Goats Cheese Cannelloni with Cherry Tomatoes
J had to work all day at the stables yesterday so I decided to do the right thing and cook something nice for when she came home. Problem is that I love cooking and I especially love cooking meat. I am a full blown carnivore. J on the other hand is fully paid up member of the lentil eating sandle wearing vegetarian brigade. Actually I have to say she is far from the militant wing, more like CofE wing of the veggie world.
I do however strugle with what to cook, especially given that i'm hardly on speaking terms with most vegetables. So one of my fav cooks books comes to the rescue again, The Accidental Vegetarian. Simply a god send for a carnivore forced to cook veggie. It was written by Simon Rimmer who ended up buying a vegetarian reasturant called Greens in Manchester. Simon, who is not a chef and is a confirmed meat eater had to adapt quickly.
Last nights meal was so nice that I thought I would share it with the world, I'm nice like that. What i'm giving below is the bear bones of the meal as outlined in the book. However, this is great becuase it means its easy to make but also easy to experiment with. For examle along with the tomatoes you could add a variety of roasted meditarian vegetables. Add more tomatoes and a bit of basil.
Ingredients
This serves 4-6 with a salad. Otherwise adjust quantities as needed.
400g cherry tomatoes
Fresh thyme
Dash of balsamic vineger
2 garlic cloves, crushed
Olive Oil
Salt & Pepper
200g Riccota Cheese
150g Goats Cheese
150g Parmesan Cheese
100g Baby Spinisch Leaves
12 sheets of pasta; 12.5cm * 10cm
Shaved Parmesan
What to do with the ingredients
In a roasting dish heat up some olive oil in the oven at Gas Mark 7/220c/425f. When the oil is hot throw in the tomatoes and roast for about 10 mins. Then add the Thyme, Balsamic Vinegar, Garlic and seasoning. Roast the lot for another 15 mins. At the end of this time turn the heat down to Gas Mark 4/180c/350f.
Meanwhile you need to make the filling for the canelloni. For this wash and drain the Spinach leaves. If your me you will then want to shred the leaves a bit. Then mix in a large bowl the Parmesan, Riccota and Goats cheese. Add the spinich and seasoning.
Make your cannelloni. I use fresh lasagna sheets cut to size but you could use either dried sheets or even canelloni tubes if you like. The main thing i suppose is to end up with a tube in which to put your filling. If you are going to use dried pasta of any type your going to have to cook it first as there is not enough liquid in this recipe to cook the pasta.
Place a dollop of the filling on one of the sheets and then roll it into a tube. There you have your canneloni.
When the suace has roasted for the approriate time pour enough of the juice to grease the bottom of an oven proof dish and place your filed tubes into the dish. Then pour over the rest of the suace.
Return to the oven for 5 mins to heat through and serve with what ever you fancy.
I do however strugle with what to cook, especially given that i'm hardly on speaking terms with most vegetables. So one of my fav cooks books comes to the rescue again, The Accidental Vegetarian. Simply a god send for a carnivore forced to cook veggie. It was written by Simon Rimmer who ended up buying a vegetarian reasturant called Greens in Manchester. Simon, who is not a chef and is a confirmed meat eater had to adapt quickly.
Last nights meal was so nice that I thought I would share it with the world, I'm nice like that. What i'm giving below is the bear bones of the meal as outlined in the book. However, this is great becuase it means its easy to make but also easy to experiment with. For examle along with the tomatoes you could add a variety of roasted meditarian vegetables. Add more tomatoes and a bit of basil.
Ingredients
This serves 4-6 with a salad. Otherwise adjust quantities as needed.
400g cherry tomatoes
Fresh thyme
Dash of balsamic vineger
2 garlic cloves, crushed
Olive Oil
Salt & Pepper
200g Riccota Cheese
150g Goats Cheese
150g Parmesan Cheese
100g Baby Spinisch Leaves
12 sheets of pasta; 12.5cm * 10cm
Shaved Parmesan
What to do with the ingredients
In a roasting dish heat up some olive oil in the oven at Gas Mark 7/220c/425f. When the oil is hot throw in the tomatoes and roast for about 10 mins. Then add the Thyme, Balsamic Vinegar, Garlic and seasoning. Roast the lot for another 15 mins. At the end of this time turn the heat down to Gas Mark 4/180c/350f.
Meanwhile you need to make the filling for the canelloni. For this wash and drain the Spinach leaves. If your me you will then want to shred the leaves a bit. Then mix in a large bowl the Parmesan, Riccota and Goats cheese. Add the spinich and seasoning.
Make your cannelloni. I use fresh lasagna sheets cut to size but you could use either dried sheets or even canelloni tubes if you like. The main thing i suppose is to end up with a tube in which to put your filling. If you are going to use dried pasta of any type your going to have to cook it first as there is not enough liquid in this recipe to cook the pasta.
Place a dollop of the filling on one of the sheets and then roll it into a tube. There you have your canneloni.
When the suace has roasted for the approriate time pour enough of the juice to grease the bottom of an oven proof dish and place your filed tubes into the dish. Then pour over the rest of the suace.
Return to the oven for 5 mins to heat through and serve with what ever you fancy.
posted by gerbil at 10:46 am
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