Thursday 27 December 2012


Every year I go through a vicious cycle of being relaxed for the first three quarters of the year and go for a mad rush at the last quarter. I have never learned my lesson from the Christmas pasts. It doesn't get any easier no matter how many times I've done it. 

I breathe a sigh of relief when I have managed to go through Christmas without a hitch, but only for a week. It's now time to prepare for the last hurrah of the year. I have done too much for Christmas already so I just simplify things for the New year's celebration.

 I just do what's quick and easy as long as it is delicious. Short cut doesn't mean short changed.

This recipe is one of those quickie tricks. Remember the chiken ala king of yore: the creamy chicken filling in toast cups? This is a short cut to that. The filling and the toast cups are baked together in one step. I wanted to use up the leftover Christmas ham so I mixed it into a creamy filling with mushrooms. I rolled the crustless bread slices so they mould to the shape of the tin without cracking and keep their crispiness longer. It turned out like a quiche minus the fuss of making a crust. These are good for brunch, snack or appetiser.

Ingredients for the filling:

125 gms. of chopped cooked ham (about 1 c.)
1 c. chopped cooked mushrooms
2 tbsps. chopped spring onions
1 tbsp. chopped parsley
1/2 c. cream cheese
2 eggs

Mix all of the above ingredients in a mixing bowl. Use to fill the prepared bread cups.

Ingredients for the toast cups:

12 slices of white bread
softened butter 
1/2 c. grated cheddar cheese


Pre-heat the oven to 350° F/180° C. You will need  a 12-hole muffin tin to bake the toast cups in.

Cut the bread slices into squares and remove the crusts. Roll each slice flat with a rolling pin.

Spread butter on each bread slice and put one on each muffin tin hole, buttered side up. Divide the filling between each. 

Bake for 20-25 minutes until the fillings are puffed and golden and the edges are browned.

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