Wednesday, December 15, 2010
Happy 5th Birthday Ally
I have been planning the menu for Ally’s family b’day dinner for weeks and I am always stumped because it is soooo hard to please everybody. The truth is a birthday party for a child should serve the child’s favourite foods but since this particular child is already having a friend’s pizza party over the weekend, I am doing a bit of a mix and match tonight. I have to think of Andy who is a wholehearted meat eater, my Dad who definitely loves meats but always prefers a side of greens, my brother, who pretty much loves anything out of the kitchen and of course the Chief Guest who has finally decided that she would very much like to have a simple fish and ‘mota’ chips (fat chips, our name for potato wedges!).
So this is how the menu is looking as of now –
Bacon and spinach mini quiches
Crumb fried sole fillets
Herbed potato wedges
BACON & SPINACH MINI QUICHES
1 tsp cooking oil
6 strips bacon
1 tablespoon olive oil
10-12 buttons mushrooms, coarsely chopped
1 small shallot or spring onion, thinly sliced
Sea salt and freshly ground black pepper
1 cup chopped spinach leaves
Pinch freshly grated nutmeg
3 large eggs
4 egg large whites
1/4 cup double toned milk
1/3 cup grated parmesan or cheddar cheese
Mixed greens for serving
Preheat the oven to 200 degrees. Lightly coat 6 tart tins with oil or butter. Heat a non-stick skillet and add the bacon sliced, cook turning frequently until crisp, about 4 minutes. Transfer to a cutting board and coarsely chop. In the same skillet, heat the olive oil and throw in the mushrooms, shallot, and season with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 6-8 minutes. Remove from heat and stir in the spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
In a bowl, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the tart tins, filling them about less than halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.