Teletext Recovery - 08/07/1997

P583 CEEFAX 1 583 Tue 08 Jul 19:25/27  DOTHE   1/7 TUNA AND TOMATO CROSTINI Chef: Alastair Little Ingredients 1 French baguette, cut on the diagonal into 1cm slices extra virgin olive oil For the tomato sauce: 400g tin chopped tomatoes salt and pepper sugar, to season 2 tbsp chopped basil Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page Switch On Pop Quiz Main Menu

P583 CEEFAX 1 583 Tue 08 Jul 19:28/16  DOTHE   2/7 Ingredients (cont) For the tuna sauce: juice of 1 lemon 2 cloves garlic, roughly chopped sprig of flat leaf parsley 200g/7oz best dolphin-friendly canned tuna, drained 2 large eggs, optional (leave out if you are worried about using raw eggs) 1 tbsp Dijon mustard approx 500ml/16fl oz olive oil approx 250ml/8fl oz sunflower oil salt and pepper Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page Switch On Pop Quiz Main Menu

P583 CEEFAX 1 583 Tue 08 Jul 19:21/40  DOTHE   3/7 Method 1 Begin by draining the chopped tomatoes in a sieve over a bowl. Save the juice for another recipe. 2 To make the crostini: arrange the slices of bread on a baking tray and drizzle with olive oil. Grill on both sides until brown and leave to cool. 3 To make the tuna sauce: put all the ingredients except the oils into a food processor. Process for about 30 seconds until you have a smooth paste. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page Switch On Pop Quiz Main Menu

P583 CEEFAX 1 583 Tue 08 Jul 19:24/21  DOTHE   4/7 Method (cont) 4 Then add the sunflower oil, followed by the olive oil, a little at a time, continuing to process all the time, until thickened. Taste and season, adding more lemon juice as necessary. 5 Season the drained tomatoes with salt, pepper and sugar and stir in the basil. 6 To serve: top half the crostini with the tuna sauce and the rest with the tomato. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page Switch On Pop Quiz Main Menu

P583 CEEFAX 1 583 Tue 08 Jul 19:24/22  DOTHE   5/7 BAKED PEARS WITH GINGERNUT AND ALMOND STUFFING Ingredients 1 tin of pears 2 tsp clear honey 50g/2oz Greek-style yoghurt fresh mint sprigs to garnish (optional) For the filling: 75g/3oz whole almonds 75g/3oz ginger biscuits 50g/2oz unsalted butter 25g/1oz caster sugar 1 egg yolk juice of ½ lemon Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page Switch On Pop Quiz Main Menu

P583 CEEFAX 1 583 Tue 08 Jul 19:42/43  DOTHE   6/7 Method 1 Drain the pears in a sieve over a bowl. To make the filling: begin by toasting the almonds under a grill or in a per-heated oven for a few minutes, then chop finely. 2 Crush the ginger biscuits using a rolling pin or the bottom of a small pan. 3 Mix the almonds, butter, sugar and egg yolk until the ingredients, hold together in a rough paste. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page Switch On Pop Quiz Main Menu

P583 CEEFAX 1 583 Tue 08 Jul 19:20/09  DOTHE   7/7 Method (cont) 4 Pack the centre of each pear half with a spoonful of filling. Place in an ovenproof dish and bake for about 15 minutes at 190c/375f/Gas 5 until the filling is set. 5 To serve: stir the honey into the yoghurt and serve alongside the baked pear half. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page Switch On Pop Quiz Main Menu

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