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 …

Ok. It is no big secret. I am a big HUGE curry (and stir-fry) fan. I could eat a different variation, every single day (no need for anyone to force me, either 😛 ) Ever since I quit meat, I make mine with shrimp or tofu (or sometimes haloumi cheese which, surprisingly, works really well). I simply pick any recipe, substitute meat and…presto! It is that easy. I do have a preference for red and yellow curry and this is one of my favourite recipes. D loves it too, so it is kind of a must in the kitchen – whenever we are together. I’m giving this 5/5 stars (and urging you to get cooking 😉 ) Ingredients oil 3-4 tbsp red curry paste 400 ml coconut milk , plus 250 ml milk 2 large potatoes , peeled and cubed 300g butternut squash , cubed 150g green beans 12 button mushrooms , halved 250g cherry tomatoes 200g raw peeled prawns handful coriander fish sauce Heat 1 tbsp oil in a wok or large saucepan and …

So, here goes the first ever VeggieLand (VL) Adventures recipe – which, as such, had to pay tribute to two of my favourite ingredients: potatoes and cheese. Despite the lack of a picture, let me say I did try this @ home and have to tell you it turned out pretty amazing. Scrumptious and hearty and…totally a comfort food favorite… 🙂 Give it a chance. I think you’ll be happy you did…Personally I’ll give it 4.5/5 stars. Ingredients 500 g pack ready-made gnocchi 350 g jar tomato pasta sauce 100 g spinach , washed 250 g tub mascarpone 50 g parmesan or Grana Padano cheese Cook the gnocchi according to packet instructions and drain. Meanwhile, heat the tomato sauce in an ovenproof dish and add the spinach, stirring until wilted. Add the gnocchi, season and spoon blobs of mascarpone over. Scatter with shavings of parmesan or Grana Padano and grill until bubbling and golden. Serves 4 Nutrition per serving: 568 kcalories, protein 12,9 g, carbohydrate 52,9 g, fat 35,2 g, saturated fat 20,8 g, fibre …