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NSW Northern Rivers Makets
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Recipes

Tuna Pasta with tomatoes, olives and capers

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Tuna Pasta with tomatoes, olives and capers
Tuna Pasta with tomatoes, olives and capers

Tuna Pasta with tomatoes, olives and capers

This tuna and pasta dish is enhanced by the colours and flavours of the chilli, olives and capers.

Ingredients

  • 500g spaghetti
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon dried chilli flakes
  • 500g cherry tomatoes, halved
  • 185g can tuna in olive oil, drained and flaked
  • 125g pitted black olives, roughly chopped
  • 4 tablespoons capers in brine, drained
  • 4 tablespoons chopped fresh basil
  • Salt & freshly ground pepper

Method

Step 1
Cook spaghetti in a large pan of lightly salted, boiling water and cook for 10-12 minutes or until just cooked. Drain pasta reserving 1/3 cup of the cooking water and return to pan.

Step 2
Meanwhile, heat the oil in a frying pan and gently fry the garlic, chilli flakes and a little salt and pepper for 3-4 minutes until softened. Do not let brown. Add the tomatoes, cover and cook for 3 minutes until softened and then stir in the tuna, olives and capers and heat through for a further 2 minutes.

Step 3
Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once.

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Business News

The Northern Rivers Times Edition 49

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The Northern Rivers Times Edition 49_Page_01
The Northern Rivers Times Edition 49

The Northern Rivers Times Edition 49

The Northern Rivers Times Edition 49 is out today as usual it is available from all Newsagents, leading Service Stations, General Stores and Woolworths Supermarkets from Coffs Harbour to Southport and as far west as Tenterfield, every town in the northern rivers. A very full 80 pages to read on these rainy and cold days ahead with over 32 pages of local news, 4 page lift out TV Guide, 2 pages of puzzles, 7-8 pages of local sports, 7 page of Rural news, 4 pages of Local Entertainment, trades and professional services, funerals, community news and events and a special 7 Pages on Lismore’s the Star Court Theatre 100 year Anniversary. This is a brilliant edition and all of our readers will absolutely love it from page 1 to page 80. Only $2. But HURRY as last weeks edition 48 sold out all copies within 3 days.

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Dessert

Cranberry-Kissed Chocolate Silk

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Cranberry-Kissed Chocolate Silk

Cranberry-Kissed Chocolate Silk

Combined fresh or frozen cranberry salad with the rich custard known as pots de crème, and the result is ever so elegant compared to the usual desserts.

Ingredients

  • 1 cup cranberry juice
  • 1/8 teaspoon salt
  • 4 large eggs, beaten
  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, thawed
  • 1/3 cup sugar
  • 3/4 cup sweetened whipped cream
  • 3 tablespoons sliced almonds, toasted

Directions

Place cranberry juice and salt in a small heavy saucepan; bring just to a boil. Remove from heat. In a small bowl, slowly whisk hot juice into eggs; return all to pan. Cook over low heat 2-3 minutes or until mixture thickens and a thermometer reads 170°, stirring constantly.
Place egg mixture, chocolate chips and vanilla in a blender; let stand 2 minutes. Cover and process until smooth. Pour into six dessert dishes. Refrigerate at least 4 hours, covering when completely cooled.
Place cranberries in a small food processor; pulse until finely chopped. Transfer to a small bowl; toss with sugar. Top each serving with cranberries, whipped cream and almonds.

Check out this recipe on our website:

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Dessert

Red velvet cheesecake bites

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Red velvet cheesecake bites

Red velvet cheesecake bites

These Red Velvet Cheesecake Bites are the perfect sweet snack —and take you 10 minutes to make. All you have to do is mix together softened cream cheese with some sugar and heavy cream, let that mixture freeze until slightly firm (about 2 hours), then use a mini cookie scoop or melon baller to scoop out a small amount and roll it in your hands to make bites.

Ingredients

  • 1 box red velvet cake mix, plus ingredients called for on box
  • 12 (8-oz.) blocks cream cheese, softened
  • 11/2 c. powdered sugar
  • 12 tbsp. heavy cream
  • 11 tsp. pure vanilla extract

Directions

Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. Break 4 cupcakes into small crumbs. Save remaining cakes for another use.
In a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.

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