Wow. it’s been a while since i last wrote a new post or a new recipe, i would like to think some people have missed me and anyway, i have missed myself.
It’s not that i haven’t been cooking, i’ve just been really busy with lots of changes, decisions, movements and the cooking kind of became a feeding matter. I made food but didn’t have time to invent or experiment.
Changes are good – that’s what we say, and things happen for a reason in life, the more i grow older the more i see that life is exactly what it throughs at you. I am glad things happen – it makes me take a step back and reevaluate what i really need now even if at that moment it wasn’t necessarily clear.
So i go with the flow and i feel i can write again, invent, go back to basics. Remember what brought me here in the first place and away from beautiful London. and the time? it’s flying by, April is just around the corner, 8 months since we embarked on our new adventure in life and it’s been a road worth taking.
April is suppose to be hot here in South Goa and May apparently unbearable with the heat s0 we will move to the Himalayan mountains for a cool breeze and some mountain views. I am looking forward to the change, Goa is amazing but it’s nice to get away and explore new places and then we can really miss Goa.
A bit of a different ball game, we are planning a long trip with the kids, north India, then Bangkok and then travel through Vietnam from north to south, it will be an adventure, lots of family time, even more then we have now and the best part – the food!
You know i Love Indian cuisine but i also love anything asian and eating street food is my biggest passion – if you can find it. We went on a small get away to Sri Lanka back in February. I will start by saying its a beautiful country and the scenery is truly amazing but when it came to food it was very hard to find anything descent to eat. The best they could do is Kutto – it’s a dish made from Roti (some kind of dough) mixed and fried with vegetables and spices. It can be eaten as a veg dish and it can be eaten with chicken. It’s a good dish but that was the only street food i felt had some kind of purpose in life, check out my instagram to see how Kutto is made.
Somehow, i feel Vietnam will be a different ball game and i can’t wait, you should follow my Instagram for constant updates – i promise to keep it coming.
Thinking hard which recipe to add to this post i felt that my Tuna Bites are the ones, i will be cooking less from May as we will be traveling and probably won’t have a kitchen everywhere we go. these Tuna Bites are a weekly regular in our house so before we say goodbye for a while i will share the love.
Elay, my son LOVES tuna, i mean really loves Tuna, yes – the canned one.
I find myself creating recipes that also add some nutritional value beyond the tuna. In general kids eat mostly with the eyes and less with their taste buds. If it looks good and isn’t too green it goes down well and this recipe is exactly that. it’s pretty easy, kids love it and so do the grown ups, it goes well with some salad or veg on the side and they’ve got some good things inside them.
What You Will Need – for about 20 bites
- 2 x Cans of Tuna fish, drained from oil, i use the ones in olive oil and try to get good quality.
- Veggie or Vegan – try substituting with grated smoked Tofu / regular grated Tofu or grated zuccinies x 2
- 2 x Large potatoes + 1 x large sweet potato, peeled and cooked until soft
- 1 x cup of Couscous – place in a bowl, add boiling water, cover until all the water is observed
- 2 x Spoons of Ketchup – try and get the organic kind, reduced sugar
- 1 x Cup almond pulp – i use my left overs from the almond milk but you could use packed ground almonds
- 2 x Eggs – if you are vegan you can leave out
- 1 x TBSP salt, 1/2 x Tsp pepper, 1 x TBSP sweet paprika
- Olive oil to drizzle
Let’s Get Started
- Heat the oven to 180 degrees
- Cook the potatoes and Sweet Potatoes until softened
- Place the couscous in a large bowl, add Boiling water, cover and wait for 10 minuets
- Place all the ingredients in a bowl and mix well mashing the potatoes into the mixture until all blends together
- Using wet hands create flattened balls (ping pong size) and place on greaseproof paper, drizzle with olive oil and place in the oven, after about 20-30 minutes carefully flip the tuna bites over, the bites are ready when nice and brown.
- Serve with a big fresh salad