Anyone who knows me will tell you, I’m all for keeping my word (no matter how long it may have been since I first said something). In that spirit, I hereby bring you the next recipe mentioned in my October 2010 “Coming Up” post..:$ It’s an all time favorite that has never let me down and. It has effectively satisfied the most demanding of taste buds (a.k.a. my dad’s :P) and is a breeze to make. So, here goes…Enjoy! Ingredients 350 g fusilli pasta 2 large cans of tuna in olive oil, flaked 1 small can of sweetcorn 2 large tomatoes, cut as finely as possible and squeezed “dry” 1 large yellow onion, finely chopped 1 clove of garlic, crushed 1 packet of heavy cream Salt, pepper Drop the fusilli in boiling, salted water and cook according to package instructions, about 10 minutes. Strain, return to the pot, add a dollop of good quality butter, then stir and let stand. Meanwhile, heat the tuna olive oil in a large non-stick frying pan. Add the onion, …

Having mentioned how big of a curry & stir-fry fan I am in my last post, what better way to come back after a monster (!!) hiatus than with this? The recipe features no nutritional info & no credit, basically due to the fact that it is just something I concocted one Sunday, adding a little bit of this and a little bit of that, visually estimating quantities and basically trying to make a family lunch out of whatever was in the cupboard (since I hadn’t had time to go shopping the previous day). The end result tasted phenomenal, which is why I decided to record the “recipe” here as best I could and give you guys a chance to try it for yourselves. I hope you will be able to recreate it and let me know what you think… Ingredients 1 cup soya kebab (I use this but you can, of course, substitute) 1 medium onion, peeled and chopped (or shredded) 5-6 medium size garlic cloves shredded app. 200 gr cooked white, long-grain rice …