I was curious after I read the recipe and found out that this creamed tuna could go well with steamed rice. Of course this way of cooking is not typical at all in Asian cuisines. However, using milk, flour and cream is quite popular in Western food. But when the author recommended to serve this tuna dish with steamed rice, I really wanted to try its taste.
And I was not dissapointed by this dish. This creamed tuna is so creamy (of course!). It is quite light with the mild sourness of the sour cream. The toasted almond flakes go perfect with the creamed tuna. The parsley adds more flavor to the dish. I have to agree that this one really goes well with rice.
Ingredients (serves 3-4)
- 2 tbs finely chopped onion
- 3 tbs butter
- 3 tbs plain flour
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 300ml milk
- 120ml sour cream
- 200g cooked tuna or canned tuna, break into small chunks
- 2tbs sherry or red wine
- 3tbs chopped parsley
- 2 tbs roasted almond flakes
Cooking:
- In a saucepan over low heat, melt the butter and cook the onion until softened. Add the flour, salt and pepper, stir to smoothen. Gradually pour in the milk, stir constantly until the mixture thickens.
- Stir in the sour cream. Add tuna, sherry and parsley, cook until heated through, do not boil.
- Spoon into serving bowl, sprinkle with almond flakes. Serve with hot steamed rice.
I had not known about Goulash until I cooked this pasta. The word "goulash" didn’t make sense to me at all when I browsed my book of pasta, until I looked into the ingredients and method to see if I was able to cook this pasta dish. And I said, wow, it was quite simple. So why the name "goulash"? And I googled this term and got some information about this.
So, Goulash is only the name given to a stewed soup originated in Hungary, with the main ingredients are beef, onion, vegetables, spices and paprika. I am so eager at this finding, which means I’ve learned another new thing about cuisine and food culture today.
The recipe from one of my reference books calls for fusili pasta. However, I had only fettuccine left in my pantry. So with this kind of soup, I thought it would make no difference. After not so long time of cooking, two pasta dishes were ready on our dining table. We were so amazed at the taste of it and of course we really really liked it. Again, pasta made us surprised about how far each pasta dish can bring new experience to us.
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My first time baking pound cake. Though I scaled down the recipe since I couldn’t finish the whole cake with main ingredients at 1 pound each.
This pound cake was really delicious with mild sourness due to the sour cream and cranberries used in the cake.
Ingredients ( bundt pan 10”)
* Cranberries:
- 90ml lemon juice
- 2 tbs brandy
- 125g dried cranberry
* Pound cake:
- 490g (3 1/2 cups) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 227g unsalted butter, room temperature
- 380g white sugar
- 6 large eggs
- 2 tbs + 1 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 1 cup sour cream / plain yogurt
Direction:
* Cranberries:
- Combine the lemon juice, brandy and dried cranberries in a small saucepan. Place over medium heat and bring to a boil. Remove from the heat.
- Let cool in the saucepan. Then drain the cranberries, keep the juice.
* Pound cake:
- Preheat the oven to 165C (if using dark pan) or 180C (if using bright pan). Grease the pan.
- Mix together the flour, baking soda and salt. Set aside.
- With an electric mixer, beat the butter and sugar until fluffy and light in color. Add the lemon zest, vanilla and eggs, one at a time, beat until well combined after each addition.
- At low speed, beat in the flour mixture alternating with sour cream / yogurt in three times, beginning and ending with the flour. Beat until well combined and smooth.
- Fold in the cranberries. Pour the batter into the pan.
- Bake at the centre of the oven for 80-85 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven. Let cool slightly for 5 minutes.
- Brush half the juice from boiling the cranberries over the cake. Let stand for 10 minutes, then remove the cake from the pan. Then brush the remaining juice over the cake.
- Sprinkle with icing sugar before serving (optional).
