Spaghetti Cupcakes

I had a go at making these last week for a quick dinner after work. This was SO easy and I thought for sure it would be a winner, but for me the flavours didn’t quite work. I found it too greasy tasting, and mine did not come out as perfect looking – in fact they sunk when cooling down, into concave little cheesey blobs really. I had trouble getting them out of the tin, despite it being non-stick and oiled, and the taste just didn’t do anything for me. I ended up scraping it all into the bin and ordering a szechuan prawn Crust pizza instead!

I do think this is a great recipe for kids to make though, and I think little taste buds would enjoy the flavours more than I did.

Happy Fooding!

All Puffed Up!

Easy to whip up at the last minute, these little puffs make a great savoury treat to take to a morning tea.  I’ve been making these since 1986, and although the recipe calls for plain tasty cheese, nowadays there are so many wonderful Australian cheeses available that I have experimented a bit sometimes – this particular batch has Tilba Trilogy in it, because it is one of my favourites and I nearly always have a wedge sitting in the fridge.

If you want a vegetarian version, leave out the bacon and add finely chopped mushrooms instead. At times I have actually divided the mixture in two and made half with bacon and half with mushrooms.

Egg & Bacon Puffs

2 eggs

2 rashers lean bacon, diced

2 cups self-raising flour

2 cups grated tasty cheese

fresh parsley, chopped (to taste)

2 cups milk

Mix all ingredients except milk, then add milk gradually and mix well.  Let stand in fridge for an hour.  Place in greased metal patty pans, and cook at 210C for 20 mins (turn tray after 10 mins to cook evenly).  Makes ~24

Allow to cool for 20 minutes before removing from tin.

Happy Fooding!