My cookbook

Очень вкусно получилось! Сегодня я сделала open face sandwiches with тунец с сельдереем, капирсами, красным луком, паприкой, черным перцем, соком лимона, горчицей и майонезом. Сверху положила smoked goat cheese и запекала 5 минут, а предварительно 2 минуты запекала просто хлеб с авокадовым маслом.

Ingredients

▢ 2 tablespoons (28ml) butter or olive oil
▢ 4 slices bread

Tuna Salad

▢ 6- 8 ounce canned tuna , drained
▢ 1 green onion , finely chopped, about (2 tablespoons)
▢ 1 celery stick , finely chopped (¼ cup)
▢ ½ tablespoon (2g) fresh parsley , chopped
▢ 1 teaspoon (4g) Creole seasoning
▢ 1 teaspoon (5g) minced garlic
▢ juice of ½ lemon
▢ ¼ cup (58g) mayonnaise
▢ ½ tablespoon (7.5ml) Dijon mustard
▢ salt to taste

Optional Ingredients

▢ 1 avocado , sliced(optional)
▢ 1-2 tomatoes , sliced
▢ ⅓ - ½ cup (37.67g-56.5g) shredded mozzarella

Instructions
Oven Method

Preheat oven to 375° Degrees F (190 C). While the oven is heating up, proceed with making the tuna salad.
In a medium bowl, mix together tuna, green onion, celery, parsley, Creole seasoning, garlic, lemon juice, mayonnaise, mustard, and salt to taste.
Place bread slices on a lined baking sheet, then brush one side of bread with melted butter or olive oil. Toast for about 2-3 minutes. Remove bread slices from the oven.
Top bread with tuna salad, a slice or grated cheese, and any filling (tomatoes and/or avocado). Then cover with the other slice bread.
Place on a baking sheet and bake until cheese is melty - 5 to 8 minutes.
For an open-face sandwich, DO NOT top the sandwich with the other piece of bread. Leave as is and place in the oven until both sides are melted.

Skillet Method

Divide the tuna salad equally- in half or thirds, depending on the number of sandwiches you are making.
Place tuna salad on half of the bread slices (2 or 3), and evenly spread on the slice.
Followed by cheese and additional ingredients, tomato, and avocado(optional). Brush with butter.
Heat a large cast-iron or non-stick skillet over medium-heat. Add about 1 -2 tablespoons of butter to the skillet.
Place sandwich and cook for about 2-3 minutes on one side.
Carefully flip sandwich using a spatula to aid in the process. You can equally flip without a spatula and let it cook for 2-3 more minutes until cheese melts and bread is brown and toasty.
Remove and serve warm.

Источник: https://www.africanbites.com/tuna-melt/#wprm-recipe-container-599220

Вчера делала себе на ужин с белым хлебом, а так же with Thin Crisps with strawberries and blueberries. Очень вкусно!

Ingredients

water crackers, or any kind of cracker
strawberries, hulled and sliced
block of bleu cheese, softened to room temperature (not crumbled)
good quality honey

Instructions

Set out the bleu cheese 30 minutes before serving.
Top a cracker with a small slice of softened bleu cheese (Or spread it).
Place a few strawberries on top, then drizzle with honey.

Recipe Notes

This is best as a self-serve appetizer. If you make them ahead things will get soggy. Instead, write on a card how it's to be assembled and let guests serve themselves.

Источник: https://thefoodcharlatan.com/honey-drizzled-bleu-cheese-strawberry-bites/

1 pound spaghetti
1/3 cup olive oil
1/4 cup drained capers, patted dry
2 cups coarse fresh bread crumbs (from a baguette)
1/2 cup chopped dill
2 to 3 (3 3/4-ounces) cans sardines in olive oil
4 garlic cloves

Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.

Источник: https://www.epicurious.com/recipes/food/views/spaghetti-with-sardines-dill-and-fried-capers-352792

Я запекала 30 минут при 400 Ф. Вкусно, но суховато, такое любит Вадим, мне было бы вкуснее обжарить. Постную свининну не отбивала.

2 tablespoons (28 g) melted butter
1 cup (50 g) panko bread crumbs
1 teaspoon (2 g) Italian seasoning
½ teaspoon (1.5 g) garlic powder
1 ½ teaspoons (3 g) onion powder
¼ teaspoon (0.5 g) freshly grated lemon zest
Salt and freshly ground black pepper to taste
3-4 boneless pork loin chops (about 1 inch thick)
½ teaspoon (2 g) Creole seasoning
1-2 eggs
2 teaspoons (10 g) Worcestershire
2 tablespoons (28 ml) olive oil
¼ cup (25 g) Parmesan cheese
Instructions
Preheat oven to 400 degree F. Line a baking sheet with parchment paper and with cooking oil spray. Set aside.

Melt butter in a medium sized skillet or pan over medium high heat. Add in panko, Italian seasoning, garlic powder, onion powder, lemon zest, salt and pepper to taste. Mix well until combined. Remove from the heat when bread crumbs start to turn light brown, about 2-3 minutes. Set aside.

Season pork chops on both sides with salt, pepper and creole seasoning.

Break eggs into a light shallow bowl, add in the Worcestershire and lightly beat the egg mixture.

Dip pork chop into the egg mixture, shake to take off excess then coat with breadcrumbs making sure all surfaces are covered, shake of the excess and place on a plate. Repeat the process for the other pork chops.

Place breaded pork in the refrigerator for about 10-12 minutes or overnight, this helps the coating to cling well on the pork.

Place pork in the already prepared baking sheet, drizzle with oil and bake for about 15 minutes. Season with parsley and serve.

Recipe Notes
You may coat your pork chops with potato chips, tortilla chips, pretzels, corn flakes and even nuts!
Adjust the baking time if pork chops are thicker than an inch to allow it to cook all the way through. Pork needs to be cooked to an internal meat temperature of 160 F.
To freeze them, wrap each breaded uncooked pork chop in a freezer paper, then wrap them in a plastic wrap before storing them in an airtight container and into the freezer. This method could also help the pork chops last up to 2 months.
You may pan-fry or deep- fry these breaded pork chops. Remember, do not overcrowd your pan and work in batches. I prefer to use cast-iron when frying meat as it retains heat well.

Очень вкусно, нам обоим понравилось! Я масла брала мало, может 1 ст. л.

Yield
Serves 4

Ingredients

10 ounces shrimp, peeled, deveined
2 tablespoons hot chile paste (such as sambal oelek)
2 teaspoons finely grated lemongrass
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon finely grated peeled ginger
Kosher salt
2 scallions, green and white parts separated, thinly sliced crosswise
1/4 cup white sesame seeds
4 slices white bread, 1/4 inch thick, crusts removed
Vegetable oil (for frying; about 1 cup)

Preparation

Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel–lined wire rack to drain.
Cut each toast diagonally into quarters and top with scallion greens.

Calories (kcal) 280 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 90 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 16 Sodium (mg) 1350

Источник: https://www.epicurious.com/recipes/food/views/shrimp-toasts-with-sesame-seeds-and-scallions

На удивление очень вкусно! Basque tapas recipe.

2 small cans Yellowfin Tuna ("Atun Claro")
(1 small can should be about 75-90 grams drained)
Onion, medium size, very finely chopped;
Mayonnaise;
Lemon juice or Lime juice;
Black pepper (prefereably freshly ground);
Anchovy Fillets;
Long bread (as fresh and crispy as possible);
Toothpicks.


Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so;
•

Thoroughly mix flaked tuna, chopped onion, mayonnaise, lemon juice (or lime juice if you like) and ground black pepper to make a nice tuna salad;
•

Spread the tuna salad mix over the ten slices of long bread;
•

Garnish each pincho with a strip of anchovy fillet;
•

The toothpick is part of Basque tradition!

These tapas with fresh bread, tuna and anchovy will keep quite well for an hour or so when stored in the fridge, but best is to serve them immediately!

Источник: http://www.tapasbonitas.com/tapas_pan_bonito/Pintxo_Pan_Atun_Claro_Anchoa_01e.php

Очень простое, дешевое и очень вкусное тапас! Честно говоря, даже не ожидала, что будет так вкусно.


Ingredients

1/4 cup minced red bell pepper

1/4 cup minced green bell pepper

1/4 cup minced white onion

3 tablespoons canola oil
 (авокадовое)
3 tablespoons white wine vinegar 


1 medium Yukon Gold potato

Twelve 1/2-inch-thick baguette 
slices, toasted

Mayonnaise, for spreading

Two 6-ounce jars oil-packed tuna, preferably ventresca (from the belly), drained and flaked

6 cornichons, halved lengthwise (их можно перед сервировкой мелко порезать и добавить в салсу)


In a medium bowl, mix the bell peppers 
with the onion, canola oil, vinegar and 
a generous pinch each of salt and pepper. 
Let stand at room temperature for 1 hour. 



Meanwhile, in a saucepan, cover the potato with water and bring to a boil. Add 
a generous pinch of salt and simmer over moderate heat until tender, 20 to 25 minutes. Drain and cool; peel and thinly slice. 


Spread each toast with mayonnaise. 
Top the toasts with the potato, flaked tuna, pepper confetti and cornichons. Serve. 


Источник: http://www.foodandwine.com/recipes/potato-tuna-and-pepper-confetti-pintxos

Свинину запекла в слоукере. Вчера на ужин сервировала с полентой, а сегодня на обед сделала сандвич.

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced


Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.

Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.

Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

Recipe courtesy of Jeff Mauro

Источник: http://www.foodnetwork.com/recipes/jeff-mauro/slow-cooked-cuban-sandwich-recipe

Очень вкусно! И с Альборинье замечательно сочитается.

Ingredients

12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
Extra-virgin olive oil
1 garlic clove, peeled, halved
1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
Sriracha sauce or other hot chili sauce (optional)
Fresh lemon juice plus lemon wedges for garnish
Very thin onion slices
1 1/2 tablespoons (about) drained capers
12 thick strips piquillo peppers or roasted red peppers from jar, drained

Preparation

Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
What to Drink:
With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.

Per serving: 126.2 kcal calories, 47.9 % calories from fat, 6.7 g fat, 0.9 g saturated fat, 18.8 mg cholesterol, 10.9 g carbohydrates, 0.6 g dietary fiber, 0.9 g total sugars , 10.3 g net carbohydrates, 5.2 protein

Источник: http://www.epicurious.com/recipes/food/views/piquillo-pepper-and-sardine-tartines-357261

Сделала сегодня себе 1/3 порции на обед. Получилось две тарелки. Одной было мало, а двумя объяелась. В целом очень вкусно, просто, быстро, буду повторять. Забыла про сок лимона, в другой раз добавлю и лук не добавляла.

I crushed 3 cloves of garlic in a wooden bowl using a wooden pestle. I soaked stale country bread (6-8 ounces) in water until softened, then squeezed it out and mashed it up with the garlic. I stirred in about ½ cup extra virgin olive oil, creating a thick paste.

I chopped the peeled tomatoes (about 2 pounds) and mashed them into the garlic-bread-olive oil paste in the bowl. If you don’t have tomatoes that are easily peeled, you could grate the tomatoes into the bowl, discarding the skins.

I added about 1 teaspoon of salt and 3 tablespoons of fresh lemon juice, ¼ cup each of finely diced cucumber, green pepper and onions and 1 cup very cold water.

Thick, chunky country gazpacho, ready to serve. No fridge or blender required. The perfect meal on a hot August day in Andalusia.

Источник: http://mykitcheninspain.blogspot.com.es/2013/08/the-gazpacho-diaries-week-4.html?m=1