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

Lemony Dessert

I made this lemon dessert last night, I really wanted lemon tart but the pastry shells takes so long to make & I couldn't be bothered.
So I concocted this Lemony dessert, it is a bit like Tiramisu & it was so super easy. Plus I thought of a cheats way too that is even simpler.

Lemony Dessert

Recipe: makes 6 small
9 small sponge finger biscuits (Savoiardi) The kind you use for Tiramisu. Cut into pieces.
1 cup of water
1/2 cup of lemon juice
1/2 cup of sugar
3 tablespoons of cornflour
grated rind of 1 lemon
2 egg yolks
60gms butter
whipped cream to finish
Method:
Put the water, lemon juice, rind, sugar & cornflour in a small saucepan & whisk until smooth.
Heat the saucepan of ingredients over a medium-high, whisking until it boils, then boil until it thickens about 5minutes. (it will go from cloudy to sightly clear).
Remove from the stove, whisk in the butter & eggs .
Set a side to cool slightly. (I didn't wait that long I was hungry)
Arrange the cut up biscuits in small bowls, pour the lemon mixture over them, add some whipped cream.
Any left over lemon mixture can be stored in the fridge for a week.

Here's the cheats way.
9 small sponge finger biscuits (Savoiardi) Cut into pieces.
1 jar of lemon butter or curd.
whipped cream.
Assemble as above.

♥ 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

Just Sublime

It's nearly Pomegranate season.
Soon I will be picking these luscious red babies.