Briony's Picnic Picky Bits
- Published
Briony's Picnic Picky Bits
Mini Filo Quiche Lorraine
Ingredients (Makes 12):
Ingredients
1 pack filo pastry
2 tbsp butter/spread, melted
4 large eggs
150g Greek yoghurt
100ml milk
100g Gruyère, grated
Pinch ground nutmeg
200g bacon lardons (optional)
Method:
1. Preheat your oven on to 180C.
2. Grease a muffin tin. Slice the filo pastry into roughly 10cm squares. Brush each piece with melted butter, then place 3 in each space and press down so you have a filo cup.
3. If using, fry up the bacon lardons until crispy. In a jug, mix the eggs, yogurt, cheese and nutmeg. Divide the bacon up between the filo cups then fill evenly with the egg mixture.
4. Bake for 20-25 minutes until golden. Serve warm or cold.
Ranch Dip
Ingredients:
150g Greek yoghurt
50g mayonnaise
50g cream cheese
1 Lemon, juice and zest
½ tsp Dried Dill
½ tsp Onion powder
1 tsp honey
Handful fresh parsley, chopped
Handful fresh chives, chopped
Method:
Mix together all the ingredients until smooth and combined.
Strawberries and Cream Sandwiches
Ingredients:
Loaf brioche bread
300ml double cream
150g cream cheese
50g icing sugar
150g fresh strawberries
Method:
1. Whisk together the cream, icing sugar and cream cheese until spreadable.
2. Hull and slice the strawberries.
3. Spread the cream mixture over a slice of bread, add some strawberries, then top with another slice.
