Friday, 8 November 2013

Creamy Tuna Mornay and Soda Bread

We are coming up to the Christmas season.  Here in Adelaide, we have the famous Christmas Pageant every year, where we sit on the side of the road and watch lots of floats with fairy tale and Christmas themes go past.  It is a real tradition, and we go every year with the kids.  We get into the city at around 6am, have a picnic brekky, the kids draw on the road in chalk, play games, and then the pageant does its thing, and we have a great time.  Tomorrow is the day!  This heralds the season for Christmas baking, house decorating and present buying and wrapping, if you haven't done it already.  Santa comes with the Pageant, so he starts appearing in stores to get the lists from hopeful children, and the streets get their Christmas overhaul.

This means that my posts between now, and the big day, will probably focus on Christmas or party treats.  Watch this space if you need some ideas!  Last night I was planning to make our family favourite meat pie, but after a bad day, I just didn't have the energy.  Here is one of our family favourites, with our favourite loaf of fresh bread to munch, covered in butter, on the side.

This recipe comes from, and the Soda Bread comes from

1 tbsp butter
3 sticks celery, finely diced
2 tbsp gf plain flour
1 1/2 cups milk
1 cup cream
2/3 cup grated cheese
1 440 g can corn (drained), or 1 cup frozen peas and corn mix
425 g can tuna in springwater, drained
1/2 cup bread crumbs (I freeze the ends of gf bread, or any stale bread, thaw and put in the whiz to make crumbs.  Add some herbs and spices, and freeze in ready to use packs)
1/4 cup grated cheese, extra

Melt butter and saute celery for approx 3 mins.  Add flour and stir over heat until bubbling.  Remove from heat and slowly stir in milk and cream.  Return to heat and continue stirring until thickened.  Add cheese, corn, and tuna and mix to combine.  Place in a casserole dish and top with crumbs and extra cheese.  Bake at 200C for 15 mins.  Serve with soda bread.

500g gluten free white flour blend
1/4 tsp salt
1 2/3 tsp baking powder
2 tsp Xanthan Gum
1 tsp vinegar
1 tbsp olive oil
500ml milk, or rice milk
2 tbsp milk or rice milk, extra

Mix together dry ingredients.  In a jug, mix oil, vinegar and milk.  Pour the milk mixture into the flour mixture and mix to combine, until a soft, sticky dough is formed.  Press into a loaf tin, brush the top with extra milk, and bake at 180C for 90-100 mins.  I find mine is baked after 45 mins, so check every 30 mins or so.  Serve warm topped with your favourite spread.

Can be made into muffins or rolls, just by pressing into smaller tins.

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