Page 5 - LG Newsletter Summer 2021_Final

5 LANSDOWNE 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 Cannelloni
know that it’s been Christmas there
since August, with decorations, Ingredients Method
mince pies, hams, and turkey’s
being readily available. 1. Cannelloni shells • In a large bowl mix ricotta,
2. Fresh ricotta lemon zest, minced garlic,
For the featured summer recipe I 3. Lemon zest some parmesan cheese,
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
and enjoying with his family. Carlos 7. Mozzarella layer of napolitana sauce.
8. Basil • Cover with extra napolitana
has selected a beautiful Cannelloni
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
the use of fresh ingredients. It drizzle of olive.
results in a delicious pasta dish that • Cover with baking paper and
foil.
can be made or cooked in advance. o
Thank you Carlos! • Cook in the oven at 160 C for
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 chopped parsley.
our food services team, clinical staff,
residents, and families an enjoyable
and safe Christmas and New Year!

Ashley