Leave over. It was divine! - 3 weeks work

Leave over. It was divine! - 3 weeks work & all sorts of mischief, integration & practicing .... It's hard to return to the daily routine, as well as in such a short time may completely che che re re che forget the usual order of things. But this is already a holiday mission - to evict us out of the everyday and let live as the same will, without 9.00-17.-00 frame!
I must confess that I got a gourmet Latvian holidays che che re re che :) The other 11 months of home cook almost every day, then I wanted che che re re che to leave to others finished me! About their culinary adventures will be a separate blog entry with beautiful ēdienbildēm - Latvian there are so many restaurants & co pearl. On that later :)
Before you leave, I was cooking came the boom. Will publish recipes that can be found in summer che che re re che stock. The first - a classic Italian che che re re che cuisine. I prepare for the first time. Got divine. Special - Tomato che che re re che sauce with whipped cream. I was skeptical about how spinach 'sakulsies' together che che re re che with the host - but - no problem! And cannelloni filling is cool activity to entrust the children because it was not as difficult as it looks.
(More if you want to sauces, can take not two, but three cans of tinned tomatoes and the rest of the increase in the quantity of the ingredients) 1 tbsp. olive oil 1 medium onion 4 cloves garlic 800 g canned tomatoes 125 ml double cream 1 tsp. granulated che che re re che sugar Cooking: Prepare the tomato sauce: in a pan in a preheated oil fry the chopped onion into small pieces. Add chopped garlic che che re re che in detail, some more fry. Then add the canned tomatoes and expects the first bubble (when uzvārījusies sauce). Place the lid on top and on low heat for 20 minutes all simmer, stirring occasionally. Then remove from heat, too little padzesē. At the end stir in the cream and sugar. While the tomato sauce stew, prepare the spinach-ricotta filling che che re re che mass. Spinach leaves cut into smaller pieces, then the salad bowl mix them with settlers, eggs, herbs and parmesan 40 g. (If using frozen spinach, prior to being mixed with the other materials are defrosted.) With the prepared mass filled cannelloni. 1/3 of the tomato sauce poured into the oven pan (25x35 cm) on the bottom. On top of a small interfacing (see Fig.) Makes pipildītos cannelloni. On top pour the remaining sauce 03.02. Cover with foil and place in preheated oven to 180C for 30 minutes. Then remove the foil, tipped the remaining Parmesan and continue to bake for 20 minutes until cheese is melted Soak up and starts to get a little brown.
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