Mini Quiches

Mini Quiches

These quiches make great finger food and I made them for a get together we were having at out place on Saturday night. The can be prepared and cooked well in advance and they can be eaten hot or cold, so they are a great option for casual nibbles with a wine or beer!

Ingredients:
3 large eggs
4 1/2 tablespoons cream
3 teaspoons grated onion
Pinch of ground nutmeg
Salt and pepper to taste
2 sheets frozen puff pastry, thawed
Ingredients to your liking all finely chopped (I did 3 combinations: ham/chive, capsicum/cheddar, spinach/fetta)

Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).

Spray oil onto muffin pan to grease.

Using a fork or small whisk, beat eggs, cream, grated onion, nutmeg, salt and pepper in a small bowl until well combined.

Using a round cutter roughly the same size as your muffin pan holes, cut circles from each sheet of pastry.

Line each muffin hole with a pastry round.

Divide your selected toppings evenly amongst your pastry cases.

Spoon egg mixture on top off your chosen toppings to cover each topping in each pastry case.

Bake for about 20-30 minutes, or until quiches are golden and puffed. (If pastry is still not cooked on the bottom, cover the top of each tray with Aluminium foil and place back into the oven at a lower temperature for a further 10 minutes).

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Baked Fish with Parmesan Crumbs

Baked Fish with Parmesan Crumbs

Ingredients
(serves 4)

1/2 cup fresh multi-grain breadcrumbs
1/4 cup flat-leaf parsley leaves, finely chopped
1/4 cup finely grated parmesan cheese
1 teaspoon finely grated lemon rind
olive oil to coat
4 (about 200g each) thick white fish steaks (such as blue eye or kingfish, Salmon could also be used)
olive oil cooking spray
steamed snow peas, boiled chat potatoes and tomato to serve

Preheat oven to 200°C.

Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine.

Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.

Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.

Place fish, skin-side down, onto a baking tray. Spray lightly with oil. Add a tomato for each person on the same tray.

Bake for 15 minutes or until crumbs are light golden and fish is just cooked through.

Serve with steamed snow peas, potatoes, oven softened tomato and lemon wedges.

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Lebanese Bread Pizza

Homemade Lebanese Bread Pizza

Making homemade pizzas with your kids is a fun and easy way to get your kids involved in the meal preparation, introduce them to “questionable” vegetables and ingredients and most of all the kids get a great big kick out of making their very own pizza creation!

Our neice, Bethany (7 years old), was over on the weekend and we had a great time making our own creations and combinations for dinner on Saturday night!

The ingredients for the topping can be as few or as many as you like as well as being as expensive or as inexpensive as you like. The only limit is yours and your child’s imagination!

Ingredients

1 pkt Wholemeal Lebanese Bread
350grams Lite/Reduced fat Mozzarella or Tasty/Cheddar Cheese, grated
1 bottle, store bought Tomato or BBQ Pizza sauce

Toppings of your choosing, some suggestions are:

• Ham
• Pepperoni
• Cabanossi
• Salami
• BBQ Chicken
• Prawns
• Capsicum
• Mushrooms
• Olives
• Tomato
• Pineapple
• Onion
• Anchovies
• Broccolini
• Eggplant

Preheat oven to 200C (fan forced)

First chop (All ingredients chopped to roughly the same size) and prepare your toppings and place each topping either on a breadboard, tray or in individual bowls and place in the centre of the pizza preparation area.

Place the Lebanese Bread on a baking tray and squeeze the pizza sauce onto the Lebanese bread’s surface, then using the back of a spoon spread the sauce to create an even and liberal spread all over the bread.

Next sprinkle the desired amount of shredded cheese evenly over the sauced bread (placing the cheese on the bottom allows the toppings to melt into the cheese when cooking).

Add Toppings of your choice! This is the fun part! I'll leave the amounts up to you on this one, depending on the age and number of your children. (I find that less is more when it comes to toppings! Too many toppings create a soggy and hard to eat pizza!)

The pizzas are now ready for the oven so place them in the middle shelf of the oven for about 15mins each until cheese has melted and they are golden in colour!

Let them cool slightly and then Bon Apetit! Enjoy your own handy work and watch the kids devour them, vegetables and all!

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