Recipes
The best Tuna Spread!
A Good start to the day keeps the doctor away!
Check out this Tuna Spread!
Easy Peasy for Breakfast or Lunch.
Spread it on toasted whole grain Bread! Or crackers, bagels, whatever you like!
I prefer the Spread on Toasted Bread!
Ingredients:
2 tins Tuna in olive oil.
A half diced red onion
half a hand green or black olives chopped
Half bell red pepper diced
1 diced pickle
2 hard boiled eggs diced
2-3 tablespoons Mayo
1 tablespoon Ketchup
Half tablespoon Dijon Mustard
2 tablespoons of EVOO (Extra Virgin Olive Oil)
Half hand of chopped chives
Pepper & Salt
Teaspoon cayenne pepper
2-3 tablespoons lemon juice
How you do it:
Mix the EVOO, Mayo, Ketchup and Mustard to a smooth mixture.
Add the herbs and lemon juice and mix it.
Add the other ingredients.
Again mix it and add pepper and salt to taste.
Cover with plastic wrap and save in the fridge.
You can save it 3-4 days.
Enjoy! Buen provecho!
Authentic Italian Tomato Sauce
Preparation time: about 30 minutes
Makes about 500 - 700 ml tomato sauce
Ingredients:
1 yellow onion roughly sliced
2-3 garlic cloves cut in half
20 ml EVOO (Extra Virgin Olive Oil)
200 ml chicken stock
Veggie version use vegetable stock
400 g cherry tomatoes washed and cut in half
2 tablespoon tomato paste
Handful fresh basil and oregano leaves
Pinch salt and black pepper to taste
1 teaspoon chili flakes
How You Do it:
Place a saucepan on medium-low heat.
Add olive oil, tomatoes, onion, garlic and chili flakes in.
Stir frequently for about 3-4 minutes until they begin to soften.
Add a pinch of salt, pepper, tomato paste and cook for 1 minute. Put the chicken stock in the saucepan. Mix well.
Bring the mixture to a boil, then reduce the heat to low.
Let the sauce simmer for 10-15 minutes, stirring occasionally.
Turn off the heat.
Use a stick blender to blend the sauce until smooth. (Alternatively, you can transfer the sauce to a blender in batches if you don’t have a stick blender.)
Stir in fresh oregano, fresh basil, and some black pepper.
Mix well, and your sauce is ready.
** Tip: Make larger batches and portion them out in the freezer so you have the sauce ready for future servings. The sauce is a perfect base for pastas or pizzas.
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