Delicious Cannelloni – Tubes stuffed with a creamy, meaty filling

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Cannelloni means “large tubes” in Italian and is actually the familiar pasta made to look like tubes, which is more or less similar to lasagna in the preparation process.  Yet, the appearance of this dish and the  digging into the juicy meaty filling which is oozing out of the tubes is a memorable delight.

You can fill these tubes in with any of your favourite vegetarian or non-veg stuffing and bake with lots of cheese tossed on the top.  In this recipe, I stuffed the tubes with a mixture of  lean ground beef and a large assortment of vegetables to make it more healthier.

Make this absolutely mouthwatering dish to make your gloomy winter months much cosier and a bit warmer.

What you need:

cannellonigrossman

Ground lean beef 500g
Napolina Cannelloni tubes 1 & 1/2 pkt
Dolmino lasagna white sauce

or 3 tbsp of mayo and 1/4 of milk in place of this

 1/2 bottle
Ketchup 4 tbsp or more
 Soy sauce (dark)  1 tbsp
Carrots 4 large sliced thinly
Spinach 4 handfuls
Bell peppers (large) – yellow, red, green 1 each or more
Salt and pepper to taste
Garlic (chopped)  2 cloves
Onion 2 large chopped
Cheddar cheese and Mozzarella cheese ( grated)  1/2 cup full

Let’s make it:

Boill it

  • Boil the cannelloni tubes according to the instructions of the pack.  Drain the water and separate the tubes carefully and set aside.

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Cut it

  • Cut the veggies and place around a plate.

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Saute it

  • In a large wok heat up 2 tbsp of olive oil and sweat the chopped onions.  Add chopped garlic
  • Add the carrots circles, stir fry.  Close the lid for a while so the carrots will be sofften fast
  • Add the bell peppers
  • Saute the all veggies
  • Sprinkle salt and pepper

Beef it

  •  Push the veggies to a side and add the ground beefnfd

Fry it

  • Dry fry the beef, breaking up the lumps with a wooden spoon until browned.  This process will take about 10 mins.  Sprinkle some olive oil if the beef is too dry

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Mix it

  • Bring beef and veggies together .
  • Fry for 2 mins

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Sauce it

  • Add Loyd Grossman tomato and chili sauce and give a thorough stir
  • Add Dolmio white sauce, soy sauce and ketchup
  • Fry for 5 mins

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  • Toss spinach on top and let them wilt. Do not cover the pot after adding spinach
  • Assemble all together and adjust the taste

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Cheese it

  • Toss a hand full of  grated Cheddar cheese
  • Let the pot bubble for a few mins and turn off the flame.

Fill it

  • Pre-heat the oven to 180 C.
  • Opt for a wide Pyrex dish or a baking dish and pour a little milk onto the bottom.
  • Hold the cannelloni tubes gently in one hand and fill the beef mixture and arrange on the baking dish side by side.
  • Once the dish is full, top it with lots of grated Cheddar and Mozzarella cheese.

Bake it 

  • Cover the dish with a  foil and leave one edge slightly open for steam to escape.
  • Bake for 30 – 40 mins in the middle of the oven (lift the foil and check after 30 mins)
  • Take out from the oven and let the dish rest for 5 mins.
  • Bon appetit !!

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Tips :

  • You can add any lasagna white sauce brand or replace it with milk and mayo mixed together
  • Always use a wide  Pyrex or a ceramic baking dish, not a baking tray used for cakes as the bottom of the tubes can burn
  • Be liberal on spinach and vegetables to make it more healthier
  • A few drops of oil and salt while boiling the cannelloni tubes can prevent them from sticking.  And do not crowd the pan too much with tubes as they could stick to each other and tear off easily.
  • If the the mixture is too runny, add more spinach and carrots 
  • Do not cover the pan after adding spinach
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Fried fish fillets – Golden, crispy fish for a perfect dinner chocie

These fish fillets with golden crispy coating and soft inner flakes taste delicious when served straight out of the frying pan.  A perfectly healthy dinner choice with an assortment of steamed veggies tossed on a dollop of butter. King fish  is the best choice for this recipe for its soft flaky texture, so I suggest you opt for either frozen or fresh King fish fillets for best results.

Let’s make the fish fillets:

Salt it

  • Sprinkle salt and pepper on the fish fillets and keep aside.

Batter it

  • Mix 1/4 cup of plain flour with water to make a thick batter.  Add a pinch or two turmeric to give colour and two pinches of salt.
  • In a flat plate, drop a cup of golden breadcrumbs.

Dip it / Wrap it

  • Now, dip fish fillets in the batter, wrap in the breadcrumbs.

Fry it

  • and deep fry both sides until it turns into a nice golden colour.
  • Let them rest on a kitchen paper .
  • Serve with a wedge of a lemon on the side.
  • Best served with steamed veggies.

 

Now prepare the veggies:

Cut 

  • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)

Steam

  • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull.

Butter

  • Heat a wide wok and drop a teaspoon of butter and let it melt.
  • Toss the veggies in butter, season them with salt and pepper.
  • Your vegetables are ready!!

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