Vegetable cannelloni

Recipe from: 9/24/1992 12:00:00 AM
Ingredients 30
Servings 5
Time

Ingredients

  • PANCAKES
  • 300
    ml
    cake flour
  • 7
    ml
    baking powder
  • 2
    ml
    salt
  • 2
    large eggs
  • 375
    ml
    water
  • 75
    ml
    oil
  • 250
    g
    frozen creamed spinach, defrosted
  • oil
  • FILLING
  • 30
    ml
    oil
  • 2
    onions, coarsely chopped
  • 250
    ml
    frozen peas
  • 250
    ml
    frozen green beans
  • 250
    ml
    frozen cauliflower
  • 410
    g
    tomato and onion mix
  • 250
    ml
    chicken stock
  • 7
    ml
    curry powder
  • 2
    ml
    turmeric
  • sugar
  • salt and pepper to taste
  • nutmeg
  • origanum
  • 20
    ml
    cornflour
  • WHITE SAUCE
  • 50
    ml
    butter
  • 50
    ml
    cake flour
  • 400
    ml
    milk
  • 100
    g
    Cheddar cheese, grated
  • dry breadcrumbs
 

Method

 
Beat all the ingredients for the pancake batter together and leave for at least half an hour. Brush a 20 cm pan with a little oil and heat well. To make thin pancakes, spoon a little of the batter into the hot pan at a time and tilt the pan in all directions to cover the base. Do not brush the pan with oil again. Stack the pancakes on a plate and keep warm over a saucepan filled with boiling water. FILLING: Pour the 30 ml oil in a glass bowl and microwave for 30 seconds on 100 per cent power until hot. Add the onions and microwave for 3 minutes on 100 per cent power until the onions are soft. Stir every mow and then. Add the frozen vegetables, half the can of tomato and onion mix, the chicken stock, curry powder and turmeric. Cover the glass bowl with plastic wrap, pierce a few holes in the plastic and microwave the frozen vegetables mixture for about 10 minutes on 100 per cent power or until the vegetables are cooked but still crisp. Thicken the sauce with the cornflour which has been blended with a little water. Heat for about another 6 minutes on 100 per cent power until the sauce thickens and comes to the boil. Stir every now and then. Season with a pinch of sugar and salt and pepper to taste. Fill the pancakes with the vegetables mixture and place on ovenproof platter. Drain the remaining tomato and onion mix well. Season with pinches of sugar, nutmeg and origanum. Season to taste with salt and pepper. Spoon the sauce over the pancakes. WHITE SAUCE: Prepare using the butter, cake flour and milk. Stir in the cheese, reserving a little for the topping. Season the white sauce with salt and pepper and spoon over the pancakes. Sprinkle with breadcrumbs and the remaining cheese, cover lightly with plastic wrap and heat thoroughly for about 7 minutes on 70 per cent power. Serve with a salad. Serves 4-6.
 

Read more on: starch  |  shallow-fry  |  microwave
 

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