My Tuna & Corn Casserole

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Ingredients

  • 425gm can tuna in springwater, drained
  • 400gm corn kernels, drained
  • 420gm can cream of asparagus soup
  • 2 cups cooked white rice
  • 1/2 cup grated tasty cheese
  • 1/2 cup evaporated milk
  • 1 red onion, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon fresh lemon juice
  • Salt & Pepper to taste

Topping

  • 1 cup crushed Weet-Bix
  • 100gm butter, melted
  • Lemon and parsley to garnish

Method

  1. Preheat oven to 160’C and grease a medium ovenproof dish.
  2. Combine all ingredients in a large bowl and pour into prepared dish.
  3. Combine Weet-Bix and melted butter in a small bowl and spread over tuna mixture.
  4. Bake for approximately 30 minutes .
  5. Garnished with lemon and parsley.

K.

 

A Weekend in Melbourne

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If you are looking for a top place to stay in Melbourne you can’t beat the Grand Mercure or Mercure Welcome located at Little Bourke Street.

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These are my top reasons to stay in the heart of the City :

  1. Location, Location, Location
    • Walking distance to Flinders Street Station,  MCG, National Gallery of Victoria, Chinatown, Crown Casino, South Bank, Federation Square, tram stops.
  • A short tram stop to Queen Victoria Markets.
  1. Haigh’s Chocolates Store – Located in the foyer of the hotel is the Haigh’s Chocolates store which has delectable delights.image
  2. Retail Shopping Therapy – Bourke Street Mall, Emporium Melbourne, Melbourne Central and a number of small Heritage Arcades.  A short tram ride will take you to the Harbour Town at Docklands.
  3. Buffet breakfast with a variety of cuisines.
  4. Cocoon Bar  – intimate wining and dining away from the hustle and bustle of the busy city.

K.

Gluten Free Individual White Chocolate Cheesecakes

enlight1Serves 8

Ingredients

Method

  1. Place biscuits into a zip lock bag and lightly crush with a rolling pin. Place biscuit pieces into serving glass, reserving some for decoration.
  2. In an electric mixer, beat cream cheese, sugar and lemon rind until the mixture reaches a smooth consistency.
  3. Add the dissolved gelatine and fold in the whipped cream and melted chocolate.
  4. Distribute evenly in each glass. Decorate with reserved crushed biscuits.

E.

Gluten Free Lemon & Lime Slice

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Ingredients

Base

  • 1/2 cup caster sugar
  • 1/2 cup butter, at room temperature
  • 1 egg, whisked
  • 1 1/2 cups Gluten Free plain flour
  • 1/2 cup desiccated coconut

Citrus Curd

  • 3/4 cup caster sugar
  • 1/4 cup butter, chopped
  • 1 egg, whisked
  • 4 teaspoons lime rind
  • 1/4 cup lime juice
  • 3 tablespoons lemon juice
  • 1 teaspoon cornflour

Topping

  • 2 cups desiccated coconut
  • 1 cup shredded coconut
  • 1/2 cup caster sugar
  • 2 eggs, whisked

Method

  1. Preheat oven to 180’C. Grease and line a 20x30cm slice tin.
  2. Prepare the curd by placing all curd ingredients into a small saucepan over medium heat. Stir constantly for 5 minutes until mixture comes to the boil and thickens. Set aside to cool.
  3. Prepare the base by creaming the sugar and butter in an electric mixture. Add the egg and combine. Gradually add the flour and coconut while continuing to mix at a low speed. Press the base mixture into the base of the pan and bake for 20 minutes.
  4. Prepare the topping by placing all topping ingredients into a bowl, stirring well to combine.
  5. Spread the cooled curd onto the top of the base and then spread the topping over the curd, ensuring you press it down well.
  6. Bake for a further 20 minutes or until topping is golden brown. Allow to cool and serve.

E.

My Aunty’s Sweet Potato & Walnut Salad

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Ingredients

  • 500gm sweet potato, cubed
  • 300gm pumpkin, cubed
  • 1oogm celery, thinly sliced
  • handful walnuts
  • 2 tablespoons mayonnaise (preferably My Aunty’s Homemade Mayonnaise)
  • cooking oil

Method

  1. Place sweet potato and pumpkin in a microwave safe bowl and cover with water. Microwave for 12 minutes or until tender. Allow to cool and set aside.
  2. In a medium bowl, combine sweet potato, pumpkin, celery and mayonnaise. Refrigerate for 1 – 2 hours.
  3. Add walnuts prior to serving.

K.