5 Ultra Gourmet Can Recipes


It is not always easy to cook with fresh produce during this time of captivity. The shelves are sometimes empty and we have no choice but to resort to the reserves.

But who said that cans don’t go hand in hand with flavors? Here are five delicious recipes to reproduce at home for the pleasure of your tastes.

Tuna noodle gratin

Ingredients for four people 400 grams of penne, a can of tuna, an onion, a small can of tomato paste, olive oil, a glass of liquid cream fraéche, grated griyer, salt and pepper.

Recipe : Start preheating your oven to 180 degrees, then boil the pasta in boiling, salted water as prescribed. Meanwhile, in a saucepan, fry the peeled and chopped onions with a little olive oil. If these are translucent, add the crumbled tuna, tomato paste, cream, salt and pepper, simmer for 10 minutes. Drain the noodles and mix with the sauce. Place in a bowl and cover with a good dose of grated gruyere, bake for 10 minutes, serve immediately.

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Pea and shrimp risotto

Ingredients for four people: two glasses of risotto rice, a 200-gram can of peas, a can of pink shrimp, two tablespoons of Parmesan cheese, two tablespoons of olive oil, salt and pepper.

Recipe: In a large frying pan, fry rice in olive oil, stirring occasionally until rice grains become translucent. Then add two glasses of water and peas, let the rice absorb the water, then add two new glasses of water and shrimp and cook until fully absorbed (count 15 minutes). Away from the heat, salt, pepper and sprinkle with Parmesan cheese, for more gluttony you can also add a little liquid cream. Serve hot.

Corned Beef dumplings and tomato sauce

Ingredients for four people 250 grams of corned beef, three onions, 240 grams of peeled canned tomatoes, one tablespoon of pepper, parsley, thyme, egg yolk, olive oil, salt and pepper.

Recipe : Peel and chop an onion and fry in a drizzle of olive oil in a pan with a good amount of parsley and sprinkle with the pepper. Using a fork, chop the ground beef in a bowl, add the egg yolk sand. Then form walnut-sized meatballs and fry in the pan for 10 minutes. In the meantime, prepare the sauce. In a saucepan, fry the remaining chopped onions and add a little parsley, a good amount of thyme, salt and pepper. Then add the peeled tomatoes and simmer for 15 minutes. Top up the meatballs with sauces and sprinkle with chopped parsley.

Little cornmeat? We prove you wrong! © PHOTOPQR/LE MIDI LIBRE/CHRISTINE PALASZ

Cake with mackerel and olives

Ingredients for four people : 30 grams of flour, 50 grams of corn flour, a box of mackerel fillets, ten pitted black olives, 1/2 pack of baking powder, two eggs, 10 cl milk, one tablespoon of oil, one tablespoon parsley, salt and pepper.

Recipe : Start preheating your oven to 180 degrees, then mix in a bowl the flour, corn flour and yeast. Add the eggs to this mixture and stir well, then add the milk, oil and mix. Finally, the mackerel fillets that you have crumbled, the olives cut into pieces, the parsley, salt and pepper. Pour the mixture into a rectangular silicone pan and bake for 15 minutes. You can then serve hot or cold.

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Corn lentil croquettes

Ingredients for four people : a box of lentils, a small box of corn, an onion, parsley, 50 grams of flour, two eggs, 50 grams of breadcrumbs, 1/2 glass of oil, salt and pepper.

Recipe Drain the corn and lentils. Then peel the onions and cut them into pieces, mix with a little parsley and lentils. Then add the flour and the eggs to make a consistent paste to which you add the corn and if you want a few poppy seeds. Once well mixed, make salt, pepper and croquettes in the floured hands. Spread the breadcrumbs on a flat plate and roll the croquettes. Then heat the oil in a pan and brown the croquettes for five minutes on each side. After cooking, drain into the paper towel and serve immediately.

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