Goats Cheese Cannelloni With Cherry Tomatoes

 

Ingredients

• 400g/14oz cherry tomatoes, halved
• 125ml/4fl oz extra virgin olive oil
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• 400g/14oz ricotta
• 300g/10½oz goats' cheese
• 300g/10½oz parmesan (or a vegetarian alternative), grated
• 200g/7oz baby spinach
• 2 garlic cloves, crushed
• 12 12cm/5in x 10cm/4in sheets fresh pasta

                To serve

• parmesan shavings
• green salad leaves, dressed with olive oil and balsamic vinegar

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.
   
2. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
   
3. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
   
4. Add the spinach and garlic and season well with salt and freshly ground black pepper.
   
5. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
   
6. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
   
7. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
   
8. Transfer to the oven to bake for 15 minutes, or until cooked through.
   
9. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.
   

Red Currant Cheesecake Muffins

Red Currant Cheesecake Muffins

Methods:

Ingredients per portions
500 g curd cheese, low fat
4 medium eggs
3 tbsp semolina
1 tsp baking powder
100 g sugar
200 g red currants, fresh or frozen
12 paper muffin cups


Method
Place paper muffin cups in muffin tins.

Mix all ingredients together, except redcurrants. Carefully stir in redcurrants. If you use frozen beeries, you do not have to defrost them.

Pour dough into paper muffin cups.

Bake at 160°C (hot air) for 35 minutes.

Potato frittata with pesto & goat’s cheese

                           Potato Frittata With Pesto & Goat’s Cheese

.

Ingredients:

4 medium potatoes (about 600g/1lb 5oz), thinly sliced
1 garlic clove , finely chopped
8 large eggs , lightly beaten
1 tbsp olive oil
100g pack soft rindless goat's cheese , sliced
3 tbsp pesto
handful rocket leaves
tomato and basil salad, to serve (optional)

METHODS:

Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
 PER SERVING

426 kcalories, protein 23g, carbohydrate 25g, fat 26 g, saturated fat 8g, fibre 2g, sugar 1g, salt 0.9 g