These are lovely little bites to serve during an afternoon with friends.
- 1 tbsp. olive oil
- 1 small yellow onion, grated
- 1 garlic clove, minced
- 1 tsp. tarragon, chopped
- 1 tsp. thyme, chopped
- 1 cup fresh peas
- 8 large eggs
- 1/2 cup Gruyere cheese, grated
- pinch of salt
- pinch of pepper
- 12 grape tomatoes, halved
Preheat oven to 350 degrees. Grease a 24 cup, mini muffin tin and set aside.
In a large frying pan, heat the oil over a medium heat and add the onion, cooking until soft (5 minutes), stirring throughout. Stir in the garlic and cook another 1 1/2 minutes. Remove from the heat, adding the thyme, tarragon and peas, then set aside and let cool to room temperature.
In a large bowl, whisk the eggs together with the cheese, cooled pea mixture, salt and pepper until well mixed. Ladle into the prepared muffin, and top with a tomato half, cut side up. Bake for up to 15 minutes until puffed and set. Allow to cool in the pan for a couple of minutes before removing from the pan.
Arrange on a platter and serve warm. Make sure they have napkins.
Lamb Chops With Grape Tomatoes and Cheese
This is a great during-the-week dinner, Use of multicoloured tomatoes gives this dish some extra pizzazz.
- 1/2 cup plus 2 tbsp. olive oil
- 1/4 cup red wine vinegar
- 2 tbsp. fresh lime juice
- 3 garlic cloves, minced
- 3 tbsp. chopped, fresh oregano, divided
- 3/4 tsp. ground cumin
- 4 lamb chops about 3/4 inch thick each
- 1 x 12 oz.container of grape tomatoes
- 1/4 cup coarsely crumbled feta cheese
- 1/2 cup thinly sliced red onion
Whisk together 1/2 cup olive oil, red wine vinegar, lime juice, minced garlic, 2 tbsp. oregano and ground cumin in a small bowl. Season with a little salt and freshly ground pepper.
Transfer 1/2 cup to a larger bowl and marinate the lamb chops for about 30 minutes, turning often. Add the tomatoes to the remaining dressing, tossing to coat.
Heat the remaining oil in a skillet and saute the chops until browned on both sides for medium (about 4 minutes each side). Transfer to 4 dinner plates.
With a slotted spoon transfer the tomatoes to the same skillet and cook until they just start to wrinkle ( 2 minutes). Top the chops with the remaining dressing, feta cheese and red onion slices.
Now who is the hero at your house? Uhuh!
Mireille’s Bocconcini Salad
My husband’s niece gave us this recipe. It is refreshing and will probably become one of your favourite offerings for family and friends.
Serves 2
- 1 English cucumber
- About 20 Grape tomatoes
- Small bocconcini cheese balls
- Extra virgin olive oil
- Kosher salt, to taste
- Julienned sweet basil
The ingredients shown will serve two people, so depending on how many portions you need, add (by eye) what you will need.
Toss with a little olive oil to coat, add salt and mix together gently. Before serving, sprinkle the sweet basil over top and serve.
Truly Italian and truly tasty and Mireille truly clucks!
You will love this salad….fresh tasting, clean for the palate, crisp in the blending of flavours.