Tag-Archive for » Baked «
I tagged this one to make in a recipe game I play, I have not had a stuffed spud in years, only jacket potato with sour cream, cheese and chives. So to make a filling reminded me so much of when I was pregnant as this one of the few things I could eat that did not upset my tummy. I practically lived on stuffed spuds, be it tuna, baked beans, cheese etc.. So these brought back memories for me and they were really tasty too. I loved how minimal the effort was in making these, with maximum taste. I made my mornay sauce from scratch and I also added some gruyere cheese to the sauce as well as topping the potatoes with it. Serving the extra sauce on the side was a spot on idea from Pat as we poured all of it over our spuds and it was totally delicious. I did not change a thing in the recipe but to view this recipe please click here. Be sure to check out all of her fab recipes while you are there she has some really yummy ones.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Potatoes (large)
425g Mornay sauce (cabonara was specified) (I made mine from scratch and added some gruyere to it.)
425g Tuna, canned in water
2 Spring onions (scallions chopped)
1/2 Cup cheese, grated
Method
1. Preheat oven to 180C (160C fan forced).
2. Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
3. Heat carbonara sauce in a small saucepan until simmering.
4. Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
5. Make a cross in the cooked potatoes and carefully push open.
6. Spoon in the tuna sauce and then sprinkle with cheese.
7. Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.
All photos taken by me unless otherwise stated.
This recipe is simple, quick and tastes exceptional, I love salmon and this is a great way to make it. It is yet another swap recipe, I love these swaps but I feel Like I make more of these than my own recipes as of late. I can not apologise as I love making and reviewing others recipes and it gives you nights of not even having to think of what to make, let alone having to measure and record every ingredient.
Since starting this blog which I have so much pleasure in doing and almost feel guilty when I do not have the time in a day to post. I have taken so much time in meal planning and what tends to be the 
biggest thing, which is measuring the exact amounts that I am using and taking notes so I can list accurately, the amounts to whoever is enjoying my blog the next day.
Making others recipes is a great opportunity to try something new, which I love, but they have already measured out ingredients, so I do not make my family wait for so long. and I can also split the month between my own and others. If you want to read other reviews or see other photos of this recipe please click here. I served mine over stir-fried vegetables including bok choy which I absolutrly love.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1/2 Cup unsalted butter
1 Teaspoon dry crushed red pepper
1 Clove garlic, minced (I used 3 cloves)
1/2 Cup brown sugar
1/2 Cup fresh lime juice
1/2 Cup soy sauce
2 Teaspoons cornstarch, dissolved in
2 Teaspoons water
1 Tablespoon butter (I cooked mine in a little olive oil)
2 Large salmon fillets
Method
1. Melt butter in heavy large saucepan over medium heat.
2. Add crushed red pepper and garlic and stir about 1 minute.
3. Add sugar.
4. Whisk until mixture is melted and smooth, about 4 minutes.
5. Whisk in lime juice and soy sauce.
6. Increase heat and boil until reduced, about 2 minutes.
7. Add cornstarch mixture and boil until thick, about 3 minutes.
8. In another large skillet, melt 1 tablespoon butter over high heat.
9. Add salmon.
10. Cook 2 minutes per side.
11. Spoon 2 Tablespoons sauce over salmon.
12. Transfer to baking dish.
13. Roast at 400 degrees for 5 to 8 minutes.
14. Serve with remaining sauce.
All photos taken by me unless otherwise stated.
