Thursday, April 05, 2018

What's on the MENU this week. Tuna, cream, tomato and black olive filled pancakes

This is an easy canapé recipe. Lynne made this for our wine club meeting. No cooking required, unless you are going to make your own pancakes. You need about 20 small pancakes - luckily Woolworths sells them in a box, interleaved if you are really pushed for time, as she was. But of course you could make them yourself. If you do, you already have the recipe. Please use real cream cheese, with a high butterfat content, the 'creamed' cottage cheese will not work
500 g cream cheese - 50g cream - 1 tin of tuna in water, drained (but keep the liquid aside) - the finely grated rind of one lemon- 1 teaspoon lemon juice - 1/2 teaspoon cayenne pepper - 1 Tablespoon of finely chopped lemon verbena - 100g rosa baby tomatoes - 2 Tablespoons of chopped black olives - salt to taste - 20 small crêpe pancakes
Blend the cream cheese, cream and tuna together with the lemon rind, lemon juice and cayenne pepper. You may need to add a little more cream or some of the liquid from the tuna if the mix is too stiff. You need a spreading consistency, the cream must not be runny. Finely chop the tomatoes, salt them and put into a strainer to get rid of some of the juice. Pat them with kitchen roll to dry them out a little more. Add them and the chopped olives to the cream. Taste and season to your taste, adding more lemon, salt or cayenne. Take the pancakes and put a good heaped dessertspoonful in the centre of each, spread it out and roll up neatly. To serve, cut them down the middle so that they are easier to eat. Sprinkle with fresh basil

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