Peel the potatoes and slice them very thinly like on the picture below. Cut the tomatoes in the same way. Chop the parsley and celery thinly and set them aside. Do the same for the onion.
Flake the tuna, then, beat the 3 eggs with salt, garlic & pepper granules and black pepper. Add tuna to the mix, set aside.
In a large frying pan, heat 3 tablespoons of oil and brown the chopped onions for 2 minutes. Add the slices of potatoes and allow to brown and soften for 2 minutes on each side, then add the celery, stir for 1 minute. Now, lay the slices of tomatoes on top of the mix, spread the chopped parsley on top of the tomato. Then, evenly distribute the beaten eggs and tuna mixture in the pan.
Slightly shake the pan to make sure that the eggs reach the bottom. Allow two minutes for the omelette to form at the bottom. Using another pan or a large plate, cover the frying pan and turn the contents upside down. Place the pan back on the hob for another two minutes to allow the other side of the frittata to cook through. Allow 1 or 2 more minutes each side if you do not like your eggs runny.
Your frittata is ready to serve. Enjoy it on its own or with a little green salad.
Thinly cut the onion, leek and mushrooms to the same size.
In a small frying pan, heat 1 table spoon of sunflower oil and fry the onion and leek together for 2 minutes. Add the mushrooms to the mix, stir for one minute, then add the baked beans. Stir for 2 minutes the time for the beans to soak in the flavours and heat up. Adjust the seasoning then serve on lightly toasted brown slices.
This is a great way to stretch baked beans and make a tin go further. Enjoy.
Chop the onions and pepper, grate the ginger. Peel and cut the parsnip into chips. Set aside.
Heat 2 tablespoons of oil and brown the onions for 2 minutes, then add the peas, ginger, salt, garlic and 200ml of water cover and leave the peas to soften for 20 minutes. Don’t forget to stir from time to time. After the 20 minutes, add the peppers, 1/2 teaspoon of paprika, 200ml water, adjust the seasoning and cover for another 8-10 minutes on medium heat.
Now on to the parsnips chip. They are to be treated the same as potatoes chips, so feel free to use your regular chip pan. Frying for 5 to 7 minutes suffice to have them cooked through from raw. Add a slice of onion in the chip oil to add more taste to the chips.
Once the chips are ready, salt and serve.
Remember. The colder the chips get before serving, wrinklier they get become. Enjoy
Start by peeling, chopping and cutting everything that needs to be prepped before starting.
Rinse the rice and place it in a deep pan with 350ml water, a bit of salt and a table spoon of vegetable oil. Cover the pot and leave to cook for 8 minutes. Once the water has evaporated, stir the rice, cover it and turn the heat right down to allow it to finish cooking with steam alone for another 10 minutes.
Once the rice is ready and the other ingredients prepared, heat 3 tablespoons of vegetable oil in a wok or a large frying pan. Fry the onions for 2 minutes. Add the cut hotdogs and fry until brown with crisp edges.
Now add the carrots, a dust of garlic granules and salt. Stir well and cover for 1 minute to soften the carrots. Now, fold in the rice with 1 crushed vegetable stock cube, black pepper and 50ml of water. Stir and cover. Cook on medium heat for 5 minutes to allow all liquid to evaporate and the rice to absorb the flavours. Remove from the heat and add in the finely chopped parsley before serving.
Spray a bit of oil on the flat tray that will be used to cool down the thins. The light spread of oil will prevent the thin from sticking to the used surface.
Mix the crushed hazelnuts to the coconut.
Melt the sugar on high heat, then stir until it becomes golden and really clear.
Add a pinch of salt to the melted sugar, then put in the coconut and hazelnut. Mix very quickly with a spatula until the sugar is completely absorbed. This process should take 1 minute max… it has to be done very quickly.
Remove from the hob and lay the mix very flat on a dish prepared for it. Using a rolling pin or the back of the spatula, continue to flatten the mix, then create tracks as above on the picture.
The tracks you have created will allow you to easily break off the thins once the mix has cooled down and hardened.
If you rather make balls and have a high heat tolerance. You will have to move very quickly as the mix can cool down and harden within a minute… The balls can only be rolled by hand.
…And here is what I made few months earlier… in the dark
Note: melted sugar can be really painful if not handled with care. No children should be around when you are doing these thins.
Adding salt to the melted sugar breaks down its sweetness.
Peel both carrots, cut one like carrot sticks (julienne), cut the other one length way paper-thin (you can use a potato peeler for this). Keep them separately.
Cut the bacon as on the picture to the size of carrot sticks, set aside. Your pasta should be precooked by this time. Now time to combine all the ingredients.
In a large sauce pan, heat 3 table spoons of sunflower oil. Fry the bacon for 5 to 7 minutes until crisp. Remove from the pan and set aside.
Without cleaning the pan, fry the chopped onions, with the garlic and carrot sticks. Stir for 3 minutes, then, pour in the whole tin of cream of Mushroom soup. Add black pepper and leave to simmer for 3-5 minutes until the soup becomes much creamier and begins to stick to the sides of the sauce pan. Don’t forget to stir.
Add the bacon back in the now creamier mushroom soup and stir for another 2 minutes to allow the bacon absorb a bit of the mushrooms.
Now fold in the precooked pasta, mix well, to make sure that the cream has covered the pasta, adjust the seasoning, cover and leave on medium heat for 3 to 4 minutes. If you’ve got some cheddar in the fridge, this will be the time to grate some and add to the mix.
Now remove from heat and gently mix in the paper-thin carrots slices. Cover the pan and allow another 5 minutes before serving. Enjoy.