Making party food

Addiscomber

Mini Quiches

Chop ham really finely. I started using something called “Ham Trim” from my Co-op, but now I use ham hocks from the butcher, which I boil and then remove the lean meat from.

Line a 12 hole bun tin with shortcrust pastry cut into rounds with suitable cutter – I use one approx 81mm across.

Place about 2 teaspoons ham in each quiche.

Beat one medium egg with ¼ pint milk, add salt and pepper. Add to quiches, leaving room for expansion – about ¼ inch.

Add small quantity – about teaspoon – of grated cheese.

Bake at top of hot oven (400F, gas Mk 6 - I think that is 200C or 190C for fan oven) for approx 12 mins.

Allow to cool in tins for a few minutes to firm up, then remove and cool on rack. Any that crumble too much for packed lunches are cook's perks

nikibella

Hi
to avoid pasta or rice for salad becoming soggy, you have to cool it at once under cold running water when it's cooked, then add the more moist ingredients (like cut up tomatoes) at the last minute, better if you drain the tomatoes excess water first.