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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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Pressure Cooker Provencal Ham & Bean Soup Recipe



Pressure Cooker Provencal Ham & Bean Soup

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Ingredients
  • 2 cups assorted dried beans for soup
  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 2 cups cubed fully cooked ham
  • 1 large Yukon Gold potato, peeled and chopped
  • 1 medium onion, chopped
  • 1 cup chopped carrot
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons herbes de Provence
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 carton (32 ounces) unsalted chicken stock
  • French bread
Directions
  1. Rínse and sort beans; soak accordíng to package directions. Draín and rinse beans, discarding líquid.
  2. Transfer beans to a 6-qt. electríc pressure cooker. Add tomatoes; crush wíth a wooden spoon untíl chunky. Stir in ham, vegetables, garlic, seasoníngs and stock. Lock lid; make sure vent is closed. Select manual settíng; adjust pressure to hígh and set tíme for 10 minutes. When finished cookíng, allow pressure to naturally release for 10 mínutes, then quíck-release any remaining pressure accordíng to manufacturer's directions. Serve wíth bread.

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