Sun | May 28, 2017

Bumble Bee Tuna Stir Fried Rice

Published:Thursday | October 30, 2014 | 10:00 AM

Bumble Bee Tuna Stir Fried Rice

Dish type: Main course

Serves: 2

Preparation time: 10 minutes

Ingredients

142g Bumble Bee Chunk Light Tuna (in oil or water), drained

150g JF Mills parboiled or white rice

1 tbsp vegetable oil

125g frozen peas, thawed

1 ripe tomato, deseeded and cut into thin wedges

1 small carrot, cut in cubes

1 to 2 tbsp soy sauce

A small handful roughly chopped parsley (optional)

2 stalks scallion (chopped)

Method

1. Cook the rice according to packet instructions and then set aside.

2. Heat the oil in a large frying pan or wok and stir-fry the rice on a high heat for 1 to 2 minutes.

3. Add the Bumble Bee Chunk Light Tuna, carrots, peas, and tomato and stir-fry for a further 2 minutes.

4. Stir in the soy sauce and parsley and heat through.

5. Add scallion and serve immediately.

Bumble Bee Spicy Sardine and Cream Cheese Dip

(with sweet potato chips)

Dish type: Appetiser

Serves: 4

Preparation time: 10 minutes

Bumble Bee Spicy Sardine and Cream Cheese Dip

Ingredients

1 can Bumble Bee Sardines in water 106g, drained and flaked

2 tbsp sour cream

3 tbsp cream cheese?

1 stalk scallion, chopped

1/4 tsp Scotch bonnet pepper, minced

A pinch of cracked black pepper

METHOD

1. Mix sour cream and cream cheese together until smooth.

2. Add Scotch bonnet and scallion and mix.

3. Add flaked Bumble Bee Sardines and combine.

4. Finish with cracked black pepper.

Serving suggestion: Serve with crackers, green plantain, sweet potato or breadfruit chips.

LASCO Oats and Mango Parfait

Ingredients

1 sachet LASCO Oats Porridge Cinnamon

1/4 cup strawberry yogurt

1 mango (medium size)

Honey to taste

Whipped cream to decorate (optional)

Method

1. Cook oats porridge following the instructions on package. Set aside and let cool.

2. Mix in yogurt thoroughly.

3. Peel mango and deseed. Cut half of the mango into cubes and place the other half in blender with honey and purée. Set aside.

4. In a highball or martini glass, place half of the oats mixture on the bottom followed by the mango purée.

5. Spoon in the remaining oats and spread the mango purée on top. Top with the cubed mango.

6. Place in the refrigerator overnight and allow to set. Decorate with whipped cream and enjoy.

Banana or Plain LASCO Oats Porridge may also be used.

Makes 3-5 servings.