Kids will really love this dish. It's quick and filled with colourful vegies disguised in a creamy sauce. Serve in Tulip Bread Cups.
(Serves 8 children)
440g can diced mixed veg
1/3 cup chopped onion
3.1/2 tbsp plain flour
425g tuna in brine - drained and flaked
Chopped parsley
2 cups milk - approx.
90g butter or marg
salt & pepper to taste
Tulip Bread cups (optional)
Method: Drain vegetables, reserving the liquid. Measure liquid, adding enough milk to reach 2 cups. In a saucepan, saute onions in butter until soft. Stir in flour, salt & pepper until smooth. Add liquid slowly, and stir until thick. Stir in drained veg and tuna and simmer gently until heated through. To serve, spoon into Tulip Bread Cups on baking tray and heat. Garnish with chopped parsley before serving.
Tulip Bread Cups
8 slices bread
melted butter or margarine
Method: Trim crusts and brush bread slices with melted butter. Place each slice, buttered side up into cup of deep muffin tins - pressing into a tulip shaped shell. Bake in mod - hot oven until crisp and golden (approx 15-20 mins). Cool on a wire rack. Wrap well to freeze (up to a week), or store overnight in an airtight container. To serve, place shells on a baking tray, add filling, heat through in a moderate oven.
These shells will hold just about any filling from savoury mince to scrambled eggs.
Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).
