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(let's see if this can attract a couple of hungry teenagers over this way)
Check in the shed if your mushrooms have "produced"
Fry up some onions in olive oil, chop a Courgette, some red (bell) peppers
(some are from our garden, the others from a massive greenhouse-factory, can
you tell which is which?) a pot of that pasta-sauce, some (re-hydrated)
soya-mince and a pack of (short) cannelloni pasta.
Add the chopped Courgette to the onions and fry-on.
Add the chopped red peppers, mushrooms & mince and fry-on.
Pour in the pot of Nonna's tomato sauce (well, Homepride actually).
Stir in and then fill the sauce-jar full of water, shake with the lid on and
add to the mix (this will be absorbed by the (dry) pasta during cooking).
Fiddle all the Cannelloni tubes upright in the (oiled) oven dish.
Pour in the sauce-mix, filling all the little tubes, until just covered.
Make a béchamel-cheese sauce (I'll not insult your culinary intelligence by
going through it)
(fry some flour in butter for a couple of mins, off the heat add enough milk
to stir-up a thick, white sauce. Add great handful's of cheese, plenty of
(there, I just insulted your culinary intelligence, sorry)
Sprinkle over some herby-breadcrumbs and shove it in the oven till it's
(Nick & Mike, dinner's at six if you're around)
16th Aug 2009, 13:14