I’ve mentioned before that I’m a bit of a food magazine addict. In the past week, I’ve purchased Delicious, Cook Vegetarian and Junior Masterchef (for the kids – honest!!!!). But what’s remarkable is that we’ve actually cooked from these issues. I usually flick through them, salivating over to gorgeous photos, make a resolution that I’ll make the effort, and then………………………well, real life intrudes with too much to do and not enough hours in the day to do it in. But we’ve made 3 dishes, 2 from the summer edition of Junior Masterchef, and 1 from Cook Vegetarian. I haven’t even gotten round to opening Delicious!!!!
Oh, and when I say ‘we’ve cooked’, I really do mean ‘we’. Katherine’s been a wee star in the kitchen (I was really helping her instead of her helping me when we made cannelloni today), and she’s really getting into it all. Pity she’s got the same antipathy as I do when it comes to washing up and clearing up afterwards. Oh well.
The first dish is the Vegetarian Pad Thai Noodles from the Junior Masterchef magazine. This was supposed to have bean made by Alexander, but he wasn’t feeling very well – and that was his excuse and he was sticking to it. So I ended up making it and ended up with this
We also had a go at Phil Vickery’s Key Lime Pie from Cook Vegetarian 
Both quite nice, but the dish that got full marks was the Ricotta Cheese & Spinach Cannelloni from Junior Masterchef magazine. Honestly, if this is the standard of cooking that kids are coming up with, I’m just going to hang up my pinny and head for the nearest fast food restaurant to feed the family. I can’t compete with this!!!!
You know that I’m very wary of posting other peoples recipes, so if this looks good, you’ll just have to grab a niece or nephew and drag them to the newsagents and pretend you’re buying the magazine for them.
The Ricotta and Spinach filling. It could actually have done with a tad more. Or maybe we’re just greedy.
A layer of tomato sauce, the cannelloni, another layer of tomato, and then the bechamel sauce on top. It didn’t say to add any cheese on top before putting into the oven, but an extra scatter of cheddar never goes amiss, does it?
Can you tell which is our dinner, and which is the magazine? No, me neither!!!!!
And the interior was just gorgeous. This recipe is definitely a keeper.
