Munchies can attack at anytime, so keep some of these on hand for just the occasion.
Words and photography by Simone Costi
Mini Quiches
Quiches are great hot or cold, so are an ideal food for life on the road. Even better, they freeze pretty well, so you can stock up your freezer too.
3 sheets shortcrust pastry
4 eggs
1 cup milk
200g ham
2 tomatoes
4 big mushrooms
1 red onion
1 cup pitted olives
Salt and pepper
Grease a muffin tin and preheat the oven to 180 degrees Celsius. Defrost the pastry, then using a saucer as a template, lay the plate over the pastry and cut around it with a knife. Then cut a 2cm slit at the 12 o’clock and 6 o’clock marks on the circles. You should get four circles per sheet. Put the pastry circles into the muffin tin. Overlap the cut edges to make them fit neatly.
Chop the onion finely, dice the ham roughly and slice the mushrooms. Pour some oil into a saucepan and sautee the onion. Then add the ham and mushrooms and a bit of salt and pepper. Chop the olives and tomatoes and add them to the onion mix. Remove the pan from the heat.
Scoop spoonfuls of the onion mixture into the pastry shells till they’re 2/3 full. Beat the eggs and add the milk, then pour this into the shells over the onion mix ‘til it is full.
Bake them in the oven ‘til the top is coloured and the egg is firm to touch.
Toffee Crunch Cookies
Cookies are perfect with a cuppa or if you need something sweet to nibble on.
125g butter
½ cup brown sugar
1 teaspoon vanilla
1 ¾ cup self raising flour
1 egg
Pinch of salt
300g white chocolate chips
1 packet of hard toffees
Grease a cookie tray and preheat the oven to 180 degrees Celsius. Cream the butter, sugar and vanilla, then add the egg and mix well. Stir in the flour, salt and chocolate chips to form a dough. Mix it with a spoon at first, then use your hands once the ingredients come together. Bash the toffees with the base of a saucepan to break them into chunks. Roll spoonfuls of the dough into small balls and spread them out on the greased tray. Then press some toffee chips into the top.
Bake them for 10-15 minutes, or until slightly golden. If you like crisp cookies, bake them for longer, but remember that they will firm up once they cool. |
