Tag: filling

Pancake recipe

Triple tested in the Woman’s Weekly kitchen, this pancake recipe is the ultimate one for Pancake Day. Learn how to make perfect pancake batter by following our easy recipe, which comes with a handy step-by-step pancake video to make sure yours turn out perfect every time. All you need is some flour, salt, eggs and milk to make our basic pancake recipe. Highly rated and much loved by the goodtoknow users, this is the ultimate pancake recipe for flipping, topping and filling with lots of tasty ingredients and combinations or just the classic lemon and sugar – it’s up to you! Let us know all your favourite twists, adaptation and toppings by commenting below

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Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be
one of the best ways ever for using up leftover Thanksgiving turkey.

The moist
filling will bring the driest bird back from the dead, and you can literally
add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and
Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks
to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu,
this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and
if you make yours slightly smaller, the filling recipe will make six nicely
sized manicotti.

I went low-carb and used all the filling to make four
portions, but you should probably just fill all 6 crepes, or even double the
recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday
turkey, or just use the technique to recycle other meaty meals, I hope you give
this a try soon. Enjoy!

Ingredients for 6 crepes:

2 eggs

3/4 cup all-purpose flour

3/4 cup water

1/2 tsp salt

1/2 tsp olive oil

olive oil for cooking crepes as needed

For the filling:

1 cup chopped turkey or anything

1 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese

1/2 cup grated mozzarella

1/4 tsp dried marjoram

1/8 tsp red chili flakes

1 egg

1/4 cup chopped Italian parsley

For the rest:

1 1/2 cups marinara sauce

2 tsp olive oil

1/3 cup grated Parmigiano-Reggiano for top

1 tbsp chopped Italian parsley, garnish

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Peshwari naan

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

Makes: 6
Prep time: 25 mins

plus 2 ½hrs proving
Cooking time: 8 mins
Total time: 33 mins

plus 2 ½hrs proving
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.

Ingredients

350g strong bread flour
7g sachet easy-bake or fast action dried yeast
1tsp salt
150ml natural yogurt
Approx 150ml hand-hot water
Melted butter or ghee, to serve

For filling:

25g sultanas or raisins
25g desiccated coconut
25g flaked almonds or pistachios

Method

Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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