Tuna asparagus bake

I spent most of today at work. It continues to be busy. I did manage to visit another bakery and enjoyed some of my favourite pastries.

I like the passion fruit fudge vanilla slice. The custard is creamy and sweet. The fudge is tart with a terrific mouthfeel. It offsets the sweet custard nicely. The pastry was a little chewy. I’d prefer it to be crispy with a hint of caramel, as some other bakeries achieve. While it’s not my all-time favourite vanilla slice, it’s becoming a go-to on a Saturday morning.

For breakfast, I “inhaled” a potato pie. I like a good potato pie, and this one hits the spot nicely.

A couple of weeks ago, I had a pork-and-fennel sausage roll from Uraidla. I tried one from today’s bakery of choice. It wasn’t bad, but not as nice as the one from Uraidla.

For dinner, I made a simple tuna asparagus bake.

I mixed a couple of tins of tuna and a tin of asparagus. I folded in some coarsely-grated vintage cheddar.

I prepared some cream, eggs, and salt in a jug and beat them thoroughly.

After turning on my oven, I mixed in the eggs and cream with the cheesy tuna asparagus. I topped it with a little mashed potato and added a chunk of mozzarella cheese.

I placed the glass pie dish into a baking tray with water to create a bain-marie.

I cooked the dish for 40 minutes at 140 °C and then finished it for 10 minutes at 200 °C.