Generation Wanderlust – From bush to beachDecember 7, 2015
Life on a table recipe #4 – Lesley’s crayfish saladDecember 8, 2015
Extract from Life on a table by Antoinette De Chavonnes Vrugt
250 ml cake flour
7.5 ml baking powder
Pinch of salt
50 ml oil
75 ml buttermilk
Place all the ingredients for the crust into the bowl of a food processor and blend only until the dough holds together.
Alternatively, mix and knead lightly by hand.
Grease a round ovenproof pie dish generously with butter and press the dough evenly into the dish.
Trim the edges neatly and refrigerate until the filling has cooled.
1 x 410 g tin tomatoes, chopped
15 ml olive oil
1 clove garlic, crushed
1 medium onion, finely chopped
5 ml dried oregano
200 g tin tuna, drained and flaked
100 ml cheddar cheese, grated
250 ml cream (or ½ milk and ½ cream)
Pinch of salt
Freshly ground black pepper
12 Kalamata olives, pitted
1 x 45 g tin of flat fillets of anchovies (optional)
Sprig of parsley or fresh herbs to garnish
Sauté the onion and garlic in oil for 5 minutes, stirring from time to time until soft.
Add the tomato and oregano and continue to cook until most of the moisture has evaporated.
Stir in the tuna and cool to room temperature.
Sprinkle half of the cheese over the crust, cover with the tomato and tuna mixture and sprinkle with the remaining cheese.
Beat together the eggs, cream (or milk and cream) and salt and pour over the filling.
Arrange olives and anchovy fillets on the top, if used.
Bake at 180°C for about 60 minutes or until the crust is golden and crisp and the filling has set.
Cut into wedges and serve hot.
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