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, garlic and tomatoes and saute until the onion’s soft. Stir in the flaked tuna and sweetcorn (I add less than the whole tin here, but the quantity is really up to you). Heat through then add the heavy cream. Give everything a good stir, then reduce the heat and simmer for about 5 minutes (or until the cream comes to a light “boil”). Season to taste. Remove from heat & serve immediately (either stirring sauce into the cooked pasta, or adding a generous serving over it).

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 (brown rice can be sustituted for the more health-conscious)
• 1 sachet ready- made Teriyaki sauce (I use and LOVE this)
• Mixed veggies (I rinse the spices off & use Lidl’s Green Grocer’s Mexican Style mix)
• virgin olive oil

Preparation

Add the soya kebab pieces to 3 cups of boiling salted water, leave for 2-3 minutes then remove from the heat, drain extra well (I do it twice over, just to be sure) & set aside. Peel, shred and mix the onion & garlic. Rinse & dry the veggie mix. Cook the rice (I “Auto-Cook” in microwave oven for convenience and find it works like a charm).

Heat a generous ammount of olive oil in a big, deep frying pan (or wok, if you have it) and saute the onion and garlic mix until it starts to turn lightly golden (try not to overdo it, since that would add a nasty, bitter taste). Add veggie mix and saute for another few minutes (until satisfied with the veggie “crunchiness”) before you add the soya kebab pieces. At this point it would probably be a good idea to add some more olive oil. Stir for about 3-5 minutes or until the soya turns golden, then add the teriyaki sauce and make sure it evenly covers everything. Keep stirring for an extra couple of minutes, to allow the soya pieces to soak up some of the teriyaki flavor. Once satisfied, add the rice (little by little does it) and stir some more, making sure everything gets properly “tossed” about. Serve immediately.

Serves: 3

Tip: Re-heating seems to work quite well with this dish, so feel free to freeze portions and take them out later in the week should you wish to.