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 :)