Christmas Batch Cooking: roast beef sandwich, labneh with roasted tomatoes, cheese quiche, cannelloni with meat from stew, and nougat ice-cream

INGREDIENTS

Roast Beef sandwich

• 1 Courgette
• Extra virgin olive oil 
• Salt
• 1 Loaf of bread 
• Roast beef 
• Lamb’s lettuce
• Yoghurt sauce 
• Brie cheese

Labneh with roasted tomatoes

• 300 g Plain sheep milk yoghurt
• 2 g Salt
•  Pepper
• 200 g Cherry tomatoes 
• Olive oil 
• ½ Teaspoon oregano
• ½ Teaspoon thyme
• ¼ Teaspoon cumin
• Pita bread 

Cheese quiche

• 1 Shortcrust pastry
• 3 Eggs
• 200 ml Evaporated milk 
• Assorted cheeses (Christmas leftovers) 
• Salt
• Pepper
• Oregano

Cannelloni with meat from stew

For the cannelloni:

• 1 Clove of garlic
• ½ Onion 
• 30 ml Extra virgin olive oil
• Meat leftovers from a stew 
• 2 Tablespoons of pâte de foie gras
• Pasta layers

For béchamel and garnish:

• 90 g Butter 
• 90 g Flour
• 800 ml Whole milk 
• Salt
• Pepper
• Nutmeg
• Grated cheese 
• Grated cheese 
• Fresh parsley

Nougat ice cream

• 150 g Soft nougat
• 400 ml Whole milk
• 200 ml Double cream 
• 50 g Sugar
• Chocolate cream or syrup

Directions:

Roast beef sandwich

1. Slice the courgette (zucchini) with a mandolin, cook it on a griddle on both sides and add salt & pepper.
2. Cut the bread into portions and halve them lengthwise. Spread each half with yoghurt sauce and assemble the sandwich: first, the courgette slices; then, the finely sliced roast beef, brie cheese slices, and lamb lettuce. Put the other half over it.

Labneh with roasted tomatoes

1. For the labneh, pour the yoghurts in a strainer with a piece of cheesecloth over a bowl. Cover with cheesecloth and drain for 24 to 48 hours, to taste. Then, add salt & pepper and set aside.
2. For the cherry tomatoes: put the cherries in a bowl with the spices. Stir, and bake at 190 °C for approximately 20 minutes.
3. Serve the labneh in a bowl with the roasted cherry tomatoes, and serve with pita bread cut into triangles as a side dish.

Cheese quiche

1. Roll out the shortcrust pastry and place it in the quiche mould we are going to use, previously greased. Line it with parchment paper, put some chickpeas over it to add some weight to the surface, and bake at 190 °C for 15 minutes.
2. Meanwhile, prepare the filling. Beat the eggs with a whisker, add the evaporated milk, the mix of cheeses (grated or diced), salt, pepper, and oregano.
3. Pour the mix over the shortcrust pastry and bake again for 15 more minutes.
4. Serve garnished with fresh herbs.

Cannelloni with meat from stew

1. For the cannelloni filling, fry the onion until tender, together with the chopped garlic, in a skillet with a dash of oil.
2. Add the shredded meat from stew leftovers and cook for five more minutes. Stir in the pâte de foie gras to combine all of the ingredients.
3. For the béchamel, melt the butter in a skillet and add the flour. Cook it for a few minutes until it begins to turn gold, and then pour in the milk little by little while stirring.
4. Then, add some nutmeg to taste, as well as salt & pepper.
5. Finally, assemble the cannelloni with the pasta layers, pour the béchamel, cover it with grated cheese, and grill until it is golden brown.
6. Sprinkle some chopped parsley on the top.

Nougat ice-cream

1. With a hand blender, beat the nougat with sugar and milk. Put the mix in a saucepan over medium heat and wait until it thickens while stirring.
2. When it boils, remove it from heat and store it in the fridge to cool for three hours approximately.
3. Whisk the double cream until stiff peaks and fold the nougat mixture gently.
4. Pour the blend into a hermetic food container suitable for the freezer and freeze for 30 minutes. Take it off the freezer, beat it again, and freeze it for 30 more minutes. Repeat the process again twice and freeze completely. 
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