Roast Chicken Mini Quiche Recipe

 

Ingredients:

3 sheets of puff pastry

3 eggs

1/4 cup of milk

1/2 cup grated tasty cheese

1 large onion

1 cup of chopped roast chicken meat

2 tablespoons oil

Spray Oil

Pinch of salt

12 hole muffin pan

 

Preparation:

Pre-heat the oven to 200 degrees (180 fan forced).

Dice the onion finely and caramelize in a pan on low/medium heat with the 2 tablespoons of oil and a pinch of salt.

When the onions are caramelized, stir through the chopped chicken meat.

In a jug (preferably one which is good for pouring), whisk the milk through with the eggs to make a thick yellow mixture.

Method:

From your sheets of pastry, cut 12 large circles (I used a large coffee mug with a wide opening.) The circles should be large enough to fit the muffin tin holes all the way to the rim.

Spray the muffin pan with a little oil.

Place the 12 cut pastry circles in the muffin pan.

Divide up the chicken/onion mixture between the 12 holes.

Add a little of the grated cheese to each mini quiche.

Pour the egg mixture into the cups into their 3/4 full.

Bake for approximately 20 minutes, or until the pastry is golden and the cheese is melted and the egg is cooked.

Butheina Al-Nounou

Microwave Popcorn

1 brown paper bag
1 handful of popping corn
1 Microwave

Optional
:
* Spray Oil
* Salt or Sugar

Place a handful of popping corn kernels into the brown paper bag. I don’t actually measure properly, but I’m guessing it’s around 3 tablespoons.

Adding too much corn will overfill the bag once it’s popped and corn will start to ooze out all over the place.

Fold the top of the bag over around 1cm and press the crease down firmly – I use a fingernail. Then fold the bag over another 1 cm and press the crease firmly.

Place the bag in the microwave. I like to shake it so that the corn is sort of flat and in a single layer.

Set the microwave to 2 minutes and 20 seconds and start. The length of time will depend on your microwave and the amount of corn you have to pop. Just listen to the popping.

It will pop in a big flurry and then start to slow down. When it slows down to about 2 seconds between the last few pops, it’s ready.

Sprinkle on some salt or sugar.

Popped corn is also a fantastic lunch box treat or perfect after school snack in between activities.

Store in, a zip-lock bag once it’s cool.

 

Butheina Al-Nounou

Fruit & Coconut Drizzle Cake

INGREDIENTS:

Cake

2 eggs

125 g butter, softened

1 cup sugar

2 cups self-raising flour

2/3 cup milk

3 tablespoons of desiccated coconut

2-3 large fruit

Icing

1-2 large fruit

1 cup of icing sugar

1-2 tablespoons of desiccated coconut

METHOD:

Preheat the oven to 180 degrees

In an electric mixer:

1. Cream butter and sugar.

2. Beat in the eggs (low speed)

3. Add 1 cup of flour and half of the milk. Beat until all combined. Add the second cup of flour and the rest of the milk.

4. Beat on high speed for a couple of minutes until it’s well combined.

5. Cut the fruit in half and strain them through a small sieve into a cup or bowl. Discard the seeds.

5. Stir through the coconut and the fruit juice with a spoon.

6. Grease a cake (or loaf) pan, and line the base with greaseproof paper.

7. Pour mixture into tin and bake 30-40 minutes.

It’s a golden cake so it may look cooked, even if it’s not quite ready. Poke a skewer into the centre. If it comes out cleanly, the cake is cooked.

Let it sit for a minute or 2 in the pan and then place it on a plate.

8. Poke holes over the top of the cake with a skewer, fork or as I did, with a chop stick. This is where the drizzle magic will happen.

9. In a sturdy measuring cup (I use a Pyrex cup with a pouring spout) strain out the juice from the 1-2 fruit. Discard the seeds.

9. Add the 1 cup of icing sugar into the fruit juice and stir it through until all lumps are dissolved and it’s runny enough to pour, it will just run too quickly over the sides of the cake and won’t run nicely into the holes. Add a little more icing sugar to thicken it up slightly.

10. Drizzle the cake (slowly) with the fruit icing sugar mixture. The icing sugar will fill up the holes made with the skewer.

11. Sprinkle over the remaining desiccated coconut.

Serve and enjoy!

NB: It tastes great with whipped cream or vanilla ice-cream

Butheina Al-Nounou

Cheesy Potato and chopped meat

Ingredients:
Potatoes
chopped meat
Brown Onion
Thickened cream
Grated cheese

Method:
Chop up meat and onion finely and brown in a pan on a low heat
Peel and slice potato thinly
In the bottom of the dish add a layer of the thinly sliced potato
Add a sprinkling of the meat and onion mixture
Drizzle some thickened cream
Add another layer of potato
Add a sprinkling of meat and onion mixture
Drizzle some thickened cream
Repeat until the dish if full to the top

Cover the dish and cook in the microwave for approximately 10 minutes (or until cooked).

Add a layer of grated tasty cheese

Bake in the oven or under the grill until the cheese is melted and delicious

Serve as a side dish…

Butheina Al-Nounou

Banana Choc Chip Muffins

Makes 12

Ingredients:

2 cups of plain flour

1 tablespoon baking powder

1/2 cup caster sugar

2 eggs

75 grams butter

3/4 cup of milk

2 teaspoons of vanilla essence

2 mashed bananas

1/2 cup chocolate chips

 Method :

Preheat the oven to 180 degrees Celsius.

Sift the flour and baking powder into a large bowl.

Melt the butter in the microwave (approximately 30-45 seconds)

Add the caster sugar, eggs, butter, milk and vanilla.

Mix until combined.

Fold through the mashed bananas and chocolate chips.

Place 12 muffin cases into a muffin tin and spoon the mixture into the cases.

Cook for 20-25 minutes.

Cool and eat

Butheina Al-Nounou