Wednesday, November 26, 2008

The First Supper

Tuna Sweet Corn Crisp Bake
I've always been interested in cooking. I'm lucky enough to have a family where everyone was a good cook, from Nanny's casseroles, Granddad's to die for bacon sandwiches, Mum's Sunday dinners to Dad's hearty soups. My childhood was filled with delicious smells and a full tummy. So from a young age, I observed and tasted many thousands of dishes and decided I wanted to be able to create such things that bring so much joy to everyone's taste buds. The first ever dinner I made was when I was around 7 years old, with the help of my Mum of course, I made

Tuna Sweet Corn Crisp Bake


Tin of tuna, drained
Tin of condensed soup (mushroom/chicken)
Tin of sweet corn, drained
2 packets of ready salted crisps, crushed
Cup of frozen peas
Salt & Pepper


1. Preheat the oven to 180°C
2. In a baking/oven proof dish mix together the tuna, sweet corn, condensed soup and 1 packet of crushed crisps, pinch of salt & pepper
3. In a small pan, bring the frozen peas to the boil, drain and add to the mixture
4. Cover the mixture with the 2nd packet of crushed crisps
5. Bake in the oven for 35-40 minutes

Serves: 4-5
Preparation time : 5 mins
Cooking time : 30 - 40 mins

This hassle free dish is great on it's own, with a light salad or mashed potatoes for those cold winter nights. You can keep the leftovers in the fridge for up to 24 hours.

1 comment:

Rebecca said...

You didn't mention your sister Rebecca's skill of chopped up fruit in water (remember that!!)


Related Posts with Thumbnails