Tuesday, September 26, 2006

Tuna Mornay

1 500g can Tuna in springwater (drained and flaked)
1 pkt Continental 4 cheese sauce mix (or white sauce mix)
dash onion flakes
dash cajun spices
1 teaspoon mixed mustard (I use Australian)
1 dessertspoon low fat mayo
pepper to taste
1/2 cup breadcrumbs
1/2 cup grated parmesan (or low fat grated cheese)
1/2 cup cooked pasta
1/4 to 1/2 cup of skinny milk

Mix cheese sauce with 1 cup of boiling water. Add cooked pasta, onion flakes, cajun spices, mustard, mayonaisse and pepper. Stir in tuna flakes. Pour into casserole and top with bread crumbs and cheese. Pour milk over top. Bake in 200 degree oven for approx 25 minutes or until hot.

Serve with sweet potato mash, steamed asparagus and peas.

Sunday, September 24, 2006


Here is the pancake recipe I used. It is actually a pikelet recipe from The "Central Cookery Book" (an old Tasmanian School recipe book). This recipe makes lovely pikelets to eat cold, but today I added more milk to make them more like pancakes and less like pikelets. It made 4 large pancakes. (My changes in brackets)

4 ozs self-raising flour
1/2 teaspoon salt (I used a pinch of salt)
Nutmeg (I didn't add this)
5 tablespoons milk (I added more to make mixture less thick. I used skinny milk)
2 ozs sugar
1/2 oz melted butter
1 egg

Beat egg and sugar (I used a whisk) and add melted butter and milk (keep whisking).
Sift in flour and nutmeg (and whisk till smooth).
Drop in spoonfuls on to a hot, greased pan, griddle or plate (I poured enough mixture in pan to make a pancake instead of smaller pikelets)
Turn when brown (and bubbly)
Butter when cold (We ate them hot with Maple Syrup)