Comments on: Pumpkin Cannelloni and Bill Granger’s Feed Me Now

By: Beau

Beau — Fri, 23 Oct 2009 01:55:05 +0000

Oh wauw,,,,that looks so tasty and pretty. Gonna try it on my B-day. Merci Beaucoup.

By: Gels Kitchen Blog » Pumpkin Spinach And Ricotta Cannelloni

Gels Kitchen Blog » Pumpkin Spinach And Ricotta Cannelloni — Mon, 24 Aug 2009 12:12:31 +0000

[...] them, to buy this book straightaway and the Pumpkin Cannelloni recipe caught my eye. Lorraine from Not Quite Nigella has tried it with flying marks, so I thought to myself, why not? But on that day, I was feeling [...]

By: Gels Kitchen Blog » A Foodie Chat With Lorraine From Not Quite Nigella

Gels Kitchen Blog » A Foodie Chat With Lorraine From Not Quite Nigella — Sat, 15 Aug 2009 04:10:36 +0000

[...] Your cookbook of the moment? I’m liking Bill Granger’s Feed Me Now as I like the fact that his recipes are reliable. One day, when the weather is warmer, I will make [...]

By: jill

jill — Fri, 24 Jul 2009 06:05:57 +0000

could you add the tomato sauce a s the base and pput the chees sauce on top to keep the pasta moist?

By: ArtemisIII

ArtemisIII — Tue, 05 May 2009 11:28:40 +0000

hmmm, they look so delicious. I love canneloni!

By: Not Quite Nigella

Not Quite Nigella — Sun, 03 May 2009 11:40:17 +0000

Hi grace-Hehe ok cheese sauce! Thankyou so much

Hi Sarah -It’s a great book. Yes I am a pumpkin lover too so this recipe was just begging to be made Oh cool! That’s so

great-thanks so much for letting me know!

Hi Jenn-Hehe he is the egg man of Australia! Yes the title really conveys the whole tone of the tome!

Hi Suzie-You’re welcome! It’s a very useful book and I think Bill fans would love it

Hi Angela-hehe of course! I grew up eating his hotcakes and eggs Yes I knew he had plans. In fact stay tuned for

tomorrow’s story!

Hi Lori-the fresh lasagne sheets in the supermarket seem a bit different from freshly rolled pasta. I always thought that

with the freshly rolled stuff you may still have to boil them but I’m not 100% sure. The supermarket fresh lasagne sheets are

much firmer than freshly rolled stuff. If you do try it please let us know how you go if you have a moment!

Hi Esz -Yes simple is good when you are busy Yes goat’s cheese would be WONDERFUL!

Hi Christie-Thankyou! Hehe yes it’s so good, I’m sure you and Dillon would love it. Yes I know, even the name sounds so enticing: silky caramel custard *drools*

By: Christie @ Fig & Cherry

Christie @ Fig & Cherry — Sun, 03 May 2009 08:42:35 +0000

Just delicious Lorraine! I was drooling when you told me on the phone you’d made this.

I also think the caramel custard is a must to make!

By: Esz

Esz — Sat, 02 May 2009 23:16:50 +0000

Wow I like the sound of a simple cook book. I might buy this one. That cannelloni looks very delicious. I reckon it would go well with a bit of goats cheese. Mmmm

By: Lori @ The RecipeGir

Lori @ The RecipeGir — Sat, 02 May 2009 14:08:07 +0000

I didn’t know that you use fresh lasagna sheets for canneloni. Is that the typical practice? I believe I’ve only made manicotti with the regular manicotti shells that you purchase in a package. I love the idea of using fresh pasta and rolling my own!

Pumpkin is a wonderful flavor in pasta, and yes… I can see how feta would be a great addition. Nice!

By: Angela @ A Spoonful of Sugar

Angela @ A Spoonful of Sugar — Sat, 02 May 2009 11:47:29 +0000

I always meant to ask if you’d eaten at Bills Of course you have!! Incidentally, did you know that he’s going to be opening a restaurant in London?

The cannelloni look awesome, and they just make me want to buy this book even more!