Recipes — lunch RSS



Sardine French Puffs

Hand-on time : 10 min - Cooking time : 15 min - Serves 6 Claude & Basil say:  These puffs are delicious as an appetizer but can be eaten as a meal with a side salad of rocket and chopped tomatoes.  You can swap the sundried tomatoes for tapenade or another tasty spread just do a little test beforehand, so it doesn’t become too salty. At Claude & Basil’s towers we love experimenting and we love the combination of the Pitomail sardines with a roast pepper paste. INGREDIENTS - 3 large tins of Sardines St George - 1 roll of ready-made puff pastry (also works with handmade if you have time!) - 60 g sundried tomato paste - A handful of fresh chopped basil...

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Tagliatelle Zanzibar

Hands-on time : 5 min - Cooking time : 10 min - Serves 2 Claude & Basil say: We love this way of serving the Zanzibar style tuna chunks! All our fish chunks can be used for this recipe you just need to mix and match the ingredients!  INGREDIENTS - 2 tins 1/10 (160 g) of belle-iloise tuna chunks Zanzibar style - 160 g tagliatelle - 1 medium ripe tomato - 3 large spoons of crème fraiche - Some parsley to serve. PREPARATION - Cook the pasta as per the instructions on packet in salty water - Dice the tomato - While the pasta is cooking in a small saucepan lightly warm up the crème fraiche, diced tomato and the Zanzibar style tuna chunks...

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French Tartines with Pistou

Hands-on time: 5 min - Cooking time: 10 min - Serves 4 Claude & Basil say: This can also be enjoyed as a full meal with a salad but is great for a snack or a quick lunch. INGREDIENTS - 2 tins 1/6 (230 g) sardines in Pistou (basil) sauce (from the Belle-Iloise to eat warm selection) - 4 slices sourdough bread - 50 g grated cheese (we use gruyere but a strong cheddar will also be delicious). Goats cheese would also be lovely with the pistou and Provencal flavours of the sardines. PREPARATION - In a bowl lightly crush the sardines in their sauce to form a rough paste. - Spread your sardines in generous quantity onto the sourdough slices - Top-up with...

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Tomato and Mackerel Provencal

Hand-on time : 10 min - Cooking time : 10-12 min - Serves 6 Claude & Basil say: This is brilliant for a quick healthy lunch or to enjoy on a summer day. Feel free to use rice or freekeh rather than Quinoa INGREDIENTS - 2 tins of 1/10 (160 g) the belle-iloise mackerel chunks with herbs and Menton lemons - 2 grated carrots - 6 large tomatoes - 60 g of quinoa - juice of ½ lemon - a handful of chopped chives PREPARATION - Boil the quinoa in salty water for 10 to 12 minutes until tender. Drain and rinse in cold water. - In a large bowl mix the well-drained quinoa with the grated carrots, the 2/3 of the chopped chives...

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