Fresh Start . . . .

I had opened this account ages ago and could never really figure out what to put in it. I haven't had much urge to rave and rant about anything (have a husband who is a very patient listener so poor thing gets to deal with that part of me as and when situation arises).

I am usually so lazy that there is rarely anything productive I do after work (yes I do some productive work at my workplace . . I am not that terrible . . . . yet!)

Then it occurred to me why don't I use the blog as a kind of personal diary of my recipes. Over the years, I have grown into liking cooking, experimenting with ingredients and also trying out different kind of food! So here is the new blog with hopefully more frequent presence from now on. Some of the recipes I guess I will include here are definitely not my own (I will say it when it isn't) but there are times when I can't even remember where I got the recipe from. But since this is my own blog for my own consumption I am going to not bother about digging long and hard to have the right references in place when I post anything :P

Let me start off with a sandwich filling I came up with today to pack lunch for me, my father in law and my hubby. I am not too crazy about tuna so I tried to jazz it up a bit and also avoid using mayo or butter (to make it a bit healthy)

Roasted Garlic Flavored Tuna and Mushroom Sandwich Filling
(makes 4 sandwiches)

Fresh mushroom (it really doesn't matter what kind. I used straw mushroom but Button mushroom would work well too) or canned mushroom - 1/2 cup (lightly boiled - if fresh and diced)
Canned Tuna (I use packed in brine kind) - 1/2 cup (crumbled)
Garlic - 2 large cloves (diced)
Olive oil/sunflower oil/canolla oil - 1 tablespoon
Margarine - 1 tsp (for the buttery flavor)
All purpose flour - 1 to 2 tablespoon
Milk - 1/3 cup
Water - 1/2 cup to 3/4 cup
Salt and freshly ground pepper (to taste)

Heat half the oil in a non stick pan, add half the garlic, sauté for 1 minute, add the mushroom and sauté for 2-4 minutes, remove from heat and set aside.

Roasted garlic white sauce: Heat the remaining oil and margarine add the remaining garlic, fry till the garlic starts to brown slightly.

Add the flour and cook the flour till the raw smell is gone and the mixture turns slightly brown and toasty. Add water and milk and mix well to avoid any lumps. I usually remove the pan from the heat, add the liquid at one go, mix well and then put it back on the stove. Stir constantly until the sauce thickens somewhat (not too thick).

Add the sautéed mushroom and the crumbled tuna to the sauce. Season with salt and pepper. Heat through until the the filling reaches the spreadable consistency. Remove from heat.

I used wholewheat bread. Fresh crispy lettuce and regular sliced cheese goes very well with this filling.