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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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Slow Cooker Apple Crumble Recipe


Slow Cooker Apple Crumble


Ingredients
For the filling :
  • 6 Apples (Granny Smith)
  • 1/2 Juice of a lemon
  • 70g Light muscovado sugar (We like Billington's)
  • 1½ tsp Granulated sugar (we like Silver Spoon)
  • 1½ tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • 1/4 tsp Salt
For the crumble :
  • 70g Porridge oats
  • 70g Wholemeal flour (We like Allinson)
  • 80g Butter (unsalted)
  • 50g Light muscovado sugar (We lìke Billington's)
  • 3/4 tsp Ground cinnamon
  • 1/4 tsp Salt
Utensils :
  • Slow cooker
Method
1.       Peel and core the apples and cut them ìnto segments. Place ìn the bowl of the slow cooker.
2.       Add the 70g of Lìght Muscovado Sugar, granulated sugar, spìces and salt and stìr well.
3.       In a separate bowl, rub together the oats, flour and butter for the crumble, then stìr in the sugar, spìces and salt.
4.       Spread the crumble evenly over the apples.
5.       Put the lìd on the slow cooker and cook on hìgh for 2 hours or low for 3 hours.


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