Cannelloni with Bolognese Filling

Thursday, August 28, 2014


12 dried cannelloni tubes
300ml - 1/2pint double cream
75g - 3oz freshly grated parmesan cheese
1/4 Tsp freshly ground nutmeg
crisp green salad, to serve

bolognese filling:
2 Tbsp olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
500g - 1lb - 2oz minced beef steak
1/4 Tsp crushed chilli flakes (optional)
1 Tsp fennel seeds (optional)
2 Tbsp freshly chopped oregano
400g can chopped tomatoes
1 Tbsp tomato paste
150ml - 1/4pint red wine
salt and freshly ground black pepper

  • Preheat the oven to 200 d C/400 d F, 15 minutes before cooking the stuffed cannelloni. To make the Bolognese sauce, heat oil in a large heavy-based pan, add the onion and garlic and cook for 8 minutes, or until soft. Add the minced beef and cook, stirring with a wooden spoon to break up lumps, for 5-8 minutes, or until the meat is browned.
  • Stir in chilli flakes, fennel seeds, oregano, tomatoes and tomato paste and pour in the wine. Season well with salt and pepper. Bring to the boil, cover and lower the heat, then simmer for at least 30 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Allow to cool slightly.
  • Using a teaspoon, fill the cannelloni tubes with the meat filling. Lay the stuffed cannelloni side by side in a lightly oiled ovenproof dish.
  • Mix the double cream with three-quarters of the Parmesan cheese and nutmeg. Pour over the cannelloni and sprinkle with the remaining cheese. Bake in the preheated oven for 30 minutes, or until golden-brown and bubbling.

The autumn wedding

Wednesday, August 27, 2014

Autumn is almost here.
Check out our autumn wedding inspiration board and our autumn themed example of bridesmaids clutches.

Limited edition of genuine leather clutches

Tuesday, August 26, 2014

Limited edition of 5 one of a kind clutches.
Back and flap made of italian alcantara suede, 100% natural leather front + thick 100% leather strap.
Available HERE.

Happy Monday!

Monday, August 25, 2014

by wonderful HelloAm

Simple pear&gorgonzola starter

Wednesday, August 13, 2014

Ingredients (makes 4 portions):
2 pears
gorgonzola cheese
4 tsp of honey
handful of walnuts
salt&pepper to taste

If your pears are not soft enough first boil them in a water with lemon for 8 minutes to soften.
Cut pears in half and scoop out the cores.
 Put your pears on the aluminium foil and fill with cheese. Sprinkle with walnuts and honey on top.
Season with salt&pepper.
Bake in the oven (200C) for 20 minutes.
Serve warm. Tastes wonderful with balsamico sirup. :)

The quiche recipe

Wednesday, August 6, 2014

To make the Short Crust Pastry:

1 3/4 cups (245 g) flour
¾ tsp salt
½ tsp sugar
12 ½ Tbs (180 g) unsalted butter
6 Tbs cold water

Place the flour, salt and sugar in a large mixing bowl, add the cubes of butter. Using the tips of your fingers and thumbs, rub the butter and flour together rapidly as if pushing the butter into the flour until the mixture is crumbly. Do not overwork this mixture as the butter will melt.

Add about 4 tablespoons of the cold water and blend with a fork. Add more water, as much as needed and continue to stir until all of the dry ingredients are moistened and the dough begins pulling together.

Scrape the dough out onto a floured work surface. Knead gently and briefly, just enough to make a smooth ball of dough. Wrap in plastic and refrigerate until firm enough, about 15 minutes.

Lightly butter a quiche or tart pan.

Roll out the dough on a well-floured work surface to fit the pie tin. Gently lift and fit into the pie tin. Cover with plastic wrap and chill for 30 minutes. 
Prick the bottom and sides with a fork before baking.

Preheat the oven to 400°F (200°C). Place a square of parchment or oven paper in the shell and weigh down with dried beans or pastry weights. Bake for 8 or 9 minutes then remove from the oven. Carefully (so as not to burn yourself) lift out the parchment and beans and return the shell to the oven for an additional 5 to 8 minutes or until pale and light golden brown. Remove from the oven to a cool.

To make the Basic Quiche Filling:
3 large eggs
1 cup heavy cream, light cream or part cream/part milk
Freshly ground black pepper
Dash nutmeg

To finish the quiche, add anything you wish on the pastry made before. I made my quiche with some chicken leftovers and plenty of different veggies I found in the fridge. I also used lots of basil and put mozarella on top.
Then add the mixture of basic quiche filling and put it all in the oven again (400°F/200°C) for another 20-25 minutes.

Bon App├ętit!

Happy weekend!

Friday, August 1, 2014

I must admit that I am pretty excited about our new linen bags that from now on we are adding to your individual orders to keep your clutches clean and safe. Hope you like them as much as I do! :)

And here are a few links from the web that I really liked this week:

These animal bookmarks are the cutest. And free to download!
Another hot weekend is coming. I will try this banana ice cream recipe for sure.
Patricija makes the nicest baby mobiles ever.I think my baby no.2 needs it badly. :)
The easy way to say thank you.
Are you hosting a summer party? - use these cool printable invites by coco&mingo.
Check out these great alternatives, if you are bored with your regular frames.

Happy Weekend to you! :)
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