Making these Sweet Potato and Fetta Tarts, I was eager to start as I had never used Filo Pastry before but as you can see they turned out looking quite good. I was also a little apprehensive how the kids would like the chilli flakes in the recipe but I can safely report there were no complaints and as always with a dish they enjoy, they came back looking for more.
SWEET POTATO AND FETTA TARTS
4 Sheets Filo Pastry
300g Sweet Potato, diced
100g Greek-style Fetta, crumbled
2 Eggs
1/3 cup Cream
1 teasp. snipped Chives
1/4 teasp. Chilli Flakes.
1. Preheat oven to 180 degrees celsius (160 degrees fan-forced). Spray each
sheet filo with cooking spray and stack on top of one another.
2. Cut 8 x 10cm rounds from pastry. Ease each round into a muffin pan. Bake
for 10 minutes, until golden.
3. Meanwhile, place sweet potato in a microwave proof bowl. Cook on HIGH
(100% power) for 3 minutes, until par-cooked.
4. Add a little sweet potato to each filo case. Top with fetta. Mix together
eggs, cream, chives and chilli. Season well. Fill each tart case. Bake for
15 minutes, until golden and filling is set. Serve immediately.
I have to give all the credit for this recipe to my eldest daughter Eliza. Eliza brought this recipe home after making it in her cooking class at school.According to Eliza, her cooking teacher used to be a chef and this is one of his recipes.The photos below show Eliza proudly holding a sample of the Fried Rice she made, all by herself on Saturday when we had friends over for dinner. I was so proud of how she took on the task, knocking back all offers of help as she insisted that she wanted to honestly be able to say to everyone that she had made it all by herself. The Fried Rice is absolutely delicious and I urge everyone to give it a try!!
Eliza's FRIED RICE
2 T Oil
2 Eggs, lightly beaten
1 Onion, cut into thin wedges
250g sliced Ham, chopped
1 1/3 cups rice, cooked and completely cooled.
1/4 cup Frozen Peas
4 Shallots, chopped
2 T Soy Sauce
1. Heat 1 T of the oil in a large frying pan or wok. Pour in the eggs. Cook the
eggs as flat as an omelette, turn and cook the other side.
2. Remove egg from the pan, cool slightly and chop into small pieces or
strips.
3. Heat the remaining oil in the pan, add the onion and stir-fry until it
becomes transparent. Add the ham and stir-fry a minute or so.
4. Add the rice and peas and stir-fry for about 4 minutes, or until heated
through and slightly golden.
5. Stir in the egg, shallots and soy sauce; cook for 1 minute.Serve
immediately.Serves 4.
COOKING HINTS FROM VON:-
* Can also add prawns at step 5 for that authentic Fried Rice taste.
