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    Ricotta & Wild Mushroom Cannelloni

    RECIPE RICOTTA & WILD MUSHROOM CANNELLONI By Mateo Zielonka  Ingredients For the dough For the filling For the bechamel sauce Method - 260g of Italian 00 flour - 2 whole eggs + 3 egg yolks - 3 tbsp olive oil - 3 garlic cloves, finely sliced - 150g wild mushrooms, roughly sliced (or Portobello...

    Wishlist

    Wishlist My wishlist Save your Wishlist Wishlist Your Wishlist is currently empty Add to Wishlist Log in or join MyAEG to save your Wishlist, so you can view it from anywhere at anytime. Here are all your favourites. You can easily add the products to your cart. To add products to your Wishlist,...

    Butternut Squash Lasagne

    Butternut Squash Lasagne   By So Vegan Ingredients   Serves 6 / Prep 30 mins / Cook 60 mins / Total 1 hr 30 mins   h2 Butternut Squash Lasagne For the béchamel Method 1 medium butternut squash olive oil 2 onion, peeled + finely chopped 4 garlic, peeled + finely chopped 2 x 400g tins of chopped...