Checkout our past recipes here...
Look out for a new recipe to the collection next month! Many of the ingredients can be purchased at Fournos – including pastas, ready-made sauces, breadcrumbs and cheeses.
Check out our homemade pastas, sauces and more at the newly renovated Fournos Bakery Dunkeld. We are also producing a delicious range of gelato – both traditional ice cream and dairy free sorbet!
Serves 4-6 people
1.2kg Julienned vegetables
Carrots
Peppers
Baby Marrows
Red Onion or Spring Onion or Leek
Green Beans
1.2kg Haloumi Cheese, Grated
400g Fournos Napolitana Sauce
400g Fournos Bechamel Sauce
2 tbsp Fresh Chopped Oregano
2 tbsp Fresh Chopped Mint
120ml Dry White Wine
12 Fournos Fresh Lasagne Sheets
100g Toasted Almonds (optional garnish)
Olive Oil
Salt & Pepper
Pan fry the julienned vegetables with some extra virgin olive oil. As the vegetables start to brown lightly, add in the white wine. Cook the vegetable mixture until cooked “al dente”. The vegetables should still hold their shape and not be soft and mushy. Once cooked, remove from the heat and stir through the grated haloumi cheese, fresh herbs and 200g of the Napolitana sauce. Taste and add salt and pepper accordingly until seasoned as you desire.
Layer remaining half of Napolitana sauce in a lightly greased oven-proof dish. Roll each sheet of lasagna with 1/12 of the filling forming cigar like tubes and lay them in the dish side by side without leaving spaces between them or layering them on top of one another. Cover with the béchamel sauce and place in a pre-heated 180C oven for approximately 12-15 minutes until heated through and lightly browned.
While cooking, lightly brown some almonds that will garnish the dish by toasting in a frying pan. Sprinkle on the cannelloni as the cannelloni comes out the oven and serve immediately.
Serves 4-6 people
300g Fournos Spinach Peppardelle homemade pasta
400g Fournos Bolognese Sauce
125ml Dry red wine
125ml Beef stock
100g Kalamata olives, roughly chopped
160g Fresh parmesan, lightly grated
1 Fournos Italian Baguette, sliced thinly on the diagonal
Olive oil
Large clove of garlic, peeled
Maldon Salt
Fresh Ground Black Pepper
Handful of fresh flat-leaf parsley, roughly chopped
Add the stock and red wine to the Fournos Bolognese Sauce in a small saucepan. Add the kalamata olives once the mixture is heated through and allow to simmer while the pasta cooks. Cook the pasta in large pot of boiling water that has had some salt added.
Lightly brush the baguette slices with olive oil and sprinkle each slice with a pinch of Maldon salt. Toast the Baguette slices until lightly browned. When removed from the oven, lightly rub each slice with the clove of garlic.
Make the tuiles by forming a small circle in a non-stick pan on the stove with a teaspoon of the cheese. As it melts and bubbles remove from the heat and place over a rolling pin.
Once the pasta has cooked, drain it well, DO NOT RINSE under water! Layer the pasta in the bottom of a serving platter and top with the bolognaise sauce. Arrange the crostini and tuiles decoratively, sprinkle with the chopped parsley and enjoy!
Serves 4-6 people
1 Packet Fournos Chocolate Ravioli
Oil for Deep Frying
Icing (powdered) Sugar
Fournos Gelato in your Favourite Flavour!
Deep fry Fournos Chocolate Ravioli until crisp and drain well on paper towel. Place several pieces in a martini glass or other glass pudding bowl, dust with icing sugar and top with a scoop of delicious Fournos Gelato.
