Scotland Main Meal Ideas
Spinach and Stilton Cannelloni Recipe
Fish has always been a staple of many communities which are dotted around the Scottish Coastline. Scottish Smoked Oysters are well known for their delicate and flavoursome texture and this recipe uses this in an extremely simple fashion.
- 350g (12 oz) frozen spinach or 700 g (1 & 1/2lb) fresh, chopped spinach
- 25 g (1 oz)margarine
- 125 g (4 oz) Stilton cheese, crumbled
- 2 x 15 ml spoons (2 tbsps) creme fraiche
- Salt, black pepper and nutmeg
- 8 cannelloni tubes, no pre-cooking required
- 25 g (1 oz) margarine
- 25 g (1 oz) plain flour
- 275 ml (1/2pint) milk
- 50g (2 oz) Cheddar cheese, grated
Allow frozen spinach to defrost and drain excess water. Melt margarine in saucepan, add spinach, Stilton and creme fraiche. Cook gently until cheese has melted. Season with salt, pepper and nutmeg.
Spoon or pipe filling into tubes and place in ovenproof dish.
For sauce: place margarine, flour and milk in saucepan. Bring to the boil over moderate heat, stirring constantly. Add half the cheese, season and cook until cheese has melted. Pour sauce over cannelloni, sprinkle over remaining cheese and cover with foil. Bake in preheated oven 190°C, 375°F, Gas No. 5 for 30 minutes, removing foil for the last 10 minutes.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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- Servings 4
- Preparation Time 30 mins
- Cooking Time 25 mins