- Joined
- 11 Oct 2012
- Local time
- 2:11 PM
- Messages
- 20,685
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
I just need to write up the recipe now.
Go, go , go !!I just need to write up the recipe now.
I thought about using it in crepes.I've been thinking of making lasagne, but looking at those pics, make me change my mind.
Maybe canneloni instead![]()
That's so sweet of you, but it was supposed to be 2 ways and I only got 1 done...and it took me 5 hours!It's making my mouth water.
If your ambition was greater than your capabilities a dish like that would have never made it to fruition, looks like a sterling job to me.
Dare I say it's a winning dish?!!
A break and writing up the one you've done later is plenty enough effort in my book.That's so sweet of you, but it was supposed to be 2 ways and I only got 1 done...and it took me 5 hours!
And still have to write the recipes.
That looks really tasty Jas!!!Omg if I ever make this again I won't try to do it all in the same day! My ambition was greater than my capabilities. Fresh pasta in addition to everything else was extremely challenging. I got the meat canneloni made but not the spinach ricotta. At least I have the sauces made for tomorrow but I still have to roll out more pasta sheets for the next batch.
It was challenging, but it was delicious. Hoping the next is equally yummy!
View attachment 127509
View attachment 127510
Recipe? Or did I miss it?Omg if I ever make this again I won't try to do it all in the same day! My ambition was greater than my capabilities. Fresh pasta in addition to everything else was extremely challenging. I got the meat canneloni made but not the spinach ricotta. At least I have the sauces made for tomorrow but I still have to roll out more pasta sheets for the next batch.
It was challenging, but it was delicious. Hoping the next is equally yummy!
View attachment 127509
View attachment 127510
I'll get to it later today. There were several steps involved so I'll be writing up recipes separately for the meat filling and bechemel, then linking them and the marinara I already wrote up into the recipe. Or something like that. I have to go through my notes and figure it out.Recipe? Or did I miss it?