for a lovely finger food plate

 TOMATO TARTLETS WITH AVOCADO TOPPING

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup bran
• 1 stick butter (100g, unsalted)
• 2 eggs
• 1.5 tablespoons tomato puree
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon sugar
• 0.5 cup sunflower seeds

• 2 avocados
• 0.5 cup thick natural yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 20 cherry tomatoes
• chives for garnish

INSTRUCTIONS:

1. Combine the flour, bran, butter, eggs, tomato puree, salt, pepper and sugar, and knead the dough thoroughly. In case it is likely to fall apart, add a tablespoon of water. Chop the sunflower seeds and add them to the dough. 

2. Cover about 20 forms first with olive oil and then the dough.

BAKE:   17 min.   180° C

3. Using a fork, mash the avocado and mix it with the yoghurt, lemon juice, salt and pepper.

4. Top the cooled tartlets with the avocado and garnish with the tomatoes cut into halves and chopped chives.

for green energy

 GREEN MUFFINS WITH GORGONZOLA CHEESE AND GRAPES

INGREDIENTS:

(for 16 muffins)

• 1.5 cups regular flour
• 0.5 cup wholemeal flour
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 handfuls of spinach
• 1.5 cups natural yoghurt
• 1 tablespoon lemon juice
• 2 eggs
• 0.25 cup olive oil
• 0.5 cup gorgonzola cheese (diced)
• 1 bunch grapes

INSTRUCTIONS:

1. Combine the sifted flour with the salt, pepper, sugar, baking powder and soda.

2. Blend 3 handfuls of spinach with the joghurt and lemon juice. Whisk in the eggs and olive oil.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Chop the rest of the spinach and fold it into the batter with the cheese.

5. Fill muffin trays with the batter. Cut the grapes in halves, remove the seeds and stick the grapes into the batter (ca. 2 grapes per muffin.)

BAKE:   22 min.   160° C

for those planning a picnic

 GREEK MUFFINS

INGREDIENTS:

• 1 cup regular flour
• 1 cup wholemeal flour
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 2 teaspoons basil
• 1 teaspoon oregano
• 2 teaspoons baking powder
• 1.5 cups natural yoghurt
• 2 eggs
• 5 tablespoons olive oil
• 0.5 cup olives (halved)
• 150g feta cheese
• 0.5 cup chopped dried tomatoes

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the olives, cheese and tomatoes

4. Fill paper liners with the batter

BAKE:   22 min.    180° C

for the hungry

 CHEESE, HAM & MAIZE MUFFINS

INGREDIENTS:
(for 15 muffins)

• 1 stick of butter (100g, unsalted)
• 2 jeggs
• 1.5 cups of natural yoghurt

• 1 cup regular flour
• 1 cup wholemeal flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon sugar 
• 0.5 teaspoon pepper
• 2 teaspoons basil
• 2 teaspoons thyme

• 1 cup diced cheese (ca. 150 g)

• 1 cup diced ham (ca. 150 g)

• 1 cup maize

INSTRUCTIONS:

1. Melt the butter.

2. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fold in the cheese, ham and maize.

5. Fill paper liners with the batter.

 BAKE:   18 min.   180° C

for those who prefer savoury snacks

 TARTLETS WITH CREAM CHEESE AND SALMON

fot. Sonia Łomnicka

INGREDIENTS:
(for 40 tartlets)

• 4 cups flour
• 3.5 sticks butter (350g, unsalted)
• 4 egg yolks
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons yoghurt

• 3 cups cream cheese
• 0.3 cup yoghurt
• 0.3 cup mayonnaise

fot. Sonia Łomnicka

• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons thyme
• ca. 10 pickles
• 1 bunch parsley
• 2 slices smoked salmon (100g each)

ISNTRUCTIONS:

1. Combine the flour, butter, egg yolks, salt, sugar and yoghurt and knead 
the dough thoroughly. Divide the into two pieces, cover them with plastic 
film and cool in the refrigerator for 1 hour.

2. Cover forms (ca.40) with melted butter. Divide the into 40 pieces , form 
small balls and press them against the forms to cover them entirely.

fot. Sonia Łomnicka

BAKE:   18 min.   190° C

3. Combine the cream cheese with yoghurt, mayonnaise, salt, pepper and 
thyme.

4. Finely dice the pickles and chop half of the parsley. Fold into the cream 
cheese mixture.  Cut the salmon into thin slices.

5. Fill each cooled tartlet with a tablespoon of cream cheese. Garnish them 
with rolled in salmon slices and leaves of parsley.