Place: My kitchen, before sticking the cannelloni in the oven.
Date: January 5, 2012.
Camera: BlackBerry Curve.
Sick of cooking the same meals over and over again, I've dug out some of my cook books to add some new recipes to my repetoire.
I made this cannelloni earlier in the week, and despite the fact I accidentally used chili-infused olive oil, it was quite a delicious and easy-to-make meal.
Here's the instructions, adapted slightly from 101 Veggie Dishes, published by BBC GoodFood Magazine.
5 tablespoons fruity olive oil (chili oil gives it a nice kick!)
750g cherry tomatoes
2 teaspoons golden caster sugar
6 tablespoons green pesto
12 fresh lasagne sheets
225g soft rindless goat's cheese
350g ripe vine tomatoes, thinly sliced
3 tablespoons freshly grated parmesan
basil leaves and green salad, to serve
1. Preheat the oven to 220°C/gas 7/fan oven 200°C.
2. Oil a shallow baking dish.
3. Halve 250g of the cherry tomatoes and put aside.
4. Heat the oil in a frying pan, add the remaining (whole) cherry tomatoes, cover and cook over a high heat, shaking the pan, for 5 minutes. Add the sugar.
5. Spoon half this freshly cooked tomato sauce into the shallow baking dish.
6. In a separate bowl beat the pesto into the goat's cheese.
7. Lay out the lasagne sheets and spread the cheese mixture on the top of each sheet. Top with the thinly sliced vine tomatoes and roll up like a Swiss roll.
8. Put the rolls into the baking dish, on top of the sauce. Spoon over the remaining sauce, then add the halved cherry tomatoes and scatter some basil leaves on the top.
9. Cover the dish with foil and bake for 25 to 30 minutes.
10. Uncover and sprinkle with parmesan cheese and bake for a further 10 minutes, until brown. Serve with fresh basil and a green salad.