Mini prosciutto and asparagus frittatas
12 slices of prosciutto
1 tablespoon olive oil
1 onion chopped
12 green asparagus spears(fresh or frozen defrosted)
100 ml milk
85 g freshly grated Parmesan
Preheat oven to 180c/160 fan/mark 4 gas.
Grease a 12 hole muffin tin,and line each hole with a slice of prosciutto to cover the sides and base.Heat oil in a frying pan,and cook the onion for 5 minutes until soft.Meanwhile, snap the tips off the asparagus and set aside.Finely slice the stalks and add to the onions,when soft,and cook for 3 minutes,then remove from heat and cool.Beat the eggs,milk,and three quarters of the Parmesan together.Add some onion mix to each hole,divide the egg mix into each hole,then top with the asparagus tips,and sprinkle over the remaining cheese.Cook in the oven for 18-20 minutes until set.Allow to cool for a few minutes,remove from tin,and eat warm or cold.
Raspberry buns (24)
400g Self raising flour
150g Caster sugar
150g Unsalted butter, cold, cut into small pieces
4 eggs beaten
Half teaspoon vanilla essence
Rub together flour and butter to a breadcrumb consistency, mix in sugar ,then stir in the eggs a little at a time, and add the vanilla essence. Use a knife to mix into a dough. Roll the dough into a sausage, and cut into 24 slices. Roll each slice into a ball, and flatten a little. Make a depression in the middle and fill with jam.
Bake for 15 minutes at 180c/160 fan/gas mark 4