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
© John & Lynne Ford, Adamastor & Bacchus 2018
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