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Nam

Cannelloni & beef mince filling

Serves 4

12 Cannelloni

300 grams beef mince

150 grams grated Parmesan cheese

2 tbsp olive oil

1 tbsp butter

1 large chopped onion

6 Basel leaves

salt & pepper

Bechamel sauce:

9 litre of HOT milk

50 grms butter

70 grms plain flour

pinch of nutmeg

salt

directions:

1. Pre heat oven to 190 deg C.

2. Bechamel sauce- Melt butter in a

saucepan, stir in flour,

add the hot milk, stirring

rapidly with a whisk to prevent lumps.

3. Once its boils, remove from

heat add nutmeg and salt.

4. Filling- Boil cannelloni for 4

mins in plenty of salted water.

5. Heat up oil in pan, brown onions with

mince for 10 mins. When browned

and add 2 ladles of the Bechamel sauce,

100 grms of Parmesan cheese.

6. Fill cannelloni with meat filling.

Use a tsp or easy your clean fingers.

7. Take a large greased baking tray,

spread a layer of Bechamel sauce on,

arrange filled pasta and pour the remaining

sauce over and top with Parmesan and

Basel leaves.

Bake for 20 mins.

Spatchcock Chicken with spinach, mushroom & goat cheese stuffing

Serves 2-4

1 medium whole chicken(spatchcock)

100 grams fresh spinach

1 cup button mushroom(sliced)

1 1/2 tbsp olive oil butter

Goat cheese

1 large onion(sliced)

4 garlic(smashed)

Freshly cracked black pepper

Salt

Direction:

1. Preheat oven to 180 dec C.

2. Spatchcock the chicken and usign your

fingers gently pull the skin apart from

the flesh around the breast and thigh

area to create pocket for the stuffing.

Set aside onto baking tray lined with baking paper.

3. For the filling, heat up a butter in a medium pan.

Toss the mushrooms followed by spinach.

Add a tiny pinch of salt and pieces of goat cheese.

Set aside to cool after 5 mins.

4. Place onions and garlic onto baking tray arougn the chicken.

Take the stuffing mixture and fill up the pockets.

Brush the chicken with olive oil,

a good sprinkle of salt and black pepper.

5. Roast in oven for an hour and half.

Five Ways to Get Replenished in Ramadan | Asia Society

How to stay healthy during Ramadan!!

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Five Ways to Get Replenished in Ramadan Asia Society

Love,

Nam

Ramadan is here again...

From Nam's Makan Time,

I wish all readers a healthy and peaceful Ramadan.

Check out my new scale friendly healthy dishes.

After a day of fasting, eat smart at each IFTAR is ideal.
I have posted a link for you to read up and

learn how to plan the right meal for your next Iftar..

Salam,
Nam

Fried red snapper with green chili & curry leaves.

Serves 1-2

1 medium size tail part of red snapper

1 green chili (sliced into 1cm)

1 small onion(thinly sliced)

1 sprig of curry leaves

1 tablespoon of chili paste

1/2 tablespoon of turmeric powder

water(to combine paste)

limes(for serving)

vegetable oil(for frying)

salt

Directions:

1. Mix the paste together with all other

ingredients and season it with salt.

2. Coat fish with paste and

leave to marinate for 30 mins.

3. Heat oil in frying pan

over medium high heat.

4. Gently place fish into oil

together with the marinate.

5. Fry till golden on both

side for abt 7-10 mins.

6. Serve hot and squeeze fresh

limes over before digging in. :)

Nam's Mixed grill for two..

6 medium glass prawns(trimmed)
4 chicken wing
1 rib eye steak
4-6 long potatoes(cut 1cm lenght wise)
Chili flakes
4 cloves garlic(crushed)
for chicken: chicken marinate sauce + foil

lemon for serving

Dip:
plain greek yogurt
2 tablespoons lemon juice
bunch of fresh mint
salt + pepper

**You may need 2-3 grill/frying pan.

Directions:
1. Prepare yogurt dip. Mix all ingredients and
give it a good mix. Cover and keep it chilled.
2. Marinate chicken with chili flakes,sauce and season well.
Place all wings into a foil wrap and set aside.
3. Have both pan working at the same time.
So food can be served all at one go.
4. First pan-
a)Place the wrapped foil onto the pan over medium high heat.
Flip over after 7 mins to cook the chicken evenly.
Push the foil to one side of the pan.
b) Drizzle olive oil on the other side of pan,
brown garlic and chili flakes and toss in prawns. Season well.
5. Second pan-
a)drizzle olive oil onto pan, place
potatoes slices over high heat.
Top with chili flakes and season well.
Cook for 5 mins on each side till charred with grill marks.
b) As for the steak, repeat same step as the potatoes.
Cook steak for 2 mins over high heat for medium,
5 mins for well done. Allow steak to rest for
5 mins before cutting into cubes.


6. Serve all in one grill pan together
along with the dip and lemon on the sides.