Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

serves 6
Cooking time 30 minutes















Ingredients

500g frozen spinach thawed
500g ricotta cheese
6 spring onions finely chopped
1 tbs chopped basil
5 tbs grated Parmesan plus extra for the top
1/2 teas nutmeg
1/2 teas pepper
1 teas salt
300g fresh lasagna sheets store bought
500g tomato passata ( look at my gnocchi blog for recipe)

Method

Squeeze any liquid from the spinach it should be dry.
Combine all the ingredients together except for the pasta and the tomato sauce.
Lay the lasagna sheets out and place 2tbs of the filling length ways down the centre of the lasagna sheets roll up to form a thick tube.
Place half of the tomato sauce in the bottom of a baking dish, lay the cannelloni on top.
Place the remaining sauce over
the cannelloni and top with a generous amount of Parmesan cheese.
Bake in a preheated oven 180c for 20-30 minutes until cooked and golden on top.

 

Roasted Eggplant Dip

Roasted Eggplant Dip

This is great served with pita bread or traditional Arabic bread and a chilled glass of wine.

Ingredients

600 gms eggplants cut into 2 inch chunks
1 head of garlic cut in half ( no need to peel )
1 red onion roughly chopped
1 tbs tahini paste
juice of 1/2 lemon
3 tbs chopped coriander
1 teas salt
1/2 teas pepper

Method

Roast eggplant, onions and garlic in 3 tbs of olive oil for 45 minutes.
Allow to cool and transfer to a food processor, add remaining ingredients and process until smooth.







 

Zucchini and Haloumi Fritters with Mint Yoghurt

Zucchini and Halloumi Fritter with mint Yogurt

Makes 30

These fritters make the perfect accompaniment to grilled fish or chicken, they are also a great snack to have with drinks. Zach my 7yr old son who apparently doesn't eat green foods ate 5 in a row, I'm on to a winner.

Ingredients

1kg zucchinis grated
200gms haloumi grated
1 bunch spring onion finely chopped
1 red chill deseeded finely chopped
50 gms Parmesan cheese grated
1/3 cup fresh mint chopped
3 tbs chopped chives
1 cup plain flour
1 teas baking powder
3 eggs lightly beaten
1 teas salt
1/2 teas pepper
1 tbs lemon juice
Sauce
200 gms natural yogurt
1/2 cup fresh mint finely chopped
1 clove garlic crushed
1 tbs lemon juice

Method

Combine all the ingredients except those for the sauce in a large bowl, mix well.
Heat a heavy based pan and add 2 tbs of oil, add the mixture to the pan about the size of a tbs per fritter.
Transfer to a warm oven, make sure the oven tray is lined with baking paper.
Repeat with remaining fritters.


These are great hot or at room temperature, they also freeze well.