Canned tuna pasta ! (Pâtes au thon)

It's been almost 3 years I haven't post. I keep on coming here time to time and recently, I received a new comment on my Ratatouille recipe.
I came on the blog and watched for all this with a bit of nostalgia.
I had this recipe that I wrote and never posted. I decide to post it, without knowing if somebody will read it. But cooking is made to be shared.
I still think of all of you. Usuals readers or just "one step person". And it will always be a great experience for me.
Love.


This is so long I didn't post a pasta recipe !
We eat them, yet !

Last week, my son invited a friend at home to sleep.
What is great with children when they are together, you don't need to fire your brain to make them eat : potatoes and pasta ! Not in the same time, of course.
So, at noon : potatoes (for them, for me, fresh salad. Joy - no) and for dinner : PASTA (and this time, FOR ME too ) !

No need to make a complicated dish, they won't eat it. So, canned tuna is perfect.

Here what you'll need for 4/5 eaters :

• 500 grams of canned tuna
• 1 onion
• 1 clove of garlic
• 40 centiliters of half and half
• 1 lemon or some lemon juice (that I used finally).
• Olive oil.
• A pinch of tarragon (really. Too much would give a soap flavoir to your dish)
• You can add persley too
• and of course, pasta.

Step 1 :
Make brown your onion and garlic, on a low fire, with a pinch of salt until they become golden.

Step 2 :
Add tuna and cream and let it cook for 5 minutes more. Of course, cook pasta in boiling water on the meantime.

Step 3 :
Without making cream boil, pour some lemon. If you had an entire one, grate it. That's better. Add terragon.
Then, for once (because I never do that, usually), pour cooked pasta in sauce, stir and let it again for 1 minute, not more.

Une tuerie, as we say in french : A killing ...
Don't ask me why. We also say : une boucherie ! A butchery ! This means we just loved it ! Only used for food, of course.
If you use it in another sentence, it keeps its tragic meaning. Maybe we're a little bit sanguineous...

Bon appétit !

Recapitulative for 4/5 eaters :

• 500 grams of canned tuna
• 1 onion
• 1 clove of garlic
• 40 centiliters of half and half
• 1 lemon or some lemon juice.
• Olive oil
• and of course, pasta.

Make brown your onion and garlic, on a low fire, with a pinch of salt until they become golden.

Add tuna and cream and let it cook for 5 minutes more. Of course, cook pasta in boiling water on the meantime.

Without making cream boil, pour some lemon. If you had an entire one, grate it.

Then pour cooked pasta in sauce, stir and let it again for 1 minute, not more."

I wish you...

... a very happy and festive Christmas period, friends ! 

Merry Christmas Celebrations ! 

Atelier Fraisier (Strawberry cake workshop)

First, I want to thank you all for your help, dear you !
I received your comments and mails and really, truly, I felt lucky and glad to have all your ideas and recipes.
In two weeks, I'll be in holiday for some days, I think I'll try one or two recipes at this moment and of course, I'll post them.

And I realized one thing : dear anglo-saxons readers, you're SO strong and clever to come and read my blog ! Most of all if you cook my recipes.
Because ALL is different between our countries !
Inches, cups, onces, liters, cups, fahrenheit, celsius ... 
So, I must translate FIRST and I'll cook after. 

Today, I want to share with you some pictures.
Last year, in november, for my birthday, four of my dearest friends offered me a voucher's cooking lesson.
I was very happy and just had to find the necessary time, you know.

Almost one year after ( it was coming almost obsolete), I took my short courage between my hands, and with a friend, we decided to use this morning, in this workshop.
To learn to prepare a Fraisier.

"Holly cow", as my dear Internet friend, Dr CaSo taught me in a comment ...

One entire morning to make a cake !
Of course, we learned to prepare E-V-E-R-Y-T-H-I-N-G. But, OMG ! I won't do it anymore.

I'll post the recipe soon, when I'll receive it from the pastry chef.
Today, I'm just going to share with you some pics of this experience. Great experience. And only experience. AH !

Follow me :)

My sweet, dear, loved and only fraisier of my life. And I must warn you : If someone tries to touch to my rose, I'll wrench all his fingers !
I made it twice. I was very proud of my first rose. The pastry chef came, looked at it and said :
"Right. Yes. She's nice. But do it it again !". And he crushed my rose. 
Of course, I crushed his head.

And I did my rose once again, glowering at him and at everyone one who tried to approach myself.

We spent a good morning, really. And we'll eat this cake tonight, for sure.
Except the rose.
NO-ONE-WILL-EAT-THIS-ROSE !