The second cyclone to completely pass us by has pretty much blown itself out. Jacob took a turn this morning and headed north, landing in almost the same spot that George landed just a few days ago. Luckily Jacob had weakened significantly and, as yet, I haven't heard any damage reports so hopefully all was well. We had 21mm of rain last night with 50mm all up for the 24hrs (bearing in mind that we measured that in our weather gauge in the back-yard!) which lowered the temperature cosiderable and gave everything a good watering. Today, not a drop of rain!

Anyway, back to the cooking. Here's a Tuna Pasta Bake I tried a couple of nights ago. We eat lots of Tuna and Pasta and I thought I would try a different recipe for a change. It was tasty, and a little different to my version, but was enjoyed by all so may well make a repeat performance in the House of Red Dirt.

Cheesy Tuna Pasta Bake
Adapted from a recipe in
The Australian Women’s Weekly, July 2006

415g can tuna
250g small spiral pasta
1 cup frozen peas
2 eggs
¾ cup cream
1 cup grated cheddar cheese

Cook pasta, adding peas for last minute of cooking Drain well. Drain tin of tuna and turn into a bowl. Break up tuna into small pieces with a fork.
Preheat oven to moderately hot 200˚C. Spread half the pasta/pea mixture over the base of a shallow 5-cup capacity ovenproof dish. Spoon the tuna over the pasta and then spoon over the remaining pasta mixture.
Beat the eggs lightly with a fork in a large jug. Add the cream and stir until well combined.
Pour the egg mixture evenly over the top of the pasta. Sprinkle with the cheese.
Bake in oven for about 25 minutes or until hot and browned.
Stand the dish for 5 minutes before serving.