Pumpkin, spinach and ricotta cannelloni

Here is another great vegetarian recipe!And the great thing about Cannelloni is that it can be made ahead of time and put in the fridge until needed!


750g Pumpkin, cut into 1cm cubes
250g frozen spinach
250g ricotta
200g cannelloni tubes
800g diced tinned tomatoes
salt and pepper
1tbs chilli flakes
1 red onion
1 clove garlic
oil
1c tasty cheese

Pre heat oven to.180 degrees celsius Place diced pumpkin on an oven tray, season and drizzle with oil and roast in oven untill soft, about 30 minutes.
Squeeze as much water out of the spinach as you can and place in a bowl along with the ricotta.
Diced the onion and chop up the garlic and saute off in a pan, set asaide.
Remove pumpkin from oven and place in the spinach and ricotta bowl, season with salt and pepper and give it a good mix, breaking up the pumpkin slightly.
Add the onion mix to the diced tomoates in a sperate bowl and season and add the chilli flakes.
spray a 1.5L (6-cup) capacity shallow ovenproof baking dish, with spray oil.Spread a bit and the tomato mix over the dish.
Fill the Cannelloni tubes with the pumpkin mix, making sure the tubes are completly full and place in the baking dish. continue to do so until all the mix is gone over the base of the baking dish is covered.
pour the rest of the tomato mix over the top of the tubes and sprinkle with the tasty cheese. (at this point it can be placed in the fridge for later)
Bake in the oven for about 30 minutes, Serve with a side salad.

chocolate chip cookies

It's so hard to go past a good chocolate chip cookie, well for me it is anyway. So here is a qick easy, and very tasty choc chip recipe for you all!


125g butter, softened
1 1/4c brown sugar
1egg
1tsp vanilla essence
1 1/2 c plain flour
1/2tsp baking powder
200g dark chocolate chips

 Pre-heat oven to180°C. Line a baking tray with baking paper.
Place the butter and brown sugar in a mixing bowl, and beat with an electric mixer, until pale.
 Add vanilla and egg and continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt then fold in.
 Stir through chunks of chocolate.
 Place tablespoonfuls of mixture 4-5cm apart on the tray. Flatten them down slightly with the back of a fork   Bake for 15-20 minutes until golden. Remove from oven and allow to cool a little before removing to a wire rack to cool completely.

steak sandwich

4 slices thin of fillet steak
1 red onion
2tbs Balsamic vinegar
1 sourdough loaf 
1 bunch rocket
4 ripe tomatoes
3tbs oil
4tbs aioli


Slice 8 slices of the sourdough bread and spread the aioli over one slice.
Heat a pan with some of the oil, season steak.
slice the tomatoes.
Slice the onion and place in the pan and cook, stirring frequently, until golden.
Add the Balsamic vinegar and cook until caramelised.
Remove onion for pan and set aside keeping it warm. Heat up some more oil in the pan for the steak. 
Cook steaks for about 1 minute each side or until done to your liking.
place the rocket then tomatoe slices and steak onto the slice of bread with the aioli top with caramelised onion and the other slice of bread. Serve.