The Recipes

Tuna Bread

3 eggs
1 cup (tea) of oil
1/2 cup (tea) of sugar
1 spoon (soup) strickle of salt
4 bars of bread baking powder
1 kg of wheat flour

2 tuna tins
1 medium onion
1/2 cup (tea) of black olives

In the liquefier's glass, the water, the oil, the eggs and the baking powder bars. Beat to join all.
In a vessel, put in the flour, the salt, the sugar and the liquefier's mixture. Stir with a stick spoon, add the stuffing and mix. Place the dough obtained in an anointed and sprinkled roasting pan. Spread rasped cheese (optional). Let volume double. Take it to the pré-warm oven 150°C for 20 minutes and, to proceed, 180°C until gilding.

In a recipient, place the tuna, the olives, the onion, parsley and origons. Mix.
Revenue: 3 breads
CLUE of the chef Porthos: Replace tuna by cod or sardine without skin. The dough becomes a little softer.


Cuzcuz of Sardine

- 1 cup (tea) of oil
- 1 onion
2 cloves of garlic
4 tomatoes - 1 cup (tea) of tomato sauce
- 1 cup (tea) of parsley
- 3 sardine tins
- 1 pea tin
- 1 green corn tin
- ½ liter of water
- ½ kilo of corn flour
- salt and pepper as you please

-2 boiled eggs
- tomato slices
- sardine stripes

In a pot heat up the oil and stew the onion and the garlic. Join the tomatoes, pepper and salt. Cook until the tomatoes wither. Add the tomato sauce and wait to boil. Add the sardines, the corn and the pea. Stir with the aid of a spoon. Place the hot water and boil. Join the corn flour and cook for approximately 5 minutes. Add the parsley and the sweet basil. Anoint with some oil a glass refractory with an hole in the center. Paste in the lateral sardine stripes, tomato slices and eggs ( press it well with aid of a spoon). Take out of the mould and decorate as you like.

CLUE of the chef Porthos: The sardine can be replaced by 3 tins of cod by Portuguese or 3 tins of mackerels.