Vegetarian Cannelloni – skip the meat today!


Ok, lets just cut to the chase here: Cannelloni just don’t photograph well. They are definitely not the prettiest of the pastas. They are also not the easiest. All in all they are pretty much the nerdy and sort of uninteresting best friend of the Lasagne. You know, the one you wouldn’t date because he is too high maintenance. But I promise, what’s on the inside will be totally worth it.

Where was I? Right, talking pasta. – This recipe does require some patience so I prefer to make it on a Saturday because the mid-weekend is the best time to try out something more complicated with longer prep time or dough rising or else. Also gives me an opportunity to clean over the kitchen while food is in the oven. Yes I know, I am so industrious!


Vegetarian Cannelloni
(serves 4)

  • 1 Onion
  • 2 cloves Garlic
  • 2 carrots
  • 1 small Zucchini
  • 1 small Eggplant
  • 1 bell pepper
  • 4 – 5 Button Mushrooms
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 cup grated cheese (a mix of gouda, mozzarella and parmesan works well)
  • 2 1/2 cups of tomato sauce
  • 1 teaspoon each: Rosemary, Thyme, Sage and Oregano (or italian seasoning)
  • salt, pepper, olive oil for frying


  1. If you have a food processor, now would be a good time to take it off the shelf! If you don’t, finely dice or shred all your vegetables. You want to cut them as small as possible so that you can pipe the filling into the cannelloni.
  2. Fry your vegetables in 2 tablespoons olive oil for about 5 minutes, season with salt, pepper and the italian spices, let cool completely.
  3. Mix the vegetable filling with the sour cream, cottage cheese and grated cheese. If you were impatient during step 2 the filling will still be warm and you will now have a goo of half melted cheese, ask me how I know!
  4. Transfer a portion of the veggie filling into a pastry bag or freezer bag with one corner cut off. Repeat until all Cannelloni are filled.
  5. Mix the remaining filling with the tomato sauce and spread evenly on top of the Cannelloni. The pasta should be completely covered.
  6. Bake for 30 – 35 minutes on 180C/360F. Poke a steak knife in to see if the pasta has softened.
  7. Enjoy!


Source: adapted from


My mothers lost treasures: Fish Gratin

Fish Gratin Title

Do you enjoy fish? Iceland has an abundance of fresh fish for an affordable price.
I have been doing really good with my meal planning for January and I am trying to make fish once a week, or at least every other week.
Haddock has been our fish of choice but pan fried breaded Haddock gets boring really really quickly.

So I was very happy when I found a Fish Gratin Recipe in one of the folders I have inherited from my mum, there was already a cross next to it and a comment so how could I go wrong?

I have adapted the recipe a bit and used leeks instead of Onions and it is so yummie!

Fish Gratin
(serves 4)

  • 500g fish fillet
  • 2 medium leeks
  • 200g spread cheese (with herbs if available)
  • 200g sour cream
  • 2 tablespoons of milk
  • 50g shredded cheese
  • salt and pepper
  • 2 tablespoons mixed herbs (I have a bag of frozen herbs in the freezer but a mix of parsley, dill, chives would work well)

Preheat the oven to 180C.
Cut the top and bottom off the leeks and slice lengthwise up to the core, then wash out the dirt and slice thinly. Lightly grease an ovenproof dish and spread the leeks evenly, top with the fish fillet. Set aside.

Melt the sour cream and cheese spread in a skillet over low heat until creamy and saucy. Add the herbs and season to taste.

Pour the sauce evenly on top of the fish, sprinkle the grated cheese on top and bake in the oven for 30 minutes.