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6 eggs
1 tin of condensed milk
500ml milk
1 lemon
cinnamon
caramel liquid
Using an electric whisk, mix thoroughly the eggs, condensed milk, milk, juice of the lemon and the grated peel (making sure only to take the outer layer of skin), 1/4 teaspoon of cinnamon. Cover the base of a microwave dish with caramel liquid then pour the mixture carefully over, cover and cook in a microwave oven 500w for twenty minutes. Take out and leave to stand for one hour- do not remove the cover during this time. When removing the cover, be careful of the condensation collected in it. When cool, place in the fridge for a minimum of two hours.When ready to serve, use the back of a spoon and gently push down around the edge of the container and then turn out onto a serving dish (one that has a slight rim so as not to loose any of the caramel sauce!). |
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1 kilo fresh cooked tuna (boned and skinned)
one large red sweet pepper – the riper the better
1/2 litre olive oil
two table spoons of vinegar
comino seeds
4 whole almonds
3 gloves of garlic
4 small squares of toasted bread
1/2 teaspoon of pimienton (sweet red pepper powder)
Chilli Pepper
| Dry fry the toasted bread until dark and crispy, dry toast the comino seeds and the almonds, crush all together with the garlic gloves and a little olive oil, put in a blender with the diced red pepper the rest of the olive oil, vinegar and pimienton. Optional - add chilli pepper to taste. Cook and simmer the sauce for five minutes.Break up the tuna fish into portions and add the sauce, cook for a further five minutes. Heat as required and serve with Canarian potatoes or on a bed of rice. | |
