Most of us are familiar with the magazines and condensed books published by Reader’s Digest, but did you know they do cookbooks too? I’ve already cooked a page-32 recipe—brussels sprouts and chestnuts—from one of their books, which just happens to be one of the first cookbooks I ever bought.
I bought today’s book several years ago for $1 at a local op (charity) shop but this is the first time I’ve cooked from it. It has almost 500 recipes covering almost all the ingredients you can think of. There’s even a chapter on cooking for one.
Each recipe is comprehensive with easy instructions, time to make, number of serves and kilojoule/calorie count.
Page 32 takes 30 minutes (15 minutes of that to chill) and has ingredients I love.
1 can (125g) sardines, drained
60g butter or margarine, softened
2 tablespoons lemon juice
1/2 cup finely chopped stuffed olives
2 teaspoons prepared horseradish
1 clove garlic, peeled and crushed
1/2 teaspoon French mustard
1/2 teaspoon paprika
pinch black pepper
1/2 teaspoon Worcestershire sauce
pinch cayenne pepper
2 tablespoons finely chopped walnuts (optional)
In a mixing bowl, mash the sardines with a fork, then blend in the butter to make a smooth paste. Add the lemon juices, olives, horseradish, garlic, mustard, paprika, black pepper, Worcestershire sauce and cayenne pepper and the walnuts if used. Blend well and taste the mixture for seasoning.
Chill for 15 minutes. Serve as a spread for savoury biscuits or toast, or use as a stuffing for celery.
Tips: You can make this spread ahead and refrigerate it for 1 or 2 days. Try this with a 100g can of tuna instead of the sardines.
How it played out
I made this mostly as written, using a 115g tin of sardines, butter and largish green olives because I didn’t have any stuffed ones. Sadly, my olive pitter wasn’t up to the task, so I had to use a knife. Took a little longer, but still did the job. We’re nut lovers so of course I added the walnuts. Oh, and the finished recipe didn’t need salt.
A real winner and so easy to make. I shared some with my friend, Maggie. A few hours later she called to say another friend, Louise, had stopped by and loved it so much she had to have the recipe ASAP. So here it is.
P.S. I’ve been thumbing through this book and it really is loaded with tempting recipes.
If you have a moment, I’d love it if you would check out my travel blog.
P.S. My friend, Sy, in New York has already made this recipe (using celery) and has kindly shared his photo with me. You can see his comment below.