Cheesy Tuna Lasagna ala Gardenia

No pasta? No problem!

Let's create your favorite lasagna recipes using the Classic White Bread from Gardenia!

But let's first talk about Gardenia!

Among the most popular and widely available brands in the country, Gardenia is famous for its Classic White Bread - its signature product.

GARDENIA Classic White bread is not only known for its freshness, softness and oven-baked aroma but also for its nutritive value.

It is made with high-protein flour, is folate-enriched and has vitamins (A, B1, B2, B3 and C) and minerals (calcium, iron and iodine)

It is also cholesterol-free, has zero transfat, zero saturated fat and bromate-free!

And definitely, one loaf is not enough! So always stock up whenever you do your grocery shopping.

With a lot Gardenia breads in my midst (again madamo gid nga salamat, Gardenia ), I was up for another challenge - creating a Gardenia recipe which is not a toast nor a sandwich. GARDENIA TOAST TOPPINGS CHALLENGE

After some quick check of what's inside the fridge and cupboard, I decided to make CHEESY TUNA LASAGNA using Gardenia Classic White Bread as the "lasagna" substitute.

The recipe is quite easy despite being a pasta dish.

FIRST, I made the sauce which is simply sauteeing onions and garlic with canned tuna, carrots, mushrooms and cheese then seasoning it pepper. I am sure you have your own signature tomato-based sauce...

SECOND, I used a pack of Gardenia Classic White Bread as layers of "lasagna" simply by removing the brown edges (which can then be made into puddings) and pressing it using rolling pin or side of glass or mugs until it becomes flat and lasagna-like. The freshness of the bread becomes evident when roll or press it, it does not crumble but sticks really like lasagna.

THIRD is the fun part - layering. Using the pressed load breads, I layered them between tomato sauce mix, cheese and cream. I used a baking dish that fits 4 breads in one layer and a pack of Gardenia makes around 5 layers with this size.

I made my first layer of bread then placed tomato sauce, shredded cheese, mushrooms, peppers and creamy white sauce (seasoned cream with cheese and that oil from the tuna)

At the topmost layer, I garnished it with peppers mushroom, white sauce and more cheese. Then pop it into the oven for around 15 minutes or depending how you want it.

How many slices can you finish?

This recipe can also be used in making your own pizza using slices of Gardenia!

Let us all be safe during this time of pandemic by enjoying more home-prepared meals with the family. ❤

And with the proven versatility of Gardenia Classic White Bread, the gastronomic possibilities are endless. Now, what to cook next - Any suggestions?

More about Gardenia

Gardenia Philippines offers a wide array of superior bakery products including white, wheat and health breads, flavored loaves, pandesal and snack items like snack cakes, muffins and toasts.

It pioneered a unique distribution system, ensuring that only fresh breads reach consumers every day as it strictly follows its international policy of keeping only fresh stocks on the store shelves.

As soon as products come out of the factory, delivery vans leave the production plant as early as 4 o’clock in the morning to bring the products to specific locations in the country.

Replacing unsold breads in store shelves with only freshly baked top-quality products during each day of delivery is a Gardenia practice unmatched in the industry.

It's taste and freshness guaranteed and thus, born its very popular tagline, "So good...you can even eat it on its own".

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

FLAVOURS OF ILOILO

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