Bitesize: Tartlets, Quichettes & Cute Things by Hardie Grant Books

By Hardie Grant Books

Zucchini Flower Fritters crammed with Feta and Basil to mini Peking Duck Pancakes—a subtle choice of savory fingerfood to make while entertaining
With attention-grabbing diversifications of classics like tartlets, galettes, pies, and quichettes, there's something for everybody during this selection of excellent get together meals. those scrumptious recipes contain Gyoza with beef 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. contains twin measurements.

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Additional info for Bitesize: Tartlets, Quichettes & Cute Things

Sample text

Line 2 baking trays with baking paper. Knock back the dough and knead on a floured surface for 1–2 minutes. Roll pieces of dough into 2 cm (¾ inch) balls and place on the trays. Flatten each slightly, cover with a kitchen towel and leave in a warm place for 20 minutes or until doubled in size. Bake for 10–15 minutes or until golden and the bottoms sound hollow when tapped. To serve, whisk the eggs and cream together and season with salt and pepper. Heat a heavy-based frying pan over medium heat.

Garnish with the coriander leaves and serve with the sweet chilli sauce. MAKES 30 150 g (5½ oz/1 cup) self-raising (self-rising) flour, plus 1–2 tablespoons extra 180 g (6½ oz/1¼ cups) polenta � teaspoon baking powder � teaspoon salt 1 egg 250 ml (9 fl oz/1 cup) milk, plus 1–2 tablespoons extra 400 g (14 oz/2 cups) canned corn kernels, drained � cup chopped coriander (cilantro) 4 spring onions (scallions), thinly sliced 1 small red chilli, seeds removed and diced vegetable oil, for shallow-frying fresh coriander leaves, for garnish sweet chilli sauce, for dipping betel leaves with crab, kaffir lime and chilli Combine all of the ingredients, except the betel leaves and salmon caviar in a large bowl.

Meanwhile, gently open each zucchini flower and remove the stamen. Wash gently, if needed, and dry well. 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.

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