25/04/2017
Spinach and cheese cannelloni

Cooking time: 40
Prep time: 20

4 servings
Ingredients
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12 cannelloni shells
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300 grams spinach
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tinned tomatoes
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250 grams light cream cheese
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60 grams butter
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60 grams flour (sifted)
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1 litre milk (heated)
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salt
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ground black pepper
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cheese
Directions
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Preheat the oven to 200 °
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Boil the pasta according to package directions. Use plenty of water so the shells do not stick together.
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Separately, boil the spinach in plenty of salted water. Drain and set aside.
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Mix together a handful of the spinach, and the cream cheese. This will serve as the base of your filling.
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In a sauce pot, make a béchamel sauce. Start by melting the butter. Add the sifted flour. Little by little, add hot milk until a sauce-like consistency is reached. Salt and pepper to taste
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Stir the béchamel sauce and spinach mixture together.
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Fill the cannelloni with the cheesy spinach mixture.
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Lay the pasta in an oven-proof dish and pour the remaining béchamel sauce on top. Finish with grated cheese.
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Bake for 10 minutes, then broil for 3-4 more minutes until the cheese is golden and melted.
05/06/2017
Breaded fish & sweet potato wedges

Cooking time: 30
Prep time: 25

2 Servings
Ingredients
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Quick tomato salsa
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2 spring onions, finely chopped
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2 or 3 ripe tomatoes (about 225g/8oz total weight), skinned, deseeded and finely chopped
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1 tsp olive oil
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1 tbsp finely shredded fresh basil
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Freshly ground black pepper, to taste
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Sweet potato wedges
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1 large sweet potato (about 450g/1lb), scrubbed or peeled
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2 tsp olive oil
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A good pinch or two of dried thyme
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Herb-breaded fish
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55g (2oz) fresh wholemeal or white breadcrumbs
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1½ tsp finely grated lemon zest
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2 tbsp chopped fresh flat-leaf parsley
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½ tsp dried crushed chilli flakes (optional)
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2 thick-cut sustainable skinless white fish fillets, such as pollock
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(about 140g/5oz each)
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1 egg, beaten
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1½ tsp olive oil
Directions
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Preheat oven to 200ºC/180ºC fan/gas mark 6. Combine all salsa ingredients in a bowl. Cover; set aside until ready to serve.
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Cut sweet potato in half widthways, and each half into 8 wedges. Place in a small, shallow, non-stick roasting tin. Add olive oil, thyme and black pepper; toss to coat wedges all over. Spread out in a single layer. Bake for about 30 minutes, turning twice, until wedges are tender and tinged brown along edges.
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Meanwhile, for fish, combine breadcrumbs, lemon zest, parsley, chilli flakes (if using) and black pepper in a shallow dish. Dip fish fillets into beaten egg and then in breadcrumb mixture, turning fish to coat all over. Put coated fish on a lightly greased, non-stick baking sheet; drizzle over olive oil.
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Bake fish in oven for final 20 minutes of potato wedges’ cooking time or until cooked. Serve breaded fish with potato wedges, tomato salsa and cooked peas or green beans.