Jackie's Recipes
(Click on a recipe from the Index on the left and have fun trying it out).

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Mushroom Cannellonni

A delicious meal - one of my favourites!

Serves 4

Ingredients

For the filling

• 8 sheets of lasagne

• olive  oil

• 25g butter

• 650g mushrooms, washed and sliced/chopped

• 75g ricotta cheese

• 75g  garlic and herb cream cheese

• 2 tbsp dry white wine

• 2 tbsp chopped parsley

• salt and pepper

For the sauce

• 50g butter

• 40g flour

• 600ml milk

• 2 tbsp cream (optional)

• Plenty of cheddar cheese, grated

• 1 tsp dry mustard

• 1 level tsp nutmeg

• pepper

Method

Cook the lasagne in a large pan of boiling water with a little olive oil.  Once tender, drain lasagne (separating sheets if necessary) and lay out flat on a bread board or similar.

Set oven to 200c/gas 6.  Grease a casserole dish approx. 20cm x 30cm x 6cm deep.

To make the filling  - heat 1 tbsp olive oil with the butter in a pan.  Add the mushrooms and cook for about 5 minutes.  Add the wine and cook for approximately 5 more minutes - until the liquid has boiled away.  Add the ricotta cheese, garlic and herb cream cheese, chopped parsley and salt and pepper.  Stir gently to combine.

Spoon the filling along the length of a lasagne sheet.   Roll carefully up and cut in two.  Place the two rolls into the prepared dish.  Continue as above until all lasagne sheets have been used. Once finished, you should have two layers of cannelloni in the dish.

To make the sauce - melt the butter in a pan and add the flour.  Stir and cook gently for approx. 1 minute.  Remove from the heat and gradually stir in the milk.  Bring slowly to the boil, stirring constantly.  Stir in 50g cheese, nutmeg and dry mustard.  Simmer gently for a further 2 - 3 minutes. Gently stir in cream. Season lightly with pepper.

To complete - Pour sauce over the cannelloni.  Sprinkle plenty of grated cheddar cheese all over the top of the sauce.  Bake in the oven for approx. 30 - 40 minutes.

Stilton and Cider Soup

This is a very rich, creamy soup - lovely for dinner parties or special occasions!

Serves 4

Ingredients

• 1 oz butter

• 1 large potato, diced

• 8 fl oz dry cider

• 1 pt vegetable stock

• 6 oz stilton

• Splash of single or double cream

• sprig of parsley (optional)

Method

Melt the butter in a pan.  Add the diced potato, cider and stock.  Bring to boil, then simmer until the potato is tender.  Crumble the stilton into the liquid.  Heat through until hot, but DO NOT ALLOW TO  BOIL.  Add a splash of cream and stir gently.

Liquidise until smooth. Serve and garnish with parsley (optional).

Quorn Bolognese

This is a quick, easy, filling meal which can be easily adapted by changing the herbs and spices you use.

Serves 4

Ingredients

• a little oil

• 2 large onions

• 2 large cloves of garlic

• 350g Quorn mince

• 2 tins of chopped plum tomatoes

• About 1 - 2 tbsp of tomato puree

• Generous sprinkling of italian seasoning (or mixed herbs)   (approx. 2 - 3 tsps)  

• About 1 -  2 tsp paprika

• Salt and pepper to taste

Method

Peel and chop the onions and garlic cloves.  Heat the oil and gently fry the onions and garlic until soft.  Add the Quorn mince and stir for a while, making sure the Quorn doesn't stick to the base of the pan. Add the remaining ingredients , bring to the boil and simmer for about 15 - 20 minutes.

Serve with boiled spaghetti and top off with parmesan cheese - or a strong cheddar if you prefer.

Quorn in Cider

This is one of my favourite meals which I usually serve with mashed potatoes (great for mopping up all the sauce!), carrots, sweetcorn and of course a glass of nice, cold, cider!

Serves 3 - 4

Ingredients

•  350g Quorn pieces

• 125g butter/margarine

• 100g flour

• 400ml cider

• 150ml vegetable stock

• 2tsp rosemary

• salt and pepper

Method

Fry the Quorn in the butter for about 5 minutes then remove from pan.  Stir the flour into the butter and cook gently for one minute. Remove the pan from the heat and gradually stir in the cider and stock.  Return to the heat and add the rosemary.  Slowly bring to the boil (make sure you keep stirring all the time or you'll end up with a lumpy sauce)!  Once your sauce is boiling, add the Quorn pieces to the pan.  Simmer gently until the Quorn is heated right through.  

Mushroom and Quorn Pilaf

This is an easy to make low fat rice dish.

Serves 2

Ingredients

• 170g rice (white if you like your rice fluffy, brown if you like it nutty with a bit of 'crunch')

• 170g Quorn pieces

• 12 mushrooms, sliced

• 1 medium onion, chopped

• 1 large clove garlic, chopped

• 450ml vegetable stock

• 400g tinned chopped tomatoes

• black pepper

• 0.5 tsp turmeric

• Fry Light sunflower oil spray

Method

Spray some oil into a large pan.  Add the onion and garlic and fry gently.  Add the rice and mushrooms. Stir fry for 2 minutes.  Pour in the stock and bring to the boil. Stir in the turmeric and add pepper to taste.  Simmer for 5-10 minutes then add the Quorn pieces. Add the tinned tomatoes and simmer until the rice is cooked (brown rice will take much longer than white). Make sure you keep stirring to prevent sticking!  If necessary, add more boiling water during the cooking.

Lentil and soup

This satisfying soup recipe was sent in by Elaine Jobidon  from Canada.   The recipe was written in French, but I think I have made a reasonable translation of it.  There was one ingredient I couldn't find a translation for - 'cari.'  I think it might be caraway (1tsp), but I left it out when I made the soup and I still really enjoyed the overall taste.  The quantities in brackets are what I used when I tried the recipe out and they seemed to be about right.

Serves 3 - 4

Ingredients

• 1 cup of red lentils (215g)

•  4 cups of vegetable stock (1125ml)

• 2 tsp oil

• 1 cup of chopped vegetables (1 medium onion, 1 carrot, 1 stick celery)

• 2 cloves garlic, chopped

• 0.25 tsp chilli powder

• 2 tbsp lemon juice

• 0.5 tsp salt

• Parmesan cheese

Method

Pour stock into a large pan.  Add lentils and simmer for 25 minutes.  Meanwhile brown the vegetables and garlic in oil.  When the lentils are half cooked, add the vegetables and seasoning.  Simmer over a low heat (approx. 15mins).  Serve and sprinkle with parmesan cheese.