@@mikelopez9817 what does a burger at Wendy's have to do with eggplants? Genuinely curious

@zaynab.313 lol, absolutely nothing... it be so much quicker to go and grab me that burger vs. attempting to recreat the magnificent looking Italian dish.

@@mikelopez9817 Ohhh I get it now lol

Spinach and Ricotta Cannelloni 🤌This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. 🤔Strangely enough, the dried tubes of cannelloni I remember from childhood seem to have disappeared from my local supermarket, though they are still available in larger stores. I do have a go with sheets of fresh egg lasagne, however, and can confirm that, if you’re short of time, these also work a treat. Ingredients: -2 fresh lasagne sheets, cut in half, or 6 cannelloni tubes TOMATO SAUCE: -1 tbsp of extra virgin olive oil -1 garlic cloves, sliced -200 g tin of chopped tomato -Salt and pepper to taste FILLING: -100g of spinach -100g of ricotta -1 cloves garlic -5 g of Parmesan -freshly grated nutmeg to taste -freshly ground black pepper -salt to taste BÉCHAMEL SAUCE: You can buy ready-made bechamel or prepare it at home. Detailed bechamel recipe in the first comment. (Or write in the comments and I will send you a detailed recipe for bechamel sauce in direct message) Instructions: 1) Begin by making a simple tomato sauce. Gently heat the oil in a pan and add the garlic. Once soft but not coloured (about 30-45 seconds) add the tomatoes and simmer for 20 minutes, stirring occasionally. Season with salt and pepper. 2)Heat the oil in a large pan over low-medium heat. Add garlic and fry gently for 5 minutes. Add the spinach and cook gently until just wilted, then tip into a bowl to cool. 3)Mix the spinach with the ricotta and Parmesan, nutmeg, salt and pepper. Taste to check you are happy with the flavour. 4)If using fresh pasta, blanch the sheets in boiling water then plunge into iced water. Place a spoonful or two of the spinach mixture down the width of each sheet, then roll up into cannelloni shapes. (If using dried cannelloni, spoon the filling into a piping bag and fill the tubes this way) 5)Place the tomato sauce in the bottom of an ovenproof dish and lay the cannelloni on top. 6)Spoon the béchamel over the cannelloni and top with grated Mozzarella and Parmesan. Preheat an oven to 180°C/356F. Bake for 15 minutes for fresh pasta or 30-35 minutes if using dried. Serve hot

🥰

Спасибо большое ❤️☺️🥰

I hope you’re just joking))) 🙃🤣😅

Yes 🤌 🍅

❤️😍

Thank you ❤☺️

Thanks a lot ❤

☺️😍😋

😍☺️

☺️🌺

Spinach and Ricotta Cannelloni 🤌This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. 🤔Strangely enough, the dried tubes of cannelloni I remember from childhood seem to have disappeared from my local supermarket, though they are still available in larger stores. I do have a go with sheets of fresh egg lasagne, however, and can confirm that, if you’re short of time, these also work a treat. Ingredients: -2 fresh lasagne sheets, cut in half, or 6 cannelloni tubes TOMATO SAUCE: -1 tbsp of extra virgin olive oil -1 garlic cloves, sliced -200 g tin of chopped tomato -Salt and pepper to taste FILLING: -100g of spinach -100g of ricotta -1 cloves garlic -5 g of Parmesan -freshly grated nutmeg to taste -freshly ground black pepper -salt to taste BÉCHAMEL SAUCE: You can buy ready-made bechamel or prepare it at home. Detailed bechamel recipe in the first comment. (Or write in the comments and I will send you a detailed recipe for bechamel sauce in direct message) Instructions: 1) Begin by making a simple tomato sauce. Gently heat the oil in a pan and add the garlic. Once soft but not coloured (about 30-45 seconds) add the tomatoes and simmer for 20 minutes, stirring occasionally. Season with salt and pepper. 2)Heat the oil in a large pan over low-medium heat. Add garlic and fry gently for 5 minutes. Add the spinach and cook gently until just wilted, then tip into a bowl to cool. 3)Mix the spinach with the ricotta and Parmesan, nutmeg, salt and pepper. Taste to check you are happy with the flavour. 4)If using fresh pasta, blanch the sheets in boiling water then plunge into iced water. Place a spoonful or two of the spinach mixture down the width of each sheet, then roll up into cannelloni shapes. (If using dried cannelloni, spoon the filling into a piping bag and fill the tubes this way) 5)Place the tomato sauce in the bottom of an ovenproof dish and lay the cannelloni on top. 6)Spoon the béchamel over the cannelloni and top with grated Mozzarella and Parmesan. Preheat an oven to 180°C/356F. Bake for 15 minutes for fresh pasta or 30-35 minutes if using dried. Serve hot

Thank you…

Thanks a lot ❤️😍

😍

Спасибо! ☺️

Asparagus Gruyere Tart! (Recipe from the archive) This Asparagus Gruyere Tart is gorgeous and impressive. Makes for a delicious appetizer or main dish. It’s also super EASY to make! You’ve got to try this! Ingredients: -1 sheet frozen puff pastry -200 g shredded Gruyère cheese -Asparagus 15-20 stalks -30 g parmesan -1 tablespoons balsamic drizzle 1) Preheat oven to 400°F. 2)On a floured surface, roll out puff pastry to approximately 11×14 inches using a floured rolling pin. 3)Prick puff pastry all over, with a fork. 4)Sprinkle with Gruyère cheese, spread the asparagus evenly over the cheese and sprinkle with Parmesan cheese. drizzle with olive oil. 5)Bake for 20 minutes or until cheese is melted and tart is golden brown. Best served immediately.

☺️😍

❤️☺️

❤️❤️❤️😍😍😍

❤️☺️🤗