Sunday, January 29, 2006
My Recipe!
I am quite excited by this blog as cooking is one of my many hobbies. I am quite spontaneous in my approach to cooking - thanks to hunger, it makes me creative! Normally, when I could not be bothered grocery shopping and when it's cold outside, I tend to scour the food cabinet for ingredients and put together something from my imagination.
The basic ingredients and condiments I have all the time are the following: (Please note that I am allergic to Gluten therefore all of my ingredients are Gluten-Free)
John West Tuny Chunks (in Sunflower Oil my preferred choice), Olive Oil, Vegetable Oil, Salt, Pepper, Knorr Chicken Bouillon, Garlic Powder, Brown Sugar, White Sugar, Coffee Beans, Nestle Coffee Mate, PG Tips Tea, Green Tea, Organic Herbal Tea, Gluten-Free Oats, Corn Flakes, Dates, Figs, Rice, Salute Gluten Free Pasta (as I am allergic to Gluten), Tamari Soya Sauce, Red Wine Vinegar, Fish Sauce, Anchovy Fillets, Capers, Herbs, Balsamic Vinegar, Bajan Chilli Sauce (yummy!), Dill Sauce, Mixed Pickled Vegetable, Tomato Puree, Colman's Mustard, Alpro Soya Milk, Eggs, Heinz Original Sandwich Spread, Hellmann's Real Mayonnaise, Semi-Skimmed Milk, Gluten-Free Nairn's Scottish Oat Cakes, Divine Dark Chocolate, Peanut Butter, Assorted Nuts and Sweeties and normally a selection of cheeses.
I also have a selection of Red & White Wine, Gordon's Gin and Bombay Sapphire, Pimms and an ecclectic selection of Spirits and Liquer.
The list above is the mainstay.
I'd better get cooking then.
I bought some Sainsbury's Taste the Difference Vivaldi white potatoes (1.5kg bag) the day before yesterday and used approximately a kilo for this recipe. It does not have a name so I will call it, "Alan's Tangy Tuna Potato Salad" and it's so easy to make.
Ingredients:
Potatoes (1kg)
Salt
2 hardboiled eggs
2 x 185g tins of John West Tuna Chunks (drained)
Half a jar of Hellmann's Mayonnaise 400g (approximately 6 Tbsp)
Half a jar of Heinz Original Sandwich Spread 270g (approximately 2 Tbsp)
1/2 tsp of Colman's English Mustard
1. Wash, peel thoroughly, cutting away green discolouration and or sprouts as these may be toxic then boil the potatoes for about 20-25 minutes on salted water just covering the potatoes making sure it's cooked all the way through. (personally, I never peel the potato skin as majority of the potato's fiber, and many of the nutrients (especially vitamin C) are located close to the skin. Drain and let stand to cool then slice in cubes.
2. Boil 2 eggs (you may boil the eggs together with the potatoes making sure you wash them with soap first) after boiling let them cool in cold running water or in a jug to prevent them from discolouration, peel then mash in a bowl. Add drained tuna, both the mayonnaise and sandwich spread and mustard mixing all the ingredients together. Stir the mixture in the cubed potatoes. Refrigerate for 30 minutes but if you're starving like me, then serve and eat immediately with your favourite glass of white.
This serves 4-5 persons.
Give this recipe a try and let me know what you think of "Alan's Tangy Tuna Potato Salad".
Happy Eating,
Alan Aldana
The basic ingredients and condiments I have all the time are the following: (Please note that I am allergic to Gluten therefore all of my ingredients are Gluten-Free)
John West Tuny Chunks (in Sunflower Oil my preferred choice), Olive Oil, Vegetable Oil, Salt, Pepper, Knorr Chicken Bouillon, Garlic Powder, Brown Sugar, White Sugar, Coffee Beans, Nestle Coffee Mate, PG Tips Tea, Green Tea, Organic Herbal Tea, Gluten-Free Oats, Corn Flakes, Dates, Figs, Rice, Salute Gluten Free Pasta (as I am allergic to Gluten), Tamari Soya Sauce, Red Wine Vinegar, Fish Sauce, Anchovy Fillets, Capers, Herbs, Balsamic Vinegar, Bajan Chilli Sauce (yummy!), Dill Sauce, Mixed Pickled Vegetable, Tomato Puree, Colman's Mustard, Alpro Soya Milk, Eggs, Heinz Original Sandwich Spread, Hellmann's Real Mayonnaise, Semi-Skimmed Milk, Gluten-Free Nairn's Scottish Oat Cakes, Divine Dark Chocolate, Peanut Butter, Assorted Nuts and Sweeties and normally a selection of cheeses.
I also have a selection of Red & White Wine, Gordon's Gin and Bombay Sapphire, Pimms and an ecclectic selection of Spirits and Liquer.
The list above is the mainstay.
I'd better get cooking then.
I bought some Sainsbury's Taste the Difference Vivaldi white potatoes (1.5kg bag) the day before yesterday and used approximately a kilo for this recipe. It does not have a name so I will call it, "Alan's Tangy Tuna Potato Salad" and it's so easy to make.
Ingredients:
Potatoes (1kg)
Salt
2 hardboiled eggs
2 x 185g tins of John West Tuna Chunks (drained)
Half a jar of Hellmann's Mayonnaise 400g (approximately 6 Tbsp)
Half a jar of Heinz Original Sandwich Spread 270g (approximately 2 Tbsp)
1/2 tsp of Colman's English Mustard
1. Wash, peel thoroughly, cutting away green discolouration and or sprouts as these may be toxic then boil the potatoes for about 20-25 minutes on salted water just covering the potatoes making sure it's cooked all the way through. (personally, I never peel the potato skin as majority of the potato's fiber, and many of the nutrients (especially vitamin C) are located close to the skin. Drain and let stand to cool then slice in cubes.
2. Boil 2 eggs (you may boil the eggs together with the potatoes making sure you wash them with soap first) after boiling let them cool in cold running water or in a jug to prevent them from discolouration, peel then mash in a bowl. Add drained tuna, both the mayonnaise and sandwich spread and mustard mixing all the ingredients together. Stir the mixture in the cubed potatoes. Refrigerate for 30 minutes but if you're starving like me, then serve and eat immediately with your favourite glass of white.
This serves 4-5 persons.
Give this recipe a try and let me know what you think of "Alan's Tangy Tuna Potato Salad".
Happy Eating,
Alan Aldana
