23 September 2009

Beet root Cannelloni

I saw this recipe on a magazine and tried it out. Usually I try, weekly, to have at least 1 vegetarian/without meat or fish meal since I can get tired of fish and meat overtime, so it's a little "experience day" where meat and fish are not allowed in the pot.


I had a lot of fun assembling this one, tho I didn't take pictures at bf's lunch because I couldn't wake up z_z too sleepy. I did take some to mine but if you don't stuff the tupperware while the cannellonis are hot, it will look very ugly and messy like this:


I put some extra cheese on it, since i ate at home. Didn't really care much for the looks but for the taste.

Here's some pictures I took while making them (which look a lot tastier than that thing!)


This is the mix I filled cannelloni with:

- Diced onion

- Diced garlic

- Cottage cheese (from cow milk)

- Diced beet root (gives the nice pink colour to the cheese)

- 2 ts grated lemon peel

In the original recipe it said one whole lemon's grated peel, but i came to doubt that when I grated half a lemon, so I put 2 tea spoons and tasted to check. If I had used more than a quarter lemon's peel I probably wouldn't be able to eat it.


So, here they are stuffed and pinkish!

Let's take a closer look:


After this, I put white sauce on top of them to cover slightly and some cheese on top to gratin.

That's all for today! Happy cooking!


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