Tuesday, 19 April 2011

7.2 Tuesday
Tuna Lasagne & Coconut Rice

Tuna Lasagne 


2 tins tuna in water
Half can chopped tomato
One onion, chopped
Garlic, chopped
Two sprigs thyme
1 sp cooking oil
2 sp seasoning
1 tin kidney beans
Several sheets lasagne
Half pint milk
3 sp flour
Knob butter
2sp cous cous


Take the onion, garlic and thyme and place them into a pan with some oil and gently fry them.

Add the seasoning and chopped tomato and pour in about half a pint of hot water. Stir and cook for 10 minutes. Then add the kidney beans.

Put a large pan of water on to boil. When boiled, turn off the heat and slip in the lasagne sheets to soften. Remove them after 2-3 minutes.

For the white sauce in the meantime, place your milk, flour, butter and chopped thyme into a pan. Use a whisk to stir continually until the mixture thickens.

In an oven proof dish, place half the onion, tomato and kidney bean mixture. Top with one drained can of tuna, spread evenly over the mixture. Pour over a third of the white sauce and then add a couple of sheets of the lasagne.

Repeat this process, then place the final third of white sauce over the top and sprinkle with the cous cous.

Place it in an oven for about 40 mins. Prepare the vegetables and serve.


Coconut Rice


1 cup white rice
1inch coconut cream
10 sp Sugar
Milk, pint


Put the rice in the pot, cover with cold water and wash as before.

When the water runs clear, drain and re-fill the pan with cold water, almost to the top.

Put the pan on a high flame, bring to the boil and cook for 10 minutes. Pour away half of the water, and replace with some of the milk, adding sugar and the coconut cream. Continue to cook on a lower heat, stir and add more milk as you go. Cook until the rice is soft and creamy.

Then serve.

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