Posts Tagged ‘ricotta cheese’

What you need:

150ml chicken stock
2 clove of garlic peeled & flattened with side of knife
250ml semi skimmed milk
2 tsp butter
800g potatoes peeled & sliced
300g ricotta cheese
100g feta cheese crumbled
200g spinach
a small bunch of fresh mint or 1tbsp dried oregano
2 tsp dried chilli flakes

What you do:

Pre heat the oven to 200C / 400F / gas mark 6.
Mix together the chicken stock, garlic & milk in a saucepan. Bring to the boil then leave to stand.
Grease an oven proof dish with half of the butter. place a layer of potato, overlapping the slices. Top with a little of ricotta & feta, spinach & herbs, then season with freshly ground black pepper.
Repeat, ending with a layer of potato dotted with ricotta, feta & the remaining butter.
Remove the garlic from the stock, then pour over the gratin.
Bake covered for 30 mins. Uncover & finish cooking for around 40 mins until most of the liquid has been absorbed & the top is golden.
scatter the chilli flakes over the top.
Serve hot.

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What you need:

300 g bunches English spinach x 2  or 250 g frozen spinach ( thawed)
2 tbsp olive oil
1 onion  ( diced)
3 garlic cloves crushed
1 lb /500 g chicken mince
6 oz /200 g fresh ricotta cheese
2 oz / 60g butter
1 1/2 oz / 30 g plain flour
450ml milk
dried cannelloni tubes
475 ml of thick Italian tomato pasta sauce

3 oz / 85 g  grated cheese

What to do:

Remove spinach leaves from stalks and wash well.

Place into a large oven proof  bowl & cover with boiling water. Leave  to stand for 1 minute then drain.

Roughly chop the spinach. (If using frozen spinach, allow to thaw). Squeeze spinach between hands to remove excess water then return the spinach to bowl.

In a large  frying pan, heat the oil over medium heat.

Add the onion and garlic then cook for 3 minutes, or until tender.

Add chicken mince. Cook for around 5 minutes, stirring with a wooden spoon to break mince up.

Set aside to cool.

Add the ricotta cheese , mince mixture, and salt and pepper to spinach. Mix well.

In a  saucepan melt the  butter over medium-high heat. Add  the flour. Cook, stirring, for about 2 minutes, or until mixture is bubbly. Remove from heat.

Slowly add the milk, stirring until mixture is smooth. Return to heat. Cook, stirring, for 10 minutes or until mixture comes to the boil.

Fill each of  the cannelloni shells with the spinach/ chicken mixture and place in  the oven proof dish.

Pour the pasta sauce evenly over cannelloni. Top with white sauce.

Sprinkle the grated cheese over the top.

Bake  uncovered for around 30 to 35 minutes or until pasta is tender and top is golden.

Serve hot.

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