We finally picked up the framed picture of the kids glamour shots on Saturday. Naturally we had to have a dinner with the big unveiling.So some friends came over, we showed the picture and had a big discussion on where it was to be hung. (The somewhat salubrious effect of the wine no doubt helped
) We were pleased with the picture, and the night was good fun.
I cooked Tuna & mushroom stuffed tomatoes on noodles for starters, and tried something new with Apricot Lemon Chicken for the main. Dessert I did a strawberry chocolate mousse.
The tomatoes before going in the oven.
As they looked on the plate.
Apricot Lemon Chicken
Strawberry Chocolate Mousse
The kids glamour picture, (Yep they left of the 'E' in Flute, but we are not too worried about it.
Here's the stuffed tomatoe recipe, I won't post the apricot lemon chicken one though, as it still needs a bit of work. (Prunes or mushrooms are floating in my mind with that one)
TUNA & MUSHROOM STUFFED TOMATOES
(Created by Trev)
Ingredients:
6 large tomatoes
Salt & pepper
30g butter
3 tbsp plain flour
300ml milk
250gm tuna (flaked)
6 mushrooms (diced)
˝ green capsicum (diced)
1 brown onion (diced)
100gm cheddar cheese, grated
Preparation:
Heat oven to 190C.
Sauté onions. Capsicum and mushrooms until flavour released and colour turned. Remove from pan and set aside.
Cut tops off tomatoes. Hollow each one out, removing seeds and some flesh. Sprinkle lightly with salt inside and turn upside down to drain.
Meanwhile, heat butter and stir in flour. Off heat, whisk in milk. Return to heat and bring to boil, whisking continuously, until smooth and thickened. Remove from heat. Stir in tuna, mushrooms, capsicum, onions and half the cheese. Season. Divide mixture into tomato shells. Sprinkle with remaining cheese.
Bake for 15 minutes until topping is golden brown.
Serve on a bed of tomato flavoured noodles or rice.
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Originally Posted by elizabethann
Huney, Bon & Simba-missed so very much
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