Mini Roasted vegetable frittatas - Cate

Prep time: 30 minutes, Cook time: 40 mins (makes 48)
1/3 cup olive oil
3 French shallots, thinly sliced
3 cloves garlic, crushed
4 slender eggplants, sliced lengthways into 5mm slices
2 zucchinis, sliced lengthways into 5mm slices
2 red capsicums, seeded and cut into 2-3 flat pieces
2 T finely chopped fresh mint
½ cup fresh basil, torn into small pieces
8 eggs
½ cup cream
Pinch ground nutmeg
¼ cup grated parmesan
Fresh parsley, to garnish

1. Preheat oven to mod-hot 200C. Lightly grease 48 non-stick mini muffin holes. Heat the oil, shallots and garlic together in a small saucepan over low heat for 1-2 minutes, or until just soft. Remove from the heat.
2. Place the eggplant and zucchini slices in a single layer on a baking tray and brush both sides with hot oil. Roast the vegetables for about 10 mins, then turn and cook for further 10 mins until golden.
3. Meanwhile, place the capsicum strips, skin side up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin. Cut into 2cm x 1cm stirps, then transfer to a bowl.
4. Remove vegetables from the oven. Reduce the temperature to 180C. Slice the veges into 2cm x 1cm strips and add to the bowl. Add the herbs, season and mix well.
5. Beat the eggs, cream, nutmeg and parmesan together in a large bowl and season with salt and pepper.
6. Fill each muffin hole a third full with assorted pieces of vege mixture.
Carefully pour the egg mixture in just short of the top. Distribute the remaining vegetables among the holes, pressing the pieces into the egg. Use the remaining egg mixture to top up the levels to equal heights. Place a small piece of parsley leaf on top of each.. transfer to oven and bake for about 15 minutes, or until golen and set. The frittatas will rise a lot while cooking, but will sink once out of the oven. Cool for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Plan ahead: these frittatas can be made 2 days early and refrigerated in an airtight container. Bring to room temp before serving.

Caramelised Red onion and feta tartlets - Cate

Prep time: 20 mins, Cook time: 45 mins (makes 24)

1½ T olive oil

2 lge red onions, finely chopped

2 t chopped fresh thyme

3 sheets ready-rolled shortcrust pastry (I made a really yummy gluten free pastry for this)

70g feta, crumbled

2 eggs lightly beaten

½ cup cream



1. Preheat oven to 180C. Heat the oil in a frying pan (do not use non-stick or onion won’t caramelise). Add the onion and cook, stirring occasionally, over medium-low heat for 30 minutes, or until dark gold. Add the thyme, stir well and transfer to a bowl to cool.

2. Grease 24 shallow patty tin holes. Using an 8cm cutter, cut out 24 pastry rounds and line the tins with the rounds.

3. Divide the onion among the patty cases, then spoon the feta over the onion. Combine the eggs with the cream, season and pour into the pastry cases. Bake for 10-15 minutes, or until puffed and golden. Leave in the tins for 5 minutes before transferring to a wire rack to cool.

It says these can be made a day ahead, but I’m planning to freeze them for a party I’m having in a month or so, when defrosted, reheat in a slow oven for 10 minutes before serving. These are really yummy!!! The kids loved them.

A variation for creamy herb tartlets. Make pastry cases as above. Mix together 2 beaten eggs, 2 T milk, ½ cup cream, 2 t chopped fresh chives and 1 t each of chopped fresh dill, thyme and parsley. Pour into pastry cases and sprinkle with grated Parmesan, using only about 2 T all up. Cook as above.

Party Quiches

Party Quiches

2 sheets ready rolled puff pastry, thawed
1 cup grated cheese
1 spring onion (finely chopped)
½ cup milk
1 egg
125g chopped bacon

Cut each pastry sheet into 16 squares and press lightly into lightly greased patty tins. Combine remaining ingredients and spoon mixture into the pastry cases. Bake at 210ºC for 10-15 minutes. Serve hot or cold. Makes 32.