Print Recipe Spinach and ricotta filling Serves: 50 tortellini Ingredients 300g cooked spinach, well drained 80g Ricotta 80g chunky cottage cheese 50ml Parmesan, grated 1 egg, lightly beaten pinch of ground nutmeg salt and freshly ground black pepper, to taste Instructions 1 Chop or process the spinach and place it in a mixing bowl. 2
Makes: 8 This is a cracking recipe for scones, which uses sour cherries as well as the more usual raisins. The cherries work fantastically well with the jam…
TO DRINK: Belgian beers made under the Rafael and Gabriel labels come in champagne bottles and have a pure beer flavour, no overdone fizz to mess with the…