Easy pasta bake

A very easy post-swim tea for the kids (and us!) last night..

Cook half a 500gm bag of pasta to package directions.

Meanwhile drain two tins of tuna in water (or one large one). Grate about 1 1/2 cups of cheese and one carrot, set aside.

In a saucepan, make a basic white sauce:
1 tablespoon plain flour
1 tablespoon butter (or spread)
1 - 2 cups of your usual milk

Over a medium heat, make a roux with the flour and butter. Slowly add milk, a small amount at a time, stirring to incorporate into the flour and butter. Get rid of all lumps before adding next bit of milk. I usually use more milk than recipes suggest, only because I'm lazy! But it works if you add SLOWLY and keep stirring. When you have as much white sauce as you need, take it off the heat and add half the grated cheese. Add the flaked tuna to the cheese sauce. You can add some cooked mixed veges at this stage if you like.

Layer the cooked pasta at the bottom of an oven proof dish. Put the tuna and cheese sauce mixture on top of the pasta.

Next mix 1 cup panko breadcrumbs, grated carrot and remaining grated cheese. Sprinkle on top of the tuna in a thick layer. Bake at 180C for 10 minutes and then move to the top of the oven and grill for 5 - 10 mins until crumbs are golden and cheese is sizzling.

Chinese Lemon Chicken

I used to buy those Lee Kum Kee sachets to make lemon chicken (or fish!) but one afternoon I didn't have any but REALLY wanted lemon chicken... I found a recipe online (thanks google!) and then came up with this ;)

The original recipe includes a batter, since that is how lemon chicken seems to be served in restaurants.  I think it's better without it (and faster!) but I'll include both options anyway.

Ingredients:

Around 1kg chicken (!) although I usually just use two large breasts which is more than enough for our family of 4 if we have rice and veggies too.

Batter:
2 large eggs
1/4 cup corn flour
1/2 t baking powder
pinch white pepper
oil for frying

Sauce:
1/4 cup sugar (or less, to your taste)
1 1/2 t cornflour
1 cup chicken stock
2 T lemon juice
3/4 t salt
3 slices lemon, no peel
2 T oil (rice bran or similar)

Place cut chicken in a bowl, cover with 2 T soy sauce and marinate in fridge for 30 minutes.

Mix together eggs, cornflour, baking powder and pepper to make batter OR simply coat chicken lightly with sifted cornflour and white pepper.  Coat meat with batter, if using, and fry in batched until chicken is cooked and crispy.

Combine sugar, stock, cornflour, lemon juice and salt.  Mix well and add lemon slices.

Heat 2 T oil in a wok and stir mixture until well mixed and sauce becomes clear.  

Remove lemon slices and pour sauce over chicken.  Serve with stir fried veggies or steamed greens and steamed rice.