Thursday, December 20, 2012

A recipe from Mr B's Mum!

Sometimes I think that the whole world loses their mind at this time of year.

Traffic increases ten-fold, everyone is super stressed and super rushed (including myself) and sometimes I think we need to remind ourselves what the season is about.

It’s not about how much money you spend on someone or how many presents you have under the tree, it’s about spending quality time with your family and your friends and celebrating and relaxing and putting a smile on someone’s face.

Last weekend we caught up with Mr B’s Mum, Step-Mum, brother, sister, nieces and nephew for dinner as we don’t normally get to see them on Christmas Day. It was a lovely evening filled with chips, cheesecake, Christmas crackers and crafts, but most importantly it was just nice to have everyone together.

So I thought today would be the perfect time to share one of Mr B’s Mum’s recipes with you.

Not long after Mr B and I met, Mr B told me about this recipe and asked if I could make it for him. The original recipe stated that you could make it with crab meat, chicken or tuna.....and of course Mr B wanted crab meat. Now I should mention that when Mr B and I first met I was still very vegetarian and very anti-seafood (except tinned tuna....), but I was in a new relationship and I thought I would try this whole ‘compromise’ thing....needless to say I could barely swallow the crab meat and have never made it again ever since. But a few weeks ago Mr B asked if I could make it again, this time with tuna and I do love me some tuna! It was really easy and so tasty! I hate to admit it but it may even have earnt itself re-entry into regular rotation!

 Mr B’s Mum’s Versatile Curry

You will need:

1 pkt of chicken noodle soup
1 onion – chopped
1 carrot – diced
2.5 cups cold water
310g tin of sweet corn, drained
1 tspn curry powder
400g tin of tuna chunks in springwater (feel free to substitute with 500g chicken breast or 500g crabmeat)
2 cups of milk
2 tbspns of cornflour
Rice to serve

In a large, lightly greased, frypan over medium heat, fry the onion and carrot for 3-5 mins or until onion is softened.

Add the soup mix and water and bring to the boil. Allow the mixture to simmer for 5 mins.

Add the corn, curry powder and milk. Simmer for a further 5 mins.

Add the cornflour and tuna. Simmer with the lid on for 7-10 mins or until mixture is thickened.

Serve over steamed rice.


Mrs B xx


  1. My Scallop Daphne Recipe - just add Scallops instead of Tuna.!

  2. Oh Mr B loves scallops - I might have to give that a go!



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