There’s something hugely appealing about miniature versions of dishes.  I came across a recipe a few weeks ago for mini quiches made in a muffin tin, which were so easy to make, tasted great and made everyone smile when they were handed round.  (A few tweaks to the recipe – the mixture fills one 12-cup muffin tin, rather than 2, and I used unrolled puff pastry and just rolled it out to the thickness I wanted.  Also, the second time I made these I fried off the onion first, which gave a gentler taste.)

Using a muffin tin for something other than muffins and cupcakes also seemed wonderfully daring and bold – I lead a sheltered life – and so I was excited tonight to try out a recipe using the same idea: mini toad in the hole, from Fay Ripley’s book “What’s for Dinner?”  (On which note, the pea and bacon soup from the same book is absolutely delicious.) They were fantastically quick and much enjoyed.

Goodness, a quick Google search has just revealed that there are recipes out there for mini lasagnes.  It seems that if you own a muffin tin, the world is your oyster.


One thought on “Mini-food

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