MINI BREAD QUICHES Makes 12.
Here’s a great party dish, or a meal when you’re in a hurry.
Slices of bread, crusts removed
Leftover ham, chopped
Milk; around a cupful. If this isn’t enough, you can top up the mini-quiches & give them a gentle stir. But don’t overfill them as the contents do rise a bit.
With a rolling pin, roll out the bread slices to flatten them.
Butter them and place in a greased muffin tin.
Bake for 10 minutes.
Note. Some recipes say place the slices in butter side down and some say butter side up. I did half and half and there was no difference!
Whisk the eggs with the milk and cheese. Pour into the bread cases and bake for around 15 minutes, until set.
Gently remove them from the tin using a knife and place on a plate to cool, or serve hot.
CHEESY HAM AND MUSHROOM SLICE
This is my version of the Italian dish Poor Man’s Lasagne. My husband thought he was eating pasta!
As usual with peasant-type dishes, exact weights, etc aren’t important.
You don’t need to remove the crusts.
Leftover ham, chopped
3-4 mushrooms, chopped
1 small pepper, chopped
Bread slices, crusts removed
16fl ozs milk
1 tblsp mayonnaise
1 teasp French mustard, or other kind
1 teasp Worcester sauce
Melt margarine. Stir in onion, mushrooms, peppers and ham. Cook gently until ingredients are soft.
Line a baking dish with bread, filling in any spaces. Spoon over the cooked mixture and cover with more bread.
Whisk together eggs, milk, mayonnaise, mustard and Worcester sauce. Season and add parsley. Pour over the bread mixture slowly, making sure it’s all covered.
Cover with cheese and let it stand for around half an hour or leave in the fridge until needed to allow the sauce to soak in.
Bake at around 180C for 50-60 minutes.
It will rise so make sure the dish is big enough and if necessary, place a bigger dish underneath it in the oven.
CHOCOLATE BREAD AND BUTTER PUDDING
Delicious hot or cold.
Bread with crusts removed
5ozs Dark chocolate
15 fl ozs milk or cream
Dash of rum (optional)
3ozs butter or marge
Dash of cinnamon
Place the chocolate, milk or cream, rum, sugar, butter or marge, and cinnamon in a bowl over hot water in a saucepan and gently dissolve and mix, stirring well.
Whisk the eggs and slowly pour the chocolate mixture over it.
Pour half the chocolate mixture over the bread, covering it all.
Add another layer of bread and then the rest of the chocolate mixture, pressing the bread down with a fork.
Let it stand at room temperature to cool, then cover and place in the fridge, preferably overnight.
Remove clingfilm the next day and bake for 30-40 minutes, then leave to stand for at least 10 minutes.
Serve with cream, or eat cold the next day.