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/TASTE

Food of a yogin, but foremost of a gourmande. Healthy and less healty tips and ideas.

Spinach and Goat cheese Cannellonis

Caroline Perrineau

Ok it is not because i posted few days ago a green detox recipe (see here), i can't indulge myself a bit too.

This recipe is definitely something to be shared with friends or family as it remains quite rich and portions are large !

It is something though you can keep in your fridge for 1-2 days or freeze for later in the month.

Ingredients:

  • 1 goat cheese log
  • 600g of spinach
  • 50 g of flour
  • 50 g of butter
  • 3 cups of milk
  • 1 teaspoon of nutmeg
  • 1 can of tomatoes pulp/flesh
  • basil
  • olive oil
  • Parmesan cheese

In the pan cook in some butter the spinach for few minutes until it reduces. Mix it then with the goat cheese and put aside.

Pre-heat the oven at 200C (th. 7).

Prepare the bechamel, by melting the butter in a saucepan. Then add the flour while mixing it with a wooden spoon. Avoid getting the flour getting colored, so keep stirring together. Add the milk and keep mixing. The sauce should start getting thicker and smoother. Add salt, pepper and bit of nutmeg.Put aside.

Fill the cannelloni with the cheese/spinach mix.

Pour the tomatoes pulp in an oven dish, and place on top the cannelloni. Add on top the bechamel sauce and grate some Parmesan cheese on top. The whole dish should be covered for a nice even cooking of the pastas.

Place the dish in the oven and cook for 30-40 minutes.

Enjoy with friends or family !

xx.

C