Ricotta and Spinach pancake bake – Great for leftover pancakes
This is a great use for leftover pancakes -(for my pancake recipe visit www.facebook.com/sutrakitchen ) A good alternative to cannelloni and really simple to make. In this recipe I have only used grated cheese to melt over the top of the rolled pancakes but you can use the traditional cheesy bechamel as a topping.
Serves 4 as a starter or 2 as main course
Preparation time – 15 mins
Cooking time – 20 mins
Ingredients
5-6 Pancakes (leftover)
250g Ricotta
100g washed baby spinach
1/2 tsp nutmeg
1/2 tsp salt – or more to taste
1/2 tsp white pepper
1/2 tsp fresh lemon juice
Handful parsley
1 tbls of olive and a little extra for greasing the baking dish
50g Grated Veggie Parmesan Cheese or a good quality cheddar
Method
1. Pre heat the oven to 180 degress C
2. Blend the spinach and parsley in a food processor until finely chopped
3. Add the Ricotta, salt, pepper, nutmeg, 1 tablespoon olive oil and lemon juice. Blend on pulse until all the ingredients are mixed well
4. Grease a baking dish. Place 2 tablespoons of the mixture onto the pancakes in a vertical line and roll up the pancake, repeat and place them in a line into the greased baking dish. Grate on the cheese (or pour on bechamel sauce if you are making the traditional version)
5. Bake for 20 minutes or until the top is golden brown
6. Serve hot with rocket and tomato salad
Enjoy
Read MoreChickpea and spinach stew with basil pesto
I love making stews and soups especially in winter. They are warming and filling and great for a quick supper or a even weekend lunch. This recipe is quick and easy and the basil pesto adds a nice little finish. Once you mix the pesto into the stew it instantly adds a creaminess that sinks you into your chair and puts a smile on your face.
Hearty Italian Chickpea stew with pesto
Serves 4
Prep time 15 mins
Cooking time 35 mins
400g drained tinned Chickpeas
1 tablespoon of olive oil
1 Litre vegetable stock
1 White onion – finely chopped
2 sticks celery – Finely chopped
1 carrot – Finely chopped
2 finely chopped/minced cloves garlic
1 bay leaf
1 sprig thyme – leaves removed
1 small sprig rosemary – leaves removed
2 tablespoons of tomato puree
Handful of baby spinach leaves
Salt to taste
1 tablespoon lemon juice
Ground black pepper
For the pesto
Handful Basil
50g lightly toasted pine nuts
Salt and pepper
2 cloves garlic
100g grated Vegetarian parmesan cheese (available from most good supermarkets)
50ml Extra virgin olive oil
Method
Place a large heavy bottomed pan on a medium heat, . Add the olive oil, then add the bay leaf, onions, celery and carrots. Cook these ingredients until onions are translucent, then in goes the garlic, tomato purée and lemon juice cook for a further 4 minutes. Add the chickpeas, rosemary, thyme and stock, simmer for a further 20-30 minutes, letting the stew thicken. Take off the heat and add the baby spinach leaves stir well and season with salt and pepper.
To make the Pesto
Using a food processor, add in the basil, pine nuts, garlic and cheese and blitz. While blending drizzle in the olive oil until all the ingredients resemble a smooth sauce.
To serve
Check it’s still raining outside, ladle into large bowls, top with a tablespoon of pesto, a couple of slices of toasted ciabatta, put your feet up and enjoy.
Fig and chilli compote crostini with crumbled feta
Figs are great for this time of the year, they can be eaten (naked) as a fruit or made into a delicious compote. See my recipe for a spicy and warming Autumnal treat perfectly finished with a crumbling of feta cheese. Great as snack, starter or a funky little canape.
Read More
Baked beetroot with a roast garlic dressing and goats cheese
Baked beetroot with a roast garlic dressing and goats cheese
This is a simple recipe using two really good friends – beetroot & goats cheese.
Skin and cut the beetroot in quarters, roast in a baking tray with one or two whole cloves of garlic (keep the skins
on), olive oil, salt and pepper.
Total cooking time: 40 mins, gas mark 6.
Dressing: After 15 mins remove the garlic, peel off the skin and put in a blender. Add extra virgin oil, honey,
balsamic vinegar or lemon juice, salt and pepper to this. When in a puree state add to a pan and heat through for
30 seconds. Check the beetroot, it should be cooked, however if required let the beetroot cook for a further 10-15 mins until soft.
To assemble salad: – Place the roast beetroot on a plate, crumble or slice the goats cheese on top and spoon on the dressing.
Sutra Kitchen
Sutra Kitchen Cooking School
Chef Jay Morjaria runs a range of small, informal classes for every level of cook which includes a variety of globally inspired cuisine from Italian to Thai as well as specialities such as Gourmet Vegetarian.
Set in fully equipped kitchens based in North West London – The classes are fun and informative allowing you to walk away with the skills and tips you need to create amazing meals for every palate.
Classes / Corporate away days / Cooking parties / Hen Parties
Sutra Kitchen Hospitality
Providing you with a bespoke vegetarian catering service for your special event at a venue of your choice or in the comfort of your home. Specialising in canapés and bowl food our global menus are innovative and sure to impress your guests.
Dinner parties / Corporate events / Weddings / Birthdays
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