Stuffed Baked Cannelloni

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 09th December 2011

This makes one beautiful meal as a starter for Christmas lunch or as a main course accompanied with a Red Lentil Soup and a fresh leafy green salad topped with home-made mustard vinaigrette and some crushed walnuts.

YOU WILL NEED:

For the Filling:

Lamb Brand Corn Flour 1-2 tbs

Lamb Brand Walnuts 100g, crushed

Lamb Brand Black Ground Pepper pinch for taste

Lamb Brand Fine Salt pinch for taste

Lamb Brand Ground Nutmeg pinch

Life Sun dried Tomatoes 100g, chopped

Pastificio Bolognese Cannelloni 250g

Minced Chicken Breast 500g

Ricotta Cheese 150g

Feta Cheese 200g

Leeks 2 medium, finely chopped

Garlic cloves 2, crushed

Extra Virgin Olive Oil 4 tbs

Unsalted Butter 2 tbs

Vegetable stock 1 cup

For the Sauce:

Lamb Brand Crushed Hot Chili pinch (optional)

Lamb Brand Black Ground Pepper pinch for taste

Lamb Brand Fine Salt pinch for taste

Extra Virgin Olive Oil 4 tbs

Onion 1 medium, peeled and finely diced

Garlic cloves 4, minced

Fresh Ripe Tomatoes 9g, peeled, seeded and chopped

For finishing:

Lamb Brand Breadcrumbs 90g

Grated Cheese 45g

Fresh Parsley some chopped

ALL YOU HAVE TO DO:

The filling:

Heat oil in a medium skillet and add the leeks and garlic and saute’. Add the sun dried tomatoes and cook gently, adding some of the stock to rehydrate. Add the minced chicken and cook for about 10 minutes, stirring occasionally to break up any lumps. Mix the corn flour with the remaining stock and add to pan, increasing the heat and season. Add the ricotta cheese and the crumbled feta cheese, mix well to form a moist consistency. Finally, add crushed walnuts, nutmeg and the butter and stir to combine all ingredients until it forms a smooth paste. Allow to cool before filling the cannelloni.

The sauce:

In a medium frying pan over medium heat, heat the oil. Add the onion and saute’, stirring frequently until onion is tender and fragrant. Add the garlic and saute’ for 2 minutes. Reduce the heat to medium low, add the ripe tomatoes and the hot chili flakes (optional). Season to taste and simmer sauce for about 15-20 minutes. Let cool slightly and process into a puree’.

In a large pot of lightly salted boiling water cook cannelloni al dente. Drain and rinse in cold water to stop cannelloni from continuing to cook. Place the cannelloni on an oiled baking sheet and move apart to prevent from sticking together.

Fill the cannelloni with the cooled mixture and place in a slightly buttered dish. Top with the tomato sauce and finally sprinkle with the mixture of breadcrumbs and grated cheese.

Bake in a preheated oven 180°C for about 15-20 minutes. Garnish with chopped fresh parsley before serving.

Chickpea and Potato Soup

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 22nd January 2011

Lamb Brand Chickpeas 200g

Lamb Brand Whole Peas 100g

Lamb Brand Curry Mild ¼tsp

Turmeric ¼tsp

Chili Powder ¼tsp

Tomato Pulp 1 can

Onion 1 large

Garlic 2-3 cloves

Carrot 1

Potato 1 large

Water 1litre

Olive Oil 1tbsp

Salt and Pepper to taste

-          Slice onions, and crush garlic cloves

-          Cut the carrot and potato in cubes

-          Cook onion and garlic in oil for 3-4 minutes, stir until onion softens.

-          Add the carrot, the potato, turmeric and curry and cook for another 2-3 minutes

-          Add tomato, water and chili and some salt and pepper, let it simmer for 5 minutes.

-          Add chickpeas and peas bring to boil and then let simmer for 30 minutes

-          Decorate with a little parsley and serve warm.

Red Kidney Bean Soup

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 15th January 2011

Lamb Brand Kidney Beans 200g, leave in water overnight

Pancetta 200g

Pasta 200g

Tomato Pulp 1 can

Onion 1 Large

Celery Sticks 3

Chicken Stock 3 cups

Vegetable Oil 2tbsp

Salt and Pepper to taste

-          Boil Kidney beans in water for about an hour.

-          In separate skillet, fry chopped onion in oil for a few minutes.

-          Add pancetta and cook for another 3 minutes.

-          Add celery and cook for another 3 minutes.

-          Add tomato pulp, salt and pepper and stir.

-          Add the red kidney beans and chicken stock, and bring to boil

-          Add pasta and let it cook for about 12 minutes.

-          Serve warm.

Baked Mushroom Stuffed Snails

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 20th November 2010

 

Lamb Brand Breadcrumbs 50g

Lamb Brand Oregano 3tbsp

Butter 50g

Mushrooms 300g

Onion 1 small

Garlic 1 clove

Cherry Tomatoes 500g

Olive Oil 2-3tbsp

Goat’s Cheese 200g

Vegetable Stock 150ml

Parmesan 50g

Snails 300g

Parsley to taste

-          Wipe clean mushrooms and slice them

-          Heat butter in a large saucepan add chopped onion and sauté for about  5 mins.

-          Add sliced mushrooms, salt and pepper and cook for another 5 minutes.

-          Add stock and cook until it melts and blends.

-          Stir in parsley and remove from heat

-          Preheat oven to 190°C, cook snails in salted boiling water for about 8 mins and drain well.

-          Bathe in cold water for about 8 mins to stop them from cooking.

-          Half tomatoes and spread over a shallow dish.

-          Drizzle with olive oil, salt and pepper.

-          Stuff shells with the mushroom mixture and set over tomatoes.

-          Place a piece of cheese in every shell.

-          Spread breadcrumbs, cover with foil and bake for about 20 minutes.

-          Remove foil, sprinkle parmesan and bake for another 2 minutes.

Autumn Soup

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 13th November 2010

 

Lamb Brand Pulses Mix Minestra Mediterranea 200g

Lamb Brand Sage 1 tbsp

Lamb Brand Rosemary 1 tbsp

Olive Oil 2tbsp

Bacon 200g

Garlic 4 cloves

Onions 2

Carrots 2

Celery

Mushrooms 6

Salt and Pepper to taste

Chilies 1/2tsp

Zucchini 1

Pasta 130g

Tomatoes 1kg

Chicken Stock 1 cup

Vegetable Stock 2 cups

Parmesan Shavings to taste

Heat a pot over medium heat and add olive oil
Add pancetta and brown for 2 minutes.
Add chili, garlic, mushroom, onions, carrots and celery and cook for about 10 minutes.
Add rosemary, sage, minestra mix and chicken stock; cook for 5-7 minutes.
Finally add zucchini, tomatoes and vegetable stock and cheese.
Place a lid, bring to boil and simmer for about an hour.
Add pasta and stir in.
Add salt and pepper to adjust seasoning.
Serve with parmesan and crusty bread.

Soppa Bil Ghads u Qara Hamra

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 16th October 2010

 

X’ghandek bzonn ghal-4 minn nies.

1 Kilo qargha Hamra

Basla Kbira

4 Sinniet Tewm

3 jew 4 Zkuk tal- Karfus

Tadamcc

Imgharfa kunserva

2 Imgharef Zejt

Mgharfa Butir

Rosemary u Habaq

1/2 Kikkra ghazz ahmar

Ftit Cumen

Ftit Thyme

Bzar u Melh

Metodu:

Lahlah l-ghads f’passatur.

Go borma kbira sajjar il-qargha hamra, karfus, tewm u basal fil butir ghal-madwar 5 minuti. Zid ftit mishun sa kemm tghatti l-ingredjenti,  zid il-bqijja ta’ l-ingredjenti u sajjar sa kemm jiftah jaghli. Baxxi n-nar, ghatti l-borma u tektek ghal-madwar 40 minuta jew sa kemm l-ghads jirtab sew. Ghaddi minn blender u servi.

Lasagne

Makes 28 x 18cm dish

Ingredients:

250g Lasagne pasta

250g Sandwich ham

½ cup grated parmesan

For meat sauce:

1tbs lamb Brand Corn Flour

1/2tsp Lamb Brand Castor Sugar

1/4tsp Lamb Brand rosemary

1tsp Lamb Brand oregano

1/4tsp Lamb Brand basil 1tbs olive oil

500g minced beef

940g tomato puree

1 medium sized onion, finely chopped

125g mushrooms, sliced

1 clove garlic, finely chopped

1tsp salt

For cheese sauce:

50g Lamb Brand Corn Flour

Pinch Lamb Brand nutmeg

120g butter

1ltr milk

150g grated processed cheese

Salt & pepper

Method:

For meat sauce

Heat oil in a large pan, and cook garlic until slightly brown, add the onion and when tender add the minced beef and cook stirring occasionally, until meat is well browned.

Add tomato puree, mushrooms, sugar and herbs.

Bring to boil and keep stirring occasionally, then reduce heat and simmer uncovered until nearly all liquid has evaporated.

Dilute corn flour in some water and add to mixture, stir well to incorporate and remove from heat.

For cheese sauce

Melt butter in a saucepan, add the milk and bring to boil.

Season with salt, pepper and nutmeg.

Dilute corn flour with some milk and add to mixture.

Reduce heat and stir continuously until sauce boils and thickens.

Remove from heat and add grated cheese while stirring until it melts.

Making the Lasagne

Grease a dish and cover base with lasagne pasta.

Make alternate layers of meat sauce, pasta, cheese sauce and ham until the top of the dish is reached, finishing off with a thick layer of cheese sauce and some fresh pepper.

Sprinkle top with grated parmesan cheese and bake in a preheated oven 180 C for 20 minutes, then increase heat to 200 C and bake for a further 15 minutes.

Soppa ta’ l-Ghads

X’ghandek bzonn ghal-4 minn nies.

Lamb Brand Red Lentils (ghads ahmar) 200g

Zejt taz-Zebbuga – Mgharfa
Karfusa – mqatta’
Basla zghira – mqatta’
Zewg karrotti (medji) – mqatta’ slajsis
Nofs kabocca zghira – mqatta
Kunserva – zewg imgharef
Zokkor – kuccarina u nofs Bzar u Melh
Ftit Rignu niexef (Oregano)

Metodu:

Lahlah l-ghads f’passatur.

Go borma kbira sajjar il karrotti, karfus u basal fi ftit zejt ghal-madwar 5 minuti. Zid ftit mishun sa kemm tghatti l-ingredjenti, zid il-bqijja ta’ l-ingredjenti u sajjar sa kemm jiftah jaghli. Baxxi n-nar, ghatti l-borma u tektek ghal-madwar 40 minuta jew sa kemm l-ghads jirtab sew. Ghaddi minn blender u servi.