5 Tbsp Maize or Corn Oil
50g Onions, finely chopped
4 Garlic Cloves, finely chopped
500g Beef Mince
2 Chicken Livers
3/4 Cup Spinach, cooked and squeezed dry then finely chopped
30g Butter or Margarine
30g Double Cream
55g Parmesan Cheese, freshly grated
2 Eggs, beaten lightly
1/2 tsp Oregano, dried
Salt & Pepper
57g Butter or Margarine
250g Double Cream
1/8 tsp White Pepper
710g Tomato Puree
30g Butter, cut into tiny pieces
43g Parmesan Cheese, freshly grated
Prepare the cannelloni tubes according to the instructions on the package (if using store-bought) and set aside.
Heat the oil in an 8 to 10 inch enamelled or stainless steel skillet. Add the onions and garlic, and cook over a moderate heat, stirring often, for 7-8 minutes until they are soft but not brown.
Stir in the spinach and cook, stirring constantly, for 3 to 4 minutes. When all the moisture has boiled away and the spinach sticks lightly to the pan, transfer to a large bowl.
Melt ½ of butter/margarine in the same skillet and lightly brown the beef mince, stirring constantly to break up any lumps. Add it to the onion-spinach mixture. Melt the remaining butter/margarine and fry the livers, turning them frequently for 3 to 4 minutes until they are somewhat firm, lightly browned but still pink inside. Chop them coarsely. Then add them to the mixture in the bowl along with the parmesan, cream, eggs and oregano. Mix the ingredients gently but thoroughly. Taste and season with salt and pepper.
In a heavy saucepan, melt the butter/margarine over a moderate heat. Remove the pan from the heat and stir in the flour. Pour in the milk and cream all at once, whisking constantly until the flour is partially dissolved. Then return the saucepan to high heat and cook, stirring constantly with a whisk. When the sauce comes to a boil and is smooth, reduce the heat. Simmer for 2 to 3 minutes, stirring until the sauce is thick enough to coat the wires of the whisk heavily. Remove the sauce from the heat, add salt and white pepper.
Assembling & Baking Cannelloni:
Preheat the oven to 375F
Stuff cannelloni tubes with filling
Pour a film of the tomato puree into two 10x14 inch baking dishes. Lay the cannelloni side by side in one layer on the tomato puree.
Pour the besciamella sauce over it and spoon the rest of the tomato puree on top. Scatter in the grated parmesan cheese and dot with the sliced butter.
Bake the cannelloni uncovered in the middle of the oven for 20 minutes, or until the cheese is melted and the sauce is bubbling.
Slide the baking dishes under a hot grill for 30 seconds to brown the top. Serve the cannelloni directly from the dish.
Carrot & Zucchini Soup
60g Butter or Margarine
2 Onions, chopped
500g Carrots, chopped
250g Zucchini, chopped
3 Cups Chicken Stock
2 Bay Leaves
½ tsp Coriander
1 Small Tin Light Evaporated Milk
Salt and Pepper to taste
Melt butter in a large saucepan. Add onions, carrots and zucchini and cook, stirring for 10 minutes
Blend in stock and seasonings and Bring to the boil.
Reduce heat and simmer for 20 minutes or until veggies are tender. Remove the bay leaves.
Place mixture in batches in food processor or blender. Blend until smooth. Return to saucepan.
Blend in the evaporated milk. Reheat gently and sprinkle with parsley to serve.