1 tablespoon fresh lemon juice plus lemon wedges, for serving
4 small ciabatta rolls split horizontally
2 heads Bibb lettuce leaves split horizontally
1 1/2 cups nicoise olives pitted
8 hard-boiled eggs peeled and thinly sliced
Directions
Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.
Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.
Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.
yeah really, don't know about these food blogs. As i'm a vegetarian, I prefer Green Kitchen Stories and Baking Bites. Thanks for sharing the list of blogs.
I have checked about 7x and 500 grams of flour comes to almost 4 cups. I am curious how you got a conversion of 2.11 cups? Tried it both ways. Didn’t feel either came out the way they should have. I’m new to bread baking.
You can always use a towel. That is what I use. Remember, plastic is a relatively new product. Using a towel is good for your pocketbook, as you probably use the plastic once. A towel can be used over and over again. In addition, it's better for the environment.
Those look amazing and super cute! You are so lucky you did not use the dehydrated raspberries like I did... yuck... but everything else turned out well.
I made the Raspberry Eclairs and I need to warn people against using the dehydrated raspberries, they simply do not turn out well. It would probably be better to use a jam. I have my full review of the show's recipes here: https://www.speechlessinspa...
my mother watched you make chocolate eclairs recently and then you made some type of appetizer using the same base that you said would be good with mimosas. she wants me to print it for her but I cannot figure it out. started with a G
You made it correctly, the recipe is wrong IMO.Namoura is supposed to be made with semolina, not farina. Semolina has more gluten than farina and gluten absorbs and retains moisture. Also, the recipe I use has far more sugar. Like gluten, sugar helps holds in moisture from the yogurt and butter. IMO, this recipe doesn't have enough sugar or gluten to ke
I made it. Really terrible. The recipe doesn't say if the farina should be cooked. I thought it would be too moist cooked so I went with dry. I am guessing that was not correct as it came out drier than cornbread, even after I soaked it with honey.
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