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Filo square mini quiches recipe

Filo square mini quiches recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Mini quiche

I came up with this lower fat version of a favourite classic to keep down the calories! The filo gives a nice pastry hit without the calories of shortcrust. Why not have a single one as a starter or 2 to 3 as a main course with a salad?

37 people made this

IngredientsMakes: 12 mini quiches

  • 1 tablespoon sunflower oil
  • 4 large eggs, beaten
  • 4 rashers unsmoked back bacon, fat removed and chopped into small pieces
  • 1 small onion, diced small
  • 2 tablespoons extra mature cheddar, grated
  • salt and freshly ground black pepper to taste
  • 8 large sheets filo pastry

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Pre-heat oven to 180 C / Gas 4. Use a brush to very lightly grease a tin with 12 square or round holes with sunflower oil (see tip).
  2. Beat the eggs in a large bowl and add the bacon, onion, cheese and seasoning, then mix together well.
  3. Cut each filo sheet into 3 equal strips, making 24 in total.
  4. Prepare the pastry cases by using 2 strips of filo per 'hole'. Brush one surface of each very lightly with a little of the sunflower oil, and fold into three so that the oiled surfaces allow the pastry to stick together. You only need to arrange them roughly to get the rustic effect in the photo.
  5. Spoon the egg mixture into the 12 pastry cases.
  6. Bake in the oven for 20 minutes or until golden brown.

Tips:

I used a non-stick brownie pan which has 12 square 'holes' but you could use a similar pan with round or square holes and adjust the quantities to fit.
Adding small amounts of various finely chopped herbs such as chives and parsley would ring the changes, as would using sumac instead of black pepper.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

These were absolutely brilliant....so easy to prepare, tasy and looked fantastic with the filo pastry....shall definitely be making them again, more this time to have cold..-15 Jul 2013


How To make Savory Filo Cheese Cups

INGREDIENTS
• Pre-baked phyllo cups (super cheap in the frozen section of hanna’s)
• Fig Jam or any jam you like
• a large bar of goat cheese (you will be left with a little extra- that’s never a bad thing)
• Basil, chiffonade
Caramelised Onions
• 1 large onion, sliced
• 1-2 tbsp of butter
• 2-3 Tbsp of White wine to deglaze
• A pinch of brown sugar and/or salt (taste and see what it needs)
To add at the end:
• Bake with some sprigs of thyme (if you want)

INSTRUCTIONS
1. Melt the butter and then sweat the onions. Make sure you are doing this on low-medium heat, you want to caramelise the onions and not burn them. They are supposed to brown every 5 mins. Once you achieve the colour you want, add the wine (use a dry one not a fruity one, it can mess up the tatste) and deglaze them. Add salt and/or brown sugar to your tasting. And DONZO.
2. Prep time! Add basil (Google how to chiffonade- it’s a neat trick) to the goat cheese. Mix it up. Place how much you please into the each cup and then top it off with the onions or the jam.
3. Place some thyme sprigs on the baking sheet (the aroma of the thyme will give you a run for your timmee (bad joke, I know!)) Bake at 350 degrees for 10 mins. AND THEN EAT!

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Ham & Cheese Pinwheels

Fast and yummy appetizer! Pinwheels of honey mustard, ham (I used turkey), cheese, parmesan and chives. Beautiful and delicious. Perfect for this holiday or any occasion.

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Vegetable Curry Puffs Recipe | How to Make Curry Puffs

These vegetable curry puffs are crispy and flaky on the outside, juicy and super flavorful on the inside. This recipe is super easy to make and perfect for lazy lunch or dinner.

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Makes 12 puffs
2 sheets puff pastry, thawed
1 large Onion
3 cloves Garlic
1 tablespoon Grated ginger
2 medium Carrots
2 medium Potatoes
1 celery stalk, chopped
1 cup (150g) frozen peas
2 Green onions, chopped
2 tablespoons parsley, chopped
3-4 tablespoons Olive oil
1 teaspoon Curry powder
1 teaspoon Garam masala
1/4 teaspoon Turmeric
Salt to taste
Pepper to taste
1 teaspoon thyme
1/3 (80ml) cup water/vegetable stock

Directions:
1. In a large pan heat olive oil. Add chopped onion and sauté for 5-6 minutes, until golden, over medium heat. Add crushed garlic, grated ginger and chopped celery. Sauté for 2 minutes more. Add spices, cook, stirring, for 1-2 minutes. Add diced carrots, frozen peas and cook until carrots are tender. Add diced boiled potatoes, season with salt and pepper, add water/stock, cook for 3-4 minutes. turn the heat off, add chopped green onions and parsley, stir and set aside to cool.
2. Preheat oven to 350F (175C).
3. On a clean and lightly floured surface roll out the puff pastry, cut the sheets into 5-inch (12.5cm) squares. Scoop 1-2 tablespoons of the filling in the center of the square. Fold it over to make a triangle and press the edges to seal completely. Use a fork to make a crimping pattern on the edges.
4. Arrange the puffs on a baking tray lined with parchment paper. Brush with egg wash.
5. Bake for 25-30, until golden brown. Let cool for 10-15 minutes before serving.

Notes:
• If you want to make this recipe vegan, replace the puff pastry to a vegan puff pastry and the egg wash for olive oil.
• take your puff pastry out of the freezer and defrost for about 35-40 minutes in room temperature before using, or 3-4 hours in the fridge.

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Vegetable strudel | Akis Petretzikis

Vegetable strudel | Akis Petretzikis

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakostantinou, Tilemachos Dimitrakopoulos, Artemis Tsipi, Valia Athanasopoulou, Giannis Borobokas, Martha Angelopoulou

#akiskitchen #akispetretzikis #vegetablestrudel

Creamy Chicken Tarts & Crepes /فطائر الدجاج - CookingWithAlia - Episode 386

BECHAMEL INGREDIENTS:
2 cups (475 ml) milk
2 tablespoons (30 grams) butter
2 tablespoons all-purpose flour
Fresh nutmeg (grated) + salt

OTHER INGREDIENTS:
3 chicken breasts
A handful of raw walnuts (chopped)
Puff pastry (
Crepes (
Grated cheese
Chopped fresh cilantro
Salt and pepper (to taste)
Olive oil

RECIPE:
MAKING BECHAMEL SAUCE
1- On medium heat, melt 2 tablespoons of butter in a saucepan then add 2 tablespoons of all-purpose flour. Mix well using a whisk and cook on medium heat until the mixture starts bubbling. At this point, add 2 cups of milk. So here is the secret of béchamel sauce, basically keep stirring the whole time!
2- Once you add the milk, cook the mixture on medium heat and keep stirring until the milk reaches a boiling point. After the milk reaches a boiling point, watch your timer, and continue cooking the sauce for 5 minutes. Remember, stir constantly.
3- You will notice that the sauce will become thick and since you have been stirring all the time, the sauce will be smooth!
4- Place the béchamel sauce in a bowl and season with freshly grated nutmeg and salt.

CHICKEN FILLING
1- Cut the chicken breasts into bite-size pieces
2- Drizzle olive oil on a flat pan and heat on medium heat. Place the chicken pieces in the pan, season with salt and pepper, and cook for a few minutes until done.
3- Place the chicken in a bowl, add the chopped walnuts, and the a little bit of bechamel sauce. Mix well.
4- Remove the chicken and the walnuts from the bit of sauce and reserve.
5- Take the sauce with the chicken juices and mix it with the remaining bechamel sauce.

CREPE CHICKEN GRATIN
1- Prepare the crepes
2- Place some of the chicken filling in each crepe and roll
3- Place the rolled crepes in a baking pan. Cover with the bechamel + chicken sauce (mixed)
4- Top with grated cheese
5- Bake in preheated oven at 360 F / 180 C until the cheese has melted and the top gets a nice golden brown color

CREAMY CHICKEN TARTS
1- Lightly flour your working space, the top of the puff pastry, and your rolling pin. Roll out the puff pastry.
2- Place the circles of the pastry in the small tart shells
3- Gently press in the center and sides of the pastry so it takes the shape of the muffin wholes. If the excess pastry is sticky, wrap with a plastic sheet and chill in the fridge for 30 minutes before rolling it again.
4- Poke the pastry base with a fork multiple times, then line the pastries with baking cups, and place a bunch of beans in the cups. We are adding weight on the puff pastry base so that is does not puff and stays flat.
5- Place the pastry cups in the fridge for 15 minutes before baking them in a preheated oven at 400 F / 200 C for around 20 minutes.
6- Fill with the chicken filling and top with chopped cilantro

Roasted Vegetable Strudel 2 WAYS: Greek-Briam in Phyllo

Get this recipe with exact measurements here:
Makes 1 Strudel:
5-6 sheets (country phyllo #10) phyllo pastry, thawed and at room temperature
4 tablespoons butter, melted

For the Filling:
• 1-2 bell peppers, sliced
• 2 leeks, sliced into half-moons
• 1 zucchini, cubed
• ½ eggplant, cubed
• 2 garlic cloves
• 1 potato, cubed
• 3-4 ounces feta cheese
• Salt and black pepper, to taste
• 1 teaspoon dried oregano
• 1/3 cup olive oil
Optional fillings: sliced mushrooms, pine nuts, sliced carrots, butternut squash

The Red Sauce:
• ¼ cup olive oil
• 1.2 cup finely chopped onion
• 14 ounces canned tomatoes, pureed
• Salt and black pepper, to taste
• Pinch of crushed red pepper flakes
• 5-6 Kalamata olives, sliced
• 2 tablespoons chopped fresh parsley

The White Sauce:
• 2 tablespoons butter or oil
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• Salt and black pepper, to taste
• 1/8 teaspoon ground nutmeg
• 1 egg
• 1/3 cup diced gouda or shredded parmesan cheese

Preheat the oven to 450 °F, 230 °C.

Place all of the filling ingredients in a baking tray and toss together. Roast until tender. About 35-40 minutes. Set aside to cool.
To prepare the red sauce: In a small saucepan over medium heat, cook the onions and olive oil for 8-10 minutes or until they are soft and translucent. Add the pureed tomatoes, salt, pepper, and crushed red pepper flakes. Cook for 10 minutes or until sauce thickens. Remove from heat and garnish with chopped parsley and sliced olives. Mix to combine.

To prepare the white sauce: In a small saucepan, combine the flour and oil/butter and cook over medium heat until toasted. About 2 minutes. Add milk and whisk together until smooth. Season with salt, pepper, and nutmeg. Cook over medium heat (stirring constantly) until thickened. The mixture should coat the back of a spoon.
In a small bowl, whisk the egg and temper with some of the hot cream mixture. Return the egg mixture to the saucepan and add the cheese. Whisk together and set aside (off the heat).

To form the strudel:
Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine.
Place one sheet of phyllo on a baking tray lined with parchment paper. Drizzle some butter on top, concentrating on the edges. Layer the remaining sheets of phyllo over top and drizzle with butter in between each layer.
Place all of the roasted vegetable filling on the bottom third (the longer side) of the phyllo. Roll it up (use the parchment paper under the phyllo to help roll). Tuck the edges (brushed with lots of butter to help seal them) of the phyllo under the roll.
Cut 6-7 diagonal slits on the top and brush the strudel all around with the remaining butter.

Reduce the oven’s temperature to 350°F, 180 °C.

Bake until golden all around. About 30-35 minutes.
Allow to cool about 15 minutes and serve.

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Mini Quiche Bites and A Baby Shower for Omeletta!

Did you hear the news? Ruthy of Omeletta–one of my friends from First on the First–is having a baby! And today, we’re throwing her a virtual baby shower to share the joy with her!

There’s nothing quite like those moments leading up to the birth of your first child. Sure, my “baby” is approaching 9 years old, and her brother isn’t far behind at nearly 7, but I remember. The excitement. The wonder. The complete lack of an appetite for anything other than Saltines. The fatigue that cannot be kept at bay, followed by the mad craze of nesting when you barely sleep at all. Voraciously reading everything possible to somehow get an edge on what will come. And learning, in the end, that no matter how prepared you think you are, your little one has a whole other agenda. It’s exhilarating! It’s exhausting! And it’s all so wonderful.

Ruthy is nearing the end of her journey. Soon, she’ll have her baby in her arms, and we couldn’t be happier for her! Best wishes and enjoy every minute! It all goes by so fast!

It isn’t a party without other party goers and food! Hop around the baby shower and grab a bite to eat!


Ingredients

  • 1 zucchini
  • 12 square sheets of puff pastry
  • all-purpose flour for dusting
  • 150 ml cream
  • 2 eggs
  • 1 teaspoon smoked paprika
  • 100 gram grated Gouda cheese
  • 150 gram feta cheese
  • pepper and salt to taste
  • sunflower oil or any other neutral oil for coating


&uarr click on the photo to enlarge

Kitchen equipment

  • grater or food processor
  • medium-sized bowl
  • whisk
  • spoon
  • rolling-pin
  • round cutter (10 cm - 4 inches)
  • muffin tin
  • optional: cooling rack

View the original recipe via:
https://ohmydish.com/recipe/mini-zucchini-quiches

Preparation -- 10 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grate the zucchini, you can use a food processor to make it even easier. WHISK the eggs and cream in the medium-sized bowl.

ADD 1 teaspoon of smoked paprika and the grated zucchini and cheese. SEASON with pepper and salt. COAT the muffin tin with sunflower oil. DUST your work surface and rolling-pin with flour and roll out the puff pastry squares until they're doubled in size.

Now you can cut out 2 rounds per sheet with the round cutter. PLACE the puff pastry rounds in the muffin tin.

Mini zucchini quiches

Baking the mini zucchini quiches -- 20 minutes

FILL the muffin tin with the zucchini mixture and finish it off with crumbled feta. BAKE the mini zucchini quiches in the oven for about 15 minutes, or until golden brown depending on your oven. Enjoy!

Did you make this recipe or are you planning to?
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How to Make Favorite Prawn cocktail filo pastry cups

Prawn cocktail filo pastry cups. My Prawn Cocktail Wonton Cups are an easy twist on the classic prawn cocktail recipe. With my easy recipe for putting an Asian spin on the shrimp cocktail. Prawn Cocktails are served with a Prawn Cocktail Sauce (also known as Marie Rose Sauce) which is made of mayonnaise, ketchup and Worcestershire sauce, with optional horseradish.

Prawn & crab cocktail lettuce cups. Great recipe for Prawn cocktail filo pastry cups. Jazz up your prawn cocktail starter.

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, prawn cocktail filo pastry cups. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Prawn cocktail filo pastry cups is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Prawn cocktail filo pastry cups is something which I have loved my whole life.

My Prawn Cocktail Wonton Cups are an easy twist on the classic prawn cocktail recipe. With my easy recipe for putting an Asian spin on the shrimp cocktail. Prawn Cocktails are served with a Prawn Cocktail Sauce (also known as Marie Rose Sauce) which is made of mayonnaise, ketchup and Worcestershire sauce, with optional horseradish.

To begin with this recipe, we have to first prepare a few ingredients. You can have prawn cocktail filo pastry cups using 4 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Prawn cocktail filo pastry cups:

Transfer to a piping bag or to a resealable bag (snip the end off when you're ready to pipe the sauce). Brush one side of all the squares lightly with melted butter. Phyllo is the light flaky pastry used to make some of Greece's most famous desserts and savory pies, but it can be difficult to work with. Packaged phyllo comes in different shapes, like pastry cups, and in different forms, like kataifi dough, which is shredded phyllo.

Steps to make Prawn cocktail filo pastry cups:

  1. Cut up the filo pastry into small squares. Lightly spray with olive oil. Put 3 sheets each into a muffin tray. If you have them, use separate muffin cases in side so they hold their shape (I used silicon muffin cases).
  2. Bake at 200 for about 5-6 minutes. Take them out and set a side to cool.
  3. Mix mayo and ketchup. Add prawns and mix again.
  4. Wash and chop up some salad. Place some in each cup. Add prawns and enjoy with a glass of ice cold prosecco :).

The Best Filo Pastry Recipes on Yummly Filo Pastry Mini Quiches, Filo Pastry Apple Pie, Vegetable Filo Pastry Tart. Mince Pie Pinwheels in Filo Pastry Cups The Purple Pumpkin Blog. Follow our simple pastry recipe to make Prawns with Crème Fraiche Filo Tartlets this summer! Visit Jus-Rol to browse our great range of pastry Perfect for nibbles or as a starter, try this recipe for prawn and crème fraiche filo tartlets – made with Jus-Rol's filo pastry sheets, great party food.

So that’s going to wrap it up for this special food prawn cocktail filo pastry cups recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Mini Quiche Bites with Phyllo Crust

Cook Time: 30 minutes

Total Time: 1 hour

A perfect bite-sized appetizer, with a creamy egg filling (flavored with basil pesto or spicy chorizo) nestled inside a crispy phyllo shell.

Ingredients:

For Phyllo Crust:

For Quiche:

Add-Ins:

Directions:

  • Preheat oven to 375ºF. Lightly spray a mini muffin tin with cooking spray.
  • Lay one sheet of phyllo dough on a flat surface. Keep remaining dough covered with plastic wrap and/or a clean, damp dish towel to prevent the dough from drying out. Brush with a thin layer of melted butter, then top with a second layer of phyllo dough. Brush with more butter and repeat, until you have a stack of phyllo five sheets thick.
  • Cut out 3 1/2-inch squares or rounds using a circle cutter you should be able to get about 8 rounds from your stack. Gently ease each round into a mini muffin tin.
  • Repeat with remaining dough, layering 5 sheets of phyllo dough alternately with melted butter. Cut into rounds you should end up with a total of 24 mini cups.
  • Bake cups for 8 to 10 minutes or until edges are lightly golden and bottoms are puffed. Cool completely before using (shells can be made a day ahead of time and stored in the muffin tins–so they don’t break–in a cool, dry place).
  • Preheat oven to 400ºF. Prepare pesto (if making homemade). For chorizo quiches, cook chorizo until browned and crispy, breaking up any large chunks. Drop a few pieces of chorizo into the bottom of each phyllo shell.
  • In a bowl, whisk together eggs, cream, salt, and pepper. For pesto quiches, whisk in prepared pesto.
  • Pour egg mixture into each phyllo cup until just barely full to the top (quiches will puff when baking). Bake for 13 to 15 minutes or until tops are puffed and just starting to brown. Let cool slightly then remove from muffin tins. Serve warm or at room temperature.

* Make ahead: These mini quiches are a perfect make-ahead appetizer: simply freeze fully cooled quiches in a zip-top bag. Reheat in a 350ºF oven for 10 to 12 minutes or until heated through.

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36 Things to do with your Mini Muffin Pan!

We all love our Mini Muffin Pans! Here are some recipe ideas from other consultants and customers which you might like to try. Please do send me any other recipes you come up with. There’s a Pampered Chef prize each month for the best idea submitted!

1. JAM TARTS
Sweet Shortcrust Pastry 1 jar jam 180C 15-20 mins

2. JAFFA TARTS
Sweet Shortcrust Pastry 1 Jar shredless orange marmalade 1 packet plain choc chips or 1 bar plain chocolate.
Note: Sprinkle chocolate chips or squares of chocolate over tarts after they have finished baking, while still hot. 180C 15-20 mins

3. MINI APPLE CRUMBLE TARTLETS
Sweet Shortcrust Crust Pastry
1 tin apple pie filling
1 small pkt crumble mix
1 tablespoon icing sugar mixed with a tsp of ground cinnamon sprinkled on after baking.
180C 15- 20 mins

4. MINCE PIES
Sweet Shortcrust Crust Pastry
1 jar luxury mincemeat
180C 15-20 mins

5. STRAWBERRY & LEMON CURD TARTLETS
Sweet Shortcrust Crust Pastry
Bake tartlets when chilled and empty.
Filling:
½pint/10fl oz whipped double cream mixed with a few tbsp luxury lemon curd.
Slices of Strawberry to garnish
Icing sugar to sprinkle

6. CARAMELISED ONION & GOAT’S CHEESE TARTLETS
Shortcrust pastry
1 jar caramelised red onion chutney (Sainsbury’s)
150g goat’s cheese (Somerset Goat’s Cheese with rind)
Pop half a teaspoon of chutney in each tart case and top with half a teaspoon of goat’s cheese. Oven 200C 15 mins

7. MINI HAM PUFFS
2.5 ounces ham or smoked turkey finely chopped, 2 tablespoons finely chopped onion, ½ cup (2 ounces) grated swiss or cheddar cheese, 1 egg, 1 tbsp snipped parsley, 1 ½ teaspoons Dijon mustard, 1/8 th teaspoon ground pepper, 1 tin croissant dough.
Oven 350 F Lightly spray mini muffin pan with oil using kitchen spritzer. Finely chop ham and onion. Add cheese, egg, mustard, parsley and pepper. Mix. Make a large rectangle from dough, cut in 24 squares, press one in each cup of muffin pan using tart shaper. Fill each cup with a scant scoop of ham mixture. Bake 12 – 14mins until golden brown.

8. MINI YORKSHIRE PUDS
Served with a little smoked mackerel pate and a dash of horseradish (great for drinks party type nibbles)

9. MINI TOAD IN THE HOLE
kids and big kids love them!

10. BOOZY CHERRY CHOCOLATE TARTS
with vanilla custard or cream (choc pastry and a couple of those boozy cherries you get in the Christmas hampers!)

11. BLIND BAKE savoury or sweet tart cases and freeze in preparation of people dropping in – takes seconds to defrost and fill with cream cheese, pesto, ham and coleslaw, egg mayo, anything!

12. INDIVIDUAL CHEESECAKES

13. CHOC OR FRUIT BUNS
served cold, iced to look like Christmas puddings

14. INDIVIDUAL BITE SIZED BREAD & BUTTER PUDS
(press bread into muffin pan and fill with thick custard and dried fruit)

17. INDIVIDUAL ICE CREAM BOMBES
(oil pan, coat with melted choc and freeze, fill with ice cream and top with melted choc and freeze again)

18. TIGER IN THE HOLE
Pop about 12 RAW tiger prawns with some garlic and chopped flat leaf parsley in SMALL MICRO COOKER for about 1 min until lightly pink . Spritz tin with oil and put in a hot oven (about 5mins ) Make Yorkshire pudd, cut prawns in half put in hot tin and add 1 Small Scoop of batter and bake at about 200.C or so til risen. So chic and yummy!!

19. PECAN TASSIES
25g/1oz butter or margarine, 175g/6oz light soft brown sugar, 1 egg, 1 tsp vanilla essence, 115g/4 oz pecans, chopped, Icing sugar (optional).
Preheat oven to 180c/350f/gas 4
press into sweet shortcrust pastry to form tart shells.
For the filling, microwave butter in a bowl until melted. Stir in the brown sugar, egg and vanilla essence. Chop pecans (with food chopper) and stir in. Fill each tart shell with filling. Bake for 20-25 minutes or until light golden brown. Cool in pan for 3 minutes.

20. ROLO TARTS
Rolos (24), Short crust pastry (half a block), Choc Buttons
Roll the pastry & dib as usual. Put in rolo. Bake 10 mins Gas 5. Once out of the oven put choc button on top.

21. BAILEYS CHEESECAKES (My favourite!)
Ready made cookie dough, Big slosh Baileys, Philly Cheese (about half a pack or so), Bit of icing sugar.
Roll cookie dough into balls & bake for 8 mins or so. Dib into tart shells while still warm. Whilst cooking mix philly and baileys together and add icing sugar to sweeten. Taste the mixture lots! Taste it a bit more to make sure it’s ok!! Fill tart shells with mixture and sprinkle with cocoa powder ? YUM.

22. MINI CHOCOLATE TARTLETS
1 Pack 375g Chilled dessert pastry, 200g full fat soft cheese,
50g caster sugar, 1 small egg beaten, 100g dark chocolate,
100ml double cream, cocoa powder.

Divide dough into 24 squares, roll each into a ball and place in mini muffin pan. Shape using mini tart shaper. Blend sugar and cream cheese. Melt half the chocolate and add to the mixture, add the egg and stir until well mixed. Using small scoop place one scoop of mixture into each tart shell. Bake 190 for 15 mins. Set aside and cool . Whip cream – add to easy accent decorator and pipe a rosette onto the top of each. Grate remaining chocolate over top and dust each with cocoa powder.

23. COURGETTE CURRY MUFFINS
Put 5 eggs into a large bowl & beat lightly. Add the following:
2/3 courgettes grated, 1 large onion grated , 100 grated cheese ,
1 cup self raising flour, ½ cup of oil , 1 tsp curry powder , 11/2 tsp oregano, Optional: add 3 slices of diced smoked bacon.

Mix all together & place teaspoonfuls into the deluxe mini muffin tin. Bake for 20-25 mins at mark 5 (160-170C). Makes approx 55 muffins NB These freeze really well.

24. MEDITERRANEAN TARTLETS
Half pack of ready made shortcrust pastry. 1 egg , 7.5ml/ 1 ½ tsp plain flour , 45ml/3 tbsp milk , 1tsp dried basil, 1tsp dried thyme, ground black pepper to taste, 1 clove garlic , 55g/2oz feta cheese crumbled , 390g / ½ can marinated artichoke hearts drained,
8 black pitted olives , 1 spring onion , 30ml/2 tbsp red pepper diced.

Divide pastry into 24 balls – place in mini muffin pan – shape with dough shaper to form tart shell. For filling whisk egg, flour, milk, seasonings and garlic. Add feta cheese, chop artichokes, onion and olives with food chopper add to mixture. Fill tart shells with mixture – garnish each with chopped red pepper. Preheat oven to 180C or gas 4 – Bake 15-20 mins or until lightly browned, cool in pan for 5 mins – remove to non stick cooling rack.

25. DOROTHY’S POTATO CUPS
Press mashed potato into the bottom of the wells, bake for 10 mins or so to crisp up, then grate cheese, add chopped onion and crispy bacon or shredded ham over the top, then return to the oven for another 8 to 10 mins.

26. ANGEL HAIR CRUST
wheat free alternative to pastry
Make a crust of angel hair coconut, that’s the long fine strands sold at julian graves, and i’m sure other shops shredded, thin and long. Mix icing sugar and melted butter into the shreds, press into the tin you are making a gluten free base for little tartlets, leave the sugar out and you could make them savoury, especially to use with prawns, chopped peppers and a dash of chilli sauce then bake. The sweet ones would be lovely with dried cranberries, sultanas, brown sugar, cinnamon and and egg then baked 12/15 mins should be enough to set the filling.

27. MARSHMALLOW FANTASY
Using the coconut base (as No.26). Blind bake the coconut base. You will need 2 envelopes of gelatin, 1/2 cup cold water, 2 cups sugar, 1/2 cup cold water, 1 tsp vanilla, 1/4 tsp salt, red and green maraschino cherries (julian graves stocks the green ones). Soak gelatin in 1/2 cup cold water, boil sugar, 1/2 cup water and softened gelatin together for 2 mins, cool. Beat with mixer for 2 mins, add vanilla and salt. Spoon into the mini tin on top of the coconut bases, drop a coloured cherry into each recess, refrigerate. Remove individual pieces when set 3 to 4 hours.

28. MINI BANOFFEE PIES
1 pack of ready made shortcrust pastry, 3 packs of Rolo’s, 1 banana.
Make pastry cups with dobber, thinly slice banana and place into cups, place 1 Rolo on top of each banana slice. Pre-heat oven to 180C and bake for 20 mins. Scoff remaining Rolo’s whilst pies are cooling.

29. POTATO NESTS WITH SALMON AND WATERCRESS
Lightly butter mini muffin pan. Coarsely grate 200g peeled potatoes and combine with 1 beaten egg and season to taste. Drain off any excess liquid. Place a spoonful of potato mixture in the muffin pan using the dobber to gently push the potato mixture up the sides. Bake for 20 minutes at Gas 6 / 180c until golden. Cool. Combine 125ml sour cream, 1 heaped tsp chopped fresh dill and 4 tsp lemon juice. Assemble by dividing 50g trimmed watercress among the nests, top with a strip of smoked salmon or roasted cherry tomatoes and a blob of dill sour cream.

30. CURRIED CHICKEN CUPS
3 tablespoons desiccated coconut, toasted
24 wonton wrappers
225 g (8 oz) cooked chicken, chopped
1/4 red pepper, seeded and finely chopped
2 spring onions, thinly sliced
12 red or green seedless grapes, halved
1 lime
6 tablespoons mayonnaise
1 piece (1 cm/1/2 in) fresh peeled root ginger, pressed
1 teaspoon curry powder
1/4 teaspoon salt

1. Preheat oven to 180°C/350°F/Gas 4. Place coconut on Small Bar Pan spread evenly. Bake 8-10 minutes stirring once, until lightly browned set aside.
2. Press one wonton wrapper into each muffin cup of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Lightly spray wontons with vegetable oil using Kitchen Spritzer. Bake 6-8 minutes or until edges are lightly browned. Remove pan from oven to Stackable Cooling Rack set aside.
3. Meanwhile, coarsely chop chicken using Food Chopper transfer to Classic Batter Bowl. Finely chop red pepper and thinly slice spring onions. Halve grapes. Add pepper, onions and grapes to batter bowl.
4. Finely zest lime, using Lemon Zester/Scorer. Juice lime using Juicer to measure 1-tablespoon juice. Add lime zest and juice, mayonnaise, root ginger pressed with Garlic Press, curry powder and salt to batter bowl mix well.
5. Using Small Scoop, fill each wonton cup with one, well-rounded scoop of chicken mixture. Sprinkle each with toasted coconut. Serve.

31. DULCHE DE LECHE DELIGHTS
25 g flaked almonds
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 sheets (each about 23 x 35 cm) frozen (defrosted) or chilled fresh filo pastry, cut to size if necessary, divided
50 g butter, melted
350 g dulce de leche (Jar found in most Supermarkets)
115 g full fat soft cheese
250 g assorted fresh berries such as small strawberries, raspberries and blueberries
Icing sugar, to decorate (optional)

1. Preheat oven to 180°C/fan 160°C/Gas 4. Finely chop almonds on Cutting Board using Food Chopper. Combine chopped almonds, granulated sugar and cinnamon in Prep Bowl. Unroll or unfold filo pastry sheets. Lay one sheet of filo pastry on flat side of Large Grooved Cutting Board brush with melted butter using Chef’s Silicone Basting Brush and sprinkle with about 1 tablespoon of the almond mixture using Easy Adjustable Measuring Spoon. Repeat two times to create filo stack, 3 sheets high (ending with sprinkling of almond mixture).
2. Using Utility Knife, cut filo stack into 12 even squares. Press filo squares into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat entire process with remaining 3 sheets of filo, melted butter and almond mixture to make a total of 24 pastry shells. Bake 8-10 minutes or until cooked, deep golden and crisp. Remove from oven and cool slightly. Carefully remove filo cups from pan to Stackable Cooling Rack cool completely.
3. Whisk dulce de leche and soft cheese together in Classic Batter Bowl with Stainless Whisk until smooth and well combined. Attach open star tip to Easy Accent® Decorator, fill with soft cheese mixture and pipe evenly into filo cups. Hull strawberries with Core & More slice using Egg Slicer Plus(TM). Decorate each filo cup with mixed berries. Sprinkle with icing sugar using Flour/Sugar Shaker, if desired. Serve.

32. LITTLE ARTICHOKE CUPS
1 packet (450 g) frozen ready-rolled shortcrust pastry (2 rounds), defrosted
1 jar (285 g) marinated artichokes in oil, drained and chopped
1/2 small red pepper, seeded and finely chopped
1 spring onion, finely chopped
1 lemon
55 g (2 oz) grated mozzarella cheese
3 tablespoons mayonnaise
1 clove garlic, pressed
55 g (2 oz) fresh Parmesan cheese, finely grated, divided

1. Preheat oven to 190°C/375°F/Gas 5. Let pastry stand at room temperature 15 minutes. On a lightly floured surface, roll out one round of pastry to a 30 cm (12 in) circle using Baker’s Roller(TM). Using Scalloped Bread Tube cut out 12 pastry rounds. Press one pastry round into each cup of the Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pastry to fill remaining muffin cups.
2. Bake 8-10 minutes. Remove pan from oven to Stackable Cooling Rack cool slightly (leave pastry cups in pan).
3. Meanwhile, chop artichokes using Food Chopper place in Classic Batter Bowl. Finely chop red pepper and spring onion using Chef’s Knife. Using Lemon Zester/Scorer, finely zest lemon to measure 1?2 teaspoon zest finely chop zest. Add red pepper, spring onion, lemon zest, mozzarella cheese, mayonnaise and garlic pressed with Garlic Press to batter bowl mix well.
4. Using Deluxe Cheese Grater, finely grate Parmesan cheese. Add half of the Parmesan cheese to artichoke mixture mix well using Small Mix ‘N Scraper®. Using Small Scoop, fill each pastry cup with one rounded scoop of artichoke mixture sprinkle with remaining Parmesan cheese. Bake 8-10 minutes or until golden brown and cheese has melted. Remove from pan serve immediately.

33. MINI HAM PUFFS
1 packet (375 g) chilled fresh ready-rolled puff pastry
70 g (2 1/2 oz) lean smoked ham or smoked turkey, finely chopped
2 tablespoons finely chopped onion
55 g (2 oz) Emmental or Gruyère cheese, finely grated
1 egg
1 tablespoon snipped fresh parsley
1 1/2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper

1. Preheat oven to 200°C/400°F/Gas 6. Unroll puff pastry sheet onto flat surface of Large Grooved Cutting Board leave to rest at room temperature while you prepare filling. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer set aside. Finely chop ham and onion using Food Chopper place in Small Batter Bowl. Add cheese, egg, parsley, mustard and black pepper mix well.
2. Cut puff pastry into 24, equal squares using Pizza Cutter. Press one square of pastry into each muffin cup using lightly floured Mini-Tart Shaper.
3. Using Small Scoop, fill each muffin cup with a scant scoop of ham mixture. Bake 15-20 minutes or until puffs are golden brown. Remove from pan serve immediately.

34. PROFITEROLE PUFFS
Recipe – Puffs
150 ml (1/4 pint) cold water
55 g (2 oz) butter or margarine
A pinch of salt
70 g (2 1/2 oz) plain flour
2 eggs, lightly beaten

Filling and Topping
300 ml (1/2 pint) double cream
55 g (2 oz) icing sugar, sifted
1 teaspoon vanilla extract
85 g (3 oz) plain chocolate chunks or chips
15 g (1/2 oz) butter
5 teaspoons water
15 g (1/2 oz) pistachios or almonds, finely chopped

1. Preheat oven to 190°C/fan 170°C/Gas 5. For puffs, in 1.8 litre (3 1/2 pint) Small Saucepan, combine water, butter and salt bring to the boil over high heat. Remove pan from heat add flour all at once. Beat mixture vigorously using Bamboo Spoon or Classic Scraper for about 1 minute or until mixture leaves sides of pan and forms a ball. Place dough into Classic Batter Bowl. Gradually add eggs, whisking until smooth and very thick using Stainless Whisk.
2. Lightly spray Deluxe Mini-Muffin Pan with sunflower oil using Kitchen Spritzer. Using level Small Scoop, scoop batter into prepared muffin cups, dividing evenly. Bake 20-25 minutes or until risen and deep golden brown. Remove from oven and make a small cut into side of each puff using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack cool completely.
3. For filling, combine cream, icing sugar and vanilla extract in Stainless (2 litre) Mixing Bowl. Using hand-held electric mixer, whisk cream mixture until stiff peaks form.
4. Attach Bismarck tip to Easy Accent® Decorator fill with cream filling and pipe into centre of each puff (see opposite page). For topping, place chocolate chunks, butter and water in Small Micro-Cooker® microwave, uncovered, on MEDIUM, 1-1 1/2 minutes, or until melted and combined, stirring after every 30-second interval. Stir well until smooth. Drizzle chocolate topping over puffs and sprinkle with chopped pistachios. Serve immediately or refrigerate until ready to serve.

Yield: Makes 24 puffs
Cook’s Tip: For the puffs, when adding the eggs to the flour mixture, the batter will initially appear separated. After whisking, the mixture will become smooth and very thick.
When filling the puffs with whipped cream mixture, attach Bismarck tip to Easy Accent® Decorator and fill with cream filling. Insert Bismarck tip into bottom of each puff pipe cream into centre, filling completely.
Tool Tip: Finely chop the pistachios or almonds using Food Chopper.

35. SAVOURY MINI QUICHES
1 packet (450 g) frozen ready-rolled shortcrust pastry (2 rounds), defrosted 125 ml (4 fl oz) milk
2 eggs
4 rashers of streaky bacon, crisply cooked and chopped
55 g (2 oz) courgette, chopped
55 g (2 oz) mushrooms, chopped
1 spring onion, thinly sliced
1 clove garlic, pressed
55 g (2 oz) cheddar cheese, grated
Freshly ground black pepper, to taste

1. Preheat oven to 190°C/375°F/Gas 5. Let pastry stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer.
2. Whisk milk and eggs in Classic Batter Bowl set aside. Chop cooked bacon, courgette and mushrooms using Food Chopper add to bowl. Thinly slice spring onion using Utility Knife. Add onion and garlic pressed with Garlic Press to bowl. Grate cheese using Deluxe Cheese Grater, add to bowl. Season with black pepper mix well and set aside.
3. On a lightly floured surface, roll one round of pastry to a 30 cm (12 in) circle using Baker’s Roller. Using Scalloped Bread Tube cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining pastry to fill remaining muffin cups.
4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until pastry is light golden brown. Cool in pan 2 minutes carefully remove mini quiches from pan. Serve warm.

36. TUXEDO BROWNIE CUPS
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)

1. Preheat oven to 200. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute stir until smooth. Cool slightly. Combine cream cheese and powdered sugar mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving


MIni Carrot Cup Cakes

Sunflower oil, for greasing

Cups
1 packet (225 g) sponge cake mix
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mixed spice
1 egg
2 tablespoons sunflower oil
1 tablespoon cold water
2 large carrots (about 240 g total/ unprepared weight), peeled, divided

Filling
1 orange (optional)
250 g full fat soft cheese, softened
115 g icing sugar
Chopped walnuts, to decorate (optional)

Preheat oven to 200°C/fan 180°C/Gas 6. Generously spray each well of Deluxe Mini-Muffin Pan with sunflower oil using Kitchen Spritzer. Wipe off excess oil from top surface of pan set pan aside. For cups, combine cake mix, cinnamon, mixed spice, egg, oil and water in Classic Batter Bowl stir with Small Mix ‘N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 100 g of the grated carrot into cake mixture set aside remaining grated carrot for decoration. Using Small Scoop, place level scoops of carrot cake mixture into prepared wells, dividing evenly. Bake 10–12 minutes or until firm to the touch. (Do not overbake.)

Meanwhile, for filling, zest orange, if desired, using Microplane® Adjustable Grater to measure 1 teaspoon zest set aside. Save orange (juice) for another use. In Small Batter Bowl, mix together soft cheese, icing sugar and orange zest using Bamboo Spoon until well combined. Place a small, resealable polythene food bag into Measure-All® Cup. Spoon filling into bag seal bag and set aside in refrigerator.

Remove pan from oven to Stackable Cooling Rack. Press tops of cups with Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully loosen and remove cups from pan set aside 5 minutes or until completely cool. Cut a small tip off one corner of bottom of cheese-filled bag pipe filling into cups, dividing evenly. Decorate filled cups with reserved grated carrot and chopped walnuts, if desired. Serve.

Per serving: (1 cake cup): Energy 464kJ/111kcal Protein 1.1g Carbohydrate 13.1g Sugars 9.7g Fat 6.4g Saturated Fat 3.3g Fibre 0.2g Salt 0.2g

Cook’s Tip: If desired, use a teaspoon to spoon topping into cups instead of piping it.

Use Adjustable Measuring Spoons to accurately measure cinnamon, mixed spice and orange zest.

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What's the Dilly-Oh: Dilled Smoked Salmon Quiches with Phyllo Crust

Oh, March. If there's a month I'm happy to see the end of, it's this one.

It started off well enough, with an amazing trip to Mexico where I stuffed my face with all of the tacos, snorkeled in beautiful crystal-clear cenotes filled with lily pads and tiny silvery fish, hung out by the seaside with some pelicans, and generally enjoyed the hell out of not having to deal with winter.

And then I came home and promptly managed to sprain my back, and spent the better part of the next three weeks popping painkillers and wrapped around a heating pad.

Apparently, while I may still think of myself as a limber 25-year-old, my 30-cough-cough-cough-year-old body has other ideas. A spring chicken I am not.

There was one redeeming moment during that period, though, in the form of these adorable little single-serve quiches.

They're nestled in frilly-edged phyllo crusts, and filled with some of my favourite spring flavours - dill, smoked salmon, green onions, and little dabs of tangy cream cheese.
They're as tasty as they are pretty.

Dill never fails to bring spring to mind. It's fresh and bright and green, perfect for waking up your palette after winter's heavier flavours.

And since this recipe only needs a small amount, it's perfect for Gourmet Gardens dill stir-in paste rather than buying an entire bunch of the fresh stuff. (Trust me, you won't notice the difference in the finished product!)

They're just the thing to serve up for a spring brunch with friends, or to celebrate Easter or Mother's Day. Or just to celebrate the fact that you can bend your back far enough to tie your own shoes again.

Small victories, my friends. I'll take 'em where I can get 'em.

So long, March. I can't say I'll miss you, but at least it wasn't all bad.

Disclosure: This post is part of a series sponsored by Gourmet Garden. Thanks for supporting the brands that help keep the cupboards in the Crumb kitchen fully stocked! All opinions, as always, are entirely my own.

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  • 30 mini phyllo shells (two 1.9-ounce packages see Note)
  • ½ medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg
  • 4 ounces Brie (1/2 small wheel), cut into 30 squares

Preheat oven to 350 degrees F.

Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.

Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.

Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

Note: ?Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.



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