Sunday, 2 February 2014

Different lunch idea

Little leek and asparagus tarts
You will need:
1 leek
3 pieces of fine asparagus
1/4 of a litre of milk (I used soya milk)
3 eggs
salt and pepper
shortcrust pastry
margarine (to grease the tin)
frying pan
chopping board
1 cookie cutter
measuring jug
herb chopper
12 hole non-stick baking tin

1. Finely chop one leek and fry in the frying pan with 3 pieces of asparagus
2. Grease the baking tin

3. Use the herb chopper to finely chop the leek even more and cut the asparagus into small pieces, approximately 1.5cm long

4. Cut 12 pastry cases from the shortcrust pastry

5. Add to the tin

6. Add two bits of asparagus to each pastry case and a pinch of the leek

7. Whisk 3 eggs and add to 1/4 of a litre of milk, season with salt and pepper. Pour this mixture carefully into the pastry cases.

8. Cook in a hot oven, at 200°, for 10 minutes. Leave to cool on a cooling rack for ten minutes, then pack them into your lunch box and enjoy them as a nice treat at work or at school.
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