Monday, August 2, 2010

Saturday morning breakfast

When I was in primary school, my mom would pack snack boxes for us. It was usually something simple - noodles tossed in garlic and soy sauce, porridge with Bovril and fried egg, kaya sandwiches or sardine sandwiches. Simple but always delicious.

In particular, I loved sardine sandwiches, because they were so darn tasty. Now I know that they are also very nutritious, full of iron and omega-3 fatty acids. So it was the perfect food to make my kids. Instead of a sandwich, I made sardine cannelloni. It's really easy to make and makes a change of flavour from the usual cannelloni recipes.

For the filling, use one can of sardines in tomato sauce. Mash up sardine into rough chunks. Heat olive oil in a pan and fry 2 cloves garlic (minced) and 1 onion (diced) for about 5 minutes or until fragrant. Add sardines and stir over medium heat for about 7 to 10 minutes. Remove from heat.

Preheat the oven at 160 degrees celcius. Fill the baking tray with about half an inch of tomato puree. I use cannelloni pasta that's ready to go in the oven, as I couldn't find fresh sheets. If you're using fresh, simply spoon sardines onto the sheets and roll them up. For mine, I spoon the sardines into the tubes and arrange them on the tray. Pour tomato puree on top on the rolls, to make sure each one is drenched in puree. Lastly, spread mozzarella cheese evenly over the rolls. Put it in the oven to bake for 20 minutes.
And it's done! This makes a great dish for lunch as well.

The girls think it's lasagna, so I didn't bother telling them it was cannelloni. They're at the we-don't-like-new-food-so-don't-even-try stage. I always try:)
Note: I scrap off the shiny skin of the sardines because of all the stories I hear about high mercury content in fish due to environmental pollutants and contaminants.

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