Friday, 28 November 2008

Tuna, spring onion and cheese on toast

This is such a simple dish that the title pretty much explains all that you need to know. Nonetheless, I will help you out and give you some instructions on how to make the perfect one.

Take two slices of bread.

Toast under a hot grill on one side.

Take out from under the grill. Now turn the grill to a low/medium heat.

Spread half a tin of tuna onto each slice, on the un-toasted side.

Sprinkle with finely chopped spring onions.

Place slices of cheese on the top of the tuna and onion mixture.

Place under the grill, which should now be on a low-ish heat.

Watch it carefully until done to your liking, The cheese should be melted, bubbling and just starting to brown a tiny bit.


This post has been bought to you via my mobile phone from a packed commuter train, so that is why you only get one picture today!

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Friday, 21 November 2008

Tomato and Mozzarella Tart

Just in case anybody is wondering, I am still here! I am having trouble finding the time to do any blogging of late, what with going away at weekends (Paris and Leeds recently, if you are interested), working a lot, and just being generally busy doing "stuff".

Anyway, today's recipe is a very easy tomato and mozzarella tart. It is made all the more easy if you buy some ready made pastry - a god send for people like me who are rubbish at making pastry (something to do with being impatient and not having cold enough hands I suspect).

There is enough of this tart to make about 6 portions, or 4 if you have big appetites.

  • Olive oil
  • 450 g onions
  • 2 cloves garlic
  • 2 tablespoons fresh sage
  • 1 x sheet frozen ready rolled puff pastry (I think it is about 200 g)
  • 450 g ripe and juicy tomatoes
  • 125 g mozzarella, drained and thinly sliced
  • Salt and pepper
Heat a large pan and then add the olive oil, onions and garlic. Cook for 1 minute, then add the fresh sage.

Stir fry for another 10 minutes over a medium/low heat, until the onions have caramelised slightly. Remove from the heat and place to one side. You might find that the onions are a bit wet as they seep out some juices, so drain off some of this juice else it will make your pastry wet.

Now take the pastry out of the packet (or if you are feeling fancy, make some yourself, but don't ask for my advice).

Now I forgot to take a picture of this bit, but next thing to do is roll out the pastry onto a baking tray, covered with baking parchment or greaseproof paper, and fold a little bit of the edge over to make a crust, then spread the cooked onions evenly over the top.

Thinly slice the tomatoes and layer evenly on top of the onions. Thinly slice the mozzarella and then place evenly over the top. Sprinkle with freshly ground black pepper.

Bake for 15-20 minutes at 200C, until the cheese is melted and slightly browned, and the pastry looks a light golden colour.

This is great served with some green salad.

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Friday, 14 November 2008

Spinach and Chilli Pasta

This is a recipe that I just knocked up from a few ingredients we had in the cupboards today. It was quite tasty and ready in about 15 minutes, which is pretty good at the end of a long day at work.

First of all, take some fancy pasta - something like this spinach and ricotta one would be perfect. Cook it as per the pack instructions. It will probably require some sort of hot salty water in which you will immerse the pasta for a certain length of time. But still, best to check before you start.

Next up, take a couple of briquettes of frozen spinach and place them in a bowl (not bowel which is something completely different).

Heat in the microwave for 2 minutes, until defrosted - don't cook it too much else it will be all soggy and mushy.
Now heat some olive oil in a frying pan, and fry 2 cloves of garlic and 1 chilli (chopped finely) for about 30 seconds, before adding the spinach. A handful of pinenuts went into the pan at this point as well.

Mix it around well and stir fry for about a minute.

Now you need a small pot of natural yoghurt, for example something like this:

Remove the frying pan from the heat, and add the pot of yoghurt. The heat from the pan will warm the yoghurt through, but you don't want it too hot.

About now, the pasta should be ready. Drain off the water and mix with the sauce.

Serve immediately, topped with lots of black pepper and plenty of grated parmesan.

Not the most appetising looking of meals, but it was certainly very tasty.

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