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Recipes - and - Recipes
2 large onions
25g butter
125g Camembert or soft cheese
12 – 16 asparagus spears
1 tbsp parsley
1 tsp oregano
3 eggs
1 cup of grated cheese
2/3 cup of cream
1 cup of flour
1 tsp baking powder
½ tsp salt
pepper to taste
grated parmesan to sprinkle over the top
Pre-heat oven to 190C
Prepare baking trays – small multiple loaf trays are good – with baking paper as a bottom lining in well buttered trays.
Slice onion, put in microwave oven proof dish with 25g butter and cook on high for 5 minutes.
Poach asparagus for 2 minutes in boiling water, drain and add cold water to stop them cooking.
Cut asparagus keeping aside the tips for top decoration.
Beat eggs lightly with the cream; add flour, baking powder and salt and pepper. Stir to combine – don't worry if it is a bit lumpy. Add diced soft cheese, grated cheese, herbs and cooked onion. Mix in cut asparagus stalks.
Spoon mixture into the prepared little loaf tins, decorate with asparagus tips and sprinkle with parmesan.
Bake for 15 – 20 minutes until golden brown and nicely risen. The top should spring back when pressed. Cool for 5 minutes before turning out of the tins.
Serve with crispy bacon and a fresh salsa.
One variation we tried was corn, bacon and sun dried tomatoes, in place of the camembert and asparagus, for a pizza style quffin.
We also tried freezing the finished product to see how well it stored, thawed and re-heated. The results were so good we feel that it is worth sharing ….
Cheers
Chris Lloyd
Serendipity Country Homestay , LEVIN, New Zealand
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