Mather Street Tuna Pasta

The boys helped me create this recipe when we lived at Mather Street. T was only 4 but he chose what veges to add, and the result was delish.


~Mather Street Tuna Pasta~
6 single handfuls dry spiral pasta (can substitute cous cous)
4 large broccoli florets, cut small
1/2 large sweet potato, cubed into 1cm squares (sustitute pumpkin/zucchini/squash)
1 large tin tuna in oil
2 lemons, juiced and zested
2 finely sliced scallions
handful fresh parsley, finely chopped
black pepper
(parmesan to serve)

Cook pasta and drain cooking water into large serving bowl to warm the bowl.

Steam the veges, drain oil from tuna, then combine all ingredients in the (empty) serving bowl and toss well.

Serve with plenty of grated parmesan.

Sweet Potato & Buckwheat Rissoles

This was delicious! The uncooked mixture (prior to eggs and breadcrumbs addition) was so yummy that I'd use it again as a "mash" on the side for a meal, or as a Friday night quick meal.

Original recipe from Diet Dessert & Dogs http://dietdessertndogs.wordpress.com/2008/05/20/sweet-potato-and-kasha-burgers/

We made one panful of rissoles as per the original recipe, but they were very fragile and fell apart easily (not sure why), so I added egg and dry breadcrumbs to the rest of the mix to make them hold their shape - as per below. I used quite a lot more oil, and a bit more basil, but otherwise the original balance of flavours is the same - deliciously smoky and sweet.


~Sweet Potato & Buckwheat Rissoles~
1-1/2 cups dry buckwheat
3 cups vegetable stock
1 large onion, finely chopped
8 tab sesame oil or extra virgin olive oil
2 small celery stalks, finely chopped
1 large carrot, grated
2 large sweet potatoes, cooked and mashed
1/4 cup tahini
1/3 cup chopped fresh basil
1 entire spring onion, finely chopped
2 tab tamari
3 slices dry bread, made into crumbs
2 eggs, beaten
flour to dust (I used cornflour but any would do)

Dry-roast the buckwheat in a heavy pan over medum heat for 5 minutes, stirring often with a wooden spoon.

Add stock; bring to boil over high heat. Reduce heat; cover and cook over low heat until water is absorbed and buckwheat is tender, about 15 minutes.

Cook onion in 1 tab oil over medium heat until softened. Add celery and carrot; cook for another 5 minutes until softened.

Stir together all ingredients (except remaining oil and flour) until combined. Form rissoles and roll lightly in flour, then flatten to about 1.5cm thick.

Heat 2 tab oil in heavy frying pan over medium-high heat and cook in batches, using more oil as needed. Cook until one side is dark and crispy, then turn and cook other side until similarly black-brown.