Tuna Mornay Pasta Pie

This quick pasta dish is laced with

creamy cheese sauce to please young and old alike.

It is a really easy and quick weeknight meal to feed hungry little people.

INGREDIENTS (Serves 8 to 10 Little People or a family of 5)

300g Dried Fusilli Pasta

1/2 Cup Panko Breadcrumbs
60g Butter
2 Tbsps Plain Flour
2 Cups Milk
1Cup Grated Cheese
1 x 425g Can Tuna in springwater, drained, flaked
1 Zucchini, finely grated


METHOD

Preheat oven to 180°C.

Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.

Melt the butter in a large saucepan over medium-low heat. Add the flour and cook, stirring, for 1 minute or until foaming.

Remove from heat. Gradually add the milk and place over medium heat, stirring constantly, for 5 minutes or until the mixture thickens. Reduce heat to low and cook for 2 minutes. Add cheese and stir until melted.

Add the cheese mixture, tuna and zucchini to the pasta and stir until well combined.

Spoon the pasta mixture into ovenproof ramekins.

Sprinkle the breadcrumbs over the pasta mixture. Spray lightly with cooking oil.

Bake in oven for 15 minutes or until golden. Serve.



Chicken & Haloumi Skewers

A simple recipe for a Chicken and Haloumi skewers,

with rice, cucumber ribbon and tzatziki.

 

INGREDIENTS (Serves 4 to 5 Little People)

2 Chicken Breast, cut into 2 to 3cm cubes

1 Tbsp Olive Oil

2 Tbsps Lemon Juice

1/2 Tsp Paprika

2 Tbsps Fresh Continental Parsley, finely chopped

1 Block of Haloumi, cut into 2 to 3cm cubes (the same size as the chicken)

8 to 10 Medium Wood Skewers, soaked in water for at least 20 minutes

 

1 Medium Cucumber

 

To Serve

Steamed Rice and Tzatziki.

 

 

METHOD

 

Thread the haloumi and chicken onto the skewers. I used a 1 haloumi to 3 chicken ratio.

Place skewers in a dish appropriate for marinating.

 

Combine oil, juice paprika and parsley to make the marinade. Pour over the skewers. Ensure they are all well covered.

 

Cover the skewers and allow to marinade for at least 20 minutes. (8 hours at the most)

 

Heat a large frying pan until very hot. Spray the pan with a little oil spray to avoid sticking.

 

Fry the skewers in the pan until golden and cooked through. You can also BBQ them if preferred. (you may need to cook the skewers in batches, set aside cooked skewers on a covered plate in a warm oven.)

 

Trim the ends off a medium cucumber, then cut it in half crosswise and using a vegetable peeler, peel into strips.

 

Serve skewers on a bed of rice with cucumber ribbons and tzatziki.

Pumpkin Soup



Pumpkin Soup is a family favourite that uses butternut pumpkin,

nutmeg, chicken stock and a little cream.

A perfect autumn dinner. Ideal for freezing

INGREDIENTS (Serves 8 Little People)

2 Tbsps Olive Oil
1 Brown Onion, finely chopped
1 Leek, white part only, finely sliced
1 Garlic Clove, crushed
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Nutmeg
1kg Butternut Pumpkin, peeled, diced*
1 Large Potato, peeled, diced
1L Chicken Stock
1/4 cup (125ml) Light Cream

To Serve
Sliced Baguette


METHOD

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.

Add garlic and spices and cook, stirring, for 30 seconds.

Add pumpkin, potato and stock and bring to the boil.

Turn heat to low, cover and simmer for 30 minutes.

Allow to cool slightly, then blend in batches.

Return soup to pan, stir through cream and reheat gently.

Season and Serve.


Note:
* You will need about 1.5kg of pumpkin to yield the 1kg of peeled, deseeded pumpkin needed for this recipe.