Chicken Roulade Stuffed with Spinach and Ricotta

Chicken Roulade Stuffed with Spinach and Ricotta

From   Firangi Tadka

Prep: 15 minutes

Cook: 30 minutes

Method: Moderate

Course: Main Course

Type: Continental

This delicious chicken dish served with pasta makes a complete meal in itself

Ingredients

  • Boneless chicken breast 1
  • Salt to taste
  • Black peppercorns, freshly ground 1 tsp
  • Ricotta cheese, grated 1 cup
  • Spinach leaves, blanched 8 to 9
  • Nutmeg powder 1 tsp
  • Olive oil 3 tbsps
  • Conchiglie pasta 1 cup
  • Tomato and black olive sauce 3 tbsps

Methods

  • Slit the chicken breast without cutting through to make a butterfly. Sprinkle salt and some freshly ground black peppercorns. Flatten the breast with a meat hammer.
  • To make the filling, take ricotta cheese, spinach leaves, salt, remaining ground black peppercorns and nutmeg powder in a bowl and mix well.
  • Place the filling on the flattened chicken and roll it.
  • Heat sufficient water in a non-stick pan, add the roulade and cook till chicken is done.
  • Heat 2 tbsps oil in another non-stick pan, add the roulade and shallow-fry till it turns golden brown. Cut the roulade into 1 inch pieces.
  • Heat sufficient water in a deep non-stick pan, add 1 tbsp olive oil and salt and let it come to a boil. Add conchiglie pasta and cook till it is just done. Drain well and transfer into a bowl.
  • Add tomato and black olive sauce and toss well.
  • Transfer the pasta into a serving bowl, place the roulade pieces all around the edge of the bowl and serve hot.
Jacket Potatoes with Cheese

Jacket Potatoes with Cheese

Prep: 25 minutes

Cook: 1 hour 25 minutes

Method: Moderate

Course: Main Course

Type: Continental

Key Ingredients:

  • Potatoes
  • Cheese

Treat your guests with these baked potato jackets oozing with cheese at your next party

Ingredients

  • Large potatoes, washed thoroughly but unpeeled 4
  • Oil 6 tsps
  • Medium onion, finely chopped 1
  • Green capsicum (hari shimla mirch), finely chopped ½ cup
  • Red capsicum (lal shimla mirch), finely chopped 1 cup
  • Milk 2 tbsps
  • Sour cream 2 tbsps
  • Processed cheese, grated 1½ cups
  • Butter 1 tbsp
  • Salt to taste

Methods

  • Preheat oven to 180 ºC.
  • Rub about 1 tsp of oil on each potato and pierce several times with a knife (so that it bakes completely). Sprinkle salt over them and place them in a greased baking dish. Place the dish in the preheated oven and bake for 1 hour.
  • Halve the baked potatoes without removing peel. Scoop out the pulp into a bowl without disturbing skin. Set the skins aside. Mash the potato pulp.
  • To make the stuffing, heat 2 tsps of oil in a non-stick pan, add onion, green capsicum and red capsicum and saute for 2-3 minutes or till soft.
  • Remove the pan from heat and add mashed potatoes, milk, sour cream and 1 cup grated cheese. Add butter and mix everything well.
  • Place the potato skins on a greased baking dish, put some stuffing mixture in each. Sprinkle salt and remaining grated cheese on top of each.
  • Bake in the preheated oven for 20 minutes and serve hot.
Fruit Cake

Fruit Cake

By Hi Tea

Prep: 9 hours

Cook: 60 minutes

Method: Moderate

Course: Main Course

Type: Continental

Key Ingredients:

  • Mixed dry fruits
  • Refined flour

Make this rich cake during special occasions and treat your loved ones

Ingredients

  • Mixed dry fruits, chopped and soaked in rum overnight 350 gms
  • All purpose flour 200 gms
  • Butter 200 gms
  • Brown sugar 350 gms
  • Sugar 50 gms
  • Eggs 2
  • Cinnamon powder 1 pinch
  • Clove powder 1 pinch
  • Baking powder 3 gms
  • Salt to taste

Methods

  • Preheat oven to 180º C. Grease a ring cake mould.
  • Take butter, brown sugar and sugar in a bowl and whisk till smooth.
  • Add eggs, all-purpose flour, cinnamon powder, clove powder, baking powder and salt and mix well.
  • Add dry fruits and mix well.
  • Pour the mixture into the cake ring mould, place it in the preheated oven and bake for 60 minutes.
  • Bring the cake mould out of the oven and set aside to cool. Demould, cut into slices and serve.
Strawberry Cheese Rolls

Strawberry Cheese Rolls

By Hi Tea

Prep: 20 minutes

Cook: 30 minutes

Method: Moderate

Course: Main Course

Type: Continental

Key Ingredients:

  • Fresh strawberries
  • Self raising flour

Fresh strawberries rolled in a dough sheet, sliced, baked and served with custard

Ingredients

  • Fresh strawberries, sliced 200 gms
  • Self raising floiur ¾ cup
  • Caster sugar 3 tbsps
  • Lemon, rind grated ½
  • Buttermilk ¼ cup
  • Vanilla custard ⅓ cup

Methods

  • Preheat oven to 180º C.
  • Take strawberries in a bowl and add 1½ tbsps caster sugar and lemon rind and mix.
  • Sift the flour along with remaining caster sugar into another bowl, add buttermilk and knead into a dough. Add water if needed.
  • Roll the dough into a large square shape.
  • Keeping aside a few strawberry slices, spread the rest on the rolled out dough, roll up and cut into smaller pieces.
  • Arrange these rolls on a baking tray. Keep the tray in the preheated oven and bake till golden brown.
  • Drizzle some custard over each piece, garnish with reserved strawberry slices and serve.
Zucchini and Cheddar Melt

Zucchini and Cheddar Melt

By Hi Tea

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Continental

Key Ingredients:

  • Green and yellow zucchinis
  • Cheddar cheese
  • Focaccia bread

These open sandwiches are simply delicious with zucchini adding a special flavour

Ingredients

  • Green zucchini 1
  • Yellow zucchini 1
  • Cheddar cheese, grated 100 gms
  • Salt to ts
  • Black pepper powder to taste
  • Olive oil 2 tbsps
  • Button mushrooms, sliced thinly 5 to 6
  • Garlic cloves, chopped 5
  • Dried thyme 1 tsp
  • Focaccia bread 1

Methods

  • Thinly slice both the zucchinis and put into a bowl. Add salt, pepper powder and 2 tsps olive oil and marinate for 15 minutes.
  • Preheat oven to 180º C.
  • Heat 2 tsps oil on a non-stick grill pan, place the zucchini slices on it and grill, turning sides, for 2 minutes on each side. Drain on absorbent paper.
  • Add remaining oil in the same pan, add mushrooms, garlic, thyme, black pepper powder and salt and mix and saute for 2-3 minutes. Drain on absorbent paper.
  • Mix zucchini and mushrooms.
  • Slice the Focaccia bread into medium thick slices and arrange them on a baking tray. Spread a layer of zucchini and mushrooms on each slice. Top with grated cheese. Keep the tray in the preheated oven and bake for 5 minutes or till the cheese melts.
  • Serve hot.
Vegetable Casserole

Vegetable Casserole

Prep: 15 minutes

Cook: 40 minutes

Method: Easy

Course: Main Course

Type: Continental

Key Ingredients:

  • Cauliflower
  • Pumpkin
  • Carrot
  • Zucchini
  • Refined flour
  • Processed cheese

Serve this piping hot with garlic bread especially on a cold wintry day and feel completely satiated

Ingredients

  • Medium cauliflower, separated into florets 1
  • Pumpkin, chopped 1 cup
  • Medium onion, chopped 1
  • Medium carrot, peeled and chopped 1
  • Medium zucchini, chopped 1
  • Green peas 1 cup
  • White sauce
  • Butter 2 tbsps + to brush
  • Refined flour (maida) 2 tbsps
  • Milk 1 cup
  • Vegetable stock 1 cup
  • Salt to taste
  • Nutmeg (jaiphal) powder ½ tsp
  • Black peppercorns, crushed ½ tsp + to sprinkle
  • Garnish
  • Processed cheese, grated 1 cup
  • Dried mixed herbs ½ tsp

Methods

  • Preheat oven to 200º C.
  • To make classic white sauce, heat butter in a large non-stick pan on medium heat. Add refined flour and saute till golden.
  • Add milk gradually and whisking continuously to avoid lumps. Add vegetable stock and mix well. Reduce heat, add salt, nutmeg powder and crushed black peppercorns and mix well. When the sauce coats the back of the spoon, the sauce is ready.
  • Add cauliflower, pumpkin, onion, carrot, zucchini and green peas and mix gently. Cover and cook on low heat for 5-6 minutes.
  • Grease a baking dish with butter, pour the vegetable mixture into it and level it out. Sprinkle cheese, add ½ tsp mixed herbs, salt and pepper.
  • Keep the dish in the preheated oven and bake for 20 minutes.
  • Serve hot with garlic bread