Well, since tress decided to cancel everyones journal, journals have become
more precious. So I thought I would use mine. I unfortunately don't
have the admirable literary skills of some of the other b0ggers (I do
science) but I will attempt to make it mildly interesting.
I am now in the third (and final year of undergrad) year of my Bachelor of
Biological Sciences (Biotechnology and Cell Technology major). The third
year has so far been fantastic. The lecturers really want us in their
classes, because we chose to be there and the subjects have been
interesting - some aspects of them have been fascinating. However this
afternoon I had an incredibly boring Microbiology prac. Boring to the point
of me heat sealiing my phone into a plastic bag!
On another note - I made a fantastic dinner the other night - so I decided
to share the recipe for that with you all.
Spanish Tuna and Vegetable Stew
3 tablespoons extra virgin olive oil
1 red onion - finely chopped
½ red pepper - julienned
½ green pepper - julienned
3 cloves garlic - finely chopped
1 small potato - peeled and cut into small cubes
14 oz (420g) canned tomatoes - chopped
1½ cups fish, vegetable or chicken stock
½ cup white wine
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
6 oz (180g) canned light meat tuna—drained and broken into small chunks
1 tablespoon finely chopped fresh flat-leaf parsley
1 cup rice
HEAT 2 tablespoons of the oil in a large saucepan over a medium heat and
cook the onion and peppers for 6 minutes, stirring occasionally. ADD the
garlic, potatoes and tomatoes and cook for 2 minutes. ADD the stock, wine,
tomato paste, paprika, salt and pepper and bring to the boil. REDUCE the
heat to medium-high and simmer uncovered for 25 minutes, stirring
occasionally. WHILE the stew simmers, cook the rice. STIR through the tuna,
parsley and remaining olive oil and serve over rice.
Variation: Instead of rice, you can serve this stew with good quality
crusty bread.
Anyway - dinner is being cooked for me and is nearly
ready. I'll see you all later.
posted by [skorpion] on Thursday 23rd March 2006, 01:19:32
Nice Recipe.. Needs a little chopped jalapeño chili , too
I don't know in Australia but we eat this recipe in Mexico with Tostadas , This are like very Fried
Mexican Tortillas...
Gonna Ask RAE how they call it in South California...
If I get my journal back, I'l post some quick and cheap recipes with
pics...
Random
