Tag Archives: Ricotta

Spinach and Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni

It’s really REALLY cold here. Bitter. Wet. Icy. Windy. Needless to say I’m avoiding leaving the snugly fires of our house as much as possible, even to go shopping. And being the frugal month of January I’m attempting a fridge, freezer and cupboard blow out using up a whole host of lurking need-to-be-used ingredients. On a recent inspection I handily discovered a tub of almost-out-date ricotta as well as a ball of just-out-of-date mozzarella, dried cannelloni that I’ve had for too long to mention, frozen spinach that somehow never gets used in our house and frozen chopped tomatoes that are still cramming up the freezer from last summer’s enormous glut, plus some pumpkin (I still have six to munch through!) and a random red pepper. So I set to to make stuffed cannelloni placating any requirement to leave the confines of Chez  Foti and brave the weather.

So a vegged and healthied-up version (I can’t help it!) of a Spinach & Ricotta Cannelloni (flavoured with a little Parmesan and Nutmeg) was born, covered with oodles of Tomato Sauce enriched with Celery, Carrot, Pumpkin & Pepper. Then topped with a little Mozzarella and Parmesan and baked in the oven.  And the kids ate it. Even enjoyed it. Admittedly not without a good deal of ‘encouragement’ at first, but that was to do with the off-putting (to them) abundance of green in the cannelloni, which on tasting they did actually like. Job done. Oodles of veggies filling those precious wee tummies. And one happy Mummy. And us grown up folk enjoyed it too!

Spinach & Ricotta Cannelloni

Incidentally this is a great tommie sauce to serve on it’s own with pasta, I’ve been making a version of it (Kids 5-a-day Pasta Sauce) for years for my monsters and they always love it. It’s also a great way of ‘healthying-up’ a homemade pizza, and they’ll never know!

I’m entering my blog, for the first ever time to the first ever Pasta Please, a monthly blogging event held by Jacqueline of the wonderfully inspirational Vegetarian blog Tinned Tomatoes. This month’s theme happens to be Cheese and since my dish contains a trio of Ricotta, Mozzarella and Parmesan I think I qualify!

pasta please

Spinach and Ricotta Cannelloni with Hidden Vegetables Tomato Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Perfect for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers

Serves 4 hearty appetites (or a family of 4 with plenty of tasty leftovers):

For the  Hidden Veggie Tommie Sauce:

a tablespoon of Olive Oil

a small Onion, diced

2 cloves of Garlic, finely chopped

a large Carrot*, diced

a stick or two of Celery*, diced

200g of Pumpkin or Squash*, diced

half a Red Pepper*, diced

600g of Chopped Tomatoes (a can and a half)

a heaped dessertspoon of Tomato Puree

130ml of water

a teaspoon of dried Oregano or a dessertspoon of chopped fresh Oregano

Salt & Pepper

a pinch of Sugar

* Please use whatever veggies you happen to have in, though to aid your disguise it’s best to stick to neutral or orange/red coloured ones!

For the Stuffed Cannelloni:

160g of dried Cannelloni

350g of frozen Spinach, defrosted (or finely shredded and steamed fresh spinach)

a 250g tub of Ricotta

40g of Parmesan (or Grana Padano), finely grated

a large pinch of Nutmeg

a large pinch of Black Pepper

a squeeze or two of Lemon juice

For the Topping:

a 125g ball of Mozzarella

30g of Parmesan (or Grana Padano), finely grated

Pre-heat your oven to 190ºC.

Start with making your sauce. Heat the oil in a saucepan on a medium heat and add the onion. Fry for 5 minutes before adding the garlic and all other veggies bar the tomatoes.

After 10 minutes throw in the chopped tomatoes, tomato puree, dried oregano (if using), water and a pinch each of pepper, salt and sugar. No salt for very little littlies! Allow to simmer away for 20 minutes or until all the veggies are very tender.

Once cooked take off the heat and stir in the fresh oregano (if using). Blitz the sauce with a stick blender or in a processor until smooth. Taste and season if necessary.

Meanwhile prep the cannelloni. Mix together the spinach, ricotta, parmesan, nutmeg and pepper. Season with a squeeze or two of lemon juice. Now for the messy business of filling up the cannelloni tubes!. I found a very good tip on Jamie Oliver’s site of using a plastic bag with a snipped corner to pipe the filling in. It worked wonderfully and was no fiddle at all.

Filling cannelloni

Filling the Cannelloni with the snipped corner of a plastic bag!

Place your filled cannelloni in the bottom of a greased (with a little olive oil) small baking tray or oven dish. The pasta should fit snugly.

Now smother in the Tommie Sauce. Top with the mozzarella slices and the parmesan. Bake in the pre-heated oven for 35 to 40 minutes until the pasta’s cooked through and the cheese golden and bubbling on the top.

Go eat. My kids ate there’s as is, but us grown up folk had a simple green salad on the side.

Here’s some of my other spectacularly well Hidden-Veggie dinners that go down well with the wee folk!:

Kids Bolognese
Super-Seasonally Vegged-Up Cottage Pie
Cheese, Courgette & Tomato Bread & Butter Pudding
Chicken & Apricot Tagine
Chicken, Veggie & Egg Fried Rice
Super-Vegged Up Chilli
Kids Fish Pie
Noodles with Pork & Veggies
Cream of Veggie Super Soup
Sunday Dinner Leftover Cakes
 
Cheese, Courgette & Cherry Tomato Bread & Butter Pudding

Savoury Bread & Butter Puddin

Kids Fish Pie in Oogaa bowls

Kids Fish Pie

Super Vegged Chilli con Carne

Super Vegged-Up Chilli con Carne

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A Guest Post by Anneli from Delicieux – A Very Merry French Christmas!

Finished dishLouisa and I both live in South West France in the rolling countryside of Gascony. Although we have never met in the flesh, we soon found that we have a lot in common; both being food bloggers, both growing our own vegetables, both having two small children of similar age, and of course, both having up and left the UK to pursue the good life here in France.

And what a good life it is too! I have been here now for five years and I absolutely love it. I feel spoilt to live somewhere so beautiful. I am touched by the unhurried way of life and the sense that time has almost stood still, both in the architecture of the villages and also in the mentality of the locals!

By that I mean this wonderful sense of doggedness that the French have about their traditions and their food. Always French wine, always local produce, always French cheese. And why not when what they have is so goddamn good! Why import goods when they have all they need right here?

I live in ‘duck’ country. Foie Gras, Confit and Magret are a staple on every restaurant menu in the Gers I think! And yet I am never bored by them. They are so quintessentially ‘French’ and they do them so well that they always delight. When I think of traditional French food, for me, it must include duck in some form or another.

Louisa and I got together to think of a blog challenge ingredient or subject we could both get our teeth into and Louisa suggested something for a traditional French Christmas. I immediately knew that I wanted to use duck so I did a bit of research to see how the French like it at this time of year.

It seems that they like to roast a whole duck and use chestnuts in the stuffing. In fact, upon further investigation, it would appear that chestnuts are a very traditional ingredient in Christmas cooking. I guess not so different from the British roast turkey with chestnut stuffing…

I decided to have a go at putting these traditional Christmas ingredients together in my own way and an idea began to form. I chose to use duck breast in this dish, for me it is the Rolls Royce of duck meat and it allows you to have more control when cooking it, keeping it nice and pink and moist.

To accompany my juicy duck meat, I made a chestnut puree with a little ricotta to make it super creamy. And I added a few ‘devilled chestnuts’ as well – just fried off in some paprika. These added another dimension and texture to the dish. All served alongside a crunchy yet soft potato rosti and some stir fried cabbage. It was winter on a plate. Rich, nutty, juicy and yummy. I would be very happy to eat this at Christmas – or any other day of the year!

Here’s how I did it:

Duck Breast with Chestnut Puree & Devilled Chestnuts served with a Potato Rosti & Cabbage  

Serves 2

 1 large French duck breast or 2 British duck breasts

4-5 smallish potatoes

1 egg yolk

1 tbsp olive oil

250g vacuum packed cooked chestnuts

1 tbsp Ricotta cheese

100ml milk

1 tsp paprika

1/3 of cabbage, shredded

  • First of all, peel your potatoes and par-boil them for 7 minutes in salted water. Then drain them and set aside to cool. Once cool, coarsely grate them and add the egg yolk and mixGrated Potato
  • Heat your oven to 150 F/180 C. Heat your olive oil in a frying pan and then split your grated potato in half and press into two metal rings if you have them. If not, just make two balls and then press each one flat to make the rosti. Fry on each side until nicely brown, 5-7 minutes each side. Then place them in the oven to keep warm and to ensure they are cooked all the way through.Rosti
  • Meanwhile, re-heat your chestnuts according to package instructions. For mine, I just pierced the vacuum pack and then cooked them in boiling water for 5 minutes.Chestnuts in pan
  • Release your chestnuts and set aside 10-12 to ‘devil’ later. Leave the rest in the pan and add the milk and using a hand held blender, blitz to make a thick puree. Add the ricotta and stir through. It should be as thick as cream cheese and a pale beige colour. Season generously. Set aside to heat though just before serving.
  • Now prepare your duck – score the skin in a criss-cross as in the picture and season on both sides of the duck. Heat a non stick frying pan and place the duck in the pan with no oil, skin side down and leave without touching it for 10 minutes to cook. Then turn the duck over and cook for 5 more minutes. Then remove, cover with foil and leave to rest for at least 5 minutes – longer if you want.Raw Duck
  • Meanwhile, to cook the cabbage, take a table spoon of the duck fat from the pan cooking the duck and add to another pan. Then fry your cabbage in the duck fat for 10 minutes until wilted and cooked through. Season well.
  • Chop your reserved chestnuts and toss them in the teaspoon of paprika. Heat another spoonful of duck fat in a small pan and fry your chestnuts in it for 4 minutes to ‘devil’ them. Also, gently reheat your chestnut puree.Devilled Chestnuts
  • When you are ready to slice your duck, pour any juices that have collected whilst resting into your chestnut puree. Then slice into at least 8 diagonal slices.
  • To serve, spread some puree across the middle of your plate. Place a potato rosti on one side and some cabbage on the other. Top the rosti with 2 slices of duck and the cabbage with 2 slices of duck. Finally, sprinkle the devilled chestnuts down the middle of the plate and serve.Finished dish

Blog by Anneli Faiers from www.delicieux.eu

Biog: I am a Private Chef  living South West France. I am a 36 year old, mother of two, living the rural dream. I love to cook all food and am inspired by fresh produce and the cuisine here in France. From rustic traditional dishes, to vegetarian, to fine dining, I try to cook it all and share my journey with you. Stop by and check it out.

Thanks for having me Louisa and Happy Christmas everyone!

And if you want to check out my own guest blog on Anneli’s site then please drop by to: www.delicieux.eu. Mine’s a very naughty but festive Chocolate & Chestnut Bûche de Noël.


Roasted Wild Mushroom Pizza

There’s been a good deal of wild mushroom foraging recently at Chez Foti. Magnificent Parasol Mushrooms have been popping up literally all over our garden the last couple of weeks and I’ve been on a bit of a picking and eating frenzy. I wasn’t too sure what they were at first but after consultation with two sets of very knowledgeable neighbours and my trusty mushroom book I was pretty excited to find they were exceptionally good to eat!. And in fact some of the finest mushrooms I’ve ever tasted. We also have ceps and chanterelles growing in our garden, but there’s been very few this year (and neither in my opinion have been as good as the Parasols).

And so there’s been no end of wonderful freebie wild mushroom dinners lately at Chez Foti. Mushroom bruschetta, tarts, pizzas and risottos a plenty. Times like this make living here pretty special, when you really can eat off the land.

Parasol Mushroom

I make a lot of pizzas as at Chez Foti. Mainly because we have an original wood-fired bread oven in the lounge of our house which bakes amazing pizzas throughout the colder months (it’s too hot to light up most of the summer). But this pizza was actually baked in my new oven, testing out it’s pizza baking capabilities. And I wasn’t disappointed, it did the wonderful foraged mushrooms the justice they deserve.

I’ve been experimenting lately with tomato-less bases or ‘white’ pizzas, well since the tomatoes finished anyway (although it seems I have half a freezer of tomato sauce to use up!) . The ricotta, lemon zest, chili and parsley base on this pizza complements the heavenly rich roasted garlic and thyme wild mushrooms. Incidentally don’t skip on the pre-roasting of the mushrooms; roasting gives them a much stronger, richer and somehow more meaty texture and flavour. Truly divine.

If you can’t forage or buy your own wild mushrooms choose some interesting shop bought ones, big or small. Ideally anything but the boring and bland button mushies anyway!.

Jacques looking pretty happy with our find

I’m entering this blog to a couple of bloggie challenges. Firstly, as there’s a fair flavouring of herbs, to the lovely Herbs on Saturday challenge, the baby of Karen @ Lavender & Lovage, and this month hosted by Blue Kitchen Bakes.

And secondly to Simple and in Season, held by Ren Behan of the fabulous Fabulicious Food blog!

Roasted Wild Mushroom Pizza

Serves 1 – 2 (depending on your appetite for pizza!)

One quantity of pizza dough (I usually stick to a Jamie Oliver recipe, using part semolina flour when I can get it)

175g of wild or interesting shop bought mushrooms, wiped but not washed

2 tablespoons of olive oil

20g of butter

a few sprigs of thyme, leaves removed

4 cloves of garlic, peeled and cut in half

salt & freshly ground black pepper

120g of ricotta

zest of ½ a lemon, plus a little juice

½ a red chili (or a whole one if you prefer), seeds removed and finely sliced

a heaped tablespoon of finely chopped flat leaved parsley

a heaped tablespoon of finely grated parmesan

extra virgin olive oil or truffle oil to finish

Pre-heat your oven to 200ºC.

Start by roasting off your mushrooms. Tear or cut the mushrooms into large bite size pieces. Combine in a small baking dish with the olive oil, butter, thyme, garlic and a pinch of salt and pepper. Place in the oven for 10 minutes, giving everything a good move around half way through.

Meanwhile prepare the ricotta base. Mix together the ricotta, lemon zest, chili, parsley and a pinch of salt and pepper in a small bowl.

Once the mushrooms have roasted remove the garlic from the pan and finely slice. Add the garlic back to the mushrooms. Turn the oven temperature up to the hottest it will go and put your pizza stone or baking tray in to heat up.

Now for the pizza. Roll out your pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on your hot pizza stone or baking tray.

Spread the ricotta evenly over the base. Scatter on the mushrooms and sliced garlic and sprinkle over the grated parmesan. Finally give the pizza a squeeze of lemon and a generous drizzling of some very good extra virgin olive oil OR if you’re lucky enough to have any (I’m not!) I’m pretty sure truffle oil would be sublime.

Place in your extremely hot oven and cook until crisp and golden. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes.

Lots of lovely Parasols

Master J having a good look through Mummy’s Mushroom Book!

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