Page 5 - BVG Newsletter Summer 2021_FINAL

5 BELLA VISTA 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
chopped and parsley.
Executive Chef at Bayswater
Gardens to provide us with a recipe 5. Minced garlic • Fill cannelloni using a piping
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
has selected a beautiful Cannelloni 8. Basil • Cover with extra napolitana
9. Napolitana sauce sauce.
dish. This is one of those dishes
that is all about the preparation and 10. Chopped parsley • Add mozzarella cheese and
the use of fresh ingredients. It drizzle of olive.
• Cover with baking paper and
results in a delicious pasta dish that
can be made or cooked in advance. foil.
o
• Cook in the oven at 160 C for
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 chopped parsley.
our food services team, clinical staff,
residents, and families an enjoyable
and safe Christmas and New Year!

Ashley