Page 5 - WCG Newsletter Summer 2021_Final.pptx

5 WILLIAM CAPE NEWS, SUMMER 2021

Spinach & Ricotta

Cannelloni What’s

Cooking
Once again, the festive season is
upon us. Where has 2021 gone? It With Ashley, Group Executive Chef
has been a very busy time for our
food services teams, with Christmas Spinach & Ricotta
only days away! If you regularly shop
at Cole’s supermarkets, you’d know Cannelloni
that it’s been Christmas there since
August, with decorations, mince Ingredients Method
pies, hams, and turkey’s being
readily available. 1. Cannelloni shells • In a large bowl mix ricotta,
2. Fresh ricotta lemon zest, minced garlic,
3. Lemon zest some parmesan cheese,
For the featured summer recipe I
have asked Carlos Viera, our 4. Baby spinach wilted and spinach and chopped basil
Executive Chef at Bayswater chopped and parsley.
5. Minced garlic • Fill cannelloni using a piping
Gardens to provide us with a recipe
of his choice, that he enjoys making 6. Parmesan cheese bag and lay a tray with a thin
7. Mozzarella layer of napolitana sauce.
and enjoying with his family. Carlos 8. Basil
has selected a beautiful Cannelloni • Cover with extra napolitana
dish. This is one of those dishes 9. Napolitana sauce sauce.
10. Chopped parsley • Add mozzarella cheese and
that is all about the preparation and drizzle of olive.
the use of fresh ingredients. It
• Cover with baking paper and
results in a delicious pasta dish that foil.
can be made or cooked in advance. • Cook in the oven at 160 C for
o
Thank you Carlos!
45 minutes.
• Remove baking paper and foil
I am very much looking forward to
and cook for a further 10
the festive season and spending it minutes until golden.
with my family and loved ones, as I • Serve with parmesan and
am sure you are too. I wish all of our
chopped parsley.
food services team, clinical staff,
residents, and families an enjoyable
and safe Christmas and New Year!

Ashley