Hreow
01-04-2007, 01:02 PM
I've been having a spell of being lazy but still wanting something warm and satisfying for my tea. Enter the "mash all together and pour into muffin-tins" recipes. :grin: I mix in a one-litre, spouted measure, so only that to wash up afterwards. A rough sallad of torn lettuce and whatever veg you have makes it a fairly balanced affair. You could serve this as a starter, I guess. You can also forget about the muffins-size and pour all the batter into a cake-tin. Lower the temperature and increase the oven-time slightly, if you do.
Bouchons au Thon
(adapted from http://orangette.blogspot.com/2005/03/on-heresy-and-bouchons-au-thon.html and http://recettesnath.canalblog.com/archives/2006/11/09/3125529.html)
180 g tin tuna in water, drained
3 Tbsp tomato paste
5 Tbsp crème fraîche
3 large eggs, or 4 small.
1 cup finely grated (gruyère or strong cheddar) cheese
Salt
Pepper
(2 Tbsp finely chopped flat-leaf parsley)
4 Tbsp finely minced or grated (red) onion
Preheat the oven to 325 F/ 175 C, and either grease or insert paper muffin-cases in the muffin tin wells. Mash the ingredients together. Transfer the batter evenly into the muffin tin, and bake for 20-25 minutes, until set and golden around the edges. I'm adding some olives next time as well.
Cheese and spinach mini omelettes
(Adapted from http://nami-nami.blogspot.com/2005/11/greek-picnic-with-f-word.html)
5 large eggs
5 Tbsp milk
0.5 tsp salt
a pinch or two of freshly grated nutmeg
1 dl (or 2/5 cup) defrosted chopped spinach
100 grams of (feta-cubes or grated strong cheddar) cheese.
(Optional smoked salmon in bits, banger-slices or any other left-overs)
Mix all but cheese. Pour the runny mixture into muffin tins prepared as above. Sprinkle cheddar cheese on top or poke feta into batter. Bake at 200˚C for 20 minutes, until egg mixture has set.
Both of these are sturdy enough to take along as picnic food, and are just as nice when cold.
Bouchons au Thon
(adapted from http://orangette.blogspot.com/2005/03/on-heresy-and-bouchons-au-thon.html and http://recettesnath.canalblog.com/archives/2006/11/09/3125529.html)
180 g tin tuna in water, drained
3 Tbsp tomato paste
5 Tbsp crème fraîche
3 large eggs, or 4 small.
1 cup finely grated (gruyère or strong cheddar) cheese
Salt
Pepper
(2 Tbsp finely chopped flat-leaf parsley)
4 Tbsp finely minced or grated (red) onion
Preheat the oven to 325 F/ 175 C, and either grease or insert paper muffin-cases in the muffin tin wells. Mash the ingredients together. Transfer the batter evenly into the muffin tin, and bake for 20-25 minutes, until set and golden around the edges. I'm adding some olives next time as well.
Cheese and spinach mini omelettes
(Adapted from http://nami-nami.blogspot.com/2005/11/greek-picnic-with-f-word.html)
5 large eggs
5 Tbsp milk
0.5 tsp salt
a pinch or two of freshly grated nutmeg
1 dl (or 2/5 cup) defrosted chopped spinach
100 grams of (feta-cubes or grated strong cheddar) cheese.
(Optional smoked salmon in bits, banger-slices or any other left-overs)
Mix all but cheese. Pour the runny mixture into muffin tins prepared as above. Sprinkle cheddar cheese on top or poke feta into batter. Bake at 200˚C for 20 minutes, until egg mixture has set.
Both of these are sturdy enough to take along as picnic food, and are just as nice when cold.