Quick and Easy Macaroni Cheese & Easy Christmas Cake
Pacific Pie
A childhood favourite, loved by kids and almost impossible not to have all the ingredients making it a good standby supper……..
Ingredients for 4
3 large floury potatoes
3 tbsp milk
1 tbsp butter
450g tinned tuna (keep the oil)
2 medium onions
400g tin chopped tomatoes
1tsp sugar
1tsp red or white wine vinegar
300g frozen peas (thawed)
1 pkt ready salted crips, smashed up
Salt and pepper to taste
Method:
- Boil the potatoes until tender, then drain.
- Mash with milk and butter.
- Preheat oven to 200c or mark 6.
- Heat oil from tuna and fry with onions until tender, don’t let them brown.
- Add tomatoes, sugar and vinegar and season to make the tuna sauce.
- Transfer tuna sauce to bottom of baking tray and cover with mashed potato like a shepherds pie.
- Cook for 30 mins and sprinkle crisps on top just before serving.
- Serve with mayo or tomato ketchup!!
Nutty Carrot Cake Traybake
Using a combination of granulated sweetener and muscovado sugar helps to reduce the sugar in this yummy tray bake!
Ingredients:
150g plain flour
3tsp baking powder
40g light brown muscovado sugar
10 tsp table top sweetener
60g walnuts, chopped roughly
120g carrots, grated
2 medium eggs,
50g low fat spread, melted
2 tsp ground cinammon
30g sultanas
Method:
- Preheat oven to 180 degrees.
- Line a tin approx 20cm by 20cm with baking paper.
- Sift together dry ingredients into a bowl, flour, baking powder, sugar, sweetener and cinnamon.
- In another bowl beat 2 eggs and add the melted low fat spread.
- Stir the flour mixture into the egg mixture, then add the carrots, walnuts and sultanas, fold and don’t over work mixture.
- Pour into lined tin and bake for 30-35 mins, using skewer to check centre which should come out clean when cooked