Culinary Hotline - Teresa Ulyate's Easy School Holiday Meals
School holidays made simple with quick, easy, and delicious meals the whole family will love.
Recipe adapted from CupcakesAndCouscous.com
Ingredients:
- 1 x 170 g tin tuna, drained
- 2 – 3 tbsp mayonnaise
- 2.5 ml (½ tsp) Dijon mustard
- 1 salad onion, finely chopped
- freshly ground black pepper, to season
- 4 wholewheat wraps
- 125 ml (½ cup) grated cheddar cheese
How To Make Cheesy Tuna Quesadillas
- Combine the tuna, mayonnaise, mustard and salad onion in a small bowl.
- Season with pepper.
- Place two of the wraps on the work surface.
- Spread the tuna over the wraps and sprinkle with cheese.
- Place another wrap on top of the filling.
- Heat a non-stick frying pan over a medium heat and dry fry each quesadilla for a few minutes on each side until golden and the cheese has melted.
- Cut into wedges and set aside to cool.
- Variation idea: Replace the mustard with sriracha sauce for a touch of heat.
Ingredients:
- Glaze
- 30 ml (2 tbsp) icing sugar
- 5 ml (1 tsp) butter, melted
- 2.5 ml (½ tsp) milk
- Cinnamon cake
- 50 g cake flour
- 35 g castor sugar
- 2.5 ml (½ tsp) baking powder
- 1.25 ml (¼ tsp) ground cinnamon
- 15 ml (1 tbsp) butter, melted
- 50 ml milk
- 1.25 ml (¼ tsp) vanilla extract
How To Make Easy Cinnamon Bun Mug Cake
- To make the glaze place the icing sugar in a small bowl.
- Add the butter and milk.
- Mix until smooth and set aside.
- Place the flour, sugar, baking powder and cinnamon in a bowl.
- Mix to combine.
- Add the butter, milk and vanilla. Stir until just combined.
- Lightly grease a microwave safe mug and pour in the batter.
- Microwave at full power for 1½ minutes or until the cake is just cooked through.
- Allow to stand for two minutes, then top with with the glaze and enjoy while warm.