Category Archives: Leftovers

Chicken & Spinach pancake cannelloni


I had some leftover roast chicken in the fridge and thought of making a cannelloni type dish with those leftovers. I thought it would go perfectly with some fresh spinach we bought from a roadside seller on our latest little adventure to Old Dir’iyyah this weekend.

I’m also thinking this recipe would be perfect for using up some of that inevitably, leftover turkey roast this Christmas!

For the pancakes:

1 egg
100g plain flour
300ml milk
pinch of salt

Vigorously beat the egg, sifted flour and about 50ml of the milk in a bowl before adding the remaining milk and beating well.

Heat a non-stick frying pan on a high heat, spray with oil just before adding the pancake batter and make 8 pancakes from this batter. Allow pancakes to cool.

For the filling:

1 tbsp oil
80g grated onion
1 teaspoon minced garlic
150g finely chopped pre-cooked chicken
100g finely chopped pre-cooked spinach
100g grated Emmental (or any other hard cheese such as Cheddar)
2 tablespoons heavy cream
salt and pepper to taste

Heat the oil and then add the onion and garlic and fry until soft.

Add the onion mixture into a bowl with the cooked, chopped chicken and spinach and mix well. Add the cheese and cream and incorporate. Add salt and freshly milled pepper according to taste.

For the creamy Alfredo sauce:

50g butter
1 teaspoon minced garlic
1 cup/240ml of cream and milk (about half of each but for a richer sauce, use all cream)
40g cream cheese
50g freshly grated Parmesan or finely grated Cheddar (I used Cheddar)
freshly milled black pepper

Melt the butter with the garlic in a small pan, add the remaining ingredients and keep stirring until the sauce is thickened.

To assemble:

Divide the filling mixture between the 8 pancakes (about 45g of filling per pancake) and roll up.

Arrange the pancakes in a rectangular Pyrex dish. I lined mine with a spoonful or so of pasta sauce to prevent the pancakes from sticking.

Spoon a little tomatoe pasta sauce (such as Dolmio) over the pancakes – about half a cup.

Pour the Alfredo sauce over the pancakes. Finish off with 50g of shredded Cheddar and bake in the oven at 350F/180C/gas4 for about 20 mins and then turn the heat right up and bake until golden and bubbly.


Chicken and Broccoli Quiche


I’d been wanting to make a quiche and then, when browsing Leslie’s blog I noticed the recipe for Easy All-butter Pie Crust that she posted recently. With promises of  “…a recipe with a technique that will give you the flakiest all-butter pie crust you’ve ever dreamed of”, I had to bite the bullet and give it a go!

I have to confess that I didn’t have butter but wanted quiche right away so I just got on and made it with margarine anyway. I wouldn’t recommend using margarine as it made the dough a little sticky and difficult to work with but the pastry was still a success: nice, flaky and cooked well without going soggy under the quiche filling.

Easy All-Butter Pie Crust

Makes one 9″ double crust or two 9″ single crusts

2 cups/280 grams all-purpose flour, plus extra for dusting
14 tablespoons (200g) unsalted butter
5 tablespoons cold water
1/2 teaspoon kosher salt
1 tablespoon apple cider vinegar

I halved the recipe since I was making a quiche and not a pie.

Start by sifting the flour and place into a freezer bag and freeze the flour until cold. Chop the butter into cubes and place in the freezer for 15 minutes. Combine the water, salt and vinegar and place in the fridge.

Next dump the butter and flour onto your clean worktop and roll over it with a rolling pin until the butter is flattened into sheets. Gather up the butter and flour and place in a mixing dish, pour the water/vinegar mixture over half at a time in case you dont need it all and combine into a rough dough.

Turn out onto a lightly floured surface and press together into a more uniform ball of dough, wrap in cling film and refrigerate for at least half an hour before using.

More thorough explanation of the method here.

I rolled out and lined a 9″ lid of a Pyrex dish with the pastry since I don’t have a pie dish and my flan dish is a little too deep.

I refrigerated the dish with pastry for a further 30 minutes before baking blind at 375F for about 20 minutes. I covered the pastry with foil and some baking beans so prevent puffing up.

Ingredients for the quiche filling:

1 ready cooked chicken breast (approx 100g), finely diced
50g boiled and cooled broccoli, finely chopped
80g Cheddar cheese grated
60 ml cream
3 eggs, beaten

Combine the chicken, broccoli and cheese and then spread over the base of the quiche.

Beat together the cream and eggs and pour over the chicken, broccoli and cheese.

Finish off with a little freshly ground black pepper.

I found the cheese salty enough and didn’t need to add extra salt.

Bake at 375 f for 20-30 minutes; until the filling is firm and golden.

Chicken pasties




What to do with leftovers?! Sometimes it’s easy;  just reheat and eat and enjoy but sometimes leftovers need a bit of  a makeover to make them appealing to everyone.  Yesterday I had a small amount of roasted chicken left from the previous day which would not really have been enjoyed just reheated as they were. I had one thigh and most of a chicken breast remaining so I decided to make some quick chicken pasties.


1 package of mini puff pastry squares (10 squares)
1 medium chicken breast + 1 chicken thigh, chopped
2 tablespoons tinned sweetcorn
2 slices smoked beef or mortadella, chopped
50g shredded cheese
200ml bechamel sauce
1 egg, beaten (for glazing)

I got a package of mini puff pastry squares from the freezer and while they were thawing….

I chopped the chicken up into small pieces and threw them into a bowl, added the sweetcorn,  shredded cheddar cheese, smoked beef (the type you put in sandwiches)  and then added the bechamel sauce (from the freezer – defrosted earlier in the day) to bind everything together.

I placed about 1 tbsp of the filling onto each pastry square, brushed the edges with beaten egg, folded the pastry over to make triangle parcels. I sealed the edges by pressing down with a fork and then glazed the top of each pasty with more of the beaten egg. The pasties then went into the oven at 400F for around 15 minutes.



Quick and easy snack!