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Northampton Chronicle & Echo 27/12/18

Northampton Chronicle & Echo 27/12/18

Thursday 27th December 2018
The Barefaced Eating Blogger

Store Cupboard Sensation

So, the big day came and went and it's probably fair to say that a lot of us could be feeling rather overwhelmed right now, with food, drink, presents, visitors and a whole lot of social activities still needed to be tended to over the New Year period. Exhausted?

I am all for making life as easy as possible, but to still not compromise on nutrition, textures and tastes so I generally have quite a long list of standby recipes up my sleeve, that I can call on at any time for the "unexpected". I don't like to be caught out too much where I have to resort to the petrol station dash for a pre-made, expensive food option or a flying visit to the fast food chains for a fill up. Don't get me wrong, it does happen of course, but it's my last, last resort!

So, what' the unexpected? Any number of things could potentially occur over the Christmas holiday period. Neighbours dropping in with a bottle of wine, family members stopping by and staying much longer than planned, a last-minute invite to a friend's get together (requiring gift or something tasty to be taken), family member poorly through overindulgence or winter bugs (so the large meals planned are stored in the freezer and alternative snack food is picked on) or how about a large drop of snow leaving us housebound!?

The store cupboard can be an amazing Aladdin's Cave of delight when treated right, so for the new year, I am going to be giving you a few tips on keeping the store cupboard useful, tidy, IN-DATE and a source of comfort on an evening when "what's for dinner?" can't be answered very easily.

I am going to give you a recipe this week that can be ready with speed, from the cupboard, it's easy but looks like some proper effort from Mary Berry occurred and it's a tasty winner for many.

Mini Salmon Tarts
1 pack tortilla wraps (long life in the cupboard)
1 tin of red salmon, drained and flaked
6-7 tbsp of mayonnaise
1 tsp lemon rind, finely chopped
½ cucumber, halved, de-seeded and sliced
1 apple, finely shredded
½ tsp garlic powder
¼ tsp salt
Any fresh herbs (parsley or chives work well)

Take a 12x hole muffin or cupcake and grease lightly.
Lay out the wraps and cut 12 rounds that will fit the tin holes and push in to secure.
Tip - you can turn the tin upside and squeeze the rounds between the inverted holes to secure which may create slightly different tart base shapes.
Bake for 15-16 minutes at 190°C/Gas Mark 5 until a little coloured and crisp. Cool.
Mix the mayonnaise with the lemon, cucumber, apple, garlic and salt and then stir in the salmon flakes.
Just before you need this, divide the mix between the cooled cases and top with fresh herbs.
Serve or deliver immediately.

Use tuna or cooked chicken instead of salmon
Use fromage frais, cream cheese, natural yoghurt or crème fraiche instead of the mayonnaise.
Use chopped bell pepper instead of the apple.
Add some dried herbs to the mix.
Make a Coronation style tart instead by using lime instead of lemon, a mild curry powder instead of the garlic powder and add some dried fruits.
Make this dairy free by using dairy free mayonnaise or coconut/soy-based yoghurt (readily available now).

Wising You all a Happy and Healthy New Year!