Happy Tuesday guys! Today’s recipe is Tuna Pasta Casserole – very simple and yet delicious dish!
It uses a few basic ingredients which I’m sure most of you can find in the kitchen cupboard – tinned tuna, pasta, cheese. There’s also peppers & mushrooms and that’s pretty much it. I used whole wheat pasta, in case you wonder and topped the whole dish with some homemade buttery breadcrumbs with more cheese, of course. If wished, add some more Parmesan cheese when serving. Who wouldn’t like some extra cheese? I know I wouldn’t mind at all. 🙂
A quick tip – if you’d rather have an even creamier pasta dish go for double cream instead of the milk.
I have seen the original recipe in one of my cooking books but I’ve changed a few things so it’s not a complete copycat. 🙂 It’s more like a version of it, my version. 🙂
This Pasta dish is just perfect as a dinner during the week. It literally takes minutes to cook, say about 20 in the oven and about 10 on the hob, so in roughly half an hour you’ve got rich, comforting and absolutely delicious Tuna Pasta Casserole.
You might want to serve it with some extra greens to compensate the extra cheesy bit. I love having pasta with a side of fresh green salad with cherry tomato with a dash of extra virgin olive oil and seasoning. But this is me. My kids prefer steamed broccoli or green beans which I’m happy to make, of course. 🙂
Here’s how to make the Tuna Pasta Casserole
- 2 tins of tuna, drained
- 1 garlic clove, crushed
- 5-6 chestnut mushrooms, sliced
- 1 green pepper, chopped
- 200g whole wheat pasta, cooked
- 200g mild Cheddar
- 200ml milk
- 3-4tbsp golden breadcrumbs
- salt and pepper
- a handful of fresh parsley, chopped
- olive oil
- Parmesan cheese for serving
- Preheat the oven to 200°C.
- Heat a casserole with some olive oil and gently sweat the garlic, pepper & mushrooms for 5 minutes.
- Pour in the milk and add the tuna, pasta and cheese for another 5 minutes. Season with salt and pepper.
- Remove from the hob, sprinkle fresh parsley, top up with breadcrumbs and more cheese and cook in the oven for about 20 minutes.
I hope you guys like the recipe as much as we did. Stay tuned for more simple and very tasty meals that your family wold love coming very soon! I’m back to cooking Chicken Kiev with mash which I hope to put on the blog next week, if everything goes by plan. 🙂
Happy Wednesday guys! Today’s recipe is Hasselback Butternut Squash Mexican Style – a lovely vegetarian recipe that is perfect for a busy weeknight dinner.
This is a simple recipe but yet so delicious. This succulent Squash is literally bursting with flavors – it’s topped with freshly made guacamole, black beans, sweet red peppers and sour cream. I served this gorgeous Squash with some warmed up tortilla wraps and guess what happened – amazing Squash wraps. I personally had it on its own, just with a generous amount of the toppings so it was a bit like a salad or I’d like to think so. 🙂 No matter what, this is seriously delicious. And it’s on the healthy side too, so why not have a few extra servings. 🙂
Here’s how to make the Hasselback Butternut Squash Mexican Style
Hasselback Butternut Squash Mexican Style
- 1 small butternut squash, 'hasselback' cut
- 1 red pepper, chopped
- 150g black beans, cooked or from a tin
- sour cream for serving
- For the guacamole:
- 1 ripe avocado
- 1 lime, juice only
- 1/2 small red onion, chopped
- salt to taste
- a bunch of fresh coriander, chopped
- Preheat the oven to 200°C.
- Place the Squash on a baking tray and cook in the oven for about 30 minutes.
- Meanwhile, make the guacamole - mash the avocado and simply mix all the ingredients together.
- Serve the Butternut Squash topped up with the guacamole, sour cream, red peppers and black beans. Add some tortilla wraps for tasty Squash burritos.
Why Hasselback? Well, by cutting the Squash that way it cooked really well and quickly and I could easily stuff it with the toppings I fancies. Also it looks pretty cool, don’t you think? 🙂 Do you know that the brighter the food is, the healthier it is, so make sure to stock up on some Squash/Pumpkin this Fall. I’ve got quite a few Pumpkin/Squash recipes which you can check here:
Spinach Pumpkin Cups
Roasted Pumpkin Hummus
Simple Pumpkin & Shrimp Soup
The Ultimate Pumpkin Soup
Pumpkin & Chicken Curry
Pumpkin, Avocado & Feta Cheese Salad
OK, I’ll stop here ’cause the list goes on and on..But I’ll do a nice round-up with my tasty Pumpkin/Squash recipes, hopefully next week, so you could pick the one recipe you fancy and try it at home. I promise, they’re very simple and tasty. 🙂
I hope you guys like this recipe. Stay tuned for more delicious recipes that are simple to make! I’m going back to cooking and eating, not necessarily in that order! 🙂 xx
Happy Sunday! Recipe of the day is Succulent Cod Burger – simple, tasty and so much better than the usual take away fish and chips!
What a lovely weather we are having today! After a chilli and not so sunny week, finally some sunshine. Not that I’m outside enjoying it but I really love how light and sunny is in the house. And I’m just happy when the sun is shining, no matter in or outside. I only got one regret – why is the weekend always so short and not enough? Honestly, I need three days, at least. 🙂 I bet many of you would agree with me. 🙂
Let’s focus on the recipe though..
So about this Succulent Cod Burger, seriously, how could I haven’t made it before. It’s one of those simple recipes that you just discovered but seriously fallen in love with. Actually, the whole family did. What’s in there – cod fillets, which I gently cooked with some cornflour and herbs, melted Emmental cheese, mushy peas and tiny bit spicy mayo (for the adults only). I used brioche buns which were just perfect for this burger and added some more sweetness to it. To serve, I made some sweet potato fries, which we all love in our family. They are ridiculously simple to make – simply cut the sweet potato in chips, season and bake in the oven with some oil. You can even add Parmesan cheese or any other toppings you fancy. Seriously guys, the whole combination was just spot on.
The fact that nothing was left proves that everyone really enjoyed it. I myself could easily had one more of these bad guys, unfortunately (or fortunately 🙂 ), there weren’t any left.
Here’s how to make this Succulent Cod Burger
- 4 small cod fillets
- 100g cornflour
- 1tbsp dry parsley
- 1 egg, beaten
- 4 brioche buns
- 4tbsp spicy mayo
- 8 Emmental slices
- sunflower oil for frying
- For the Mushy Peas:
- 200g peas
- 50g butter, melted
- salt to taste
- Heat a pan with some oil. Coat the cod fillets with egg and then with cornflour. Gently cook the fish for about 2-3 minutes on each side.
- To make the mushy peas - simply blitz all the ingredients together.
- Start building up the burgers - add a tbsp of spicy mayo on the bottom bun, add half of the cod fillet, 2 slices of the Emmental and melt it in the oven for 5 minutes. Finish off with 3-4 tbsp of the mushy peasy and the other half of the fish.
- Repeat with the rest of the burgers.
- Serve with some sweet potato chips.
I hope you guys really love this recipe as my family did. Stay tuned for more simple and tasty recipes coming very soon your way. xx
Happy Thursday guys! Today’s recipe is Kale & Smoked Salmon Pasta – comforting, simple and perfect for a busy weekday dinner!
Before my daughter started reception I thought I’d have a few spare hour a day. But it turned out I’m actually busier than I was when she was at nursery. I only got one and a half hour when the little one is napping. Then I have to wake her up and go collect her sister. So, yes, no time really but I try to work with whatever I have. 🙂 This is why it’s essential to cook quick, easy but tasty food too, especially during the week when we’re rushing all the time. Not that the weekends are calmer. Both kids have activities on Saturday and Sunday, so yes, there’s always something. But at least during the weekend I can spend some more time in my tiny kitchen and test and create some yummy stuff. 🙂
This Kale & Smoked Salmon Pasta is one of these quick, easy and tasty recipes. I even used the Roasted Kale & Feta Cheese Dip so it was even easier than I thought. All I had to do was to boil the pasta. The kids are not very fond of kale, but they thought this was just pesto and I didn’t bother to tell them that it actually was my kale dip that they didn’t really fancy. 🙂
I should probably title this Leftover Pasta as it appears I’m using leftovers again – my Kale Dip and some Smoked Salmon but as you now know that let’s focus on the recipe..:-)
Here’s how to make the Kale & Smoked Salmon Pasta
Kale & Smoked Salmon Pasta
- 250g pasta(your choice), cooked
- 150g smoked salmon, shredded
- 150g Roasted Kale & Feta Cheese Dip(recipe is on the blog)
- 1tbsp olive oil
- Parmesan cheese for serving
- Drizzle the olive oil over the cooked pasta and mix well.
- Add the Roasted Kale & Feta Cheese Dip and mix thoroughly.
- Add the shredded smoked salmon, season with salt and pepper to taste and serve with some grated Parmesan cheese.
I hope you guys like this pasta recipe. Stay tuned for another recipe coming very soon your way. And yes, it’ll be quick, easy and very tasty, I promise. xx