Tuna under a roof – the first meal I cooked for my husband

This was the first dinner I made for my husband, it was soon after we started dating..  We are talking about almost 20 years ago I put a nice table cloth over my writing desk (I was living with my parents in a small room)  I served the dinner with a  bottle of Lambrusco, not my first choice of a bottle of wine today but….good old days.  I was not the red wine drinker then that I am now.

This was before the time of digital cameras and instagram so I don´t have any photos from this event, yet it truly lives in the memories, like it happened yesterday, almost!

I have a little suitcase full of recipes I´ve been collecting from papers and so on.  I found the recipe I made for my husband in this suitcase the other day and completely forgot how it tasted so I decided to make it again.  It tasted nicer in the memory, but not to bad though.

The list of ingredients is rather basic, not very processed, if you buy a nice can of tuna it not too bad, but with butter and cheese it is not very slimming.  I am sure many kids might like this dish.

This is how it goes:

Tuna under a roof (from Gott úr ofninum, NR 95.  Osta og smjörsalan sf.)

• 1/2 onion, sliced
• 1/4 red pepper, sliced
• 3 tablespoons butter
• 6 tablespoons flour
• 1/2 teaspoon salt
• 7 1/2 dl milk
• 200 g tuna, canned
• 3 boiled eggs, cut in 6 pieces each.
• 2 tablespoons lemon juice

 The roof:

• 225 g flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 1 1/4 dl milk
• 75-100 g 26%cheese, shredded
• 2 red peppers, chopped

Heat the oven to 220°c. Melt butter in a pan, add onion and red pepper, cook until soft.  Add flour, then milk.  Stir well until it thickens  Add salt, add tuna, egg and  lemon juice.  Put the mixture in an oven proof dish.

The roof: Mix together flour and baking powder, add salt and pepper.  Put in the butter (with your fingertips). Add milk, kneed well until soft and shiny.  Roll it out in a square.

 Spread the cheese and red pepper on the square.

Roll it up.

Cut it in 2 cm slices.

 

Put the slices over the tuna mixture.

Bake for 30 minutes.

This is how the picture looks like in the recipe brochure, very tasty looking …

 

Salmon fiesta at lunch time and never ending food scandals

So, I guess most of you have heard about the horse meat scandal.  In Iceland they decided to take examples from Icelandic food products to see if they found horse meat in it.  There was no horse.  I guess since we eat a lot of horse in Iceland they would just say it contained horse meat.  But the “funny thing” was, they tested a beef pie from one company and it contained ta taaaaa…no beef, just no MEAT at all, not even a horse.  30 % of the pie was supposed to be beef.  I guess you can call it a vegetarian beef pie.

Like I´ve said so many times, stop buying all this processed and ready made food.  I know making everything from scratch is hard, but it is so rewarding and worth it.

And if you are too lazy too cook, just boil potatoes and fish and serve it with a good pinch of real butter, homemade even 😉

 

This summer we were at home with our new born and the neighbors were on a summer vacation so we had lots of food fiestas.  One took place at our house at lunch time.  The men had been outside working on the houses (we are both building our houses).  I was in the kitchen and made a lovely meal, worth writing down.

This was a healthy and a very tasty meal. Barley goes very well with salmon.

I made Teriaki Salmon with barley salad and teriaki dressing.  The Teriaki was made of  mirin, soy sauce and sugar.

Barley salad

• Barley, boiled
• Ruccola
• Avocado
• Tomatoes
• Red pepper

Cut veggies, mix well.