I will start by giving credit where credit is due; way back when we did our ‘His vs Hers’ Recipe Challenge the first time, Meg’s recipe was the better received of the two. It didn’t taste the better of the two, neither was it the better recipe of the two but I will hand it to Meg, she did place her rice very nicely into ramekins thus taking an all important win. We did say at the time that the winner could chose the next challenge, which Meg has and whilst she claims that the format of this challenge has changed due to ‘work pattern’ but I personally think that she was trying to avoid my ‘weird and wacky’ cooking and probably also knew that I would be using sweet potato which she actively tries to avoid. The challenge set for me was a broad one but to narrow it down, I used the some concepts of Meg’s dish, made them better and created what is, in my opinion, a masterpiece! I will therefore publicly announce now that I am laying down a challenge to Meg, here and now: if my dish is the better received of the two, Meg has to invent, cook and eat a dish using sweet potatoes. Before all that though, here’s my masterpiece.
- Four sweet potatoes
- 200g cream cheese
- Handful of spinach
- Handful of mushrooms
- 8 cannelloni tubes
- 1 tsp paprika
- Black pepper
- One tin of chopped tomatoes
- One handful of grated cheese
- Peel the potatoes, chop into small squares and place in a pan of boiling water.
- Place about 3/4 of the cream cheese into a pan on a low heat and allow to melt.
- Slice the mushrooms and then place into the pan with the cream cheese and stir.
- Place the spinach into the pan and continue to stir as the spinach wilts.
- Continue to cook on a low heat until the potatoes are soft.
- Once the potatoes are soft, drain them and then place back into the pan.
- Add the paprika and the rest of the cream cheese and mash. Season with the pepper.
- Stuff four of the cannelloni tubes with the mash and four with the cream cheese, spinach and mushrooms. (I had some mixture left other that I used for other things but more cannelloni tubes can be used)
- To stuff the tubes, scoop some of the mash or cream cheese into the end of the tube and push down with the end of the handle of a knife or fork. Push down to half way and then repeat on the other end of the tube.
- Place the cannelloni into an oven proof dish, pour the chopped tomatoes over the top and then sprinkle with cheese.
- Bake in oven on 180c for about 30 minutes.
I will do the decent thing now and link you back to Meg’s cannelloni just so that you can make an informed decision that my cannelloni is the best of the two!! At the time of writing, we have just completed a Farmfoods shop and have decided on all our vegetarian and vegan meals for the month although I’m not 100% sure that Meg has grasped the whole concept of it yet! We do however have some fantastic ideas that we hope to transform into some fantastic feasts and watch this space on a vegetarian Indian themed night. Until then though, hope you enjoy my recipe and happy cannelloning!