Recipe - Mains - Stuffed Pasta with fetta & spinach

A little while ago I made this stuffed pasta, it's a little bit fiddly but well worth the effort.

Stuffed Pasta with Fetta & Spinach.
Serves 4. Prep time 30min. Cooking time: 30min. Oven Temp 200C. 2.5ltr rectangular ovenproof dish
20 jumbo pasta shells
2 x 400gm cans of tomatoes
2 teaspoons of crushed garlic or 2 garlic cloves crushed
180gm fresh spinach chopped
300gm fresh ricotta
125gm fetta crumbled
1 egg
1 cup of grated mozzarella cheese

1:Preheat oven.
2:Put a large pot of salted water on to boil. Place a clean tea towel on a baking tray.
3:In a large bowl break up the the tomatoes with a wooden spoon, stir in 1 teaspoon of garlic. Spread the crushed tomatoes on the bottom of the ovenproof dish.
4:Cook pasta in batches for about 8min or until just tender (don't over cook or they will fall a part). When pasta is cooked use a slotted spoon to take it out, put it into a colander to drain refresh with cold water to stop the cooking. Transfer to the prepared baking tray.
5:Combine spinach, fetta, ricotta, 1 teaspoon of garlic & egg in a bowl. Season with salt & pepper.
6: Spoon the mixture into the pasta shells & a range them in the dish.
7: Sprinkle cheese over the filled pasta shells.
8: Bake for 30min or until sauce is bubbling & the cheese is golden. Stand for 5 min. Then serve with a salad & bread.

*Large pasta shells are available from Italian grocers, delis & some supermarkets.

Enjoy
♥ Kerri

Thai Chicken Oven Risotto

The original recipe for Thai Chicken Risotto is from Valli Little I found it in Delicious March 2012 see pretty picture above.
My version came about with the things I had in the pantry & fridge. Plus I can't eat onions so they don't go in anything I make.

Serves 6 (only if no one wants seconds & trust me everyone will want seconds)

1 tbs oil
500gm skinless chicken thigh fillets, trimmed, cut into 2cm pieces.
2 garlic cloves, crushed
1 1/2 cups (330gm) arborio rice
1/4 cup (75gm) Thai green curry paste
2 1/2 cups (750ml) water 
2 tsp chicken stock powder
1 275ml can Coconut Cream or Milk
2 tbs fish sauce
1 med Carrot grated
1/4 red capsicum finely chopped

Preheat the oven to 180C
Heat oil in flameproof casserole pan over med-high heat.
In batches cook the chicken until browned (2-3min)
Remove chicken from the pan & set aside.
Reduce heat to medium & add the garlic, cook for 2 mins until soft.
Add the rice & curry paste, cook stirring the rice for 1 min.
Return the chicken to the rice, add the carrot & capsicum, water & stock powder.
Bring to a simmer, then cover with a lid & cook in the oven for 25min.
Remove from the oven, stir in the coconut cream & fish sauce, then cover & stand for 10min
Top with chopped cucumber & spinach (that's what I had)
Coriander & slices of lime would be nice too.

This is what it looks like before it goes in the oven.


Do let me know what you think.
♥Kerri

The Christmas Ham

This is the ham I made at Christmas, it's Nigella's Coca Cola Ham & it is amazing.

It's dead easy to do, you just need time.
 Recipe to come or you can just google Nigella :)
♥ Kerri

Pizza for dinner

Today I'm just going to post some pictures of the yummy pizza I made over the weekend with the pizza oven my sister & her hubby got us for Christmas. Recipes to follow.
♥Kerri.

Ham, cheese, tomato & herbs

Garlic, fetta, parsley, cheese & olive oil