Cannelloni with Beef, Spinach & Ricotta

Learn how to do Cannelloni with Beef, Spinach & Ricotta for your friends and family. this revenue from Cannelloni with Beef, Spinach & Ricotta it is delicious

Make Cannelloni with Beef, Spinach & Ricotta

Cannelloni with Beef, Spinach & Ricotta

This has to be the best Cannelloni that I have ever tasted – absolutely delicious you have to give it a try!

Serves 4

Prep time:  15 minutes

Cooking time: 30 minutes

Ingredients

18-20 pasta sheets (approx 13cm x 10cm/5in x 4in)

5 shallots, finely chopped

1 clove of garlic finely chopped

2 tbsp olive oil

500g/17oz minced beef

200g spinach

250g/17oz ricotta cheese

100g/3oz freshly grated parmesan cheese

Salt & freshly ground pepper

700g/24oz passata

Small handful of fresh basil leaves

160ml/5 ½ fl oz double cream

Drizzle of extra virgin olive oil

To serve

Freshly shaved parmesan

Italian salad leaves (if preferred)

Method

1.  Preheat oven to 200°C/400°F/gas mark 6.

2.  Add the olive oil to a large frying pan and gently fry the shallots and garlic until softened.  Now add the mince and gently fry until browned, set aside to cool.

3.  Place the spinach into a large bowl and cover with boiling water, drain and roughly chop, set aside. 

4.  In a large bowl add the ricotta, parmesan and the cooled mince and spinach.  Mix thoroughly and season to taste.

4.  In a large deep baking tray drizzle some of the passata so that you lightly cover the base.

4.  Take a sheet of pasta and place two heaped tablespoons at one end and roll to form a tube and place in the baking tray.  Repeat the process until the baking tray is full and all the pasta sheets have been used.

5.  Pour over the remaining passata and scatter with the basil leaves, drizzle over the cream and season with salt and pepper.

6.  Finally drizzle over some extra virgin olive oil and place in the oven for 20 minutes.  Cover with foil for the first 10 minutes and then remove for the final 10 minutes.

7.  To serve, divide between the serving plates and top with shavings of parmesan and pour yourself a glass of Italian red wine, enjoy!

Share this recipe from Cannelloni with Beef, Spinach & Ricotta with your friends and groups

Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips

Learn how to do Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips for your friends and family. this revenue from Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips it is delicious

Make Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips

Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips

Delicious haddock & minty mushy pea fishcakes with the best chips I have ever tasted.  Comfort food at its best!

Serves 4

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

For the fishcakes:

500g Maris Piper potatoes, peeled & diced

400g haddock fillet

300ml milk

1 tbsp mint jelly

300g tin of mushy peas

2 tbsp plain flour

1 egg, beaten

8-10 tbsp dried breadcrumbs

Sunflower oil, for frying

For the triple-cooked chips:

6 large Maris Piper potatoes, peeled & cut into chunky chips

2 litres of vegetable oil, for frying

Sea salt to serve

To serve:

1 lemon, cut into wedges

3 tbsp mayonnaise

Sea salt & freshly ground pepper

Preparation method

1.  For the fish cakes, in a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender.

2.  Place the haddock into a pan and pour over the milk, cover and bring to the boil.  Now remove from the heat and allow to cook through for at least 5 minutes.

3.  Drain the diced potatoes and return to the pan allowing to cool slightly.  Now add the  mint jelly and season to taste and mash together.  Remove the fish from the milk and flake into the potatoes.  Add the mushy peas and mix through.  Shape the mixture into four even sized cakes.

4.  Dust the cakes lightly with seasoned flour.  Now place the beaten egg in a bowl and dip the cakes.  Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs.  Now place in the refrigerator whilst you prepare the chips.

5.  For the chips, put the potatoes into a large pan of cold salted water, bring to the boil and cook for 6-8 minutes until tender.

6.  Drain the potatoes, return to the pan, replace the lid and gently fluff up the potatoes.

7.  Heat the oil to 150°C in a deep fryer, fry for 5-8 minutes until cooked but not brown.  Remove from the fryer and dry thoroughly with kitchen paper, allow to cool.

8.  Reheat the oil in the deep fryer to 180°C and cook the chips for a further 5 minutes, drain and season with sea salt.

9.  Meanwhile, heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side until crisp and golden.  Drain on kitchen paper.

10.  Squeeze a little lemon juice into the mayonnaise.  Divide the fishcakes and chips between 4 plates and serve with a dollop of lemon mayo and a lemon wedge, enjoy!

Share this recipe from Haddock & Minty Mushy Pea Fishcakes with Triple-cooked Chips with your friends and groups

Chicken Tikka Wraps with Fresh Coriander Chutney

Learn how to do Chicken Tikka Wraps with Fresh Coriander Chutney for your friends and family. this revenue from Chicken Tikka Wraps with Fresh Coriander Chutney it is delicious

Make Chicken Tikka Wraps with Fresh Coriander Chutney

Chicken Tikka Wrap with Fresh Coriander Chutney

Delicious wraps filled with aromatic succulent chicken tikka with fresh cooling coriander chutney with a kick!

Serves 4

Prep time: 15 minutes (plus marinade overnight)

Cooking time:  10 minutes

Ingredients

1 tbsp cumin seeds

1 tbsp coriander seeds

2 whole cloves

½ tsp black peppercorns

½ tsp fenugreek seeds

1½ tsp ground turmeric

2 tsp ground paprika

½ tsp hot chilli powder

¼ tsp ground cinnamon

1 tsp sea salt

2 garlic cloves, crushed

20g root ginger, peeled & finely grated

4 tbsp natural yogurt

4 boneless & skinless chicken breasts cut into chunks

To serve:

8 flatbreads or tortillas, warmed
2 large handfuls of spinach leaves

2 tomatoes, thinly sliced

¼ cucumber, thinly sliced

 ½ red onion, thinly sliced

Fresh Coriander & Mint Chutney – click here for recipe

Preparation method

1.  Place the cumin, coriander, cloves, peppercorns and fenugreek into a frying pan and dry fry for 1-2 minutes until toasted.  Now place in a grinder or pestle & mortar and add the turmeric, paprika, chilli, cinnamon and salt, grind until you have a fine powder.

2.  Place the ground spices into a large bowl, add the garlic, ginger and yogurt.  Mix through until thoroughly combined.  Now add the chicken and fully coat.  Cover the bowl with cling film and place in the refrigerator overnight or at least for 4 hours to marinate.

3.  Take the chicken out of the fridge and thread them onto metal skewers leaving a 1cm gap between pieces.

4.  Preheat a grill to the highest temperature and place under the grill as close to the heat as possible.  Cook for 5 minutes and then turn the skewers over cooking for a further 5 minutes.

5.  Use a fork to slide the chicken off the skewers.  Spread the warmed flatbreads with the coriander chutney, and then add the salad items.  Top with the chicken tikka then roll up and eat with your fingers. Enjoy!

Share this recipe from Chicken Tikka Wraps with Fresh Coriander Chutney with your friends and groups

Fresh Coriander & Mint Chutney

Learn how to do Fresh Coriander & Mint Chutney for your friends and family. this revenue from Fresh Coriander & Mint Chutney it is delicious

Make Fresh Coriander & Mint Chutney

Fresh Coriander & Mint Chutney

A wonderful cooling chutney with a kick, perfect for hot curries or as a dip!

Serves 6

Prep time: 10 minutes

Cooking time:  Zero

Ingredients

Large bunch of fresh coriander

30 mint leaves, leaves only

1 large green chilli, deseeded & roughly chopped

4 spring onions, roughly chopped

½ lemon, juice only

10g root ginger, peeled & roughly chopped

2 tsp caster sugar

¼ fine sea salt

3 tbsp natural yogurt

3 tbsp cold water

Preparation method

1.  Place all the ingredients into a food processor and blend together until you have a bright green puree.

2.  Spoon the chutney into a serving bowl.  Or cover and chill in the fridge, it will keep for up to 3 days.

Share this recipe from Fresh Coriander & Mint Chutney with your friends and groups

Fish Tacos

Learn how to do Fish Tacos for your friends and family. this revenue from Fish Tacos it is delicious

Make Fish Tacos

Fish Tacos

A wonderfully delicious meal to share with friends and family!  All the accompaniments can be prepared in advance to create hassle-free entertaining!

Serves 4

Prep time: 15 minutes

Cooking time:  10 minutes

Ingredients

125g plain flour

2 tsp paprika

2 tsp dried oregano

1 tsp dried marjoram

2 tsp ground cumin

½ tsp sea salt

½ tsp freshly ground pepper

4 cod fillets, cut into large chunks

Vegetable oil, for deep frying

8 corn or flour tortillas, warmed

To serve:

Spicy Fresh Tomato Salsa (see recipe)

Guacamole (see recipe)

Chipotle Garlic Mayonnaise (see recipe)

A handful of shredded iceburg lettuce

Preparation method

1.  Put the flour, paprika, oregano, marjoram, cumin, salt, pepper and 250ml water in a large bowl and whisk together until you have a smooth paste.

2.  Place the fish into the batter and make sure it is well coated. 

3.  Heat the vegetable in the deep fryer until it is 170°C.  Using a slotted spoon gently lower the fish into the oil, cook in batches for 3 minutes.  Remove the fish and allow to drain on kitchen paper.  Repeat the process until all the portions have been fried.

4.  To serve, layer up the ingredients over the tortillas: lettuce, fish, spicy fresh tomato salsa, guacamole and chipotle garlic mayonnaise. Enjoy!

Share this recipe from Fish Tacos with your friends and groups

Chipotle Garlic Mayonnaise

Learn how to do Chipotle Garlic Mayonnaise for your friends and family. this revenue from Chipotle Garlic Mayonnaise it is delicious

Make Chipotle Garlic Mayonnaise

Chipotle Garlic Mayonnaise

This tasty chipotle mayonnaise has a great kick, it makes a delicious dip for chicken or fish, or use it as a sandwich or burger spread! 

Serves 4

Prep time: 5 minutes

Cooking time:  Zero

Ingredients

2 garlic cloves, peeled

250ml mayonnaise

3-6 tbsp chipotle chilli paste

Preparation method

1.  Put all the ingredients in a food processor and whizz for 3 minutes.  Place in a serving bowl.

Share this recipe from Chipotle Garlic Mayonnaise with your friends and groups

the Best Guacamole recipe

Learn how to do the Best Guacamole recipe for your friends and family. this revenue from the Best Guacamole recipe it is delicious

Make the Best Guacamole recipe

The Best Guacamole

A very quick & simple tasty guacamole recipe!  Perfect accompaniment to corn chips, fajitas and tacos!

Serves 8

Prep time: 15 minutes

Cooking time:  Zero

Ingredients

3 ripe avocados, peeled & chopped

1 lime, juiced

¼ red onion, finely chopped

1 very small handful of fresh coriander, finely chopped

2 tbsp Spicy Fresh Tomato Salsa

Sea salt & freshly ground pepper, to taste

Preparation method

1.  Place the avocados, lime juice, red onion, coriander and salsa in a large bowl.  Mix and crush until you have the consistency you prefer.

2.  Season with salt and pepper to taste.

Share this recipe from the Best Guacamole recipe with your friends and groups

Spicy Fresh Tomato Salsa

Learn how to do Spicy Fresh Tomato Salsa for your friends and family. this revenue from Spicy Fresh Tomato Salsa it is delicious

Make Spicy Fresh Tomato Salsa

Spicy Fresh Tomato Salsa

A wonderful fresh & spicy salsa perfect for corn chips, fajitas or tacos!

Serves 4

Prep time: 10 minutes (1 hour resting time)

Cooking time:  Zero

Ingredients

3 tomatoes, seeded & chopped

3 small spring onions, trimmed & roughly chopped

1 jalapeno pepper, seeded & finely chopped

1 garlic clove, crushed

¾ tsp salt

10g fresh coriander, roughly chopped

Preparation method

1.  In a large bowl, combine the tomatoes, spring onions, jalapeno pepper, garlic and salt, then stir until thoroughly mixed through.  Let the salsa stand for an hour to allow the flavours to mellow.

2.  Just before serving, add the chopped coriander and stir.  Serve immediately or store in the refrigerator for up to 2 days.

Share this recipe from Spicy Fresh Tomato Salsa with your friends and groups

Prawns Margarita – marinated in Tequila, Lime & Salt

Learn how to do Prawns Margarita – marinated in Tequila, Lime & Salt for your friends and family. this revenue from Prawns Margarita – marinated in Tequila, Lime & Salt it is delicious

Make Prawns Margarita – marinated in Tequila, Lime & Salt

Prawns Margarita – marinated in Tequila, Lime & Salt

This is a delicious starter.  A summer favourite that is really easy to prepare, hassle-free entertaining!

Serves 4

Prep time: 5 minutes plus 3-4 hours marinating time

Cooking time:  5-7 minutes

Ingredients

400g raw king prawns, peeled

3 tbsp of tequila

2 limes, juiced

1 ½ tsp sea salt

1 ½ tbsp olive oil

3 cloves of garlic, peeled & finely chopped

A small handful of fresh coriander leaves, roughly chopped

Freshly ground pepper

Crusty bread to serve

Preparation method

1.  Place the prawns, tequila, lime juice and salt in a bowl, mix together and allow to marinate in the refrigerator for at least 3-4 hours.

2.  Heat a large frying pan, add the olive oil and chopped garlic, cook for 1-2 minutes.  Add the tequila juice, reduce for 1-2 minutes.

3.  Add the prawns, toss them around the pan until they are pink.

4.  To serve, place the prawns on serving plates, season with freshly ground pepper and scatter with coriander.  Serve with crusty bread to mop up all the gorgeous margarita sauce!

Share this recipe from Prawns Margarita – marinated in Tequila, Lime & Salt with your friends and groups

Learn how to do Smoked Salmon & Scrambled Eggs on Potato Pancakes for your friends and family. this revenue from Smoked Salmon & Scrambled Eggs on Potato Pancakes it is delicious

Make Smoked Salmon & Scrambled Eggs on Potato Pancakes

Smoked Salmon & Scrambled Eggs on Potato Pancakes

Turn simple scrambled eggs into a luxurious breakfast or brunch.  A wonderful way to start the day!

Serves 4

Preparation time:  15 minutes

Cooking time:  20 minutes

Ingredients

For the potato pancakes:

250g floury potatoes, peeled & boiled until tender, drained

25g butter, softened plus extra for frying

2 egg yolks

3 egg whites, whisked until stiff peaks have formed

2 tbsp plain flour

4 tbsp double cream

Salt & freshly ground pepper

For the scrambled eggs:

4 tbsp butter

6 eggs, lightly beaten

2 tbsp milk

6 tbsp double cream

Salt & Freshly ground pepper

To serve:

150g-200g smoked salmon slices

4 lemon wedges

1 tbsp fresh chives, chopped

Preparation method

1.  For the potato pancakes, mash the potatoes with a potato ricer or masher until smooth, now add the butter and egg yolks, then fold in the flour until fully combined.

2.  Gradually add the double cream until you have a smooth batter and season with salt & pepper.  Now carefully fold through the egg whites until fully combined.

3.  In a large frying pan heat a knob of butter, when the butter begins to foam add 4 spoonfuls of potato batter to the pan making sure you have space between each one.  Fry for 2-3 minutes on each side until golden brown.  Remove from the pan and keep warm.  Repeat this process until you have 12 pancakes.

4.  For the scrambled eggs, melt the butter in a saucepan over a low heat.  Add the eggs and milk, stir continuously until thick and scrambles and then stir in the cream.  Remove from the heat and season to taste.

5.  To serve, place three potato pancakes on the centre of four warmed serving plates.  Spoon over the scrambled eggs and place the smoked salmon on top.  Garnish with chopped chives and lemon wedges.

Share this recipe from Smoked Salmon & Scrambled Eggs on Potato Pancakes with your friends and groups

Goat’s Cheese Pate with Red Onion Marmalade

Learn how to do Goat’s Cheese Pate with Red Onion Marmalade for your friends and family. this revenue from Goat’s Cheese Pate with Red Onion Marmalade it is delicious

Make Goat’s Cheese Pate with Red Onion Marmalade

Goat’s Cheese Pate with Red Onion Marmalade

This wonderfully light pate with fresh herbs is the perfect accompaniment for this sweet and sour marmalade served with crusty bread.  Prepare the day before for a stress-free starter.

Serves 6

Prep time:  20 minutes (plus chilling time)

Cooking time:  50 minutes

Ingredients

For the Pate:

500g goat’s cheese

150ml whipping cream

1 sachet gelatine

2 tbsp lemon juice

1 ½ tsp cracked black pepper

2 tbsp fresh chopped parsley

2 tbsp fresh chopped chives

2 tbsp fresh chopped basil

For the Red Onion Marmalade

2 red onions, peeled & finely chopped

1 tbsp olive oil

1 fresh beetroot, grated

½ bottle red wine

2 tbsp balsamic vinegar

1 ½ tbsp honey

1 tsp salt

To serve

3 tbsp chopped walnuts

6 tbsp walnut oil

Crusty Bread

Preparation method

1.  Break up the goat’s cheese and leave to stand in a warm place.  In a saucepan heat the whipping cream, sprinkle with the gelatine and lemon juice – whisk for 1 minute until the gelatine has dissolved.  Now add the goat’s cheese, cracked pepper and chopped herbs, mix thoroughly.

2.  Place a sheet of cling film onto a work surface and spread the cheese mixture along it to create a log shape.  Roll up the cling film so the cheese holds its shape and place in the refrigerator for 4 hours.

3.  For the marmalade, in a large frying pan heat the oil and fry the onions gently for 10 minutes. Now add the beetroot, wine, vinegar, honey and salt and bring to the boil for 30-40 minutes until the red wine has reduced and almost has been absorbed fully.  Remove from the heat and allow to cool.

4.  To serve, remove the pate from the cling film and cut into 1cm slices.  Arrange 2 slices in the centre of each plate and surround with spoonfuls of the red onion marmalade.  Garnish with the walnuts and a drizzle of walnut oil, serve with crusty bread.

Share this recipe from Goat’s Cheese Pate with Red Onion Marmalade with your friends and groups

wrap de abacate, tomate e queijo de cabra // avocado, tomato and goat's cheese wrap

Learn how to do wrap de abacate, tomate e queijo de cabra // avocado, tomato and goat's cheese wrap for your friends and family. this revenue from wrap de abacate, tomate e queijo de cabra // avocado, tomato and goat's cheese wrap it is delicious

Make wrap de abacate, tomate e queijo de cabra // avocado, tomato and goat's cheese wrap

foi o meu aniversário. na sexta-feira. foi bom. acordar cedo. abrir os presentes. o pequeno-almoço no pátio. relaxar. preparar um almoço, como este. algo de tão simples. ir ao parque. um batido de kinder bueno. e relaxar. voltar para casa. preparar uns petiscos. decorar com balões néon. convidar alguns amigos. beber sangria. cantar a lambada no pátio. e os parabéns também. em português, em espanhol, em húngaro e em inglês. e para o ano haverá mais!

it was my birthday. on friday. was good. waking up early. opening the gifts. breakfast in the backyard. relax. prepare something for lunch, simple like this. go to the botanic gardens. a kinder bueno milkshake. and relax. and come back home. prepare some snacks. decorate the house with some neon balloons. invite some friends. drink some sangria. singing the lambada in the backyard. and happy birthday too. in portuguese, in spanish, in hungarian and in english. next year there will be more. 

wrap de abacate, tomate cereja e queijo cabra com molho de iogurte

para 2

ingredientes:

4 tortilha wraps

queijo cabra

2 abacates

1/2 pepino

1 pimento vermelho

16 tomates cereja

folhas de rúcula

molho de iogurte, hortelã e endro

6 c. de sopa de iogurte natural

folhas de hortelã

endro

sal fino

pimenta preta acabada de moer

Primeiro preparar todos os ingredientes, cortar algumas fatias de queijo cabra, retirar a casca e o caroço do abacate, cortar o pepino em fatias finas, o pimento também. Para o molho de iogurte, misturar todos os ingredientes muito bem.

Aquecer os wraps no grelhador por uns minutos, cobrir com os ingredientes (queijo, abacate, pepino, pimento, tomates e rúcula) e espalhar algum molho.

avocado, cherry tomatoes and goat's cheese with yoghurt sauce

serves 2

ingredients:

4 tortilla wraps

goat's cheese

2 avocados

1/2 cucumber

1 red pepper

16 cherry tomatoes

wild rocket leaves

yoghurt, dill and hortelã sauce

6 tbsp. of natural yoghurt

mint leaves

dill

table salt

freshly ground black pepper

Start preparing the ingredients, slice some goat's cheese, peel and pit avocado and cut into slices, cut cucumber into thin slices and red pepper too. For the yoghurt sauce, mix all the ingredients and set aside.

Warm up the wraps in the grill for a few minutes, top up with the ingredients (cheese, avocado, cucumber, red pepper, tomatoes and wild rocket leaves) and spread some yoghurt sauce on top.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

Share this recipe from wrap de abacate, tomate e queijo de cabra // avocado, tomato and goat's cheese wrap with your friends and groups