Thursday, January 3, 2008 Using up surplus eggs & Ham Posted in Home Made With Love I needed to finish off the last of the Christmas ham & we seem to have a surplus of eggs - good hens are laying well! So I made more Cheese & Ham Muffins These are all bagged free flow & in freezer. A Ham  Quiche I'm not too good at following recipes I just make it up as I go. Pastry was ready rolled (cheat) 6 eggs, 3 egg yolks (I used the whites to make pudding - a pavalova. 250ml cream 1 cup milk sprigs of parsley & chives from herb garden cut up fine. Ham cubed finely 1/2 an onion chopped fine. grated cheese for topping Tomato slices. Pepper Bake in mod oven until cooked & brown I served this with a salad from our garden & pudding we had pavalova (James had chicken pieces left over from previous nights tea, salad & jelly & strawberries for his pudding.) Pavalova Now I do need to stress for you Aussies out there NZ was the country who developed this pav. Tips to make a good pav. Bowls must be real clean - no fat in them. eggs room temp it's all in the beating - add the sugar slowly & beat well- you can't over beat a pav. 3 egg whites Beat well then add 3 T cold water add 1 cup of fine (castor) sugar SLOWLY - a bit at a time beating well. when nice & stiff - this can take 20 mins with an electric beater - There should be firm peaks & the mixture should look glossy FOLD in 1 teaspoon vinegar 1 teaspoon vanilla 1 desertspoon cornflour. Cook at 150oc for 1/2 hour (NOT FAN BAKE) 100oc for 1 hour leave door shut & let it cool. To serve add whipped cream & strawberries. • Post A Comment! • Send to a Friend! Comments Thursday, January 3, 2008 - Untitled Comment Posted by gabbie427 MMMMM I love quiche!!! The muffins look yummy as well. Thansk for sharing the recipes. I will have to give these a try. God's Blessings, Amy Jo • Permanent Link