Ever feel like you are running out of recipes and all food has become the same? It happens to the best of us, and is not helped at all by the quarantine. So, it is perfectly understandable if it is not as easy to get kiri-ative these days.
That is why we at What Women Want… Magazine collaborated with Kiri and created the #Kiri_ativeChallenge. Our favorite foodies set each other off on deliciously creative adventures, where each foodie received a basket from us at What Women Want… Magazine and Kiri, containing ingredients which they must stick to while creating their all new recipes.
Sara El Refaie from @kitchen_keys was challenged by @sarahkhanna to come up with a clever and delicious dish full of flavor. Here’s how it went down.
Kiri-Spinach-Stuffed Cannelloni with Pink Sauce
Ingredients:
For the sauce:
1 kg tomato (cut into quarters)
½ tsp sugar
2 tbsp olive oil
1 tbsp butter
2 garlic cloves
3-4 basil leaves
1 cup cooking cream
Salt and pepper
For the stuffing:
2 tbsp olive oil
2 garlic cloves (minced)
250gm baby spinach (roughly chopped)
18 squares Kiri cheese
½ cup mozzarella cheese
¼ cup cooking cream
½ tsp dried thyme
Salt and pepper
Directions:
First pre-heat the oven to 200 degrees, cut the tomatoes into quarters and toss in olive oil and a sprinkle of salt, pepper and sugar each, then place in the oven to roast.
Heat a pan and sauté the spinach (cut into strips) and two garlic cloves (minced) in olive oil until the spinach wilts. When done, shred with a knife and set aside to cool.
Make the cannelloni filling by combining the spinach garlic mixture with eight Kiri squares, cooking cream, thyme, mozzarella cheese, and salt and pepper. Stir very well to combine until homogenous.
Boil the cannelloni briefly – do not fully cook it just yet – and set aside.
Make the sauce by first, removing the tomatoes from the oven. Then in a hot pan sauté two garlic cloves (sliced) in butter and olive oil. Then add the tomatoes and stir well. Then add 3-4 basil leaves (cut into strips) and continue stirring. Finally, use a blender to blend the sauce and make a smooth homogenous tomato sauce, to which you will add a little cream and season with salt and pepper.
Place the Kiri spinach filling in a piping bag and fill the cannelloni. Then, in a casserole place a layer of tomato sauce, top with your filled cannelloni, and pour the rest of the sauce over. Place into an oven pre-heated to 180 degrees until the sauce is bubbling and the cannelloni is done cooking. Take out of the oven and let cool.
