Cannelloni – Homemade Recipe

Cannelloni – Homemade Recipe

Cannelloni – Homemade Recipe:

Cannelloni is a wonderful tasty dinner idea. A fabulous recipe to try out.

There are so many variations when cooking with pasta. This cannelloni is one of my favourites and I am so happy to be sharing it with you.

It is so worth the effort because the results are wonderful and amazing.

Perfect for a dinner party to impress your guests.

If you are living alone or there are two or three people at home then it is ideal too, as the cannelloni can be frozen and taken out as and when you fancy it for dinner one evening.

Cannelloni is a real hearty, warming, and comforting tasty meal.

This particular cannelloni recipe is made with beef mince but you can make it with pork mince or chicken mince or quorn mince.

Depending on the dish you use to make this cannelloni, depends on the quantities of the ingredients needed. I have based this recipe on using 19 cannelloni pasta tubes.

Make sure you use a deep dish, allowing two layers of pasta tubes and allow room for the sauce to completly cover the pasta tubes.

Of course if you make too much mince or sauce, you can use them the following day for something else or you can freeze them for a future date.

Enjoy this tasty cannelloni.

And then enjoy browsing through this site for more fabulous recipes.

4 – 6 portions


Great For:


Cooking Time:
1 hour and 10 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Mince

  • 2 onions
  • 3 medium carrots
  • 20g fresh basil
  • 19 cannelloni tubes
  • Olive oil
  • 750 – 800g mince
  • turmeric
  • oregano
  • ¼ tsp pepper
  • ½ tsp salt
  • ¾ tube tomato puree
  • ½ beef stock cube
  • 3 – 4 tsp water
  • eggs x 3

Ingredients for Tomato Sauce

  • 2 tins of chopped tomatoes
  • 1 tsp dries oregano
  • 3 tsp dried basil
  • 2 cloves garlic
  • 1 onion

Ingredients for White Sauce

  • 60g butter
  • 60g flour (any type)
  • 600 ml warm milk
  • 1 tsp nutmeg

Cannelloni – Method – Instructions

Pre-heat oven to Gas 6/200° C

Peel and dice your two onions.

Finley dice the carrots. Some people like to peel their carrots and some don’t, it is up to you what you prefer. Personally I keep the skins on.

Chop up some fresh basil.

In a large saucepan or deep frying pan add some olive oil.

Add the carrots and onion to the pot with the olive oil and put a lid on it and let it sweat for 5 minutes.

After they have sweated for 5 minutes, place your mince into the pot with your carrots and onions.

Mix the mince well with the vegetables, put the lid on and cook for a further ten minutes.

Once it has been cooking for 10 minutes take the lid off and season with turmeric, oregano, pepper and salt.

To your mince mixture add the tomato puree.

Put in the half a stock cube and add the3 – 4 teaspoons of water.

Not a lot of water is added because you don’t want a runny liquid mixture.

Cook the mince mixture with the lid off until any juice has evaporated.

Now you need to let your mince mixture in a bowl and let it cool and add your fresh basil in at this point.

In the meantime you can make the white sauce and the tomato sauce.

How To Make The Tomato Sauce for your Cannelloni

Tip your cans of chopped tomatoes in a pot.

Season the tomato sauce with oregano and dry basil.

Add in the onion and garlic.

Cook with a lid on for 20 minutes and then if you want you can liquidise after that 20 minutes of cooking the sauce.

How To Make The White Sauce for your Cannelloni

Melt the butter in a pot.

Add the flour and mix continuously for 1 minute. The mixture will be very thick, this is normal.

Slowly add small bits of warm milk and keep stirring.

The mixture will stay thick for a while but eventually it will get thinner until it gets to the consistency you want.

Then add some nutmeg to the white sauce.

Putting the Cannelloni Together

Into the bowl of cold mince mixture, add your 3 eggs.

Put a layer of tomato sauce in your dish.

Fill the cannelloni tubes with the mince mixture.

One way to fill the tubes is to use piping bag and squeeze the mince into the tubes. Alternatively you can use a spoon or your fingers.

Place the filled tubes on top of the tomato sauce layer.

On top of the filled tubes, you put some tomato sauce.

Then on that tomato sauce you put a second layer of filled tubes.

Pour the white sauce over the second layer of filled tubes.

Bake in the oven for 40 minutes.

Test with a knife to make sure patsa is cooked properly.

Happy Cooking.


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How To Make Cornish Pasty

How To Make Cornish Pasty

How To Make Cornish Pasty:

Cornish Pasty Fun Fact

Cornish Pasty is traditionally a pie that the men working in the coal mines used to have for their lunch. The idea was that they could hold the thick crust of the cornish pasty with their dirty hands so they can eat the main part of the pie and discard the dirty thick crust.

It is made with homemade shortcrust pastry. Although of course you can use readymade shop bought pastry but homemade has a better texture and taste and it is easier than what you may think. So do be brave and give it a try.

Cornish Pasty

You are best to get a good bit of steak beef, perhaps like a sirloin steak.

Cornish pasty has four simple ingredients that just go so well together.

No need to cook the meat or vegetables before you put it in your pastry and of course there is no need for a sauce.

These four ingredients form together nicely and the flavours infuse perfectly.

Giving you a fabulous pastry dinner which everyone will love.

The cornish pasty is wonderful on its own. Or you can serve some chips with your cornish pasty or have a side salad to accompany it.

Once you have made put your Cornish pasty together and before you cook it in the oven, this is the perfect time to freeze them. Cornish pasty is ideal for home freezing.

Enjoy looking through the LifeStyle With Sharon Website for other great cooking ideas.

Why not try some other pastry dinners like:

Individual Mini Chicken Pies,

Spinach Quiche,

Vegetable Pie,

Chicken Potato & Leek Pie

OR Cheese & Onion Quiche.


4 – 5 people


Great For:
lunch OR dinner


Cooking Time:
1 hour 15 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients – Pastry

  • 450g plain flour
  • 225g cold butter
  • 90 – 100ml water

Ingredients – Filling

  • 450g potato
  • 150g swede
  • 150g diced onions (or 1 large onion)
  • 300g steak/beef
  • Salt & pepper
  • Egg for glazing

Shortcrust Pastry – Method & Instructions

Into a food processor the flour.

Cut cold butter into cubes and add to the food processor.

Blast the butter and flour in the food processor for 2 minutes until the mixture is crumbly.

As the food processor is on add water slowly until the pastry starts to come together.

Remove mixture from the food processor and bind it together with your hands to for a large ball.

Wrap the pastry ball in cling film and place in the fridge for half an hour to an hour.

If you leave it longer and it gets very hard just leave it in room temperature for a while when you remove it from the fridge until it is easy enough to work with.

You can make the shortcrust pastry by hand if you don’t have a food processor or stand mixer.

If making by hand you need to rub the butter and flour together using you fingertips.

Make sure your hands are cool.

Once the flour and butter are rubbed together sufficiently they will represent a breadcrumb mixture.

Now you add some water.

Start to mix with a knife but once you add more water and it starts coming together mix with hands and then bind it to form a large ball.

Ingredients for making cornish pasty - lifestyle with sharon

Cornish Pasty Filling Preperation

Method & Instructions

This is your ingredients all ready to make your cornish pasty.

Now follow the simple instruction below.

Have fun and enjoy making them.

Don’t worry if you can’t do the crimping, just have a laugh trying.

It does get easier the more you practice.

Cornish Pasty Filling Preperation

Method & Instructions

The steak needs to be cut into very small pieces or you can ask your local butcher to mince the steak for you

Cut the swede into very small little squares

Peel and chop the potatoes into small diced squares

Dice the onion up finely

Into a large mixing bowl add your meat, swede, onion and potatoes and mix very well – using your hands is the best way to give it a thorough mix

Putting Cornish Pasty Together

Method & Instructions

Pre heat oven to Gas 4 / 180°C / 350°F

Divide pastry into 4 or 5 pieces

Each pastry piece should weigh roughly 230g depending on how big you want each pasty to be

Roll out each pastry piece until it is big enough to put a side plate over it

Cut around the plate with a sharp knife to get a pastry circle

If you want a different size use any round item in your kitchen e.g cake tin or mixing bowl

On one half of your pasty place 2 ice-cream scoops of the filling mixture

All around the edge of the pastry circle put either some milk or egg or water with a pastry brush or your finger. This is to seal the pastry

Fold over the pastry so that the mixture is completely covered

Push down the edges with your fingers to gently seal the pastry edges

In the top of the Cornish pasty stab 2 or 3 holes to let the steam out

You can make a final seal on the pastry edges by pushing down the edges with a fork. This will give it a good seal and give it a nice decorative finish.

Or you can give the Cornish pasty a traditional look by crimping the edges. The crimping of a Cornish pasty involves pulling a part of the edge towards the filling and then lifting and pulling the next piece of pasty edge towards the filled part or pasty centre. Keep this technique all the way around. Perhaps you may need to look at the video to see a visual of how this technique is done

Mix an egg in a bowl and then rub the egg with your fingers or a pastry brush on the outside of your Cornish pasty. This will give your Cornish pasty pastry a beautiful colour and shine

Bake your Cornish pasty in the oven for 40 – 45 minutes

Enjoy making and eating this delicious homemade Cornish pasty

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How To Make Vegetable Curry

How To Make Vegetable Curry

How To Make Vegetable Curry:

Vegetable curry is delicious. I love a curry and particularly love a vegetable curry. Most people do. It is a lot easier than you think to make your own curry.

There are a lot of different ways of making a curry and there are so many different types. Today I am showing you one that I make sometimes that people love.

Of course you can add some meat to it but I love having a vegetable curry so I thought I would share it with you.

Having a vegetable curry is a nice alternative to having a meat based dinner. You don’t have to be a vegetarian to enjoy this vegetable curry.

Personally I try to vary my dinner menu throughout the week to include some meat and some vegetarian dishes. Not only is this giving you variety but it is good for us to not be having meat every day.

A vegetable curry can be so easily adapted to suit your personal taste. Any vegetables can be used. With this vegetable curry recipe I have made suggestions but of course you can change it to incorporate your favourites.

For more dinner ideas browse through the main courses blogs and if you fancy a pudding check out the dessert blogs. We also have some great snacks, soup and starter recipe blogs too for you to check out. Enjoy browsing and have fun trying out new recipes.

4 – 6 people


Great For:
dinner or lunch


Cooking Time:
30 – 40 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 2 onions
  • 160g broccoli
  • 160g cauliflower
  • ½ red pepper
  • 80g sugar snap peas
  • 80g green beans
  • 180g carrot
  • 200g peas
  • 200g fresh tomatoes
  • 40g Ghee (or butter)
  • 2 – 3 large heaped tbsp curry paste
  • 1 – 2 tsp tandoori masala curry powder
  • 1 tin of chopped tomatoes
  • 4 tsp coriander
  • 250ml fresh cream
  • 1 can of chick peas
  • 1 tsp brown sugar
  • ¾ cup of rice per person

Vegetable Curry – Method & Instructions

Preparing the vegetables for the Vegetable Curry

With the onion you want to cut in half from route end to the other end then peel it. Cut the onion from end to end into three parts so you have tear shaped onions. Check the video for clarification if you are not sure. Or you can just dice them but I think it is nice with big pieces of onion.

Pull the broccoli apart so you have nice chunky bits.

Cut the cauliflower into sizable chunks.

Chop the red pepper in half, take out the seeds and cut any white bits off. Then cut into either long strips or dice into large pieces.

Trim the edges of the sugar snap peas and leave them whole.

Again trim the ends of the green beans and then cut them in half.

Peel the carrots. Chop off and discard both ends. Cut the carrots into round circles.

If using fresh peas from the garden, then shell the peas and put to one side. Or if using frozen peas just have them ready.

Dice the fresh tomatoes into small pieces.

Steam the vegetables preferably. If you don’t have a steamer them either fry in a wok or boil. Cook the carrots for 5 minutes longer than all the other vegetables. Don’t cook the tomatoes yet. They will be used a bit later for the vegetable curry sauce.

How To Make the Sauce for the Vegetable Curry

You can make the sauce while the vegetables are cooking. Once the vegetables are cooked just leave them to one side ready to add to your vegetable curry sauce.

Melt the Ghee. As an alternative you can just use normal butter or coconut oil or olive oil.

To the melted Ghee add the curry paste. It doesn’t really matter which one. Although Madras curry paste is the one I used for this vegetable curry recipe. Of course you can make your own paste and I will show you how on a future video but it is perfectly fine to use a curry paste from a jar.

Add in the tandoori curry powder or any other curry powder of your choice if you can’t get this particular one.

Stir in the fresh tomatoes.

Pour in a tin of chopped tomatoes.

Let this cook for 10 – 15 minutes, stirring occasionally.

One tip I would give is use a deep pot as it can splash.

Then to the sauce add the coriander.

If you wanted to you can liquidise this part of the vegetable curry sauce but I personally don’t.

Turn the heat off as you now pour in the fresh cream. If you didn’t want to use cream then use an extra tin of tomato sauce instead and maybe some yoghurt.

This is now the time to cook your rice as per packets instructions.

Into the vegetable curry sauce add the chickpeas. But first drain the chickpeas and rinse with water.

To the sauce add the brown sugar.

Transfer the vegetable curry sauce into a very large pot and add all your vegetables, stirring all the vegetables into the sauce.

Serve the rice onto a plate and make a well in the middle and dish up your vegetable curry into the well of the rice.

A wonderful accompaniment to this tasty vegetable curry is naan bread. I will show you how to make some naan bread in next week’s YouTube video and Lifestyle With Sharon blog.

Happy cooking and enjoy your homemade vegetable curry.


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How to Make Sticky Toffee Pudding

How to Make Sticky Toffee Pudding

Sticky Toffee Pudding:

Sticky toffee pudding is a wonderful rich dessert that I am pleased to be sharing this with you.

Learn how to make this really yummy pudding.

Sticky toffee pudding is a classic dessert recipe.

There is no hiding the fact it is rich in foods that we shouldn’t eat too often.

But cooking sticky toffee pudding occasionally is just one of those treats you need to do now and then.

I so adore this recipe and was so glad to share how to make this sticky toffee pudding.

If you invite friends or family over for dinner they will be extremely impressed if you serve this beautiful dessert. You will be remembered fondly for it.

It is a real comfort food. This sticky toffee pudding recipe makes a really nice dessert that will make you feel so nice after.

Enjoy this recipe and I hope you enjoy checking out the other dessert recipe blogs.

15 Individual Puddings


Great For:
Luxurious Heavenly Dessert


Cooking Time:
50 mins 


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Pudding

  • 200g Dates
  • 8 fl oz boiling water
  • 1 heaped tsp baking powder
  • 80g butter
  • 50g Demerara sugar
  • 150g dark soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 eggs
  • 2 tbsp black treacle (or molasses)
  • 2 – 3 tbsp golden syrup
  • 200g self raising flour

Ingredients for Toffee Sauce

  • 70g butter
  • 50g soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 tbsp golden syrup
  • 100g Double Cream

Sticky Toffee Pudding –Method & Instructions


Pre-heat oven to Gas 4/180°C/350°F

Cut dates up into small pieces

Put dates into a pot

Add 8 fl oz boiling water to the dates

Bring to the boil and add 1 heaped tsp of baking powder (it can still be made without baking powder)

When you add baking powder it is normal that you will get a reaction and it will bubble up

Lower heat and simmer for 3 minutes

The mixture will look dark and will thicken, set it to one side to cool for use later

Warm bowl by placing over a hot pot of boiling water, remove bowl once heated

Put butter, both brown sugars and 2 tsp vanilla essence into a bowl (you can just use 200g of any brown sugar if you want)

Cream together butter and sugar with either a wooden spoon by hand or with an electric whisker or stand mixer

Whisk both eggs and add one egg at a time into your bowl

Beat well with a wooden spoon after adding each egg

Add black treacle to bowl (put a metal tablespoon into a jug of boiling water before hand, it helps treacle & syrup come off the spoon)

Add syrup into bowl (using hot spoon)

Mix with metal spoon

Add flour, third at a time, sieving it into the bowl

Fold the flour into mixture

Add the cooled date mixture into the bowl and mix with a wooden spoon (don’t worry if colour has changed, it may go a purple colour)

You can if you want to, liquidise date mixture before you add to the bowl if you don’t want any date pieces in your cakes

Pour mixture into a jug

Tip mixture from jug into muffin tins, filling ¾ way full allowing room for them to rise

Place in pre-heated oven for 18 – 20 minutes

Toffee Sauce –Method & Instructions

Melt butter in pot

Add soft brown sugar

Add vanilla essence

Add syrup

Add cream

Bring it all to the boil

Keep stirring and boil for 3 minutes

Take off heat and dish up sticky toffee pudding upside down in a bowl

Pour the toffee sauce over the sticky toffee pudding cake and serve

It is nice to serve with vanilla ice cream

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