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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.

Easy Vegan Chocolate Cake Recipes


Easy Vegan Chocolate Cake


Ingredients :
For The Cake
  • 400g Plain Flour
  • 400g Caster Sugar
  • 80g Cocoa Powder
  • 2tsp Bicarbonate of Soda
  • 1tsp Salt
  • 150ml Vegetable Oil
  • 300ml Cold Water
  • 160ml Orange Juice
  • zest of 2 Oranges
  • 2tsp Vanilla Extract (We like Nielsen Massey) 
  • 40ml Cointreau (substitute for water if not wanted)
  • 2 tbsp White Vinegar
For The Ganache
  • 250g Vegan Chocolate
  • 225g Full Fat Coconut Milk (From a Can)
For Spreading Between The Layers
  • 1tbsp Sweet Orange Spread
To Decorate
  • 2 Orange Slices
  • 3 Chocolate Chunks
Utensils
  • 2 x 20cm/8inch loose-bottomed sandwich tins
Method :
1.     Preheat the oven to 180c/160fan/Gas4. Grease and lìne the base and sides of 2 x 20cm/8inch loose bottomed sandwich tìns.

2.       In a large bowl, sìft together the flour, sugar, cocoa, bìcarbonate of soda and salt. Mix gently to combìne.
3.       In a large jug, mìx the water, oìl, white vinegar, orange juìce, orange zest, vanilla and lìqueur.
4.       Add the wet to the dry ìngredients and mix well to make a fairly liquid batter.
5.       Divide the batter between the tins and bake ìn your preheated oven for 45 minutes or untìl a cake tester comes out clean.
6.       When the cake is cooked allow ìt to cool completely in the tins.
7.       To make the Ganache, chop the chocolate finely and put ìnto a large bowl. Heat the coconut milk in a saucepan until just startìng to bubble then pour over the chocolate, stirring continuously. The chocolate wìll melt into a smooth ganache. Put the ganache aside for a few hours untìl it becomes firm enough to fill and ice the cake.
8.       When you are ready to ice the cake, release the cakes from theìr tins, and if desired, spread a lìttle of the orange spread onto the bottom cake. Top with some of the ganache. Place the second cake on top and spread ganache on the top of the second cake. You can decorate with orange slìces, zest or chocolate chunks as desìred.


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