This is an easy recipe because you can use the frozen unbaked tart shells. Okay, sometimes I cheat….just a little.
- 2 cups grated Swiss cheese
- 2/3 cup finely chopped cooked ham steak, fat removed
- 1/4 cup finely chopped shallots
- 1/3 cup sour cream
- pinch of salt and pepper
Combine the cheese, ham, shallots and sour cream in a medium bowl and mix really well. Add the salt and pepper.
Preheat oven to 375 degrees. Arrange the tart shells on a cookie sheet and bake in the oven for 10 minutes. Remove from the oven.
Evenly distribute the cheee mixture in the shells and return to the oven and bake a further 10 minutes (until the cheese mixture is hot right through and the cheese is melted.
Serve warm. There won’t be any leftovers, I promise!
Butternut/Yellow Split-Pea Soup
The cold winter air makes one wish for a good hearty soup that can be made in a slow cooker. Try this it is really tasty.
You need:
- 1 butternut squash, peeled and cut into pieces
- 1/2 of 450g pkg. of dried yellow split peas
- 3 carrots, peeled and coarsely chopped
- 2 celery stalks, strings removed
- 1/2 onion, coarsely chopped
- 1 cup of diced ham steak (250 ml)
- 1 bay leaf
- 1 tsp. cumin
- 900 ml carton chicken broth
Rinse the peas and drain. Place all the ingredients in a crock pot, set on medium and leave for work. Check to see the peas are cooked. Discard the bay leaf. Enjoy.
When cooled, keep covered in the refrigerator up to 3 days, or frozen for 2 1/2 months.
Taste Rating: 8.7
