In the Kitchen

In association with Sligo Today

Sicilian-style Tuna Lasagne

Added: 19/03/15 : 16:20:50




Swap mince for canned tuna in this budget lasagne recipe, made even easier with cream cheese instead of béchamel sauce


Serves 4 Prep: 5 mins Cook: 45 mins




Ingredients


    400g can chopped tomatoes
    250g frozen sliced mixed peppers
    85g black olives, from a jar or can, drained and rinsed
    2 tsp ground cinnamon
    1 tbsp mixed dried herbs
    2 x 185g cans tuna in brine, drained
    200g tub cream cheese
    12 dried lasagne sheets
    125g ball mozzarella, torn into pieces


Method

Heat oven to 200C/180C fan/gas 6. Tip the tomatoes, peppers, olives, cinnamon and herbs into a pan, cover and simmer for 10 mins until the tomatoes have broken down a little. Add the tuna and season.

Tip the cream cheese into a bowl, season and mix to loosen a little, adding a splash of water (or milk, if you have some) to make a thick white-sauce consistency.

Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a third of the tuna sauce into the bottom of the dish, top with 4 lasagne sheets, a third of the cream cheese sauce, then repeat the layers twice more.

Scatter over the mozzarella and bake for 35 mins until golden and bubbling.


Poached Pears in Spiced Tea

Added: 19/03/15 : 16:26:11




This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget

Serves 4   Prep: 5 mins Cook: 20 mins






Ingredients


    50g golden caster sugar
    1 tbsp clear honey
    1 tbsp redcurrant or cranberry jelly
    2 spiced fruit tea bags (Pukka's 'revitalise' is good, or apple & cinnamon)
    4 firm pears, peeled, halved and core scooped out with a spoon
    handful fresh cranberries
    yogurt or sweetened crème fraîche with a little orange juice or zest, to serve


Method

Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar.

Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender – poke them with a skewer or the tip of a knife.

Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags.

Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.


Tip - This recipe works well with plums, too. You could also try using whatever fruit teas you have at home and adding a cinnamon stick and vanilla pod in with the poaching liquid, if you have them.