Mega baking session this morning as my sister went into hospital yesterday for 4 days and hates the food. I needed to cook up lots of things to take to her today to tempt her! She loves these mini quiche as they’re perfect to nibble on and much lighter than a regular quiche. I sometimes make them in a mini muffin tin and then they really puff up! I’ve also made them as starters in tartlet tins.
Makes 9-12 dependent on the size of your bun pan. But it can easily be increased to whatever yield you want.
125g shortcrust pastry (approx 1/4 of a pack)
3 spring onions, sliced
2 cm cheddar cheese (I just cut 2 large slices off the block) cut into small chunks
splash of milk
pinch of salt
– Heat to oven to gas mark 6.
– Roll out the pastry to a thickness of a pound coin and use a biscuit cutter to cut out rounds of pastry to fit your tin.
– Press each round lightly into the tin.
– Divide the spring onions and cheese between the pastry cases.
– Beat together the eggs, milk and salt.
– Pour the egg mix equally into each pastry case on topof the cheese and onions.
– Put the tray in the oven and bake for 15-20 minutes until the egg is puffed up and just golden.
– Eat warm or cold.
Filed under Easy, Starters
Tis the season for blackberries and apples. We have a glut of both. While walking the dog we’re picking pounds and pounds of blackberries and the little Discovery tree in our garden is positively laden down with fruit. I love the apples from our tree, they’re deliciously sweet and the flesh is a gorgeous pink colour, almost like a peach when you take the skin off! They’re not actually a cooking apple but I find that they hold their texture and flavour very well.
The question is what to do with all the bloody things?
One answer is this simple Blackberry and Apple Pie Recipe
300g shortcrust pastry
2 apples, peeled, cored and sliced
2 tbsp corn flour
a few good handfuls of blackberries
6 tbsp golden caster sugar
milk to brush
– Preheat the oven to gas mark 5.
– Roll out the pastry to a thickness of about a pound coin.
– Cut round your pie dish to get the top.
– Having cored, peeled and sliced your apples toss them in a small bowl with the cornflour and half the sugar.
– Mix the blackberries and apples together in the pie dish and sprinkle with the rest of the sugar.
– Place the pastry on top of the pie dish and crimp the edges with a fork. I like to use the spare pastry to make a picture of what is in the pie and put that on the top too. If there’s enough left I frequently make a mini pie/tart in a silicone baking cup to have in my lunch.
– Brush the top of the pastry with milk and then bake in the oven for 40 minutes or until golden brown.
– Serve warm with cream or vanilla ice cream.
Filed under Desserts, Easy
500g shortcrust pastry (I buy ready made as I do not have a way with pastry)
6 tbsp sugar
1/2 pint water
1 tsp almond extract
– Roll out the pastry until a few millimeters thick and place over a flan dish. Trim off with a knife and prick the bottom of the tart all over with a fork.
– Bake blind (line with foil and put baking beans on top) at Gas Mark 5 for 20 minutes.
– Take 600 of the apricots and halve them, removing the stones.
– Put the water, almond extract and the sugar in a medium sized heavy bottomed pan and bring to the boil.
– Put the halved apricots skin up in the pan and simmer for 3 minutes. It is best to do this in batches.
– Remove the apricots to a bowl using a slatted spatula.
– Take the remaining 200g apricots and slice up into segments.
– Place these in the pan with the liquid and cook for 10 minutes, boiling constantly, until the fruit is very soft. Keep stiring occasionally.
– Turn off the heat and use a hand blender in the pan to puree the fruit.
– Spread half of the puree on the base of the flan.
-Arrange the halves fruit skin up on top of the puree then use a pastry brush to spread the rest of the puree on top of the fruit.
– Bake at Gas Mark 5 for 20 minutes.
150ml whippng cream
24 vol au vont cases
4 tbsp sugar
– Cook the vol au vont cases accordingto instructions and allow to cool.
– Whip the cream until it is soft but holding peaks.
– Hull the strawberries and chop into small chunks.
– Put half of the strawberries into the cream and stir thorough. Chill until needed.
– Put the other half of the strawberries in a small pan with the sugar and heat until they form a syrup, stiring to make sure it doesn’t stick.
– Use a stick blender to remove the lumps and make a smooth syrup.
– Melt the chocolate in a bowl over a pan of boiling water.
– Put the melted chocolate into a ziplock bag and seal.
– Put a teaspoon of syrup in the base of each vol au vent case.
– Then put a heaped teaspoon of the cream and strawberry mix on top.
– Add another drizzle of syrup on top of the cream.
– Cut a tiny corner off the bag of chocolate and gently squeeze in a zig zag pattern over the top of each vol au vont.