I went with a girlfriend to
the hairdressers the other day and whilst waiting for her I was browsing
through a magazine (not much else to do) found this recipe and thought to
myself I can’t write all this down or remember it so I did the unforgivable and
yes I tore half the page out. I have been on the receiving end of this
whilst looking through a magazine and turning the page the last part was
missing grrr that drives me nuts! But I have no joined the club and become a
page ripper, of course I could have lied to you and told you I made this recipe
up all by myself but that would be cheating J have you ever done this and would you
admit it.
Anyway I made the cake last night and it is utterly
delicious, the tanginess of the lemon with the tuna oh not forgetting the
olives, it all just melts in your mouth with knockout flavours. I had 9 emails
after posting this on Face book last night asking me for the recipe, so here it
is. Let me know if you ever try it out would love to hear what you thought of
it.
This is for 6/8 people
150g tuna in brine
50g black stoned olives
220g Self raising flour sieved
2 eggs
2 small pots of plain yogurt
90g grated parmesan
1 preserved lemon (citron confit)
½ a red pepper
Olive oil 75ml
Use a large bowl and add the flour with 5 tablespoons of
olive oil, the eggs, yogurt, and parmesan. Drain the tuna and add to mixture,
chop the olives, pepper and lemon into small pieces and add a little salt and a
fresh ground black pepper. Mix the lot together and place in a slightly greased
bread tin. Cook for 35/40 minutes at 180g (6) let it cool before removing from
tin and then cut into slices and serve with a green salad. Enjoy
I make my own preserved lemons and here is the recipe I use and they store for up to a year in the fridge. http://flavorevolutions.com/Recipes/citronconfit.php
I make my own preserved lemons and here is the recipe I use and they store for up to a year in the fridge. http://flavorevolutions.com/Recipes/citronconfit.php
9 comments:
Welcome to the page rippers club! Hehe ^.^ I've never done that before (out of other people's magazines that is), but hey, you gotta do whatcha gotta do to get amazing recipes, right? LOL
That does look pretty darn good!
Kayla I have cussed people for doing it but now what can I say had to be done! and I must remind myself never to go sit with a friend whilst she is having her hair done how boring is that. Thanks for popping in
Thank you very much for the information. I will dry this cake during the next birthday party of my mother.
Greetings
Andrea
Hi Andrea hope you come back and tell me what a success it was
This just sounds delicious and perfect snack food. Is the tuna packed in oil or water, what's a black stoned olive, is that two small containers of yogurt, about 8 oz. each? I can convert the measurement to oz and cups and google search stoned olives. I think even if the measurements are a little off it will still taste heavenly. Oh, and better find out what 180g is in temp, probably 350-400 F
And, yes I tear out recipes in magazines too.
Thanks for posting such a yummy recipe, I'll let you know how it turned out, maybe I can do a tutorial and let folks know where this shameful recipe came from. Although as you might guess I am very slow about these things. Great Papaya Ointment by the way, perfect for chapped lips., thanks again for that one.
nice posting.. thanks for sharing.
Hi Victoria, the tuna is in brine (salt water) Black stoned olive is with the stone removed, but you could use green olives. mmh if unsure re the yoghurt just add one pot and if the consistency looks stiff then add the other. Can't wait to hear what you think of it and yes dare you do a tutorial and shame me:)
As for the papaya I love it and Nic is sending me a Moroccan clay to try out and will be doing a review and give away soon, so watch out
for that one. Thanks for popping in and I will be watching for your
post:)
How to get disguise fish into something the others will eat! Thanks Chrissie!
Indeed Kate and the kids loved it too
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