What is this - more tuna salad?

Apologies for my absence - I have not forgotten about this blog! Alas, real life has been evil to me.

Today, Let me give you another tuna salad recipe

2 hard boiled eggs
1 can tuna chunks in brine
1 spring onion
1/2 red pepper
3 tbsp of mayonnaise
1 tsp of curry powder


Chop up eggs, drain tuna, chop up the onion and pepper. Mix liberally. Add the mayo and the curry powder, mix some more. Leave in the fridge for an hour or so  (or, alternatively, mix the curry powder into the mayo and let that sit before assembling) and proceed to nom

One-pot pasta dish: Black Olives Edition

So I have just returned from the 2nd Resistanz - Industrial Music Festival and instead of existing on Greggs pastries and alcohol, I am in the kitchen again.

I was asked for a one-pot dish that's easy - and I immediately thought of one of my favorite things to make if I am broke and tired: the black olive and garlic pasta with broccoli

1 cup of pasta
2 Tbsp of butter
1 clove of garlic
1/2 cup broccoli florets (frozen)
Handful of black olives

In a pot, cook the pasta acccording to package directions.

hen the water is boiling and the pasta is in, put a metallic strainer on top of the pot and set the (rinsed!) broccoli florets in it. They will steam beautifully in 5 minutes or so, and will only need to be turned around with a for a few times to make sure they will be thoroughly heated.

While the pasta and broccoli are cooking, drain and slice up the olives.

Once the broccoli is ready, set aside to drain.

Drain the pasta, and put back on the stove. Mix in the 2 tbps of butter and the sliced up olives and crush the clove of garlic into the mix. (if you like, you can add a tsp of olive oil for taste, too)

Top with the broccoli florets.

Broccoli can be replaced  - or enhanced - with fresh spinach, and there's no such thing as too many red pepper flakes. I haven't tried this with olives other than black, so I don't know how they would work.

This actually works better without added cheese, just so you know ;)

Tuna Shred Salad

From soup, it's off to salad.

Tuna Shred

1/2 large carrot, shredded
1/4 medium cucumber, shredded
1 80g can of tuna chunks
3 tbsp of Greek yogurt (or cottage cheese)
1/2 tbsp Lemon juice
Black pepper to taste

Mix the lemon juice and black pepper into the yogurt (or cottage cheese, which may be harder) and let marinate in the fridge for 10 to 30 minutes.
In a bowl, mix the shredded vegetables and tuna. Cover with yogurt and mix gently.

Yes, this looks disgusting. But it tastes good. the carrot will give you something to bite on, the cucumber balances out the tartness of lemon and yogurt, and it is more filling than you'd think!

Leek, carrot and potato soup with sundried tomato

I know it's spring officially, but in some parts of the world it is still cold. And soup = awesome.

No pictures this time - but when I next make this, I will take some and post 'em for you

1/2 leek
1 medium potato
1 medium carrot
1 tbsp sundried tomato paste
2 bouillon cubes
2 cups water
1/4 cup cream or whole milk
Olive oil
black pepper, white pepper, green
pepper, pink pepper, allspice

Chop up everything into roughly evenly sized slices. 

In a pot, heat oil and toss in sliced carrot, leek and potato.cook for 2 minutess, add spices as desired, and the tomato paste. Cook for another 5 mins, then crumble the cubes over and add the water, preferably hot

(At this point, I note that the spices I use are a blend of "Mixed peppercorn" - makes life a lot easier.)

Bring to a simmer, then let cook 15 to 20 min till potatoes are done.

Take off the heat, add the cream and give a few good bllllrs (that is a technical term) with a blender to puree some of it.

You now have a large bowl of soup.  Eat with crusty bread :)

Welcome aboard!

Ohai!

Welcome to Nom On My Own.

Here there shall be recipes for tasty tasty noms, proportioned for those of us who live alone and don't like leftovers. Simple single-person meals that I hope you will enjoy!

Disclaimer: I am not a chef, nor a nutritionist or a dietitian.