Creamy Tuna Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people

Ingredients:
 180 g linguine pasta See Note 1
 120 g smoked tuna See Note 2
 1 tbsp butter See Note 3
 1 clove garlic, finely chopped
 2 tbsp lemon juice See Note 3 and 4
 2 tsp lemon zest
 1/2 cup thickened/heavy cream
 1 tbsp fresh dill, finely chopped See Note 3
 sea salt and freshly ground black pepper to taste

Instructions:
1. Put a large saucepan of water on the stove, and bring to the boil.
2. Prepare your ingredients:
Flake your tuna into bite-size pieces if necessary.
Zest and juice the lemon.
Finely chop the dill and garlic.
3. Add a teaspoon of salt to the saucepan of boiling water and add your
pasta, stirring regularly to ensure it does not stick together.
Cook the pasta - check the cooking time on the packet, but test the pasta prior to
that to make sure it is cooked to al dente.
Whilst the pasta is cooking, prepare your sauce.
4. In a frying pan on a medium heat, melt the butter and add your finely
chopped garlic. Stir for 1-2 minutes, being careful to not let the garlic burn;
5. Add the cream, lemon juice and zest, dill and season with salt and pepper.
Cook for 2-3 minutes.
6. Once the pasta is cooked, reserve a little of the pasta water for later, and
drain your pasta well.
 7. Add your cooked pasta to the sauce and toss through to combine.
If you need a little extra liquid, add some of the reserved pasta water.
8. Add the tuna into the dish. Stir to combine and serve.

Clubhouse Sandwich
Prep Time: 10 min
Serves: 2
Desire Yield: 15 (7.5)
Ingredients:
 3 (22.5) pcs white bread, toasted (P74, 600g 19 pcs) (P55, 400g 12 pcs)
 4 (30) tbsp ham spread (P69.50, 220g)
 6 (54) pcs romaine lettuce, washed and trimmed (P35)
 4 (30) slices plum tomatoes, sliced into rounds (P20, 10 pcs)
 4 (30)slices cucumber, sliced into rounds (P20, 2 pcs)
 12 pcs bacon, fried until crisp
 4 (30) pcs regular, sweet or spiced ham (P186, 30 pcs)
 1 (9) pc egg, cooked sunny side up
 4 (30) pcs toothpicks (P41, 1 bundle)
Total Expenses:
Instructions:
1. Toast the bread slices. Lay 3 pieces of bread and spread a tablespoon of Ham
Spread on one side of the 1st and 3rd slice, and a tablespoon on both sides of
the 2nd slice of bread evenly.
2. Top the 1st slice (mayonnaise-side up) with lettuce, tomatoes, and bacon then
cover with the 2nd slice. Top with lettuce, cucumber, ham, and egg then cover
with the 3rd slice (mayonnaise-side down).

Mango Banana Fruitshake

Prep Time: 10 mins
Total Time: 10 mins
Servings: 8
Ingredients:
 2 mangos - peeled, seeded, and sliced
  2 bananas
 2 cups vanilla yogurt
 2 cups milk

Directions:
1. Combine mangos, banana, vanilla yogurt, and milk in a blender; blend
until smooth.

Pumpkin Soup
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4-6

Ingredients:
 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight
(Note 1)
 1 onion, sliced (white, brown, yellow)
 2 garlic cloves , peeled whole
 3 cups (750ml) vegetable or chicken broth/stock , low sodium
 1 cup (250 ml) water
 Salt and pepper
Finishes:
 1/2 - 3/4 cup (125 - 185 ml) cream, half and half or milk

Instructions:
1. Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds
out (video is helpful). Cut into 4cm / 1.5" chunks.
2. Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't
quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat
 and let simmer rapidly until pumpkin is tender (check with butter knife) -
about 10 minutes.
3. Remove from heat and use a stick blender to blend until smooth (Note 3
for blender).
4. Season to taste with salt and pepper, stir through cream (never boil soup
after adding cream, cream will split). 
5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper
and parsley if desired. Serve with crusty bread.

Lemon Chicken Rice

Total Time: 30 mins
Yield: Makes 8 servings

Ingredients:

 4 skinned and boned chicken breasts (about 1 1/2 lb.)

 1 teaspoon salt
 ½ teaspoon pepper
 ⅓ cup all-purpose flour
 4 tablespoons butter, divided
 2 tablespoons olive oil, divided
 ¼ cup chicken broth
 ¼ cup lemon juice
 8 lemon slices
 ¼ cup chopped fresh flat-leaf parsley
 Garnish: lemon slices

Instructions:
1. Cut each chicken breast in half lengthwise. Place chicken between 2
sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a
rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and
pepper. Lightly dredge chicken in flour, shaking off excess.
 2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over
medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each
side or until golden brown and done. Transfer chicken to a serving platter,
and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive
oil and chicken.
3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce
is slightly thickened, stirring to loosen particles from bottom of skillet. Add
8 lemon slices.
4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and
stir until butter melts. Pour sauce over chicken. Serve with rice. Garnish, if
desired.

Cucumber Lemonade Juice

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:
 ¾ cup sugar
 2 cups water
 2 cups cucumber juice 
 ¾ cup lemon juice

Instructions:
1. Making simple syrup. Combine water and sugar in a pot and place over
medium heat. Cook until sugar has dissolved then let cool.
2. Combine simple syrup, cucumber juice and lemon juice then refrigerate
until cold.
3. Serve over ice with lemon and cucumber slices.
 Chocolate Panna Cotta
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6

Ingredients:
 1 1/4 cup (300ml) cream
 1 1/8 cup (250ml) milk
 3 leaves gelatin
 1 1/2 tbsp (20g) sugar
 3.5 oz (100g) dark chocolate 70% cacao , finely chopped (or use dark
chocolate chips)
 1/2 vanilla/ vanilla pod

Instructions:
1. First, add the gelatine leaves to a bowl of cold water and let it sit for 10
minutes until soft.
2. Add the cream, milk, sugar to a saucepan. Scrape the vanilla seeds from
the bean/pod and add vanilla to a saucepan on medium/low heat. Heat the
mixture until the sugar has dissolved. Bring the milk and cream to a
simmer then turn off the heat.
3. Add the finely chopped chocolate to the milk and cream and stir slowly
until the chocolate has completely melted.
4. Squeeze the gelatine to remove as much water as possible then add it to
the hot cream and chocolate. Whisk constantly until the gelatin has melted
then set the saucepan aside to cool.
5. Once cooled strain the mixture into serving glasses and place in the fridge
to set for 2-3 hours.
References:
https://itsnotcomplicatedrecipes.com/creamy-tuna-pasta/
https://www.ladyschoice.com.ph/recipes/meaty-clubhouse-sandwich.html
https://www.allrecipes.com/recipe/231851/easy-mango-banana-smoothie/
https://www.myrecipes.com/recipe/lemon-chicken
https://www.recipetineats.com/classic-pumpkin-soup/#wprm-recipe-container-
23421
https://vintagekitty.com/wprm_print/16885
https://www.insidetherustickitchen.com/wprm_print/4178