Thursday, May 16, 2013

Give me 15 Minutes...

Very short blog today as have to leave the house in about half an hour!  Just time for me to reply to a couple of comments and give one recipe.  Better a little something than nothing at all?

Liked the way you used those green celery 'tops' (leaves) Eileen.  Will try that myself.  Hope you managed to get around Sainsbury's without buying more than the two things you wanted.  Let us know if you kept control of your purse!

It may seem cool in Toowoomba Sheridan, but so much warmer than here.  Would you believe that yesterday quite an amount of snow fell in Shropshire, and the weather really chilly with gale force winds almost everywhere else.  The night temperatures are still almost freezing and with frosts that could put paid to a lot of the fruit blossom on the trees at the moment.  We are lucky if we get a daytime temperature of 11C.  Far below the seasonal average. 

One recipe today, this is a speedy one that should be able to be completed (even if having to cook the pasta from scratch) in under 15 minutes.  It's one of those easy dishes that would work well with the food allocated by the Foodbank, other than it needs cheese on top.  Perhaps a good one for teenagers and students to make.
Note that the weight of the past is AFTER it has been cooked.

Crunchy Tuna Bake:  serves 3 - 4
1 can tomato soup
12 oz (350g) cooked pasta (see above)
1 - 2 x 185g cans tuna, drained and flaked
1 small can sweetcorn kernels, drained
2 packets plain potato crisps, crushed
3 oz (75g) grated Cheddar (or hard) cheese
Put the soup into a saucepan and bring to the boil.  Add the cooked pasta, the tuna and sweetcorn, then simmer for 1 minute, stirring continuously.
Pour the mixture into a heatproof dish, then top with the crushed crisps and the cheese.  Place under a pre-heated grill and cook until the cheese has melted and turned golden brown.

That seems easy enough to make, doesn't it, and it's taken me as long to type out the recipe as it would to cook it (once the ingredients were already prepared, pasta cooked etc). 

Yesterday I grated four large carrots and cooked them in the runny Madras curry sauce  (once the meat had been removed).  Everything has now been frozen, but on the day (when thawed) the carrots-in-curry sauce will be blitzed to add to the meat and am expecting the carrots will have then made the sauce much thicker.

Perhaps useful to know that although we are told that raw vegetables are better for us than when cooked, there are at least two exceptions.  We gain more nutrients when carrots and tomatoes have been cooked, than when they are eaten raw.  So the 'carrot cum curry sauce' and also any canned tomatoes added to curries makes them even 'better for us'.  Maybe there are other vegetables that also need cooking (potatoes of course) before we eat them.  One other  (sort of veg) has just come to mind.  Sprouted mung beans should always have a quick blanch in boiling water before being eaten it seems.  Think this kills of any problems with the 'raw' that have recently come to light, although in the past I've eaten home-grown sprouted mung beans without cooking them and seem to have been OK. 

Sorry to leave you so soon, but as you know this is an unusually busy time for me, and the more I can do in the morning the easier it is for me.  Planning to call in at Morrison's for a few things needed for the Indian feast, if I left these for B to find he'd bring me the wrong ones, so important for me to buy them myself.  Do hope I can keep to my list and not get swayed by 'other things'.  If you can join me tomorrow you will find out.  Hope to see you then.