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Savouries | Emma Inteman

Category Archives: Savouries

Ham and Cheese Mini Muffins

  • 6 slices of ham
  • 190g Cheddar cheese
  • 75g butter
  • 1 egg
  • 250ml milk
  • 300g self-raising flour
  • ½ teaspoon paprika
  • a pinch of sea salt

Preheat the oven to 190°C/375ºF/gas mark 5. Lightly grease a muffin tin.

Cut the ham into 1cm chunks, and grate the Cheddar or chop it roughly. Cut the butter into pieces. Beat the egg in a bowl with the milk. Sieve the flour, paprika and salt into a large mixing bowl, and rub the butter into the flour until it looks like breadcrumbs. Add the ham and cheese, then pour in the egg and milk mixture and mix thoroughly. Spoon into the muffin tin and cook in the oven for 20 minutes.

Source: LEON Brownies, Muffins and Slices
Also posted in Muffins | Leave a comment

Spinach and Ricotta Pies

  • 1Tbsp olive oil
  • 1 leek, white part only, washed well and sliced
  • 1/2 tsp crushed garlic
  • 500 grams English spinach, trimmed and washed
  • 1/4 tsp grated nutmeg
  • 3 large eggs
  • 500 grams fresh ricotta cheese
  • 50 grams (1/2 cup) grated parmesan cheese
  • 35 grams crumbled plain feta cheese
  • 35 grams grated mozzarella
  • 1 handful basil, chopped
  • 2 Tbsp pine nuts, toasted and chopped

Pre-heat oven to 170 degrees and grease a 12 hole muffin tin.

Heat the oil in a large fry pan and cook the leek and garlic for 5 mins, then add spinach and cook for a few more minutes until wilted. Pour off excess liquid and add nutmeg and s&p.

Put the eggs, ricotta, parmesan, feta, mozzarella into a food processor and blend until smooth. Pour into a mixing bowl and add the spinach mixture, basil, pine nuts and stir until fully combined. Do not put spinach and pine nuts into food processor as it will over blend and look too green.

Pour mixture into muffin tin, filling each hole generously. Bake for 25 minutes, or until browned on top.

*Source: More Gluten Free and Easy, Robyn Russell


Also posted in Vegetarian | Leave a comment
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