Tasty and Easy Recipes

Ingredients:
9 lasagna noodles, cooked or oven ready ones
2 cloves garlic
2 onions
1 green pepper
3 tablespoons butter or margarine
3 7-oz. tins tuna, drained and flaked
2 10-oz. tins cream of mushroom soup
Salt and pepper to taste
2 cups mozzarella cheese, grated
1/4 cup parmesan cheese grated, plus extra for the top
2 cups ricotta cheese or cottage cheese
1 or 2 eggs

Method:
In a processor, chop garlic and onions. Chop green pepper either by hand or in the processor.
Sauté the garlic, onions, and pepper in butter for 5 minutes until golden. Add tuna, soup, and seasonings. Mix well.
In a clean processor bowl, place the parmesan cheese, ricotta cheese, and 1 egg. Process until smooth. Add second egg if mixture is dry.
Arrange 3 lasagna noodles in the bottom of a greased 9″x13″ baking dish. Spread with half of the tuna mixture. Add another layer of noodles. Spread ricotta cheese mixture on top. Add remaining noodles and then the remaining tuna mixture. Sprinkle with mozzarella and any other parmesan cheese you have on hand.
Bake at 350°F for 40 to 45 minutes. Let sit for 5 to 10 minutes before cutting.

Ingredients:
2 tablespoons vegetable oil
2 onions, finely chopped
2 red peppers, seeded and sliced
2 x 400ml cans coconut milk
400ml vegetable stock
5 kaffir lime leaves
250g broccoli florets
150g sugar snaps
3 courgettes, sliced in circles
3 tablespoons coriander, chopped
8 tablespoons green curry paste

For the Salmon:
2 tablespoons sesame oil
900g salmon fillet, cut into large medallions

For the Thai Green Curry Paste:
6 long green chillies, sliced in half and deseeded
2 stems lemon grass, chopped
50g fresh coriander
2 cloves garlic, peeled and finely chopped
3 inch root ginger, peeled and finely chopped
2 shallots or 4 spring onions
3 kaffir lime leaves
1 teaspoon cumin
1 tablespoon mild curry powder
Juice and zest of 1 lime

150ml vegetable stock

Method:
For the curry paste, whiz all the paste ingredients together in the food processor.Heat the vegetable oil in a large frying pan. Saute’ the onions and red peppers for two minutes. Stir in the curry paste and cook for one minute. Add the coconut milk, stock and lime leaves. Bring to the boil and simmer for 10 minutes. Add the broccoli, courgettes and sugar snaps. Add the fresh coriander.In a separate frying pan, heat the sesame oil. Saute’ the salmon pieces. Cook for about 3 minutes until they are nicely brown. Turn over and cook for 1 minute and remove. Add the cooked salmon to the Thai curry.

1 can 14.75 pink salmon
2 eggs
1 small onion chopped fine
4 tbsp bread crumbs
salt and pepper to taste

Separate salmon saving juice ,separate the bones and skin. then shred salmon into fine pieces,put into a mixing bowl adding the juice from the salmon,adding,beaten eggs,onions, salt,pepper,and then bread crumbs. mix all ingredients well. Heat frying pan on medium heat. Form mixture into patties and fry on both sides until well browned. Makes approximately 14 patties. Serve hot or even cooled.