Baked sardines

Recently I unexpectedly found some fresh, filleted sardines at Piedimonte’s. I realized that it was years since I last cooked my favourite sardines recipe with orange juice and pinenuts. In fact, I had not cooked sardines since my favourite fishmonger closed its doors. 

But once I was home and ready to cook, disaster! I couldn’t find any pinenuts and the orange I was going to juice was past its prime to say the least. But there is always a way! The orange quickly turned into lemon and the pinenuts to mixed peel and dried grapes. And voilà! The sardines were delicious and will be made again.

Ingredients

500 gr sardines (filletted and spread flat)

Bread crumbs (seasoned and with Parmesan)

1 lemon

1 tbs mixed peel

Handful dried grapes

Mode

Preheat oven to 180c

Place the sardines in ovenproof dish in whatever layout pleases you

Sprinkle with breadcrumbs

Juice the lemon

Pour over the sardines and breadcrumbs

Sprinkle on top the mixed peel and dried grapes

Cook at 180c for 20 minutes

Serve with crisp green salad

Muesli breakfast pudding

I have been trying to use up small amounts of dry goods from the pantry. What could I do with a small amount of muesli? I remembered I had bought some kefir to make chia puddings for breakfast, so why not try a muesli pudding? It worked and I will make a few more with the remaining muesli. So there’s another thing to make for a yummy breakfast without bread.

Ingredients

3 tbs muesli

1 heaped tsp tahini

1 handful frozen mixed berries

Kefir (quantity will vary on dimensions of bowl)

Mode

Place the muesli in a small individual serve bowl

Add the tahini and stir

Add berries

Pour on enough kefir to cover the other ingredients and stir

Refrigerate overnight