Kate's Crazy Culinary Creations

I recently had some people over for an afternoon tea. While I didn't have trouble coming up with sweet options I found it difficult to coming up with some savory ideas. I came across this recipe and decided they would be a good alternative. I made my own tartlet cases. I made them with short crust pastry and used a mini muffin tin to create the desired size. I suggest that you make these ahead of time them pipe in the chicken just before serving. It will avoid the moisture from the chicken mixture being absorbed by the pastry. So we start with cooking the chicken. In a saucepan place the chicken and cover with water. Place over a medium heat and bring to the boil. Reduce heat, cover and simmer gently for 20 minute or until cooked through. Drain and leave to cool. Chop up the chicken and mince with a mincer or food processor. Shell the eggs and scoop out the yolks and add to the minced chicken. Stir in the mayonnaise and cream. Season with salt to taste. Put the chicken mince ...

I made these for afternoon tea last week for Mother's Day. They were surprisingly easy and well received. If you wanted you could change up the 'topping' flavours to suit what you like. These flavours are typically well received by most people. So start by preheating your oven to 180 degrees Celcius. Line a medium sized tray with baking paper, extend the baking paper 5 centimeters over the sides. Place the flour and sugar in a medium size bowl. Rub the butter into the flour mixture using your fingers. Stir in the milk and mix to form a soft, sticky dough. Knead the dough lightly on a floured surface until smooth. Roll the dough out into a rectangle 30 centimeters by 40 centimeters. Using the back of a spoon to spread the tomato paste over the dough. Sprinkle the herbs over the tomato paste. Top with the salami, capsicum and cheese. Starting on the long side roll the dough up tightly. Trim the ends of the roll and cut into 12 even pieces. Place the pieces cut side up...

I had looked at this recipe a few times in the past and decided that it was going to take to long so decided to make something different. However I finally accepted the challenge and made them. They freeze really well once rolled and can be cut up and cooked easily. As I mentioned earlier they are fairly time consuming and will probably take you most of the day to make. (If you decide to make your own brioche.) But they are worth it. The smell as they baked was incredible and the taste was awesome. I will post the Brioche recipe separately but you will need 1 kilogram of Brioche dough. Divide in half and keep 1 half covered in the fridge while you roll the other half. On a lightly floured bench roll the dough out into a rectangle that is 30 centimeters by 33 centimeters and about 1.5 centimeters thick. Work as quickly as you can to avoid the dough getting to warm. Dot the surface of the dough with half of the butter. Fold the dough into thirds. Turn the dough so that the close...