Mini bacon and corn breads
-
2 cups self raising flour
-
1 teaspoon salt and pepper
-
2 eggs
-
½ cup melted butter
-
½ cup milk
-
¾ cup cheddar cheese - grated
-
½ cup semi dried tomatoes – julienned
-
¼ cup bacon – chopped
-
¼ cup raw corn kernels
-
1 bunch oregano – chopped
-
½ bunch flat parsley leaves – chopped
Pre heat oven to 220 degrees C. Sift the flour, salt and pepper into a mixing bowl. Make a well in the centre and add the eggs, butter and milk. Work into flour gradually but quickly without over stirring. Fold in tomatoes, cheese, bacon, corn and herbs. Place heaped tablespoons of the mixture into 8 mini non-stick loaf or friand tins. Bake for about 15 minutes or until brown and crispy on the outside. Serve hot or cold on the same day as baking.
© Recipe specially prepared for Freedom by Brigid Kennedy author of “Small Food” and “All Fired Up” - books available from www.simmercatering.com.au
Christmas frittata
This tasty and colourful dish can be cut into squares to serve as bite size pieces for a party, or makes a great brunch dish or light dinner. To make it slightly easier, the grilling stage has been omitted and it is simply baked in the oven.
-
9 eggs
-
½ cup thickened cream
-
1 cup cheddar or tasty cheese – grated
-
1 package frozen spinach – thawed, drained and chopped
-
1 red capsicum – chopped
-
1 spanish onion – chopped
-
1 punnet cherry tomatoes
-
1 cup semi sun dried tomatoes
-
2 garlic cloves - crushed
-
2 tablespoons olive oil
-
½ teaspoon nutmeg
-
½ teaspoon dried oregano
-
Salt/pepper
Heat a small amount of oil in a frypan and sauté the onions and garlic for 2 -3 minutes until softened. Pre heat oven to 200 degrees C. Lightly grease a 26 x 17cm ovenproof dish. Layer the dish with onions, cherry tomatoes, capsicum and spinach. In a bowl whisk the eggs and cream together. Stir in the cheese, add herbs and season with salt/pepper. Pour gently over the layered vegetables. Sprinkle top with a little grated parmesan cheese (or more cheddar cheese) and decorate with sun dried tomatoes. Bake for 30 – 40 minutes or until the egg mixture has firmed and the top is golden brown. Allow to cool for 5 minutes, then cut into squares and serve.
Mini bocconcini kebabs
-
Jar of baby bocconcini balls - available at most supermarkets or delis
-
Punnet of cherry tomatoes
-
Bunch of basil
-
Toothpicks
-
Flavoured olive oil and/or vinaigrette
Drain bocconcini balls and put on absorbent paper. Cut cherry tomatoes into halves. Thread a bocconcini ball onto a toothpick, add a tomato half, then a basil leaf. Thread on alternate pieces if there is room. Drizzle with flavoured oil or vinaigrette, or put the vinaigrette into a small bowl as a dipping dish.