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Sardines
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<blockquote data-quote="owain2" data-source="post: 296107" data-attributes="member: 36633"><p>I love tinned sardines in olive oil. </p><p></p><p>I pour away the dubious oil from the can and substitute it with my own EV olive oil. I squeeze on the juice from half a lemon, a good half teaspoonful of dried oregano, sea salt and black pepper. I mash it all together and add green beans that I've "nuked" and cooled under the cold tap. </p><p></p><p>The result is a LC/HF treat with a flavour reminiscent of Greek holidays. Of course if you can tolerate a couple of small slices of Bergen toast smothered in butter, so much the better! Without the beans one tin covers the toast nicely.</p><p></p><p>Owain</p></blockquote><p></p>
[QUOTE="owain2, post: 296107, member: 36633"] I love tinned sardines in olive oil. I pour away the dubious oil from the can and substitute it with my own EV olive oil. I squeeze on the juice from half a lemon, a good half teaspoonful of dried oregano, sea salt and black pepper. I mash it all together and add green beans that I've "nuked" and cooled under the cold tap. The result is a LC/HF treat with a flavour reminiscent of Greek holidays. Of course if you can tolerate a couple of small slices of Bergen toast smothered in butter, so much the better! Without the beans one tin covers the toast nicely. Owain [/QUOTE]
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