Tuna & Tomato Pasta and Easy Coconut Pie
Tuna & tomato pasta
- 400g (12 1/2 oz) dried linguine pasta
- 4 (about 800g or 1 1/2 lb) vine-ripened tomatoes, coarsely chopped
- 4 green shallots, ends trimmed, thinly sliced
- 1 tbs fresh lemon thyme leaves
- 1/2 cup fresh lemon juice
- 2 tsp extra virgin olive oil
- Salt & freshly ground black pepper
- 1 x 425g (13oz)can tuna in brine, drained, flaked
- 125g ( 4oz)reduced-fat feta, crumbled
Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
Meanwhile, combine the tomato, green shallot, lemon thyme, lemon juice and oil in a large bowl. Taste and season with salt and pepper.
Add the pasta to the tomato mixture and gently toss until just combined. Add the tuna and feta and gently toss to combine.
Divide pasta among serving bowls and serve immediately with lemon wedges
Easy coconut pie
- 4 eggs
- 1 cup caster sugar
- 100g (3 1/2 oz) unsalted butter, softened
- 100g ( 3 1/2oz)slivered almonds
- 1 cup desiccated coconut
- 2 tbs grated lemon rind
- 2 tbs grated orange rind
- 1/2 cup (125ml or 4oz) lemon juice
- 1/2 cup (125ml or 4oz)orange juice
- 1 cup (250ml or 8oz )coconut milk
- 1/2 cup (125ml or 4oz )plain flour, sifted
- Lightly whipped cream and fresh passionfruit pulp, to serve
Preheat oven to 180°C (350F).
Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm (11inch) pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.
Slice and serve with a little whipped cream and passion fruit
no:60
quote of the week: Ham and Eggs a days work for a chicken but a life time commitment for a pig
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment