CANNELLONI

Ingredients	Quantity
Spinach	100gm
Tomato	80gm
Tomato puree	50ml
garlic	5gm
cheese	10gm
Basil	4gm
oregano	2gm
oil	15ml
Salt and pepper	4gm
Parmesan cheese	10gm
For cannelloni
Flour	100 gm
Egg	1 no
water	100 ml
For white sauce
Flour	20gm
Butter	20gm
Milk	200ml
Nutmeg	A pinch
Onion cloute	1 no

Method:

1   Mix flour egg and water for pancake batter. Season and make thin cannelloni pancakes (crepes).

2   Take a saucepan, put it on a high heat and add butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.

3  After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.

4   By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the handful of the Parmesan, and then use a spoon to place the mixture into the cannelloni (pancake) sheet. Roll it carefully. Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. Make the white sauce, Cover the cannelloni with white sauce and bake for about 20 to 25 minutes until golden and bubbling.