What Dad Cooked

Dad's latest food series is all about that much loved classic combination, Tuna and Sweetcorn (T&S) — but there are more interesting ways to get your T&S fix other than on pasta or a jacket potato! See below for some T&S inspiration!

Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

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The Laughing Cow Lightest Loaded Quesadilla

Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

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Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.

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Pumpkin Pie

My best pumpkin pie yet!

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Chocolate and Almond Amaretti Torte

A brilliant cake for a birthday!

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Tuna & Sweetcorn

Tuna & Sweetcorn Rillettes

These rillettes are similar to potting tuna & sweetcorn or a making a pate of the combo. Whatever you call then, you have all the great flavours of tuna in sweetcorn in handy jar that keeps for days.

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Tuna & Sweetcorn Sloppy Joe

Tuna and sweetcorn combine beautifully in this sloppy classic.

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Tuna & Sweetcorn Pizza in a Pan

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Tuna and Sweetcorn Enchilada

Tuna and sweetcorn is a popular and versatile combination. We see it used in pasta sauces, on baked potatoes, in sandwiches and even on top of pizzas. It therefore seems entirely reasonable that it would make a good filling for enchiladas. Indeed it does – very good.

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Roasted Sweetcorn and Tuna

Mexican ‘toastado’ or roasted style corn – with tuna of course!

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Dad's Food Journal

Who Remembers a Time Before Houmous?

When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…

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Garsons Farm, Esher’s Best Kept Secret

Esher town has something for everybody; but venture off the beaten track and you will find many attractions, including Garsons – a pick-your-own farm, garden centre and farm shop.

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A Wagashi Birthday Treat

A dear friend made a trip to the Minamoto Kitchoan in Piccadilly London and bought a bag-full of wygashi delights for my birthday.

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And what, exactly, are you supposed to do with a thousand-year-old egg?

This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.

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Minamoto Kitchoan – Wagashi Heaven

Top left to right OKAMAU (Bean Jelly) Beautiful pink layed cake. FUKUWATASHI SENBEI Zigzag designed cookie with vanilla cream filling.… Continue reading Minamoto Kitchoan – Wagashi Heaven

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What Dad Cooked is a collection of our dad’s recipes, thoughts, tips and cooking hacks that simply need to be shared with all you foodies!

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