It`s not raining today!I got a wonderful surprise in the post from Julie over at Celtic Lady http://celticanamcara.blogspot.com/
I won the book called "Magus of Stonewylde" and she sent along this lovely herb book with it! Thanks so much Julie. I`m posting a few pages that can be clicked on to read...
I made some Spring Greens Cannelloni the other day and wanted to post the recipe because it is so easy to make. You use crepes rather than pasta. Because of this, it re-heats superbly for a lunch left-over. The only thing I would do differently is add a lot more spice and garlic because it seem a touch bland to me. Recipe will follow below.
First I made the crepes....
Chopped some green onions....
Mixed the cheese and spinach mix together....
Placed it on each crepe....
While the tomato sauce was simmering....
I rolled them up.....
Layed them in a dish and covered them with the sauce....
Viola! They stayed together really well and presented themselves great.
Spring Greens Cannelloni
1 cup/20ml milk
1/2 cup/125ml wter
2 tbsp/30ml extra virgin olive oil
1/4 tsp salt
pinch of pepper
1 cup all purpose flour
1 bag spinach
1 tub (475 g) rictta cheese drained
bunch of green onions
1 tbsp olive oil
1 1/2 cups strained tomatoes
1 clove garlic
(remember to spice this up in whatever way if you like some pizzazz)
In a large bowl, whisk eggs, milk, water, oil, then add flour.
Cover and let stand for 30 mimutes.
Heat a large pan over medium heat. Then add 1/2 cup of batter. Flip in 30 second approx. and cook until set. Repeat with the ramaining batter. Layer crepes in wax paper and set aside.
Cook soinach in boiling water and rinse and squeeze out liquid. Chop. In a large bowl, beat egg into ricotta, stir in spinach.
Thinly slice green onions, and set aside the dark greens for later. In oil, fry onions and garlic until tender, then stir in tomatoes and 1/4 cup water. Simmer.
Spoon about 1/3 cup of sauce in bottom of baking dish.
Spoon gernerous amounts of cheese mixture into middle of each crepe and roll up. Place in the lightly greased and tomatoed baking dish, seam side down.
Cover with remaining tomato sauce. Sprinkle onion greens on top and pop into a 350 oven with dish covered in tin foil for about 30 minutes.