| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Wholemeal french loaf |
|
|
Butter or vegetable |
|
|
margarine optional |
| 3 |
T |
Sunflower oil |
| 1 |
|
Onion, sliced thinly |
| 1 |
t |
Paprika |
| 1/4 |
t |
Chilli powder |
| 1 |
|
400 gram can cannelini |
|
|
beans drained 14oz |
| 2 |
|
124 g, 4oz can of |
|
|
sardines in oil |
|
|
drained |
| 1 |
|
Lemon, juice of |
| 4 |
T |
Chopped fresh parsley |
INSTRUCTIONS
Cut the french loaf into four-equal sized pieces. Slit them crossways
almost all the way through. Remove most of the crumb, leaving shells
about 1cm (3/8inch) thick. Spread them lightly with butter or
margarine if you wish. Preheat the oven to 200øC, 400øF, Gas Mark 6.
Heat the oil in a saucepan on a low heat. Stir in the onion, paprika
and chilli powder and cook them gently until the onion is soft. Mix
in the beans, sardines, lemon juice and parsley. Fill the pieces of
french bread with the beans and sardines. Wrap each piece individually
in foil. Place the parcels on a baking sheet and bake them in the oven
for 20 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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