seasonal kitchen
SQUASH & RICOTTA CANNELLONI
An utterly delicious combination of slow-cooked butternut squash with a rich and creamy cheese sauce
Prep time: 20 minutes Cook time: 55 minutes Serves 6
18 cannelloni tubes 350g (12oz) jar tomato and basil pasta sauce
For the filling: 2 tbsp olive oil
700g (1½lb) butternut squash, diced
3 garlic cloves, chopped
250g (9oz) ricotta cheese 50g (2oz) Parmesan, finely grated 25g (1oz) chopped fresh basil
For the cheese sauce: 40g (1½oz) plain flour 40g (1½oz) butter 600ml (1 pint) milk 4 tbsp double cream 50g (2oz) Gruyère cheese, finely grated
1 Preheat the oven to 190°C/R5. To make the filling, heat olive oil in a large non-stick frying pan, add the squash and cook over a medium heat for 15-20 minutes until it’s softened. Add the garlic and cook for 2-3 minutes. Spoon the ricotta into a bowl, stir in the Parmesan cheese and basil and season. Carefully fold in the butternut squash, check the seasoning and set the mixture to one side. 2 To make the cheese sauce, melt the butter in a pan and stir in the flour. Cook for 2 minutes, stirring all the time. Remove from the heat and add half the milk. Whisk until smooth and then add the remaining milk. Bring to the boil and simmer for a few moments until thickened and then stir in the cream and Gruyère. Season to taste. 3 Pour the tomato and basil pasta sauce into the base of a large baking dish. Fill the cannelloni tubes with the ricotta mixture and arrange in the dish. Spoon the cheese sauce over and then finish with the grated Parmesan. Bake for 30-35 minutes until it’s golden and bubbling. Serve with a crisp salad and some warm crusty bread.
PASSION FRUIT & NECTARINE MERINGUE LAYER CAKE
An easy pudding with the ‘wow’ factor for a special get-together
Prep time: 15 minutes Cook time: 1 hour 30 minutes Serves 8
3 egg whites 175g (6oz) golden caster sugar
For the filling: 250g (9oz) fat-free Greek yoghurt
4 tbsp icing sugar plus extra for dusting 2 passion fruit, halved 184ml (6fl oz) pot double cream, lightly whipped 4 ripe nectarines
1 Preheat oven to 150°C/R2. Line two baking sheets with greaseproof paper and draw a 20cm (8in) circle on each. Whisk egg whites in a bowl until firm peaks form. Whisk in the sugar, a spoonful at a time. Divide the mixture between baking sheets and create two circles. Bake for 1½ hours until crisp. Switch off the oven and allow to cool in oven with the door opened. 2 For the filling, beat the yoghurt, icing sugar and passion fruit pulp together. Stir in cream and lightly beat until just firm. Place one of the meringue circles on a platter and spoon two-thirds of the filling on top. Chop three of the nectarines and scatter over. Place the other meringue on top and spread over the remaining cream. Thickly slice the last nectarine and arrange on top. Dust with icing sugar and serve.
WWW.CANDIS.CO.UK | OCTOBER 2011 97
Recipes Catherine Hill Photos Tim Winter
Expert tip… This dish freezes well for up to three months. When
cool cover with greaseproof and then tightly wrap in cling film. Defrost before cooking.
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