Curried Tuna Slice

Curried Tuna Slice

Ingredients:
1 sheet shortcrust pastry
425g tuna (drained and flaked)
1 tbsp butter
1 onion, finely diced
1 stalk celery, finely diced
2 tbsp butter, extra
2 tbsp plain flour
2 tsp curry powder
½ cup water
½ cup milk
2 eggs lightly beaten
2 tbsp grated cheddar cheese

Topping
Ingredients:
125g grated cheddar cheese
1-2 tsp curry powder
½ tsp paprika

Combine ingredients, and sprinkle over base before cooking.

Method:
Pre-heat oven 200 degrees Celsius. Line the base of a greased, foil lined lamington tray with the pastry. Spread drained and flaked tuna evenly over pastry.

In a small saucepan melt butter and sauté onion and celery for 1-2 minutes. Spread over tuna. Melt extra butter, add flour, and curry powder. Stir until combined. Gradually add water, milk and eggs, stirring constantly and bring to the boil. Remove from heat and fold in 2 tablespoons grated cheese. Pour sauce over vegetables. 

Sprinkle topping over slice.

Bake at 200 degrees for 10 minutes. Reduce to 180 degrees for 25-30 minutes or until cooked.

Filling will be set and top is golden brown. Serve hot or cold as a main meal or cut into 3cm squares to use as finger food.

(Sharing this recipe from the Cheapskates Club Newsletter.)

Homemade Barbeque Sauce :: Stay at Home Mum

Homemade Barbeque Sauce :: Stay at Home Mum

Chorizo, Bacon and Mushroom creamy fettucine.

Chorizo, Bacon and Mushroom creamy fettucine.



1/2 chorizo sausage chopped in to cubes
3 pieces shortcut bacon, diced
1 cup diced mushrooms
1 onion, diced
1 clove garlic, chopped
400 mls cream
Some cornflour to thicken if desired
400g fresh pasta
1-2 tablespoons butter
Parmesan cheese grated to serve

Melt butter and fry the onion, garlic, chorizo and bacon until slightly caramelised. Add mushrooms and fry until soft. Add cream and simmer gently. Thicken with cornflour mixed in a little water to thicken. Cook pasta in boiling water until consistency you like. Serve with some parmesan sprinkled over the top with ground black pepper.

Cheesy Spinach Quiche

CHEESY SPINACH QUICHE

 

This recipe is from Julie over at Haybales and Sunflowers. It has become a favourite here. I do put more cheese in it though, and mix the cheeses up with a little danish feta as well...yum

 

2 cups plain flour
175gm soft butter
1 egg, lightly beaten
1 tblspn cold water
extra 20gm butter
1 clove garlic, crushed
1 bunch English spinach, trimmed, chopped
Filling:

1 1/4 cups grated cheese

5 eggs, lightly beaten

300ml thickened cream

1/2 cup milk

Grease a deep, 25cm flan tin.

Process flour and butter until combined. Add egg and enough water to make ingredients cling together. Knead dough on a lightly floured surface until smooth. cover; refrigerate for 30 minutes.

Roll pastry out between two sheets of baking paper until large enough to line prepared tin; trim edge. Prick lightly with a fork. Cover with paper, fill with dried beans or rice; place on an oven tray.

Cook in a moderately hot oven, 190C, for 20 minutes, or until lightly browned; cool.

FILLING: Combine all ingredients in a large jug; mix well.

Heat extra butter in a large pan. Add garlic and spinach; cook, covered, until spinach is wilted. Drain well. Arrange spinach mixture over pastry base; pour over Filling.

Cook in a moderate oven, 180C, for about 1 hour, or until cooked, when tested.

Creamy Mushroom Chicken

This is a quick and easy dinner meal, that is delicious. The combination of the chicken, mushrooms, bacon and cream makes this a creamy, hearty dish. Yum.

Ingredients
1/2 kilo chicken - diced or sliced
3 rashers short cut bacon, diced
1 onion
250g mushrooms sliced
1 clove garlic
1 tbspn wholegrain mustard
3 tablespoons Worcestershire sauce
300ml cream
Butter and olive oil for frying
Cornflour and water to thicken

Put chicken and bacon in a hot pan with a tablespoon butter and olive oil, and fry until golden. Add onion and garlic and mustard and fry for 2 minutes, add worcestershire sauce and fry for a further 2 minutes. Add mushrooms and  2/3 cream, and stir over a medium heat for 2 minutes, add a teaspoon cornflour in 1/4 cup water to thicken, turn down heat and simmer gently for 15-20 minutes. Add remaining cream, and serve.

Pikelets

1 large egg
1/4 cup sugar
1/2 cup milk, add extra if needed
1 cup self raising flour

Whisk ingredients together until smooth. Pour spoonfuls in to a hot lightly greased frypan and cook in batches.

Chocolate Yogo

20-40 g cocoa (depending on how rich the cocoa is)
40g cornflour
120g sugar
800ml milk
Sift dry ingredients and mix with 300mls of the milk. Heat remaining 500mls milk in saucepan until about to boil. Pour chocolate milk mix in to hot milk and whish briskly until quite thick. Pour in to container, cover with cling film resting on chocolate custard all over so no skin forms on top, and put in fridge overnight to set. Alternatively, put all ingredients in thermomix, cook 90 deg on speed 4 for 9 minutes, then put in container and refrigerate as above.