RECIPE: Tuna, Red Onion and Chilli Pasta

Easy is the order of the day around here lately where the store cuboard is hero. This is an easy peasy, yet delicious pasta dish that can be knocked up in minutes. I just adore sauces that can be made in the minutes the pasta is cooking. You could use tinned tuna but it really doesn't compare (texture particularly) to the pricier jarred tuna fillets in olive oil.

Serves 2

Short pasta shapes such as Fusilli, Farfalle, Penne
4tbs olive oil (from the tuna jar if good quality)
Dried chilli flakes, or a few sliced of fresh red chilli
Half a small red onion, thinly sliced
200g of tuna in oil (preferably jarred)
Small handful of fresh parsley
More olive oil to dress

Cook the pasta according to the packet instructions in plenty of salted boiling water.

Heat the oil in a frying pan, add the chilli flakes or sliced chilli (as hot as you want) and gently fry the onion until soft. Add the tuna, trying not to break up the flakes too much. Cook until the tuna starts to brown ever so slightly, 5-10 minutes. Add the parsley and stir through, cooking for another minute or two. Check for seasoning and adjust accordingly.

Drain the pasta but reserve a few tablespoons of the cooking water.

Add the pasta to the tuna, adding a spoon or two of the reserved water. Stir through. Add more olive oil to dress.

Don't add cheese!

Launching The Baby Foodie Blog

Well motherhood has sure given me even more to talk about. Baby, baby, baby, blah, blah, blah. I've decided to set up a new blog which will have the same ethos as The Graphic Foodie but will be kept separate to save the sanity of my non baby interested readers. Seriously, baby talk would bore the ever living daylights out of me pre-baby, so totes understand.

For those that are interested and would like weaning recipes, book and product reviews, baby friendly restaurant reviews and some baby related design thrown into the mix, visit:

Fran x

REVIEW: La Choza, Brighton

We get there eventually in Brighton. As the street food movement has been sweeping through the capital at a steady rate over the last couple of years, Brighton has only really started to see a few decent places which could be classed as street food crop up. We have a "proper" burger van pop up in a wood recycling centre too. Get us!

Anyway, I was particularly excited to see the arrival of La Choza, billing itself as Mexican street food with its fantastically bright Day of the Dead-esque facade, here in the North Laines. Putting it out on Twitter there were a few snotty remarks as to if a place housed in a traditional restaurant venue could class themselves as street food or whatever, but for one we don't have the street food culture and secondly, the food is street food style, does it really matter if it's not on the street?

Reviews have been a bit hit and miss amongst friends but when I visited I would say it was an overall hit, and if you want a Mexican hit in Brighton, there are precious few places you can get it, and I would say La Choza would be the number one of them all.

Apart from a few starters and a couple of desserts, it's pretty straightforward and streamlined. Pick a fold - Burrito, Quesadilla or Tostadas, a filling - slow cooked meats, fish or vegetarian and a salsa.

So an easy decision of a Burrito with pulled pork and hot sauce it was (£6), washed down with a pretty decent Margarita (£6.50).

The burrito was packed with refried beans, green rice, cheese and sour cream so pretty filling and good value. Best bit was the smokey, tender pulled pork was from the BBQ Shack, (UPDATE: They now make this in-house) which means you don't have to face the dodgier end of town for a meat fix. Burritos here looked better than the ones actually at the BBQ Shack anyway so it's a win win situation.

This is really nice, well priced fast food to take away or take in more slowly in the small but sweet restaurant itself. With so many offices and businesses nearby, this is sure to be a lunchtime hit. I'll be back for more on the menu for sure.

36 Gloucester Road, Brighton BN1 4AQ

SYNAESTHETIC ART: ‘Seeing Sense’ Philippa Stanton, 22nd September – 4th October

I spent many an hour at art college painting food of some sort, fish, fruit, veg... turns out that swedes are particularly tricky to "capture". But what if you could paint tastes that really represent the food or drink?

Seeing Is Believing is an interesting exhibition by synaesthetic artist Phillipa Stanton. Apparently she can see sound, taste and smell in shape, colour and texture which she represents in her paintings such as Rwanda Coffee Taste, Rosso Toscano 'Ciclope' or even Pimms and Lemonade. The image at the top, taken from the artists website, is titled (in quite some detail!) Springbank Whisky, 10.5yrs, Without Water - (Private Cask).

Whether you believe in synaesthesia or not, I'd fancy going along to this even just to overhear the debate and conversations of other gallery goers.

‘SEEING SENSE’ – Philippa Stanton
Hop Gallery, Star Brewery
Castle Ditch Lane (off Fisher Street)
Lewes, East Sussex BN7 1YJ

Saturday 22nd September – Thursday 4th October
Opening times: Tuesday – Saturday 10.30am – 5pm | Sunday 12noon – 5pm | Closed Monday

DESIGN: Taste Bud visualisation

Interesting taste bud diagrams from one of my favourite sites (great for geeks like me). See the rest of the diagrams in detail here.

RECIPE: Antipasti Palmiers

This is a beyond easy recipe for some last minute drinks nibbles or a take along dish. Seriously, I had our local street party to go to in T minus 1 hour and nothing in the fridge apart from a block of ready made puff pastry (sssshhhhh) and a tub of mixed antipasti. I had to get creative. Throw in some fancy rolling and a chill in the freezer and you can knock these up in no time at all.

Your friends will be impressed. You will be smug.

You could also try these with pesto, mixed cheeses or feta and pine nuts...pretty much anything.

Makes around 30

500g Block of ready made puff pastry
250g Jar or tub of mixed pitted olives (I used black, green and pimento stuffed) and sun-dried tomatoes
Pecorino or Parmesan

Roll out the pastry into a rectangle, roughly 3mm thick.

Drain the olives and tomatoes and mop excess oil with some kitchen paper. Finely chop and spread evenly over the pastry.

Grate over a generous layer of cheese.

Mark the centre point on the two shorter sides of the pastry and carefully roll one long side to the middle and then the second side to the middle. Moisten the join in the middle with a little water and press together.

Wrap the roll in cling film and place on a tray in the freezer for 30 minutes.

Preheat the oven to 200

Remove the roll, uncover and cut into 1 cm slices.

Place on baking trays lined with baking paper with plenty of space around for  15-18 minuters until golden and crisp. Cool on a wire rack.

These are best made just before needed. You could make the roll up well in advance and refrigerate, sticking in the freezer 30 minutes before cooking as above.