Savoury (Inbread) Tarts.

No, I have not miss spelt Inbread, these little tasty delights are cooked in bread that has been buttered.I managed to get 18 tarts out of the following.....
18 slices of buttered Bread. (Use you favourite bread)
4 Eggs.
A dash of Milk.
1 cup of grated Cheddar Cheese.
1 cup of diced Ham.
1/2 cup diced Capsicum.
Chives.
Ground Black Pepper.
Extra grated Cheddar Cheese to finish.
Method
First preheat the oven to 180c. Get out two small muffin or cupcake trays each with 12 moulds.
Cut the buttered bread with a cookie cutter (I used a fancy petal shape) and place each one buttered side down in the moulds. Please use butter as this gives a much richer taste to the finished item.
In a bowl, mix the eggs and milk until well combined. Then add all other ingredientsand stir with a fork. Place the mix into the breaded moulds and top with a little of the extra cheese.
Now place in the oven for around 25 minutes, or until the egg has set and the bread is crispy and golden.
These can be eaten straight away, or left for a few hours and reheated in the oven again. But not in the microwave, as it makes them go soft.

Sweetheart Biscuits

My dearest valentine gave me a pair of pink Sapphire earrings and a pendant to match. He certainly knows how to win my heart.
The way to his heart is through his stomach. (Sorry honey) But it is true, he loves his food. So I spent a lovely couple of hours in the kitchen and came up with these.

The recipe is from http://www.taste.com.au and here it is....

Sweet Heart Jam Drops.

Ingredients
125g butter, softened
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
1 1/4 cups plain flour, sifted
5 tablespoons raspberry jam

Method
Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg yolk. Beat to combine. Add flour. Stir to combine.
Roll 2 tablespoons of mixture into a ball. Repeat with remaining mixture to make 10 balls. Place balls 10cm apart on trays. Using the palm of your hand, flatten each ball to form a 7cm round, shaping edges to remove any cracks.
Gently press a 5cm heart-shaped cutter into the centre of each round, being careful not to cut the whole way through. Using the tip of a small knife, scoop out the dough to make a heart shaped indentation. Gently smooth indentation. Fill each heart with 2 teaspoons jam, spreading out to edges.
Bake for 15 to 20 minutes or until light golden. Cool on trays. Makes 10

I doubled the recipe because I wanted to make other shapes as well without the jam.

Lemon Butter/Curd

Following on from my Citrus crop posted a few days ago, and from the Lemon Butterfly cakes. Thought I better put up the recipe for Lemon Butter/Curd.

You will need...

Clean sterilized glass jars.

1 large glass bowl for going in microwave.

330mls of fresh lemon juice (I used 7 large lemons)

8 ozs Butter.

1 lb Sugar.

8 eggs well beaten.

In the large glass bowl stir the sugar into the lemon juice. Cut the butter into small pieces and add to the bowl.

Finally, pass the beaten eggs through a sieve, pushing through with a wooden spoon. Throw away the yukky stringy bits from the eggs.

Microwave on high, for a minute at a time, stirring each time too. Until the curd is fairly thick ( it took me 8 minutes in all. Don't be alarmed if it looks a little thin after this time 'cos it does thicken when set in the jars)

Place the hot Butter/Curd into the jars and label.

Will keep for a few months in the fridge, once opened.

This recipe was given to me by a lovely Scottish lady called Rita. (Jaygirl from Violet's Pantry)

Thank you Rita.

Marbled Eggs

This is not my idea, I saw it on another blog

but for the life of me, can I remember who's?

NO. I am sorry, but the credit goes to you

for giving me the idea. The other blogger

used green tea to colour her's. I didn't as I

had none.

Some are done with normal tea, some with

rose pink food colouring and others with yellow

food colouring. Not too happy with the last.

What did I do?

Boiled the eggs for 2 minutes only in water and

white vinegar. (Vinegar to stop the eggs from

cracking)

Then I took then out of that water, gave them

a couple of taps with a spoon so as to crack

them, but not too hard.

Then I put them back into water again in a

saucepan with the different colourings in each.

3 in all, in my case.

Boiled again for a further 5 minutes and then

allowed to cool in their coloured water.

When totally cool, I peeled them very carefully

and to my surprise, it worked.

Is that a QUICHE? Yes IMPOSSIBLE QUICHE

I am hopeless at making pastry, have been all my life. I do use the frozen pastry now and then, when making pies. With this Quiche, the flour sinks to the bottom and forms a sort of pastry. And is so quick and easy.

I will give you the basic recipe first and then some variations.



Basic recipe.



4 large Eggs.

1 tblsp softened Butter.

2/3 cup S.R. Flour.

1 1/2 cups Milk.

1 cup grated Cheese.

1 small diced Onion.

1 grated Zucchini.

Now the add ons.

1 cup of cooked and diced chicken,

or Ham, or bacon, and Salmon is nice too.

Vegies, Capsicum, Carrot, sun dried Tomatoes,

or Asparagus.

Method.

Grease a Pie or Quiche tray with some butter.

Oven at 180c/350f.

Place all ingreds into a container with a tight lid.

What? Did I hear you say?

Yes, and then shake like there's no tomorrow.

Take off lid and place contents into the Quiche

dish. Place some sliced tomato on the top and put

into the oven for 35-45 mins.


This will rise a little and is delish warm from

the oven or served cold with a nice crisp

green salad.

This one here is Asparagus and Chicken. A firm favorite in my house.
Please, give it a go, you will not be disappointed.