Mini Bacon and Corn Quiches

These little gems are perfect for taking to a pot luck or to have made up in the freezer so that when unexpected guests arrive you can pop them straight into the oven and serve with some potato salad and tomato relish for a quick lunch.

INGREDIENTS:

• 5 sheets shortcrust pastry
• 600ml cream 
• 2 onions finely chopped 
• 2 eggs
• butter 
• 1 cup grated cheese 
• 200g bacon rashers, cut into small pieces, no rind 
• 1 420g can corn, drained 
• 2 Tblsp chopped parsley 

METHOD:
Preheat the oven to 200°C. Using a pastry cutter or the top of glass, cut circles to neatly line cupcake or small tart tins. A 7cm cutter fits my cupcake trays perfectly. I use 4 trays, each fits 12 little quiches.
Gently fry the onions in a little butter until transparent, add the bacon and cook for another 5 minutes, until the bacon and onions are brown. Add the corn and parsley and mix together. Place a spoonful of this mixture into each pastry lined tartlet tin. Pour the cream into a mixing bowl, whisk in the eggs until well mixed, and pour a little (1-2 spoonfuls) into each tartcase to fill it nearly to the top. It is easiest to pour the egg and cream mixture into a small jug, as spoonfuls can get quite messy.
Sprinkle the top of each quiche with a little cheese. Bake for 15 minutes or until the pastry is golden and the quiches are browned on top.

Baileys Ginger Kisses

This recipe comes from my friend Emma and it is literally going to change your life, forever. You will never be the same and no other biscuit is ever going to taste as good- all those other biscuits in the world will actually be a little disappointing after wolfing through a batch of these. They even smell fabulous, the kind of smell you can taste in the air before you get the pleasure of actually eating them. These really are one of the best recipe finds of the year, so yummy and easy to make- thanks Em!

INGREDIENTS:

• 40g unsalted butter
• 2 eggs, beaten 
• 1 Tblsp golden syrup
• 125g caster sugar
• 1 tsp cinnamon 
• 2 cups flour 
• 1 tsp baking powder
• 1 tsp ground ginger

IRISH BUTTER CREAM:

• 150g unsalted butter, softened
• 300g icing sugar
• 1 Tblsp baileys Irish cream

METHOD:
Preheat oven to 190°C on fan bake. Grease and line 2 baking trays with baking paper. Cream butter and sugar in electric mixer until light and pale. Add golden syrup. In separate bowl, sift all the dry ingredients. Gradually add beaten eggs to butter mixture, alternating with dry ingredients. Mix well to combine.
Roll teaspoons of dough into balls and press down gently onto prepared trays. Bake for 8 minutes or until golden. Cool completely.
For the Irish butter cream, combine the ingredients and mix into a smooth icing. Sandwich together the kisses with the butter cream.

Thanks Em xx