Wednesday, April 29, 2009
Friday, April 24, 2009
Sunday, April 19, 2009
I spent Saturday making 100 mini quiches for a wedding cocktail party.
They are very easy to make make & super Yummy.
Ratatouille Mini Quiche
1 red capsicum
4 button mushrooms
olive oil for cooking
3/4 cup of cream
1/4 cup of milk
I cup of grated cheese
(Chopped fresh soft herbs optional)
frozen puff pasty sheets
Patty cake tray
Pre heat oven to 180 C or 170 C for fanforced.
Take pastry out of the freezer.
Finely cut up your vegetable & fry them in a little olive oil until soft, season with salt & pepper, place a side to cool slightly.
Mix eggs, cream & milk( add herbs here if using them) together in a jug.
Spray your patty tin with cooking spray.
Cut rounds of pasty out to fit into you patty cake tin, you can use a glass to cut the pasty.
Place them in to tray, add a teaspoon of filling then carefully pour a little of the egg mix into each case you don't need much, top with grated cheese.
Put into the oven for approx 15 -20min. Cook until golden.
This will make about 36 but it will all depend on the size of vegetable you use & the size of your patty tins.
The Ratatouille mix can be frozen to use at a later date it's also very good as a Bruschette topping.
You can add any filling you like chopped bacon & onion for the Classic Lorraine the kids love this one.
Ps: they freeze for up to 4 months.