Any tuna packed in oil in a glass jar is usually good quality (also more expensive), either from Italy or Spain. Keep an eye out for the Good Fish brand, also. Otherwise Sirena. Sometimes you just want canned tuna to be canned tuna. Thanks, J.
A girl after my own heart, but sorry I want more than 6 prawns lol… I’ll look forward to the Sangria as I have plenty of red wine which I am not successfully drinking, now preferring white, so your recipe will be well received. Thank you Jill.
Given some of us have taken the bull by the horns (as we say here in Australia) and given up alcohol for the month of January (& maybe forever)...is there a non-alcohol version or recipe for Sangria that is still delicious, please?
Get in! I know what I’ll be cooking this weekend.
Is that tinned tuna fillets on the snack board? Any recommendations?
Any tuna packed in oil in a glass jar is usually good quality (also more expensive), either from Italy or Spain. Keep an eye out for the Good Fish brand, also. Otherwise Sirena. Sometimes you just want canned tuna to be canned tuna. Thanks, J.
If you can’t wait for Jill’s sangria try a glass of Verdejo. There’s a few Aussie ones around if you look.
That skewer down the prawn’s shell to devein it sounds like a fantastic tip. Could you possibly share a video of this technique please ☺️
A girl after my own heart, but sorry I want more than 6 prawns lol… I’ll look forward to the Sangria as I have plenty of red wine which I am not successfully drinking, now preferring white, so your recipe will be well received. Thank you Jill.
Loved the garlic recipe!
Totally agree...too much garlic is never enough.
NOW....Jill, big question....
Given some of us have taken the bull by the horns (as we say here in Australia) and given up alcohol for the month of January (& maybe forever)...is there a non-alcohol version or recipe for Sangria that is still delicious, please?
Bliss. And a de-veiner handy. More bliss