Raspberry Coconut Slice

Recipe by Dixie Elliott

2 cups plain flour
1 cup caster sugar
125g butter, chilled, cubed
3 eggs
1 teaspoon vanilla essence
3/4 cup raspberry jam
2 cups desiccated coconut

Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm (base) lamington pan.
Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.
Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.
Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam.
Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces. Serve

Tuna Mushroom Pasta Bake

350g pasta

1 onion, chopped

240g grated cheese

2 (160g) tins tuna, drained

1  (295g) tins condensed cream of mushroom soup OR use leftover home-made mushroom soup

300g chopped mushrooms

300g chopped broccoli

Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

In a large bowl, thoroughly mix pasta, onion, 1/2 of the cheese, broccoli, tuna, HALF of the soup straight from the can, and mushrooms. Transfer to a baking dish, and top with remaining cheese. Bake until cheese is bubbly.