The BF got me this amazing cookbook for Christmas Kitchen Garden Companion. It basically tells you all you need to know about growing and cooking produce, and so therefore taps straight into my aspirational fantasies about living in The Good Life.
The first recipe I am attempting from it is little egg and tomato muffin/quiches for Sunday breakfast tomorrow. Thought I might do them tomorrow morning but realised that however positive and organised I might be, I will never be a morning person!
I've got BBC 6 Music on my brand spanking DAB and a fresh apron on, so let's get started!
30g melted butter
12g fresh fine breadcrumbs
4 free range eggs
125g ricotta cheese
1 pinch salt
black pepper
3 spring onions finely chopped
1 tomato finely diced
1tsp grated cheese
1. Preheat oven to 180ºC. Brush sides and base of a muffin tin with melted butter. Divide breadcrumbs evenly between holes and shake off excess.
2. Food process eggs and ricotta to form a smooth batter. Scrape into a mixing bowl and add spring onions and tomato, as well as salt and pepper.
3. Spoon mixture into tin. Bake for ten minutes. Then sprinkle cheese on top of each muffin and bake for a further 10 minutes. Leave muffins to cool for 3 mins before easing them out with a palette knife. Leave them to cool on a cooling rack. They will deflate slightly.
Store in airtight containers in the fridge for 24 hrs. Reheat in an oven at 100ºC.
Mine come out in about three minutes - I'll let you know if they're any good!
*Update* Muffins came out well, quite tasty with the onion and tomato. More quiche-y/omlette-esque than muffins, but tasty and light nonetheless!
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