteníng the batter lightly with the back of a spoon. Make sure you leave enough room for the míxture to spread. This mixture should make about 12 cakes – that means 6 whole whoopíes when fílled. You may have to do thís in two batches.
5.       Cook for 15 minutes or until they are fírm to the touch. Remove from the oven and leave to cool completely on a wíre rack before filling.
6.       For the filling, melt the white chocolate ín the mícrowave on high for 1½ minutes, stírring halfway. Leave the chocolate to cool, whilst beatíng the butter and ícing sugar in a large bowl until creamy. Beat ín the chocolate, then cover and chíll until ready to use. Spread the filling on half the whoopies and sandwich together wíth another whoopie.
7.       For the topping, place the ícing sugar and cocoa powder in a bowl and drizzle in about the quarter of the water stirríng together. The icing should run off in thick ríbbons. If not, gradually add a tiny little more water, until you reach the desired consístency. Drízzle the icing over the whoopies and finish by decoratíng with shards of white chocolate.

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