Sardine pasta is a quick and easy dish you can prepare in minutes. For this recipe we used Spanish sardines in tomato sauce, but you may also try Spanish sardines in olive oil. Both of which can be bought in most supermarkets.

Serves 4

Ingredients:

200g fusilli pasta

1 bottle Spanish sardines in tomato sauce

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

6 cloves garlic, minced

1 medium sized white onion, chopped

3/4 cup extra virgin olive oil

Juice of half a lemon

A handful of parsley, chopped

Salt and freshly ground black pepper to taste

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain completely and transfer it to a large mixing bowl.

Heat one fourth of the oil in a medium sized saucepan over medium heat.  Sauté the garlic and onions for two to three minutes or until the garlic is lightly browned and the onions are translucent. Add the bell peppers and cook it for five minutes or until the bell peppers are soft. Add the sardines in the pan. Break the sardines in pieces. Season it with salt and pepper. Mix well.

Add the sardine mixture to the pasta along with the oil and the lemon juice. Toss until well combined. Add more salt and pepper of desired. Garnish with parsley before serving.

Photo Courtesy Of: FotoosVanRobin

Chili tuna dip is an enjoyable appetizer or afternoon snack. You can use it as a spread too. Try adding some chopped water chestnuts if you want more texture. For a non-spicy version, use plain tuna in oil.

Makes 1 1/2 Cups

Ingredients:

2 185g cans Thai chili tuna in oil, chilies removed

30g butter, at room temperature

1/2 cup sour cream

1 lemon, rind grated and juiced

3 garlic cloves, crushed

2 tablespoons capers, drained and finely chopped

2 shallots, sliced thinly

Salt & freshly ground pepper

Crostini or chips for serving

Place the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a food processor or blender. Process it for one to two minutes or until smooth. Transfer it to a bowl. Stir in the capers and half of the shallots. Season it with salt and pepper to taste. Refrigerate for at least two hours. Top with remaining shallots before serving. Serve with crostini or chips.

Photo Courtesy Of:  gezellig-girl.com

Crab and corn soup is a yummy soup recipe which you can make in minutes. Use canned sweet corn kernels if desired. Crab sticks can also be used instead of crab meat.

Serves 4

Ingredients:

4 corncobs, husks and silk removed

6 cups chicken stock

2 teaspoon finely grated fresh ginger

2 tablespoon light soy sauce

2 teaspoon corn flour

1/4 cup cold water

2 egg whites

1 227g can fresh crab meat, drained

4 green shallots, ends trimmed and thinly sliced diagonally

1/2 cup fresh coriander leaves

Salt and pepper to taste

With a sharp knife, cut the corn close to the core to remove the kernels.

Put the stock in a large saucepan over high heat. Add the corn and ginger. Cover and bring it to a boil. Reduce the heat to medium and uncover. Let it simmer for five minutes or until the corn softens.

Place the soy sauce, cornflour and one tablespoon of water in a small bowl. Whisk it until smooth.

In a separate bowl, combine the egg whites and the remaining water.  Whisk well.

Pour the corn flour mixture into the corn mixture. Stir until well combined. Cook it for a minute or until the soup thickens slightly. Gradually add the egg mixture into the soup while stirring constantly. Add the crab meat and the shallots. Season it with salt and pepper to taste. Ladle it onto individual bowls and sprinkle with coriander. Serve immediately.

Photo Courtesy Of: Charles Haynes

Prawns in black bean sauce is a tasty dish with a robust flavor. The chili and ginger give this recipe an added zing. You may eat it as is or with rice.  Make sure not to overcook the prawns so that they won’t become tough.

Serves 4

Ingredients:

2 tablespoons vegetable oil

2 tablespoons salted black beans, rinsed and mashed

1 tablespoon fresh red chili, chopped

1 half inch knob of ginger, peeled and sliced thinly

1 lb. prawns, peeled but tails intact

5 scallions, chopped

For the sauce:

1/4 cup tomato sauce

1/2 cup water

1 teaspoon light soy sauce

1 teaspoon sesame oil

1/4 teaspoon salt

2 teaspoons cornstarch

1/2 teaspoon sugar

Ground white pepper to taste

First prepare the sauce by placing the tomato sauce, water, soy sauce, sesame oil, salt, cornstarch and sugar in a medium sized bowl. Season it with ground white pepper. Mix well. Set aside.

Heat the vegetable oil in a large saucepan over medium heat. Sauté the black beams, chili, garlic and ginger in the pan for 2-3 minutes or until the garlic is lightly browned and the mixture becomes fragrant.

Put the prawns in the pan and cook it for two to three minutes or until they turn pink. Pour in the prepared sauce. Set the heat to high and bring it to a boil. Remove from heat and transfer to a serving plate or individual plates. Garnish with spring onions before serving. Serve immediately.

Photo Courtesy Of: KittyKaht

Baked fish pilaf is a delicious Indian recipe that you can whip up anytime. You can eat it as is, but it is often served with papadums (crispy flat bread) or naan (soft bread).

Serves 4

Ingredients:

3 teaspoons chicken powder

3 1/2 cups boiling water

1 tablespoon olive oil

1 brown onion, finely chopped

1/3 cup tikka masala curry paste

1 1/3 cups basmati rice

450g frozen fish fillets, thawed, cut into 2.5cm pieces

1 small carrot, peeled and diced

1 cup frozen peas

100g baby spinach

Pappadums or naan bread for serving

Preheat the oven at 180C and lightly grease a baking dish with oil.

Place the boiling water in a heatproof jug. Add the chicken powder and mix well. Set aside.

Heat the oil in a large pan over medium heat.  Sauté the onions for 3-5 minutes or until it is soft. Add the curry paste and cook it for another minute or until it becomes fragrant. Stir in the rice and cook it for another minute until it is coated in oil. Pour in 3 cups of the stock mixture. Set the heat to high and bring it to a boil.

Transfer the rice mixture to the greased baking dish. Bake it in the oven for 20 minutes. Remove from the oven. Add the fish, carrots, peas and the remaining chicken stock. Cover the baking dish with foil and bake it for another 10 minutes or until the fish is cooked. Add the spinach and cover it. Set it aside for 5 minutes or until the spinach wilts. Serve with papadums or naan bread.

Photo Courtesy Of: jetalone