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Pasta Shells With Ricotta, Spinach And Tomato Sauce ©

December 9, 2017

 

 

 

This recipe is perfect for lots of people and can be made ahead of time.

 

 

IMG_1509Easy

 

 

 

 

Preparation Time: 1/2 hr.

Cooking Time : 1/2 hr

 

 

Serves : 6 Persons

 

 

Ingredients

4oo g ricotta or anthotiro or other cream cheese

200 g grated parmesan

500 g spinach leaves pre-washed

30 g butter

1 packet of ” Lumaconi Rigati No.123

Freshly grated nutmeg

salt pepper

butter for buttering dish

2 tbs chopped basil or mint to garnish

 

 

Tomato Sauce

1 medium chopped onion

2 cloves of garlic

2 tins (280 g each )chopped tomatoes or fresh

2 dried chilli

1 bay leaf

3 tbs olive oil

2 tsp salt

 

Method

Pre-heat oven to 250. C.

  1. Wash spinach leaves in salted water and drain in colander.
  2. Place spinach in large saucepan over a medium heat with 30 g of butter.Place lid on tightly and cook spinach until it is a third of its volume and the stalks are tender, about 8 minutes. There is no need to add any water. Drain well in colander and squeeze out excess water.
  3. In a small saucepan place olive oil, chilli, bay leaf and chopped onions. Fry until onion is transparent, about two minutes. Add garlic and cook for one minute and then add fresh or tinned chopped tomatoes. Season generously with salt. Bring to the boil and simmer for 20 minutes. (For a smoother finish one can pass the tomatoes through the blender first.)
  4. Having  rinsed out blender, add spinach, cheeses,(reserve a little to sprinkle over finished result) grated nutmeg, salt and pepper. Blend briefly until just mixed.
  5. Butter your ovenproof dish and fill your uncooked pasta tubes/shells, with cheese mixture, pushing down with a small teaspoon to completely fill them.Arrange in dish.
  6. Pour your tomato sauce over the shells, making sure each one is covered. Cover tightly with a sheet of tin foil and place in pre-heated oven for 20 minutes. Remove tin foil and let cheese colour on top briefly.
  7. Serve piping hot, or cold in the summer! Garnish with chopped basil just before serving. No earlier or it will not look fresh!

*The pasta does not need cooking beforehand.

Important : Add a good amount of salt to your tomato sauce so that it is really tasty and not bland.

Cook’s Note : You can take the preparation up to stage 6. and add sauce when you are ready to cook your dish.

 

IMG_1504This is what you are aiming for.

 

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1.Wash spinach in salted water and drain.

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Place 30 g butter in a deep saucepan and add spinach. Place lid on and allow to wilt for 8 minutes, or until stalks are tender.

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Place in colander and squeeze out excess water by pressing down with a slotted spoon.

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Gather together the rest of your ingredients.

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Blend tomatoes in blender for a smoother sauce.

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Add olive oil to small saucepan and over a medium heat fry onions  and chilli until transparent.

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Add crushed garlic and cook for just one minute. Add tomatoes and simmer over a medium heat for 20 minutes minimum.

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In your clean blender, blend together briefly cheese and spinach.

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Place in bowl and add a generous grating of nutmeg. Season well.

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Add grated Parmesan and mix well.

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Butter your serving dish and fill shells with the help of a small tea spoon, so that the mixture fills the shell completely.

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Arrange in buttered oven-proof dish.

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The shells will expand in cook, so there is no need to put them too close together.

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*Remove chilli! Pour over tomato sauce making sure you cover all the shells.

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Sprinkle generously with grated Parmesan.

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Sprinkle with fresh basil and serve.

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Mushroom And Spinach Lasagna ©

December 5, 2017

 

 

 

 

 

This is an excellent recipe and since I first started making it a week ago, I have made it three times it is so good!

For my great team of learning cooks, always remember to gather all your ingredients together before starting to cook. It makes for a smooth controlled cooking experience.

For those starting out, you can begin with any “Easy ” recipe and after you have done about ten you will be well on your way! Always do the shopping the day before, its a lot less stressful!

For H. J. and I. :)))

 

IMG_1494Easy

 

 

Serves : 4 Persons

 

Preparation Time: 1/2 hour

 

Ingredients

1/2 kilo pre-washed spinach leaves

400 g  button mushrooms

2 large cloves of garlic crushed

2 tsp small coriander seeds

50-60 g butter

4 sheets of spinach Lasagna

Salt and freshly ground pepper

 

For the White Sauce

50 g unsalted butter

30 g  white flour

3/4 pint milk

150 g mixed grated cheese ( save 50 g for topping )

1/2 tsp freshly grated nutmeg

salt

 

Method

Pre-heat oven at 250.C.      Cooking time 1/2 hr.

  1. Wash spinach leaves in a large bowl of salted water. Place in colander to drain.
  2. Wash mushrooms under the running tap. ( Don’t soak in water or they discolour). Roughly chop mushrooms into thumb size pieces.
  3. Peel and squeeze garlic.
  4. Choosing a large saucepan melt half the butter and add your spinach leaves. There is no need to add any water, the spinach leaves will wilt to a 1/4 of their original volume. This takes about 8 minutes. Toss periodically. Remove and drain in colander. Cut up with a fork and knife and press out all the excess water. Season.
  5. In a frying pan, melt the rest of your butter together with coriander seeds and garlic. Toss garlic in butter for just one minute and add mushrooms. Using two wooden spatulas turn mushrooms and cook for just two minutes. Take off the heat and season.
  6. Make up your white sauce. In a small saucepan melt the butter over a medium heat. When just melted add your flour and stir until it froths up, but does not colour, about two minutes. When all frothy add cold milk all at once and stir with a balloon whisk until it thickens. ( The whisk is the trick as it stops any lumps  from forming). Allow to boil for two minutes for the flour to be thoroughly cooked and take off the heat. Season with salt and freshly grated nutmeg, after five minutes whisk in your cheese. ( As the white sauce has cooled a little the cheese won’t become stringy).
  7. Choosing an oven-proof dish of approximately 23 cm X 23 cm, butter the inside with a little extra butter and dust with a little extra cheese. Then pour 1/3 rd of your white sauce over the bottom of the dish. In this order, lay two sheets of Lasagna, then 1/2 your chopped spinach, followed by your mushrooms and two more sheets of Lasagna. Finally pour over the rest of your white sauce and sprinkle generously with grated cheese. * You can always double up ingredients, but in the layering always end with the lasagna sheets at the top and white sauce.
  8. Clean your dish round the edges with kitchen paper, for a better final presentation.
  9.  Covered tightly with tin foil and place in pre-heated oven. The tin foil keeps the moisture in, so that the lasagna cook.
  10. After 20 minutes of cooking, remove tin foil, so that the top becomes golden. Serve piping hot!

 

*White Sauce is also often called Béchamel from the French word.

In this recipe your white sauce should be the consistency of thick cream, just coating the back of the spoon. If it is too thick add a little more milk.

 

This is the final result you are aiming for.

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Pre-heat oven to 250. C.

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  1. Gather together your ingredients, before starting to cook.

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2. Place 1/2 the butter in a deep saucepan and add your washed spinach. Put lid on and cook until spinach is wilted and  stalks are tender, about 8 minutes.

 

 

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3. Add  the other 1/2 of the butter to your  medium sized frying pan, together with crushed garlic and coriander seed. Toss garlic in butter for one minute and add chopped mushrooms.

 

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4. Using two wooden spatulas, toss washed chopped mushrooms in butter over a medium heat for  two-three minutes, or until looking just cooked. Poor off any excess liquid.

 

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5. Place spinach in Colander and leave to drain. Press out excess water with a slotted spoon.

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6. Cut up spinach roughly and season with salt.

 

Making your White Sauce: Have all your ingredients measured out before cooking.

 

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  1. Melt butter in small saucepan over a medium heat.

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2. As soon as the butter is just melted, add flour.

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3. Whisk with balloon whisk and once it froths up add “Cold” milk all at once!

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4. Continue to whisk until sauce comes to the boil, so that no lumps form. Boil for 2 minutes.

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5. Season with salt and freshly grated nutmeg. Leave to cool off the stove for five minutes.

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6. Once your white sauce has cooled, mix in the cheese. Your white sauce should be the consistency of a thick cream, just coating the back of a spoon.

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7. Into your buttered ovenproof dish pour 1/3 rd of your white sauce. Spread it out evenly and place your Lasagna sheets on top.

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8. Then add the spinach followed by the mushrooms, followed by the Lasagna agin and lastly the rest of the white sauce.

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9. Sprinkle generously with cheese and cover the top tightly with tin foil. Place in pre-heated oven at 250.C and cook for 20 minutes. Remove tin foil and cook until golden on top.

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Delicious and light!

 

 

 

 

Something A Little Different ©

December 4, 2017

 

Black And White…………

See this as a small book. There are 5 chapters for viewing at your leisure.

See full screen.

 

 

 

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Henry and John - Illia

 

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Jane and her Devoted Daddy

 

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Mum and Irene

 

John Water Skiing

 

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John Beach- Katounia.

 

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DSC04353 The view from our table.....

 

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Irene & John

 

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Mixed Leaf Salad, Cottage Cheese And Roasted Pine Nuts ©

November 28, 2017

 

 

 

 

A lovely light healthy salad which is quick and easy to make!

 

 

 

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Easy

 

 

4 persons

 

Preparation Time : 10 minutes

 

 

Ingredients

100 g bag of mixed washed salad leaves

1 red apple cubed

2 heaped tbs cottage cheese

Fresh Coriander leaves or any other fresh herb

1-2 tbs roasted pine nuts

 

French Dressing

1/2 tsp salt

1 tsp Dijon mustard

1 tbs lemon juice

3 tbs Virgin olive oil

 

Method

  1. Empty mixed salad leaves into a basin of salted water together with herb leaves. Leave two minutes and place in salad shaker and wiz. If you don’t have one, place in colander, cover with clean tea towel and shake. You don’t want any extra water in your leaves.
  2. Dry roast pine nuts in a small saucepan. Stand over them while you do this, as they burn easily and you only want them to brown. Toss nuts in pan.
  3. Cube apple. You can leave skin on for colour!
  4. Make up French dressing in a small bowl. Beat until emulsified.
  5. Just before serving, (not earlier or leaves lose their crispiness) place all your ingredients in Salad bowl and toss.
  6. Excellent served with smoked ham!

 

 

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This is what you are aiming for.

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Assemble your ingredients. Dry roast pine nuts and cube apple.

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Make up your French dressing.

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Just before serving place all ingredients in your salad bowl and toss.

 

 

 

 

Avocado And Spicy Prawns ©

November 24, 2017

What's Cooking In Jane's Kitchen

It is about this time of year that I start to think about my Christmas Menu. Here is an idea for Christmas or New Year!

This makes a delicious starter for a special occasion! Quick to prepare and easy to make!

As you know I write this blog for my children and for all those learning how to cook. My children are now getting ever more  accomplished, this was their creation this Christmas! I also know, some of you good cooks out there, enjoy to be given a few more ideas as to what to cook on a daily basis, so happy cooking!

Avocado And Spicy Shrimp ©

Easy

Prep time: 1/2 hour

6  Persons

Ingredients

3 whole ripe avocados for filling

1 extra lemon juice for pouring over the cut surfaces of your avocado

1 ripe avocados for making the avocado cubes

200 g “shelled” prawns, fresh or frozen : frozen need to be…

View original post 731 more words

Soup à L’Oignon ©

November 22, 2017

Nothing like it !

 

https://whatscookinginjaneskitchen.wordpress.com/2013/02/21/soup-a-loignon/

 

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Mushroom Soup © 🍄🍄🍄

November 18, 2017

What's Cooking In Jane's Kitchen

There is nothing like a warm and nourishing soup and as the colder days approach, this is a very good recipe to try.

For those that are mushroom experts, the season is from September to the end of October, but your regular cultivated “Button Mushrooms,” are available all year round. If you know your mushrooms, the ones gathered from the forest are by far the best! But beware, know your mushrooms!

This recipe was given to me by a dear Romanian friend, who was an excellent cook and I liked it because instead of making the usual base of butter flour and stock, instead she uses brown bread crumbs and this gives a much lighter end result.

* Notes for my cooking students:

Soups fall into two categories, thin consommés and broths and thick puréed and cream soups. The latter are thickened, either by puréeing the ingredients, or by starting…

View original post 865 more words

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