A photographic food adventure

Posts tagged ‘pasta’

Spinach and Ricotta Cannelloni

Hi guys,

Sorry about the delay in recipes, I spilt wine on my computer recently and that’s meant being unable to post but I’m borrowing a friend’s computer today to post some recipes I’ve been making over the past week or so.

Spinach and ricotta cannelloni is very simple and quite cheap. It’s the first time I’ve made it myself, I’ve previously had it at restaurants and it’s pretty tasty.

One packet of cannelloni tubes, which can be found in the pasta aisle of your local supermarket
Spinach (I used frozen spinach, defrosted but fresh is great if you have it)
A tub of ricotta cheese
2 yolks
2 crushed garlic cloves
1/3rd of a cup of grated cheese

Tin of tomatoes
Mixed herbs
Tomato paste
Garlic (optional)


Put ricotta into a bowl.

Add spinach and garlic. Stir.

Add egg, nutmeg and salt.

Add cheese. Stir again.

Stuff cannelloni tubes with mixture. They’re quite small tubes so very fidgety to stuff but try using a knife to push the mixture down so the whole tube is filled.

Now you can focus on your tomato sauce. In a pan, fry garlic (if using), a tin of tomatoes, tomato paste and herbs. Boil for 5 minutes then take off the heat.

Pour half of the tomato sauce into your baking dish and put the filled cannelloni tubes on top.

Pour the rest of your sauce on top and add grated cheese on top too.

Bake in the oven for 200 degrees for about 30 minutes. Test with a skewer to see if cooked.




Mushroom and Spinach Pasta!

Hey guys and gals,
Its going to be quite a short post today [or should I say tonight] because I have a childhood friend from Singapore staying with me for a couple of weeks [whom I have not seen in 13 years. WAAAW], and I am also amidst packing/living-out-of-a-suitcase-ing/”whydoihavesomuchmakeup”-ing and generally getting myself ready for tackling more lemons that life is chucking at me, [five at a time these days, apparently.] Its only ten days til I move back to Dunedin, then i will have an entirely new kitchen [and budget] to mess around with. Heehee!
I whipped up a quick mushroom and spinach pasta, [yeah, i can do vegetarian too!], and to be really honest, it was because we forgot to put any meat out to defrost, and also we had mushrooms that were looking a bit sad, as well as a packet of pasta that was not being used [dad will not cook pasta, i can guarantee it]. So basically the reason behind this recipe is all about convenience. I hope you enjoy it!

half an onion
3-5 cloves garlic [or more if you like, of course]
1 teaspoon or two of ginger [from a bottle or whatever –OPTIONAL]
sliced mushrooms [go with your gut for how much you want]
half a packet of spinach roughly chopped [again, whatever you feel is best]
500g pasta packet [i used penne but anything will do]
half a teaspoon ground chilli [OPTIONAL]
2 tsp hot chilli sauce [or less if you don’t want it too spicy]
1 tsp sweet soy sauce [OPTIONAL – most people don’t have this lying around]
salt and pepper to taste
1 teaspoon olive oil

Mushroom Spinach Pasta (2)

Fry the onion, garlic and ginger in a little olive oil until they have softened. Add the mushroom and keep frying for a couple of minutes. Add the spinach and a little water [if needed] until the spinach has reduced a bit.

Mushroom Spinach Pasta (4)
Add the ground chilli, chilli sauce, and sweet soy sauce [if you are using it – i know, seems very basic but sometimes less is more.] Mix thoroughly and cook for another 5-7 minutes. Add salt and pepper to taste

Mushroom Spinach Pasta (7) Mushroom Spinach Pasta (8)

While all this is happening, cook the pasta as instructed on the packet [I don’t have a picture for this but pasta is pretty straightforward…] until al dente. Drain and transfer the pasta into the pan.

Mushroom Spinach Pasta (9) Mushroom Spinach Pasta (10)

Mix thoroughly and taste. Add more salt and pepper if needed. Add the tablespoon of olive oil and mix well to coat the pasta.

Mushroom Spinach Pasta (12) Mushroom Spinach Pasta (14)

Serve and enjoy! 🙂

Fettucine with Creamy Spinach and Roasted Tomato

Hi guys,

This isn’t the most exciting recipe ever but it’s actually better than I thought it would be, I thought it would be bland but if you season it right, it’s a tasty, fast, cheap meal.

This recipe, like my last recipe, is from Vegetarian Cooking, A Commonsense Guide.

I don’t usually put measurements in my ingredients list because I’m usually cooking for one or two so I make enough for what I need, I believe cooking is about estimation rather than measurement. This particular recipe serves 4-6 but I didn’t make that much. Also, the times in the method are what the recipe says, I don’t usually time what I’m doing, it’s fairly obvious when something is cooked or has simmered enough or whatever. 

A tomato
Half an onion, chopped roughly
2 garlic cloves, crushed
Spinach (I used frozen spinach)
One cup vegetable stock
Half a cup of cream
Fresh fettucine


Preheat the oven to 220 degrees celcius. Cut tomatoes in half lengthways then cut each half into three wedges. Place on a lightly greased baking tray and roast for 30-35 minutes or until softened.

Meanwhile, melt the butter in a large frying pan. Sauté the onion and garlic over medium heat for 5 minutes or until the onion is soft, add the spinach.

Add the stock and cream, increase heat to high and bring to the boil. Simmer rapidly for 5 minutes.

Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain well and return to pan. (Here I also took the tomatoes out of the oven).

Remove spinach mixture from heat and season well. (Note, the stock makes the sauce salty enough but taste it to see and if it needs more salt, add it. I also added my usual ground chilli here too.) Cool slightly then blend in a food processor until smooth.

Toss through the pasta until coated.

Divide in serving bowls and top with roasted tomatoes.