Tuna Stuffed Tomatoes
|Serves 4 people (as a starter)
||Approximate Time: 30 mins.
198g (7oz) tin of tuna in oil (or brine), drained
1 tbsp. stuffed olives, chopped
2 tsps. lemon juice
lettuce leaves, to serve
salt and pepper
5 tbsps. mayonnaise or low fat yoghurt or cottage cheese
2-3 drops of Tabasco, according to taste
8 sprigs of parsley
- Cut the tops off tomatoes and
set aside. Scoop out seeds and discard. Season inside cases with salt
- Mix together tuna, mayonnaise
(or yoghurt or cottage cheese), olives, Tabasco and lemon juice.
- Divide tuna mixture between tomato
cases, filling each one generously.
- Place tomato lids on top of stuffing,
pressing down gently to secure. Garnish with parsley and serve on a bed
of lettuce leaves.
|Serves 4 people
||Approximate Time: 1 hour (includes
2 tbsps. cherry brandy
125ml (4fl.oz) double cream
(1½oz) icing sugar
3 tsps. powdered gelatine
2 egg whites
Reserve 4 raspberries
for decoration. Put remainder in a food processor (if you don't have one,
push them through a sieve). Add icing sugar and blend to a purée.
Mix cherry brandy
with 1 tbsp. cold water in a small bowl and sprinkle gelatine on top.
Put bowl over a pan of hot water and stir until gelatine dissolves.
into purée. Whisk cream until it forms soft peaks. Fold into purée.
Chill for 5-10 mins. until mixture thickens.
Whisk egg whites
until stiff and fold into purée.
into individual dishes. Chill for about 1 hr. until set. Decorate with
remaining raspberries and serve.
If this is for a special
occasion, serve the fool in individual chocolate dessert cups that can be
bought at all large supermarkets.
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