Tuna Casserole

Tuna Casserole, aka tuna pasta bake

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This dish combines two of Lentil’s favourite foods – fish and pasta. So I was expecting it to pass the Lentil taste test with flying colours – surely?? Well actually, it only got the star sticker of approval second time round.  I made the first dish using Penne pasta.  Fine for adults, but the pasta was just a bit too big for a toddler-sized mouth.  The eating of it made more difficult as said toddler hasn’t quite mastered cutting his food with a knife, yet insists on trying everything himself without any help!!  Suffice to say it was a very long mealtime and require infinite patience!

Lesson learnt I decided to use macaroni on the second attempt.  The result was the same delicious taste, but a toddler-friendly eating experience.  Big sigh of relief all round!

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Homemade Gnocchi with Butter and Sage

Quick and Easy Potato Gnocchi

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This is an old recipe that has been handed down from grandmother to mother to granddaughter and I’m feeling very privileged that it’s now been passed to me by my fairy godmother!  The recipe was hand-written on a piece of paper and included just the raw ingredients, no measurements. So we’ve been eating a lot of gnocchi recently (not that we’re complaining!) in the trial and error process of finding the perfect balance.  And we think we’ve cracked it!

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Parmigiana

Parmigiana with a pinch of healthiness.  A great vegetarian option on its own or as a side dish

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The origins of this traditional dish are disputed. Jamie Oliver refers to it as a “classic northern Italian recipe” and is in good company: Antonio Carluccio confesses “I’ve never known whether this dish is called ‘parmigiana’ because it comes from Parma, or because it’s made with Parmesan cheese”. But  although the name may be claimed by the north, Carluccio concedes that the recipe stems from Sicily in the South.

My own Parmigiana story has less exotic origins! Continue reading