So, I had a little dinner party last thursday night to celebrate TwinA's return to Australia (belated as with the move and all I've been slack and busy) so, taking advantage of my last week of non-teaching and non-frenching I made a tuna and corn lasagna and some dessert cupcakes.
I have to thank Agnes from off your spork for posting this recipe for vanilla cupcakes and for the pictures which 'inspired' my decoration.
Here is my recipe for tuna and corn lasagna as well:
Shopping trolley:
2 cobs corn
1 big tin of tuna
1 large jar tomoto cooking sauce (puree)
2 small onions, thinly diced
8 cloves garlic, minced
2 cups vegetable stock
sugar
assortment of fresh herbs (from cottage garden)
4 dried bay leaves
Fresh lasagne sheets
cheese
flour
butter
4 mushrooms sliced
celery
1 tomato sliced
parmesan cheese
Preparation.
In a large saucepan slowly fry half garlic and onion until soft and clear, being careful not to burn.
Add the corn off the cobs, mushrooms and sliced celery. Stir until the mushrooms and celery and cooked. Add tomato puree and vegie stock to even the consistency of the sauce. Add the bay leaves and simmer for 30 minutes, stiring occassionally.
Add the fresh chopped herbs and lots of pepper. Add the drained tuna and stir through de-clumping any big bits. Add 2 tsp of sugar and let sit for a further five minutes.
In a casserole dish layer lasagne sheets with the tuna sauce, starting with the sauce on the bottom. Make sure all of the lasagne is covered.
Finish off with a thick layer of bechamel sauce (with cheese) and sprinkle over parmesan cheese. Finish with slices of fresh tomato. Bake for 40 minutes or until goldenbrown on top and serve with salad!
It really was so yummy - the sugar helped to bring out the flavours in the tuna and corn and give the dish and warmer taste.
No comments:
Post a Comment