Chicken & Leek Savoury Tarts

These little tartlets are really good and so simple and easy to make. They do not need any proofing like other breads.  It can be made in less than an hour. It makes a full meal when you add a topping with meat and vegetables. Also can be served as a side or as a canape too.

Instead of the meat I used left over meat from the roast or even a simple curry with vegetables  will be good on this tart. After baking it gives a nice golden colour crust too. Make your own filling for this and enjoy!






P1090296P1090301Hamburger Rolls (Soft Bakery Style) (1)

Spinach and Feta Tart

Baking is an art. I am addicted to it. If I haven’t done at least one baking for a day I am not happy.  One Sunday morning I thought of doing this recipe as I got many requests too.  This tart was hit. The most important thing when you do a pie or a tart is to do a very thin and light crust. If the crust is heavy and floury you loose the taste of the filling. This crust is so light and thin so you can enjoy this savoury tart to the end.

The other thing that you need to remember when doing a tart or a pie crust is leaving in fridge to rest. If you are living in a warmer climate make sure to leave the tart at least 30 minutes to rest in fridge. It was winter and I did it at once.

The filling for this always can change according to your taste. Swiss chard, rappa, silver beet, beet root leaves  or even kale are some of  the leaves you can use instead of spinach.





Brown Cream Cookies General Recipe Card



Eggs & Feta Stuffed Zucchini

Zucchini I always like stuffed or baked. This time I stuffed with eggs and semolina. Such a filling meal. Feta gives a nice creamy taste balancing all the other flavours.

This meal can be served for dinner. The preparations can be done in the morning or previous night. Leave in fridge and bake for dinner. It takes only a few minutes to bake. Baking on a high heat makes it quick cooking with the zucchini going mushy. The Zucchini has to be still nice and steady. This doesn’t need much cooking at all.

The semolina helps to bind everything together. Try with a low fat and low salt  feta. Serve with your favourite sauce or the chutney.

Bon Appetit!

Select fresh and large Zucchini for this recipe. This will serve four people. Wash the Zucchini well.
Cut in Half. Take middle out. You can use the middle in a soup. I used a melon baller to take the flesh out.
Break four eggs with 1/2 cup of whipping cream or thickened cream and salt and pepper to the taste.
Whisk them all together.
Scramble it in microwave or in a pan.
I used 1/2 cup of shredded cheese, 1/2 cup semolina  and half a cup feta.


Into the scrambled eggs add 1/2 cup semolina , a table spoon full cream and mix well.
After add feta mix well. Use any herb with this, I added parsley.
Mix the shredded cheese too.
Fill the zucchini with the mix.
make sure press well.
Bake on 230c about 10 minutes.
Serve hot with a chutney.
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