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This is a super quick recipe that can be put together at the last moment. Spoon onto little savoury biscuits or make your own Garlic Pittas if you have the time (see below). You could also try using canned salmon and sardines which work really well too. This combination could be used to fill baked potatoes or as a delicious sandwich filling or open sandwich.
Prep time: 15 min
Cook time: 15 min
Makes 12 pieces
Tuna flakes, sardines, mackerel, anchovies, all great emergency fish for salads, baked potatoes, pasta.
If you have any leftover it’s best not to store the fish in tins. Instead, tip into a plastic container and cover with a lid.
Good for sandwiches and dressings
Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Best used as a condiment.
For the Pitta Crisps
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
To make the Pitta Crisps
To freeze ahead: Complete the recipe, cool, pack into an airtight container and freeze for up to 3 months.
To use: Place the Pitta Crisps onto a baking sheet and crisp up in the oven at 180°C (350°F) mark 4 for about 5 minutes.
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