Are you hungry? Don’t just be hungry, WiFi the hunger across to everyone by preparing top-notch culinary that would make everyone around you drool helplessly.
Seize the ventilation with a good savor and aroma to go miles without visa. We’ve provided you with an array of 3 recipes that you could prepare within 5min and have the best inference afterward.
- Store-cup-board Pasta Salad
Ingredients
- 2 tsp finely chopped red onion
- 1 tsp caper
- 1 tbsp pesto
- 2 tsp olive oil
- 185g can of tuna in spring water, drained
- 100g leftover pasta shapes
- 3 sundried tomatoes, chopped
Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.
MAKE IT FOR KIDS
Mix
together 1 tbsp
pesto with 2 tbsp
mayo. Stir through
100g cooked
pasta along with
100g sweetcorn,
185g can drained,
flaked tuna and 1
chopped tomato.
DRESS IT UP - GRIDDLED TUNA SALAD
Mix 200g leftover pasta
with juice ½ lemon, bunch chopped
parsley, 3 tbsp extra virgin olive oil,
2 chopped spring onions, 1 tbsp drained
capers and a handful toasted pine nuts.
Brush 2 tuna steaks with olive oil,
griddle for 2 mins each side, then cut into
slices. Toss through the pasta to serve.
Prawn & Coconut Soup
Ingredients
- 3 tbsp Thai green curry paste
- 400ml can coconut milk
- 150g cooked prawns
- 250g pack courgetti
Method
- STEP 1
Heat 1 tsp flavourless oil in a frying pan over a medium heat. Add the curry paste and cook for 1 min. Pour in the coconut milk, then leave to bubble away for a few mins before adding the prawns and courgetti. Cook for 1 min more to warm through, then divide between bowls.
Speedy Mediterranean gnocchi
Ingredients
- 400g gnocchi
- 200g chargrilled vegetables (from the deli counter - I used chargrilled peppers, aubergines, artichokes and semi-dried tomatoes)
- 2 tbsp red pesto
- a handful of basil leaves
- parmesan or pecorino (or vegetarian alternative), to serve
Method:
- STEP 1
Boil a large pan of salted water. Add the gnocchi, cook for 2 mins or until it rises to the surface, then drain and tip back into the pan with a splash of reserved cooking water.
- STEP 2
Add the chargrilled veg, chopped into pieces if large, red pesto and basil leaves. Serve with shavings of Parmesan or pecorino (or vegetarian alternative).