Croissant Soufflé with Cheese and Ham

Serves                       : 4
Cooking time           : 1 hour 30 minutes

Hint

This dish can be seen as a savoury bread pudding

Ingredients

• 4 Croissants
• 4 slices ham
• 4 slices cheese
• 4 extra large eggs
• 125 ml (½ cup) milk
• salt and pepper, to taste

Method

1. Preheat oven to 180ºC.
2. Slice the croissants in half.
3. Place a slice of ham and a slice of cheese on each croissant and close.
4. Beat the eggs and milk together. Flavour with salt and pepper.
5. Place the croissants in a baking dish. The croissants should fit snugly. Pour the egg mixture over.
6. Bake for 20 minutes or until the eggs are set. Serve immediately.

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Herb Omelette

Serves          : 1 or as required
Cooking time: 20 minutes

Hint 

Serve with a slice of toasted seed bread.

Per serving

• 2 extra large eggs
• 30 ml (2 T) milk or cream
• salt and pepper, to taste
• 5 ml (1 t) butter
• 15 ml (3 T) chopped fresh leafy green herbs (i.e. parsley, dill, chives)
• ½ round feta, coarsely crumbled

Method

1. Beat the eggs and milk or cream together. Season with salt and pepper.
2. Heat the butter in a medium-sized frying pan and when heated, pour in the egg mixture.
3. Cook over medium-heat until the omelette is set at the bottom but still runny at the top. Sprinkle over the chopped herbs. Cook omelette to preferred taste.
4. Sprinkle the feta over and loosen the sides of the omelette. Slide onto a serving plate.
5. Serve immediately with extra fresh herbs, if desired.

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Mini Vegetable Quiches    

Makes            : 12 (10 cm diameter)
Cooking time : 1 hour

Hint 

The flavour of these tartlets will improve over time. Store in fridge and serve the day after preparation.

Ingredients

Pastry:

• 250 ml (1 cup) cake flour
• 7,5 ml (1½ t)  baking powder
• pinch salt
• 50 ml sunflower oil
• 75 ml buttermilk
• a little extra buttermilk if necessary

Filling:

• 250 ml cream
• 100 ml milk
• 4 eggs, separated
• 500 g vegetable mix: beans, carrots and broccoli
• salt and white pepper (optional)
• Salad leaves, avo and Peppadew slivers, to serve (optional)

Method

1. Place the ingredients for the pastry in the bowl of an electric mixer or a mixing bowl to make by hand. Mix gently until the pastry holds together or mix and knead lightly by hand until dough forms. Do not over mix for it will make the pastry tough and less crumbly.
2. Grease 12 medium (10 cm diameter) or 20 small (6 cm diameter) loose-bottom fluted tartlet tins or shallow muffin tins well with margarine and divide the pastry between the tins. Press out the pastry evenly. Trim the pastry neatly at the edges, crimping with the fingers or cut away with a sharp knife and blend the cut -off bits into the crust on the base of the pie dish. Refrigerate while the filling is made.
3. Preheat the oven to 180°C.
4. To make the filling: Beat the cream, milk and egg yolks together. Mix in vegetable mix and season to taste.
5. Beat the egg whites in a large bowl until soft peaks form. Pour into the vegetable mixture and mix well until evenly combined.
6. Spoon into the prepared tartlet tins.
7. Bake for ±15-20 minutes until golden brown, puffy and set in the centre. Remove from the oven and allow to cool for a few minutes.
8. Serve with salad leaves, slices of avo and Peppadew slivers.

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Salmon, Dill and Camembert

Frittata

Serves          : 6 - 8
Cooking time: 30 minutes

Hint

As this is an expensive dish it is recommended that it is served for more special occasions.

Ingredients

• 12 large eggs
• 50 g (½ cups) Parmesan, grated
• 375 ml (1½ cups) cream
• 6 spring onions, sliced
• 200 g smoked salmon, slices
• 15 g (¼ cups) fresh dill, chopped
• 100 g Camembert, sliced into wedges
• zest of 1 lemon
• extra dill sprigs and lemon zest, to garnish

Method

1. Preheat oven to 180ºC.
2. Lightly grease a large frying pan and bring to low-heat (the pan must be able to fit into your oven and have a metal- or handle capable of handling the heat of the oven).
3. Lightly beat the eggs, parmesan and cream and stir in the spring onions.
4. Pour the egg mixture into the pan and keep on low heat, do not stir. Cook for ± 3-4 minutes. Transfer the pan to the oven and bake for further 3 – 5 minutes or until just set.
5. Remove from oven and top with salmon rosettes and Camembert wedges.
6. Garnish with lemon zest and dill sprigs and serve immediately.

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Sour Cream Savoury Tart

Serves           : 6 – 8
Cooking time : 1 hour

Hint  

• Instead of ham, use chopped fried and flavoured chicken breasts, bacon or smoked fish.
• A savoury biscuit and crust can be used instead of pastry crust.

Ingredients

• 1 roll short crust pastry, defrosted
• 4 extra large eggs
• 2 x 250 ml sour cream
• salt and pepper
• 3 thick slices cooked ham, chopped
• 250 ml (1 cup) grated cheddar cheese (if you use smoked fish use a milder cheese such as Tusser’s or Gouda)

Method

1. Preheat oven to 180ºC.
2. Unroll the puff pastry and line a pie dish. Prick pastry with a fork. Cover pastry with grease proof paper and fill with dried beans. Bake pastry shell for 15-20 minutes.
3. In the meantime, beat the eggs and the sour cream together. Flavour mixture with salt and pepper.
4. Remove the pastry shell from the oven. Sprinkle over the ham, bacon, chicken or smoked fish and then the cheese. Pour over the cream and egg mixture.
5. Place back in the oven and bake for another 20-30 minutes until the cream and egg topping is well set and firm.
6. Leave to cool slightly before serving

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Spinach and Mushroom Soufflé

Serves          : 6
Cooking time: 30 – 40 minutes

Hint 

A soufflé should be served straight from the oven. The basic mixture can be prepared in advance and placed in the fridge, but the egg whites must be beaten and folded into the mixture just before it goes into the oven.

Ingredients

• 4 extra large eggs, separated
• 250 ml (1 cup) buttermilk
• 500 ml (2 cup) spinach leaves, cooked, drained and chopped
• 1 punnet mushrooms, cleaned, chopped and fried in butter
• ½ cup fresh breadcrumbs
• ½ cup grated cheddar cheese

Method

1. Preheat oven to 180ºC.
2. Beat the egg yolks and the buttermilk together.
3. Mix in all the other ingredients except the egg whites.
4. Grease 6 individual ramekins with butter.
5. Beat the egg whites until stiff peaks form and lightly fold into the mixture.
6. Place the 6 ramekins on a baking sheet. Divide the soufflé mixture amongst the 6 ramekins and spoon into the ramekins.
7. Bake for 15-20 minutes until puffy, golden brown and set.

 

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