Tipo receta: Appetiser
Raciones: 8
  • Base:
  • 200g of crackers
  • 80gr of butter
  • 50g toasted almonds (I had them raw, so the toasted in the oven a few minutes)
  • 50gr grated manchego or parmesan cheese.
  • Coverage :
  • 2 large cans of sardines in olive oil
  • 2 bags of neutral gelatin (or 1 bag of powder neutral gelatine)
  • 200g cream cheese
  • 600gr chicken broth (If you use it packed, try to choose one without preservatives)
  • 1 teaspoon dried mint (or tarragon, thyme or any herb you prefer)
  • freshly ground pepper
  • marine salt
  • juice of half a lemon
  1. In a food processor or in the Thermomix if you have it, pulverize the crackers with cheese and almonds, 10-15 seconds at maximum speed if you use the Thermomix. (If you do not have food processor, you can use the mortar for almonds and crush the crackers putting them in a plastic bag and using a wooden spoon or a wooden rolling pin, quite rough but fun!
  2. Add the chopped butter and blend again until a thin batter. (If you follow the rustic method mix it by hand)
  3. Get a removable round oven tray and cover it with baking paper. Put the cracker base on the bottom and press with a spoon to get it even. Put in a preheated oven at 200 degrees for 10 minutes.
  4. Soak the gelatine sheets or the gelatine powder in 2 cups of cold broth. Heat the remaining broth without allowing it to boil, 3 minutes, varoma temperature in Thermomix -
  5. Pour the mint, the dissolved gelatin and the cold broth where it was dissolved and stir. Check there are lumps left or blend again.
  6. Add the drained cans of sardines, cream cheese, lemon juice and pepper and whisk until smooth, speed 8-10 20-30 seconds.
  7. Pour over crust and leave in the fridge a few hours until set (or 1 hour in the freezer if you 're in a hurry).
- The original recipe recommends topping with finely chopped pickels, I used rosemary, thyme and tomatoes , but I think tarragon would do the best.
- 58% fat, 25% carbs and 17%proteins.
InformaciĆ³n nutricional
Calorias: 315 Grasas: 20g saturadas: 9g trans: 0 Azucar: 1g Sodio: 324mg Fibra: 1g Proteinas: 13g Colesterol: 320mg
Recipe by Mar Rojo 19 at