I should start by saying that I'm not particularly good in the kitchen. I've never been very interested in cooking while I was still living at home, and since moving out I find cooking a bit daunting. I find myself too scared to try and cook something because I know I don't have much experince in the kitchen and really i just don't want to fail. Especially now that I am wife, I feel that cooking should be a natural thing - well its not.
Scott is at Melbourne this week for work, so I decided tonight that I should try something new. I feel a lot less pressure not having Scott around (not that he pressures me in any way, its really just all in my head). And if my attempt was a ginormous fail... well then no-body would know.
Tonight I tried my luck at Corn & Red Capsicum Quiches, and I'm quite impressed with myself. I'm going to write out the recipe below (if you would like to try it out yourself sometime) and add some pictures I took as well. They are a small size, so perfect for party food and snaks too. I ended up having 7 of them for dinner tonight.
Corn & Red Capsicum Quiches
2 sheets of ready-rolled shortcrust (pie) pastry
135g tinned corn kernels (drained)
40g grated cheddar cheese
1/2 red capsicum, seeded and finely chopped
170ml pouring whipping cream
2 teaspoons dijon mustard
a dash of Tabasco sauce
You'll Need To:
1. Preheat the over to 200'C. Grease two shallow 12-hole patty pans or mini muffin tins. Lay the pastry on a lightly floured work surface and cut 12 rounds from each sheet (approx 8cm in diameter).
2. Line the tins with the pastry circles.
3. Mix the corn kernels with the cheddar cheese and red capsicum.
4. Beat the eggs, cream, mustard and Tabasco sauce. Divide the sorn mixture evenly among the pastry cases.
5. Top with the egg mixture until almost full. Bake for 15-20 minutes, or until puffed and golden.
6. Remove from the tins while warm and cool on wire racks.