Mini Tomato and Feta Frittatas

Yesterday I made these delicious mini frittatas for dinner. A frittata is simply a baked ommelete, and very easy to make. I found this recipe (click) for a tomato and feta frittata on a blog called Food Coma, and thought it sounded really good. But since I don't have an oven safe pan I had to find a different solution. The recipe for mini frittatas from the June/July issue of the Dutch version of Jamie magazine inspired me to make mini frittatas in a muffintray. I also adapted the recipe from Food Coma a little, because I don't have any cups to measure the ingredients. Here is my adaptation to the recipe, it will make about 6 mini-frittatas (enough for 3 -6 people, depending on whether you are having them as a main dish or a side dish). I made 5 with tomato, feta and green scallions, and one with just feta for my brother. 

Ingredients
2 tablespoons olive oil
3 cloves of garlic, minced
4 eggs
2 green scallions (for the Dutchies: bosuitjes)
1 Tasty-Tom tomato
100 g feta
salt and peper

You can add less or more garlic, scallions, tomatoes and feta, depending on your taste.

Instructions
Pre-heat oven to 180 degrees Celcius, and grease (do this well, it will make it much easier to take out the frittatas once finished) 6 holes of a muffintray. In a pan, saute the garlic in the olive oil for 1 minute over medium heat. In a bowl, whisk together the eggs + salt and pepper. Chop the green scallions. Add the garlic and green scallions to the egg mixture. Pour some egg mixture into each hole that you greased in your muffintray. Cut the tomato into pieces (they don't have too be too small) and crumble the feta. Add tomato and feta (again, don't make it too small) to the egg mixture in the holes of the muffintray. Put the muffintray into the oven and bake for about 12 minutes, so that the frittatas have turned golden-brown. Let them cool a bit before taking out of the tray.

I served these mini frittatas with Turkish bread and a simple salad with tomatoes.

If you don't like tomatos or feta, you can add other ingredients, such as mushrooms, ham, bacon, other types of cheese.

Are you going to try out these mini frittatas?

Blueberry Muffins



This afternoon I made some delicious (well actually I haven't tasted them yet, but I already made them before and they were delicious) blueberry muffins! And it's actually quite easy to make them, here is the recipe:

According to the book I used, this recipe will make 12 muffins. I got 18 out of it, so I think it really depends on the size of the holes in your muffintray.

Ingredients

115 g very fine granulated sugar

1 tablespoon grated lemonpeel
300 g flour
1 teaspoon baking powder
2 whisked (not sure whether this is the right word to use, but just whisk/mix them with a fork) eggs
2 1/2 dl milk
115 g butter, molten
1 teaspoon vanilla-essence
350 g blueberries (fresh or frozen)

Instructions
Pre-heat the oven to 200 degrees Celcius, gas setting 4. Put 12 paper liners in a muffinplate.

Use a spoon to mix the sugar, lemonpeel, flour and baking powder in a middle-sized bowl. Use a mixer to mix the eggs (remember to whisk them with a fork before doing this),  milk, molten butter and vanilla essence in a different bowl for one minute. Add the dry ingredients to this mixture, add the blueberries and use a spoon to mix everything. It is allowed to be a bit lumpy. Put the mixture in the muffin shapes.

Bake the muffins for 20 minutes. Take the muffinplate out of the oven and leave it for 5 minutes. Take out the muffins and enjoy!

Source: 500 cupcakes by Fergal Connolly

If anyone wants the Dutch recipe, just ask, and I will copy or scan it for you! :]

Are you going to make these muffins?


Cupcakes!

picture from: http://www.flickr.com/photos/pioneerwoman/4495315364/in/photostream/

This is the recipe for the cupcakes I showed you yesterday, they are really quite easy to make! According to the recipe the batch will make 18 cupcakes, but I got 23 out of it.

Ingredients

For the cupcakes:
230 g soft butter
230 g very fine granulated sugar
230 g self-rising flour
4 eggs
1 teaspoon vanilla essence

For the decoration:
Fondant (or marzipan, whichever you prefer) in a colour you like
Decorating icing in a colour you like (the one I used was Wilton decorating icing + Wilton tips)
(for the Dutchies, you can buy both these things at Jamin, at least in my town you can..)

Steps1. Pre-heat the oven at 175 degrees. Take a cupcake tray and put cupcake shapes in the holes.
2. Put all the ingredients for the cakes in a bowl and use a mixer to mix them for 2-3 minutes. You should end up with a light, creamy mixture. Scoop this into the shapes in the cupcake tray.
3. Bake the cupcakes for 20 minutes. If you only have a cupcake tray for 12 cupcakes, you will need to bake twice.
4. Take the cupcakes out of the oven and let them cool down.
5. Spread out some powdered sugar over your working area so that the fondant does not stick. Take the fondant and roll out untill it is as a thin as you want it. Use cookie cutters to cut out different shapes.
6. Use a little bit of plain icing (mix powdered sugar and water) to stick the fondant on the cupcakes.
7. Now decorate the cupcakes with the icing. You can make any pattern or shape you like. The Wilton tubes I used are quite easy, you put a tip you like on it and squeeze.

Enjoy! :]

Source recipe: 500 cupcakes by Fergal Connolly

Cookies!

I baked these cookies yesterday, and they turned out really nice. It was the first time I tried baking cookies with 2 colours, but they look and taste really nice!

Here is the recipe:

Chocolate-vanilla spirals

I got 27 cookies (of which some didn't turn out perfect) out of this recipe, eventhough the book says 36.

Ingredients
225 g butter, soft
115 g fine sugar
325 g flour, plus some extra
1 tablespoon cocoa powder
1 teaspoon vanilla essence

Instructions
1. Prepare 2 baking trays. Mix the butter and sugar untill you have a light mixture. Take half of this mixture and put it in a different bowl, and mix 150 g flour and the cocoa powder through it. Stir the vanilla essence through the other half of the mixture and use a siff to add 175 g flour to this. Make a dough out of both mixtures.
2. Prepare your working area with some flour, so your dough doesn't stick. Rol out both pieces of dough to form rectangles of approximately 20 x 28 cm. Put the chocolate dough on a sheet of baking paper and put the vanilla dough on top of it. Carefully roll up the dough from the long side, using the baking paper as a help. Wrap the dough in the baking paper and leave it in the refridgerator for at least 1 hour, so it can get stiff.
3. Preheat the oven to 180 degrees Celcius/gas oven setting 4. Take the dough out of the baking paper and cut slices from it. Put the cookies onto the baking trays and bake them for 10 - 15 minutes, untill they are gold-brownish. Leave the cookies to cool for 2 minutes and then put them on a tray to cool down further.

Enjoy!

I translated this recipe from the book 'Bakken - de beste recepten uit de hele wereld' written by Lisa Scargo.