By Hardie Grant Books

ISBN-10: 1742701175

ISBN-13: 9781742701172

Zucchini Flower Fritters crammed with Feta and Basil to mini Peking Duck Pancakes—a refined choice of savory fingerfood to make whilst entertaining
 
With attention-grabbing adaptations of classics like tartlets, galettes, pies, and quichettes, there's something for everybody during this number of excellent social gathering meals. those scrumptious recipes comprise Gyoza with red meat and Kaffir Lime, Char-Grilled Scallops wrapped in Prosciutto, Smoked Ham and Cheddar Quichettes with eco-friendly Tomato Pickle, and Crumpets with Goat's Curd and Lavender Honey. comprises twin measurements.

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Additional resources for Bitesize: Tartlets, Quichettes & Cute Things

Sample text

Roughly mash the feta using a fork. Add the basil and season with pepper. Place 1 heaped teaspoon of filling into each flower and firmly press the petals around the filling to enclose. Heat 5 cm (2 inches) vegetable oil in a large, heavy-based saucepan or wok over medium–high heat. Beat the eggwhite until soft peaks form, then fold through the batter. Dip the zucchini flowers, one at a time, into the batter, then add to the hot oil and cook for 4–5 minutes or until golden. Drain on kitchen paper and season with salt.

Reduce the heat and simmer for 10–15 minutes or until all the liquid has evaporated. Add the chopped parsley and season with salt and pepper. Spoon the hot mushroom mixture into the tartlet shells. Garnish with the parsley leaves. MAKES 30–35 10 g ( oz) dried porcini mushrooms 2 tablespoons olive oil 1 onion, finely diced 250 g (9 oz) wild mushrooms, sliced 2 garlic cloves, crushed 80 ml (2½ fl oz/ cup) white wine 2 tablespoons chopped flat-leaf (Italian) parsley or basil sea salt and freshly ground black pepper 35 savoury tart shells fresh flat-leaf (Italian) parsley leaves, for garnish goat’s cheese roulade on bruschetta Preheat the oven to 180°C (350°F/Gas 4).

To remove the tartes, cover each tray with a large plate and invert the tartes onto the plate. MAKES 20 80 ml (2½ fl oz/ cup) olive oil 3 onions, thinly sliced 2 sprigs thyme sea salt and freshly ground black pepper 50 g (1¾ oz/½ cup) grated cheddar cheese DOUGH 250 g (9 oz/1 cups) self-raising (self-rising) flour 1 teaspoon salt 100 ml (3½ fl oz) milk 40 g (1½ oz) butter, melted 1 teaspoon Dijon mustard 1 egg ocean trout tartare with potato rösti Peel and finely grate the potatoes. Wrap in a kitchen towel and wring out to remove excess moisture.

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