Thursday, September 22, 2016

Pepperoni and Egg Breakfast Tart

A savoury bake that is perfect for brunch or as a light lunch. It is quick, easy and delicious. If you have a pack of frozen puff pasty in the freezer, thaw it overnight in the refrigerator, and by breakfast or lunch time the next day, you will be able to serve this savoury tart in less than half an hour.

The actual recipe is named Bacon-And-Egg Breakfast Tarts, but I do not have any bacon. However, I do have a pack of pepperoni which I wanted to use up. The pepperoni makes a delicious substitute. Or even slices of ham will be good too.

I've made this tart before with bacon, when I first purchased this book. And we really enjoyed it at that time. Definite worth a repeat! I've used a 4 inch square of puff pastry sheet bought from the supermarket, makes it so much easier, as there's really no need to measure and cut to size. Perfect size for individual serving.

The puff pastry is scored on all sides to make a border, then spread in the centre of the pastry to the cut lines,  with a mixture of cheddar cheese and sour cream. Bacon or pepperoni slices are pan-fried just until barely crisped. Place a few pieces on the cheese mixture and bake the tart in a preheated oven until the pastry is puffed, crispy and golden, takes about 15-18 minutes. Meanwhile fry the eggs to your liking.

When the pastry is ready, place a fried egg on top of each one, sprinkle some black pepper and chopped chives over, and serve immediately. With a cup of warm tea, would be very nice.

I drizzled some hot sauce over my eggs. Yums! Enjoy!

In the author's own words "Make these for a special brunch, especially if you want to impress your friends or in-laws."  

Monday, September 12, 2016

S'mores Brownies

I am not a fan of marshmallows but both my son and daughter likes it. I wanted to make this S'mores Brownies, and was looking for a particular brand of marshmallows which I sometimes buy, and great in bakes, but could not find it in the few supermarkets that I went to. So I grabbed a pack of those available, and use them to bake these brownies. 

The marshmallows barely melt and it was quite disappointing as they are looking forward to melting gooey marshmallows on top of the brownie. From now on, I'll just stick to the usual brand of marshmallows that I always buy.

Recipe calls for graham crackers which are lightly crushed to be added to the brownie batter, but I have omitted that and replaced with dried cranberries instead. And I have also reduced the amount of both the white and brown sugars to 1/2 cup caster sugar and scant 1/3 cup brown sugar.

The brownies are moist, very chocolaty and even though the marshmallows barely melt, they are quite soft, so that is not so bad after all!  I like the dried cranberries in the brownies. These brownies are best enjoyed with a glass of cold milk.