Weekly dinners – recipe I
When you have children, full-time jobs, and many extra weekly activities – the dinners have to be easy. They have to be tasty, healthy and quick to make.
I have many dishes I always return to because they are all of the above and best of all – everyone in the entire family likes them. Our girls are luckily not
I have dishes I always return to because they are all of the above and best of all – everyone in the entire family likes them. Our girls are luckily not fussy eater and I guess that does make it a bit easier, but nevertheless, we still have to cook it.
I have always cooked everything from scratch – something my Father – who cooked dinner in our family – always did. We were always taught to taste the food before saying “yuk – I don’t like it” – and I have the same approach with my kids. We also always try different types of cuisine – and both girls happily eat Moroccan, Indian, Sushi, Spanish, Seafood, you name it!. As far as I am concerned – as with most things in life, the more you try, the more you learn – and if you are lucky – you might even love the new flavours.
So today I am sharing the easiest tuna mousse – easily adapted to salads, baked potatoes, or even in a sandwich. We LOVE it in this house.
- 2 cans of Dolphin friendly tuna
- 2 tbsp creme fraiche 18%
- 1 tbsp mayonnaise
- 1 drizzle of organic lemon juice
- salt & pepper to taste
- Mix it all up, and stir until smooth and airy.
- Rocket, chopped cabbage, chopped kale – any salad you like
- 1 red onion sliced
- chopped cucumber
- 1 boiled egg – quartered
- The tuna mousse on top
- salt and pepper to taste
- Served with delicious crusty bread and lashings of butter. YUMMY.
Jacket potatoes with tuna mousse and sweetcorn
For the kids – (as one thing they are not fond of yet is salad), I make jacket potatoes with lashings of butter, and cheese, and pop the whole thing in the over for 5 minutes. Then I add some sweetcorn in the tuna mousse, stir it in – trust me it is utterly scrumptious.