Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 373 kcal | 106 kcal |
| Protein | 36.8 g | 10.4 g |
| Fat | 12.2 g | 3.5 g |
| saturated | 7.2 g | 2 g |
| Carbohydrate | 24.6 g | 7 g |
| sugars | 7.9 g | 2.2 g |
| Fibre | 3.3 g | 0.9 g |
| Sodium | 232 mg | 66 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1/2 cup dried tuna fish
- 1/2 cup mixed dried vegetables (capsicums, carrots, onions, tomatoes,mushrooms)
- 1 cup macaroni
- 1 tablespoon powdered milk
- 3 tablespoons cheddar cheese powder
- 2 1/2 cups water
Instructions
- Pack the cheese powder and the milk powder in their own small bag, away from the pasta. Both take up moisture readily and both are the last things to go in.
- Snap the macaroni down to half-lengths before bagging it. Short pasta sits under the water in a camp pot; long pasta pokes above it and stays hard at the tips.
- Get the water to a genuine rolling boil before anything meets it. Dried tuna and dried vegetables both need that to start taking water back.
- Drop in the tuna, the vegetable mix and the macaroni, then pull the pot off the heat for five minutes. The soak does most of the rehydrating — boiling from the outset just shreds the fish.
- Return it to the heat for two minutes and no more. The pasta finishes here and the dried peppers and mushrooms plump in the last of it.
- Off the heat, stir the milk and cheese powders through and put the lid on for ten minutes. Tipped into a boiling pot the cheese splits and you are left with grains suspended in something thin.
- Thin it with a splash of hot water if it has gone claggy by then. Dried pasta carries on drinking for several minutes after it looks finished.
- The dry kit keeps six months bagged in a cupboard. The cheese and milk powders are what fail first, and they taste stale a long time before they look it.
