23 Nov

Prepared by : Nermine Ali -  Secondary Headteacher
Duration of Preparation: 45 minutes

INGREDIENTS: (for 4 persons)

To make the cannelloni:

1 cup milk
2 eggs
3 tbsp flour
pinch of salt
pinch of black pepper
bar of unsalted butter
mozzarella cheese for topping
parmesan cheese (optional for topping) 

To make the filling:

½ kg minced meat
1 chopped onion
1 carrot; peeled and diced small
2 cloves garlic; minced
1 tsp salt
½ tsp black pepper
1 tsp mixed spices
1 tsp tomato sauce
1 cup chicken broth
½ cup fresh or frozen peas (optional)
½ cup sweet corn (optional)


Place a tsp of butter in a pot over medium heat. Once it simmers, add the onion and carrot and saute just until they begin to take colour, almost 2 to 3 minutes. Add the garlic and stir to combine.
Add the meat, salt and pepper and cook until browned and cooked through, approximately 4 minutes. Add the tomato paste, chicken broth, mixed spices and stir to combine. Add the corn and peas to the meat mixture.
Bring to a boil, reduce heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
While the filling is cooking, prepare the cannelloni. Place the eggs, milk, flour, salt and pepper in a deep bowl. Mix ingredients with a hand mixer/blender until all flour clumps are dissolved.
In a flat non-stick medium-sized pan place a tsp of butter on medium heat. When it simmers, place a ladle full of the cannelloni batter in the middle of the pan and spread it out evenly to fill out the pan. Reduce heat to low and cook the cannelloni until the undersides are golden brown; about 2 minutes. Flip with a spatula and cook for 1 more minute. Transfer to a flat plate. Repeat with the remaining batter, adding butter to the pan as needed.
Place a tbsp of filling on the edge of the cannelloni sheet. Roll sheet tightly and place in a medium sized pyrex after spraying it with oil. Repeat for the remaining cannelloni sheets.
Brush the cannelloni with a light layer of tomato paste then sprinkle the pyrex with mozzarella cheese. Sprinkle some parmesan cheese on top.
Place uncovered pyrex in a 180° oven until the cheese melts.