Savoury Saturday: Julia Child’s Beef Bourguignon

Creating in the kitchen is something we enjoy! Julia Child's Boeuf a la Bourguignon recipe is a classic! The recipe will take time to make but its worth it!

I came across this wonderfully explained step by step recipe for how to create Julie Child's masterpiece. Amy of the Gourmandmom does an incredible job sharing her passion for food and articlulating that passion into easy to understand directions. Thank you Amy!

Click below for the delicious recipe:

http://thegourmandmom.com/2012/08/14/julia-childs-beef-bourguignon/


Bon Appétit!

Savoury Saturday- Grannny's Venison Stew

Our neighbour was given some fresh venison, but doesn't like it so we inherited it! At first I couldn't think what to make and then I remembered Granny's venison stew recipe. It's one she usually makes for a family meal with the boys in mind! Being a hearty stew that's served with mash potatoes and vegetables I usually associate it with being an Autumnal or Winter recipe, but it was just as tasty in the summer and it makes great freezer meals. It does take several days to prepare, so bare that in mind when menu planning. 

Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni 

Serves 4 

180g baby spinach leaves 

250g ricotta cheese 

150g cheddar cheese, grated 

12 sheets fresh pasta 

Olive spray 

600g tomato & basil sauce

100g fresh Parmesan

Salt & pepper to taste 

Preheat oven 190C 

1. Put spinach in a dry non-stick frying pan & stir fry until it wilts, then roughly chop. 

2. Mix spinach, ricotta, 2/3 cheddar cheese, and season to taste and roll into tubes.

3. Line the cannelloni in an oven proof dish (can stack if necessary depending on dish size) 

4. Cover with sauce and sprinkle remaining cheddar and Parmesan on top. 

5. Cover with foil and bake for 25 minutes, then remove foil for the last 10 minutes until the top is golden. 

Serve with garlic bread & green salad 

Notes: Allow 3 cannelloni per person. Finely chopped mushrooms taste delicious too.