Sunday, August 20, 2017

strawberry almond oatmeal bake


  • 1 1/2 cups rolled oats
  • 1/2 cup sliced almonds
  • 20 ounces strawberries, hulled and quartered
  • 1/3 cup plus 3 tablespoons light brown sugar, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 1 3/4 cups milk
  • 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish


  1. 1.
    Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease shallow 2-quart baking dish. Scatter oats, almonds, and strawberries into baking dish. 
  2. 2.
    Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl until combined. Pour into baking dish. Using spoon, gently press oats into liquid to moisten evenly. 
  3. 3.
    Scatter remaining tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing extra brown sugar at the table.

Saturday, April 15, 2017

tuna pasta with lemon


  • 1/2 cup  dried breadcrumbs
  • 1/2 cup  pine nuts, lightly roasted
  • 1/4 tsp red chilli flakes
  • 2 large cans tuna, tuna in water, drained
  • 1 box elbow pasta
  • 1/4 cup mayonnaise 
  • 2 cloves garlic, finely chopped
  • 1/3 cup grated parmesan
  • half a container of baby spinach leaves
  • Finely grated rind

  •  1
    Combine breadcrumbs, nuts, chilli flakes and 1 teaspoon salt in a bowl. In another bowl, flake the tuna into large chunks.
  •  2
    Cook pasta in a saucepan of boiling salted water until al dente. Drain pasta then transfer to a large bowl.
  •  3
    Return pan to stovetop over low heat. Add oil and garlic and spinach, and cook until fragrant. Add crumb mixture. Cook, stirring until golden. Add to hot pasta with parmesan, tuna, and mayo, lemon rind. Toss well to combine. Season to taste.  Toss gently. serve.