Store
Cupboard Star…
Over
two decades ago my parents sold our family home & moved to a small village
in the west of
Ingredients & Costing…
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Tuna Chunks (in brine) x 2 (185gm tin)
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1.30
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Fusilli x 200gm
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0.22
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Spanish Onion x 1 finely diced
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0.33
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Red/Yellow Pepper x ¼ of each diced
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0.35
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Courgette x ½ finely diced
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0.35
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Mushrooms x 100gm finely diced
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0.24
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Plum Tomatoes x 400gm tin
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0.37
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Fat Clove of Garlic x 1
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0.05
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Tomato Puree x 1 tblsp
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0.10
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Mixed Herbs x 1 tsp
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0.05
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Dried Chilli Flakes x ½ tsp
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0.05
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Sugar x 1 tsp
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0.05
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Greek Natural Yoghurt x 100ml
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0.24
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Breadcrumbs x handful
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0.00
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Grated Red Cheddar x 20gm
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0.30
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Butter x 10gm
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0.20
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Olive Oil x 2 tblsp
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0.10
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0.05
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Freshly Ground Black Pepper
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0.05
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3-4Hearty Portions
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€4.40
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æ Cook the fusilli in a large saucepan of boiling water, drain & rinse, place the fusilli in an oven proof casserole dish
æ Sauté the onion in olive oil until translucent, add the diced peppers, courgette, mushrooms & garlic continuing to sauté for a further 10 minutes
æ Stir in the chopped tomatoes, tomato puree, dried herbs, chilli flakes, sugar & a generous seasoning of salt & freshly ground black pepper, simmer gently until the sauce has reduced a little
æ Add the vegetable & tomato sauce to the fusilli together with tinned tuna & Greek natural yoghurt; stir well to combine the ingredients
æ Sprinkle the breadcrumbs & grated cheddar on top, dot with small cubes of butter & bake in a preheated oven gas mark 5 for 30 minutes until the breadcrumbs are golden & the sauce is bubbling
Crumbs…
Perfect opportunity to utilize some of those breadcrumbs you have been saving made from stale slices of bread toasted, processed into fine crumbs & stored in an airtight container for just this moment … J
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