Aspir­ing CHEF

Mini Veg­etable Quiches

The Poultry Bulletin - - CONTENTS -

In­gre­di­ents Pas­try:

250 ml (1 cup) cake flour 7,5 ml (1½ t) bak­ing pow­der pinch salt 50 ml sun­flower oil 75 ml but­ter­milk a lit­tle ex­tra but­ter­milk if nec­es­sary


250 ml cream 100 ml milk 4 eggs, sep­a­rated 500 g veg­etable mix: beans, car­rots and broc­coli salt and white pep­per Salad leaves, avo and Pep­padew.


1. Place the in­gre­di­ents for the pas­try in the bowl of an elec­tric mixer or a mix­ing bowl to make by hand. Mix gently un­til the pas­try holds to­gether or mix and knead lightly by hand un­til dough forms. Do not over mix for it will make the pas­try tough and less crumbly. 2. Grease 12 medium (10 cm di­am­e­ter) or 20 small (6 cm di­am­e­ter) loose-bot­tom fluted tart­let tins or shal­low muf­fin tins well with mar­garine and divide the pas­try be­tween the tins. Press out the pas­try evenly. Trim the pas­try neatly at the edges, crimp­ing with the fin­gers or cut away with a sharp knife and blend the cut -off bits into the crust on the base of the pie dish. Re­frig­er­ate while the fill­ing is made. 3. Pre­heat the oven to 180°C. 4. To make the fill­ing: Beat the cream, milk and egg yolks

to­gether. Mix in veg­etable mix and sea­son to taste. 5. Beat the egg whites in a large bowl un­til soft peaks form. Pour into the veg­etable mix­ture and mix well un­til evenly com­bined. 6. Spoon into the pre­pared tart­let tins. 7. Bake for ±15-20 min­utes un­til golden brown, puffy and set in the cen­tre. Re­move from the oven and al­low to cool for a few min­utes. 8. Serve with salad leaves, slices of avo and Pep­padew sliv­ers.

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