Make Mini Quiches With Your Kids

!±8± Make Mini Quiches With Your Kids

Mini quiches

Makes 12
Ready in 45 minutes
Price per serving 38p

4 spring onions, sliced 1tbsp olive oil 75g thick sliced cooked ham 4 Semi-Dried Tomatoes, drained 100g Cheddar 500g Ready To Roll Shortcrust Pastry Flour, for rolling out 2 large free-range eggs 200ml single cream

Preheat the oven to 190C/170C Fan/Gas 5. Before the children start cooking, get the filling ingredients ready for them. Fry the spring onions in the oil for 2-3 minutes until soft but not coloured. Cut the ham and tomatoes into small pieces and grate the cheese. Now it's time for the children to take over. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out 12 x 9cm or 10cm rounds with a cutter or bowl and put them into a 12-hole bun tin. Put a little ham, tomato, spring onion and cheese in each pastry case. Beat the eggs and cream in a bowl until evenly mixed. Season with black pepper, then pour into a jug. Carefully pour a small amount of the cream mixture into each case until it almost comes to the top. You may have leftovers, which you can freeze ready to make more quiches later. Bake for 20 minutes or until the filling is puffed up and the pastry is cooked. To freeze: pack into a rigid container and freeze for up to one month. Defrost, then heat through in a medium oven.

Variations You can make different fillings for the quiches. Try...

* Leaving the ham out for a vegetarian option.
* Using different cheeses such as blue cheese or Emmenthal.
* Replacing the ham with tuna, prawns or smoked salmon.

Make Mini Quiches With Your Kids

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Party Appetizers for Holiday Catering : How to Serve Mini Quiche Party Appetizers

!±8± Party Appetizers for Holiday Catering : How to Serve Mini Quiche Party Appetizers

Learn how to make mini quiche holiday party appetizers in this easy snack recipe video from our authority on delicious snacks and house parties.Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan

Party Appetizers for Holiday Catering : How to Serve Mini Quiche Party Appetizers

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Apple Turnovers & Caramel Sauce (Puff Pastry Recipe)

!±8± Apple Turnovers & Caramel Sauce (Puff Pastry Recipe)

Learn how to make this crowd pleasing dessert. Watch this video to see how simple it is to make extraordinary, inspired dishes with Puff Pastry. ©2008 Pepperidge Farm, Incorporated. All rights reserved.

Apple Turnovers & Caramel Sauce (Puff Pastry Recipe)

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Puff Pastry Recipe by Sfehmi

!±8± Puff Pastry Recipe by Sfehmi

Puff pastry can be a delight. Eat it as a appetizer or a snack. Goes well with evening tea. Coffee lovers you will love it too. Cut down on the spices if you want a milder version

Puff Pastry Recipe by Sfehmi

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What's For Dinner? 30-Minute Menus For 2010 - 6th Edition

!±8± What's For Dinner? 30-Minute Menus For 2010 - 6th Edition

This is the 6th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

Gosh, winter is still blowing strong here in Atlanta! The menus this week are planned for keeping everyone at your table warm on the inside with smiles on the outside. Even though the Tilapia Bundles (Thursday) sound fancy, they are quite easy to prep so they make a great week-night supper for busy families.

Sunday is Super Bowl Party time! I am serving 'Cincinnati Chili for a Crowd' for the main course; it has all the fixings that any guest will want plus it is quick and fun to prepare. For the appetizer course, I will serve a 'Tex-Mex' appetizer course: Sharp Cheddar Wedge with Farmhouse Chutney; Buffalo Wings and Celery, Carrots, Ripe Olives, Sliced Apples with Blue Cheese Dressing; Tortilla Chips and Simple Water Crackers; plus Smokehouse Almonds to top off the spread.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday: Super Bowl Party!
Cincinnati Chili for a Crowd (Cinci chili 5 ways with noodles, shredded cheese, onions, beans, or plain; save any leftover chili for Wednesday)
Condiment Bar (jarred salsas and relishes with sour cream)
Citrus and Avocado Salad (jarred citrus; save any leftover citrus for Wednesday)
Stacked Brownies (purchased brownies and chocolate syrup)

Monday:
Mushroom Fritters with Vindaloo Sauce (vegetarian; sliced mushrooms, jarred Vindaloo sauce)
French Bread
Fresh Fruit Salad
Toasted Pound Cake with Ice Cream (purchased ice cream; buy extra ice cream for Thursday and Saturday)

Tuesday:
Bistro Chicken (canned tomatoes, jarred salad dressing, shredded mozzarella cheese)
Rice or Pasta (purchased rice or pasta)
Fresh Green Beans
Caramelized Peaches and Cream

Wednesday:
Corn Bread and Chili Strata (purchased corn bread, canned chili or leftovers from Sunday, jarred salsa)
Citrus Salad (bagged greens, jarred citrus)
Chocolate Cupcakes (purchased cupcakes)

Thursday:
Baked Tilapia Bundles with Dill (puff pastry)
Asian Stir-Fry (frozen stir-fry veggie mix)
Cranberry-Apple Salad
Tuilles with Ice Cream (purchased tortillas and ice cream)

Friday:
Tuscan Pasta (boxed pasta, canned cannelloni beans, shredded cheeses)
Sliced Tomato Salad
Baguette
Peach Macaroon Cups (canned peaches, purchased macaroon cookies)

Saturday:
Kung Pao Chicken (chicken tenders)
Fried Rice
Melon Salad with Apricot Dressing (apricot jam, yogurt, shredded coconut)
Ginger Ice Cream and Fortune Cookies (purchased ice cream and cookies)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

What's For Dinner? 30-Minute Menus For 2010 - 6th Edition

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Pastry Hors d'œuvres - Mini-Sandwiches, Canapés - Assorted Snacks - Hot Hors d'œuvres, Cold Brochettes - Centerpieces for Buffets

!±8± Pastry Hors d'œuvres - Mini-Sandwiches, Canapés - Assorted Snacks - Hot Hors d'œuvres, Cold Brochettes - Centerpieces for Buffets

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Post Date : Nov 29, 2011 02:08:15 | N/A

This volume presents a wide variety of dishes that are appropriate for receptions and buffets.

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Baked Brie - President Cheese

!±8± Baked Brie - President Cheese

Gourmet Baked Brie - Find the perfect brie recipe for your next party.

Baked Brie - President Cheese

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Step-by-step Recipe: Oyster Strudel

!±8± Step-by-step Recipe: Oyster Strudel

Visit www.athensfoods.com for this complete recipe and other Fillo Dough recipes. If you love oysters, you will delight in this flavor combination of bacon, mushrooms and shallots enclosed in flaky phyllo dough. Oysters Origami for Two Ingredients 12 Sheets Athens® Fillo Dough (9" x 14"), thawed 10 ounce jar medium to extra small Oysters, drained 1 tablespoon olive oil + 2 tablespoons olive oil, for brushing fillo 2 tablespoons shallots, finely chopped 3/4 cup mushrooms, finely chopped 1 clove garlic, minced 1/2 tablespoon butter 1/2 tablespoon flour 1/4 cup milk 2 tablespoon white wine 1/4 teaspoon sea salt Pinch of pepper 1/4 teaspoon hot sauce 1/2 cup Parmesan, grated 2 slices bacon, cooked and crumbled 2 green onions, chopped In a large non stick skillet, heat 1 tablespoon olive oil. Add shallots, mushrooms & garlic. Saute stirring often, for about 6 minutes or until the shallots and mushrooms start to brown. Add butter. When the butter has melted add flour, stirring with a whisk for about 1 minute. Add milk, white wine, hot sauce and salt & pepper. Set aside to cool. When cool add, Parmesan cheese, bacon crumbles and green onion. Set aside. Lay oysters out onto paper towels to dry as much as possible. When dried, divide them into 4 servings. You may have to cut one or more oysters to equally distribute. Lay out a sheet of fillo dough on a dry work surface and lightly brush with olive oil. To prevent edges from cracking, brush edges first then move into center. Lay ...

Step-by-step Recipe: Oyster Strudel

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Different Ways to Serve Smoked Salmon As an Appetizer

!±8± Different Ways to Serve Smoked Salmon As an Appetizer

Smoked salmon is one of the most versatile ingredients for appetizers. Everyone loves the flavor, and the possibilities for serving it are endless. Smoked salmon adds a touch of elegance to your table without breaking the bank.

Smoked salmon can be mixed with cream cheese, herbs, or vegetables to make a wide variety of appetizers ranging from dips to finger food. The rich flavor is simple to work with; so many other ingredients highlight salmon's qualities.

Smoked salmon can be easily made into "Philadelphia rolls," which are a sushi roll made with smoked salmon and cream cheese. You could also mix it with creme fraiche, roasted peppers, and spinach to serve on brioche. Squares of frittata made with salmon that has been smoked could be served with toothpicks.

If you want to keep the dish low on carbohydrates, try putting the salmon on disks of cucumber. Decorate it with a chive or two and a wedge of cherry tomato for a beautiful appetizer. Alternatively, thin slices served with bread slices are delicious, especially when drizzled with a high quality olive oil and a touch of lemon.

Bake it in puff pastry for delicious little bites or pile it on a fancy cracker with a touch of caviar. Is there no end to the ways this amazing delicacy can be enjoyed? Try some different recipes and see what you like best. There is definitely a smoked salmon appetizer for everyone.

Recipe for Smoked Salmon Rolls with Dill Sauce

This recipe uses both salmon and smoked salmon. It makes excellent appetizers that can easily double as a light main dish when served with a salad.

What You Need

1-1/2 pound center cut salmon fillet 6 large zucchini, trimmed 1-1/2 cup mayonnaise 3/4 cup plus 3 Tablespoons fresh dill, chopped 7 teaspoons white wine vinegar 6 ounces smoked salmon, coarsely chopped 3 Tablespoons dill pickle, chopped Salt and pepper to taste How to Make It

Season salmon with salt and pepper. Steam the salmon until it is just opaque inside; this takes about 15 minutes. Let it cool completely.

Line a baking sheet with paper towels.

Slice the zucchini into 1/8 inch thick slices along the length of the vegetable so you end up with 24 long strips. Steam until they are just tender but pliable. This takes about 3 minutes. Transfer the steamed zucchini to your baking sheet and pat them dry.

Whisk the mayonnaise, 3/4 cup dill, and vinegar together in a bowl. Season with salt and pepper.

Flake steamed salmon into coarse pieces, removing skin and bones. Gently fold in the smoked salmon, pickle, the rest of the dill, and 1/4 cup of the dill sauce you just made.

Using a tablespoon, place 1 rounded spoonful of the salmon mixture at the end of each strip of zucchini. Roll the strips up, enclosing the salmon. Place the rolls on paper towels on a platter, seam side down. Cover the rolls and sauce separately and then chill.

Serve the rolls on a pretty platter with the remaining dill sauce.

Different Ways to Serve Smoked Salmon As an Appetizer

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