Category Archives: Mains

Roulés au fromage (cheese puff rolls)

I have seen the recipe in my friend Caty from A 2 mains Cap délice and it reminded me how I loved eating these when I was a teenager. They are the kind of hot food to go you’d buy at the boulangerie at lunch time. They are really tasty and not so hard to make though they need a little bit of prep’ time.

CheeseRolls_006

Source: A 2 mains cap délice

CheeseRolls_007

Ingredients
Serves 4

200g puff pastry, rolled in a rectangle of 20x35cm
500g cheese sauce (made with 50g butter, 50g flour, 90g cheddar/Emmenthal, 500g milk)
Ham, cooked chicken or cooked mushrooms for filling
1 egg yolk + milk for the glaze

Method

  1. Preheat the oven at 180C.
  2. Cut the rolled puff pastry across the longer side into 16 strip about 1 inch wide.CheeseRolls_002
  3. Make tubes with kitchen foil (don’t make them too thick) and brush with melted butter all over. Pinch each end to make it narrower.CheeseRolls_001
  4. Take 2 strips of dough and join them together by pinching one extremity to the other.
  5. Roll that strip of dough by overlapping slightly so it looks like a sea shell over one end of the foil tube. Use the other end of the tube to roll another 2 strips.CheeseRolls_003
  6. Glaze the rolls with a mixture of milk and egg yolk using a brush (I used only milk so my glaze wasn’t as golden after cooking).
  7. Bake for 15 minutes until slightly golden.
  8. Meanwhile, make the béchamel. Add the chicken/ham cut in strips or the mushrooms cut in quarters if using and stir into the sauce. Set aside.
  9. Take out the rolls from the oven and remove carefully the kitchen foil. That’s when you’ll be glad you used butter to grease them!CheeseRolls_004
  10. Leave them to cool down so they are not so brittle.
  11. Use a spoon to fill them with cheese sauce (the sauce should be almost cold at this stage so it’s not too runny).CheeseRolls_005
  12. Bake again for 10 minutes at 180C.
  13. Serve immediately with a salad.

 

Tasty meatloaf

This recipe is a family favourite. I must have done it almost every month for the past 2  years and it never fails to delight. So much so that I have passed this recipe to many of my Thermomix customers!

The recipe comes from Jamie Oliver and true to his style, it is packed with flavours and although it is very Italian in inspiration, there’s also a nice Asian twist with the use of ground cumin and coriander. It is so wholesome that I only serve it with a salad on the side and it’s plenty for 6 people.

Meatloaf_002

Source: Jamie Oliver’s Ministry of food

Ingredients

2 medium onions
Olive oil
Sea salt and black pepper
1 level tsp ground cumin
1 heaped tsp ground coriander
12 Cream crackers
2 tsp dried oregano
2 heaped tsp Dijon mustard
500 g good quality minced beef
1 egg
2 cloves garlic
1/2 – a red chilli (optional)
1 tsp smoked paprika
2 tbsp Worcestershire sauce
2 x 400 g tin of chopped tomatoes
2 tbsp balsamic vinegar
2 sprigs of fresh rosemary, leaves picked out and chopped
12 slices of streaky bacon or Pancetta
1 lemon

  1. Meatloaf : put the cream crackers in the TM bowl and pulse 1 sec a few times until finely crumbed. Set aside.
  2. Peel and quarter 1 onion and chop 3 sec/speed 5.
  3. Add 15 g olive oil, the ground cumin and ground coriander, salt and pepper and sauté for 4 min/100 C/speed 1.
  4. Preheat the oven to 200 C.
  5. Tip out onto the crumbed crackers and leave to cool for 5 minutes.
  6. Meanwhile, self clean the bowl with cold water and add the beef, oregano, mustard, and the cooled onions and crackers.
  7. Add another pinch of salt and pepper and crack an egg on top. Mix 15 sec/speed 3/reverse blade or until combined.
  8. Oil a gratin dish about 20 cm and tip out the beef mixture. Bring it together to look like a rugby ball and rub it with a little oil.
  9. Wrap the beef with slices of bacon or Pancetta (like swaddling a baby!) and bake for 30 minutes.Meatloaf_001
  10. Meanwhile, make the tomato sauce : without cleaning the bowl, add an onion peeled and quartered, the 2 cloves of garlic and the chilli if using.
  11. Chop 3 sec/speed 5.
  12. Add 20 g of olive oil, the paprika and a pinch of salt and pepper. Sauté for 5 min/100 C/speed 1.
  13. Add the Worcestershire sauce, tomatoes and balsamic vinegar.
  14. Simmer for 15 min/100 C/speed 1, measuring cup off and internal basket on top of the lid to reduce the sauce.
  15. When the beef is cooked, take the dish out of the oven and drop some finely chopped rosemary in the oil to sizzle them.
  16. Return to the dish and add the tomato sauce around the beef.
  17. Bake again for 10 to 15 minutes.
  18. Serve with a salad and wedges of lemon for squeezing over.

 

Spicy turkey meatballs

My family is a big fan of meatballs but I don’t really like the beef ones too much so I sometimes try other recipes with different meat in it. This recipe is super delicious and I have made it twice already it is so good. Of course, it’s very easy and quick to make too with the help of Thermomix!

TurkeyMeatballs_004

Source: Ina Garten “How easy is that” cookbook

Ingredients
Makes about 20 meatballs

2 slices of bread at least 1 day old, torn into quarters
2 tbsp milk
400g ground turkey
120g sausage meat (even better if you can get Italian sausage meat)
3 slices Prosciutto
50g Asiago cheese (I used Parmesan)
A handful of fresh parsley
1/2 tsp dried oregano
1/2 tsp crushed pepper flakes
1 tbsp extra virgin olive oil
1 egg
1/2 tsp sea salt

For the marinara sauce:
2 cans of 400g peeled tomatoes
4 garlic cloves
1 pinch salt
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tbsp olive oil

TurkeyMeatballs_003

Method

  1. Preheat the oven at 200C.
  2. Place the bread, parsley, Parmesan chunks and prosciutto into the TM bowl. Lock the lid and press the Turbo button for 8 seconds.
  3. Tip out into a bowl and mix in the milk. Set aside.
  4. Place the meat, sausage meat, oregano, crushed pepper flakes, salt and egg into the TM bowl.
  5. Add the breadcrumb mixture and mix 30 sec/speed 3/reverse blade direction until combined.
  6. Shape meatballs with your hands and place in a roasting tin.TurkeyMeatballs_001
  7. Bake for 20 minutes.
  8. Meanwhile, make the marinara sauce: peel the garlic in the TM bowl on reverse blade at speed 3.5. Remove the peel.
  9. Run the blade on empty at speed 8 and drop the garlic cloves onto them.
  10. Scrape down with the spatula and add 1tbsp olive oil. Fry 3min/100C/speed 1.
  11. Add the tomatoes, sugar, balsamic vinegar and dried oregano and reduce 10 min/Varoma/speed 2, measuring cup OFF and internal basket on the lid to stop the projections.
  12. Cook some spaghetti or linguini as per packet instructions.
  13. Serve the pasta with some marinara sauce and meatballs.

Salade paysanne (peasant salad)

This dish is perfect for days when you don’t want to spend time cooking but still want a tasty and wholesome dinner. What I like about this salad first of all is that you can make it in advance. In fact, it will get better with a few hours left in the fridge so that the flavours infuse into the potatoes. Next, is its simplicity and versatility. You can change the ingredients to suit what’s in your fridge and the cooking and assembly will take you a mere 30 minutes.

I’ll give you my basic recipe and then suggestions to change it as you please.

SaladePaysanne_001

Ingredients
Serves 4 people as a main or 8 as a starter

8 to 10 medium potatoes, peeled
100g bacon
A handful of parsley
A small bunch of chives
75g very good hard cheese such as Comté, vintage cheddar, Emmenthal…

Dressing:
1 1/2 tbsp Dijon mustard
3 tbsp vinegar (red/white wine vinegar, cider or malt)
6 tbsp extra virgin olive oil
Salt and pepper

Method

  1. Peel and place the potatoes (cut in half if they are big) in the internal basket. Add 500g  water in the TM bowl, set the basket inside the bowl and cook 25min/Varoma/speed 1. Check the potatoes are cooked at the end and add more water and time if needed.
  2. While the potatoes are cooking, make the dressing by mixing the mustard, vinegar and salt & pepper together in the serving bowl.
  3. Whisk in the oil to get an emulsion (i.e. the oil is incorporated in the mustard/vinegar mixture). I like my dressing to be strong and mustardy. Feel free to reduce the mustard but bear in mind that the potatoes absorb a lot of dressing so it needs to be strong for the best effect (you don’t want your dressing to be too oily).
  4. Fry the bacon in a dry pan until golden. Tip onto kitchen paper to absorb the excess fat.
  5. Using scissors, finely chop the herbs into the dressing. Add the bacon and the cooked and sliced potatoes (the potatoes must be still hot at this stage for maximum dressing absorption).
  6. Toss into the dressing and leave to cool at room temperature.
  7. Meanwhile, cut the cheese into small dice. Add to the cooled potato mixture and either eat now or refrigerate until use. Take out of the fridge 15 minutes before serving to get back to room temperature.
  8. Variations: you can add boiled eggs, sliced tomatoes, cooked green beans or asparagus to the salad. Substitute the bacon with salami or any cured ham, cut in chunks. Use blue cheese instead of hard cheese for stronger flavour. Add toasted walnuts for some extra crunch. A few thinly sliced spring onion (or scallions) would also be nice. Use your imagination and make this salad your own!

 

Fish Pie

Want a yummy, tasty fish pie recipe that can be made in advance and almost entirely in the Thermomix? Well, you’re lucky because that’s exactly what I’m proposing you today.

First, the sauce is quickly cooked with Thermomix and the addition of cider adds a great, almost sweet, flavour to the dish. Next, the fish doesn’t even need to be pre-cooked, leaving it to rest in the cooked sauce is enough. Finally, the quick puff pastry makes the crispy, fluffy and buttery topping that adds texture to the whole pie. Yummy I told you!

Fish Pie_001

Source: Delicious magazine

Ingredients
Serves 6 to 8

300g quick puff pastry
1 egg for the eggwash

Sauce:
50g butter
50g flour
300g cream
200g dry cider
1 tsp sea salt and pepper to taste

Filling:
250g fresh or frozen prawns
150g fresh haddock fillet, skinned and cut into large pieces
400g smoked haddock fillet, skinned and cut into large pieces
50g frozen peas (I didn’t use any)
1 bunch spring onion
Large handful of fresh parsley

Method

  1. The day before or in the morning for an evening dinner, prepare the sauce and filling: place the spring onions and parsley in the TM bowl and chop 3 sec/speed 5. Tip out and reserve.
  2. Place the butter, flour, cream and cider, salt and pepper into the TM bowl and cook for 8 min/90C/speed 4.
  3. Meanwhile, skin and cut the fish into chunks.
  4. When the sauce is cooked, pour into a 23x23cm pie dish and add the fish, prawns, parsley and spring onions. Stir with a spatula and leave to cool completely at room temperature.
  5. Roll the puff pastry dough so it is bigger than the dish. Brush the edges of the pie dish with water and place the pastry over the dish (it should be completely cold at this stage otherwise it will start melting the butter in the pastry). Press the edges down to seal. Cut off the excess pastry with a knife and use the trimmings to cut out shapes for decoration.
  6. Cover with cling film and refrigerate for at least 3 hours. You can also wrap in tin foil and freeze if you want to prepare this days in advance. Just defrost completely overnight before baking. This step is important if you don’t want your pastry to shrink while cooking so it needs to be very cold.
  7. Preheat the oven at 200C.
  8. Make the eggwash by beating the egg with a little bit of milk and brush over the pastry. Make a couple of slits in the pastry to let the steam escape.
  9. Bake for 30 to 35 minutes until golden.

Duck with redcurrant sauce and crispy duck crackling

This recipe comes from Felicity Raines, head demonstrator in the UK, and it is wonderful for a dinner party. The duck cooks in the Varoma first, then the sauce is reduced in the bowl while the veg are steaming and the duck is resting. This dish can be doubled easily and be made in advance (see tips at the end of the recipe). It is so flavourful and delicious, you will be making this again and again!

DuckVaroma_004

Source: UK Thermomix

Ingredients

2 duck breasts, skin reserved (see step 9)
2 shallots, peeled and halved
1 clove garlic, peeled
1 good pinch fresh thyme leaves
20 g olive oil
5 cherry tomatoes, chopped in half
2 Tbsp balsamic vinegar
50 g red wine
½ tsp sea salt
freshly ground pepper
2 small or large duck breasts, skin removed (to serve 2 or 4 respectively)
30 g butter
60 g redcurrants if available plus a few sprigs for garnish (I didn’t have so used 2 apricots instead)
2 Tbsp redcurrant jelly

Method

  1.  Chop the shallots, garlic and thyme with the oil for a 2 sec/Speed 7.
  2. Add the tomatoes and cook 5 minutes/100°C/Speed 1.
  3. Mix in the vinegar, red wine, salt and pepper 10 seconds/Speed 3.
  4. Cut some baking parchment (not greaseproof or silicone paper) to fit the Varoma tray and up the sides, wet it and wring it out, and line the Varoma tray. Put in the duck breasts and pour the sauce mixture over them.DuckVaroma_001DuckVaroma_002
  5. Without washing the TM bowl, add a litre of water to it, place the covered Varoma on top and cook about 15 to 20 minutes/Varoma Temperature/Speed 2 until the middle of the breasts are pink but not raw. This timing is usually fine for small duck breasts; allow 30 to 35 minutes for large duck breasts and much more time for larger quantities – at least 40 minutes and keep checking them – you may also need to top up the steaming water with boiling water for steaming times longer than 40 minutes.
  6. Discard the steaming water and carefully pour all the sauce and duck juices into the TM bowl, leaving the duck to rest.
  7. Add the butter, redcurrants and jelly and reduce by cooking 10 to 20 minutes/Varoma/Speed Spoon/ Reverse Blade Direction. It should be concentrated and unctuous. Taste and add a little honey or sugar if you wish. If steaming vegetables at that stage, only do it for 5 or 7 minutes for asparagus/green beans as they take no time to cook.

    Sauce before reducing

    Sauce before reducing

  8. Purée on Speed 8 until desired consistency. The sauce can be sieved and returned to the TM bowl to heat through. Slice the duck diagonally and serve with the sauce. Decorate with small sprigs of redcurrants if you have them.
  9. I have reserved the duck skin and rubbed them with some salt and Chinese 5 spice, scored them on both sides with a sharp knife and pan fried them until crisp. I then cut into strips and served on the side. It adds a nice crispy texture to the dish and also a lovely Asian tone to the flavours.

Felicity’s Tip: If doing this recipe for a dinner party, it can all be done in advance. For 6 to 8 people use 6 to 8 small duck breasts and use 3 times the sauce ingredients. To reheat, pour a little red wine into a flat pan and very gently steam the duck breasts until warmed through but do not over cook. Slice the duck and serve with the sauce reheated in the TM.

Felicity’s Serving Suggestions: Serve with potato purée with chives, steamed asparagus, spinach with sultanas and pinenuts.

Janie’s Tip: When I make this recipe for 4 people, I use 2 large duck breasts and steam 800 g diced potatoes in the internal steaming basket while the duck is steaming. The potatoes will be cooked and tender after 15 to 20 minutes, then I remove them and set them aside while finishing off steaming the duck (usually another 10 to 15 minutes for 2 large duck breasts). Before Step 5 making the sauce, I quickly mash the potatoes using the TM recipe in Fast and Easy Cooking, then set them aside to keep warm (or you can do this and leave them in your second TM bowl if you have one). Steam some vegetables in the Varoma while you make the sauce Steps 5 and 6, then serve – a delicious meal, all done in your Thermomix!

Lamb provencal

This recipe comes from Ina  Garten’s cookbook: “How easy is that?” and I really recommend this book because so far, all the recipes I have made are fantastically tasty and easy to make. This recipe is no exception and I love it so much that I have made it twice in the last month, even though I don’t normally cook lamb that much. It’s so tasty, you’ll want to lick the plate!

LambProvencal_002

Source: Ina Garten: How easy is that?

Ingredients

Serves 8

1 bone-in leg of lamb (about 3kg)
3 heaped tbsp Dijon mustard
3 tbsp garlic (9 cloves), peeled
1 tbsp fresh rosemary leaves
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper to taste
700g ripe red tomatoes (I used cherry vine tomatoes but any good quality tomatoes will do), cut in half
50g olive oil
50g liquid honey
1 Spanish onion (or large onion), peeled and sliced
4 sprigs fresh thyme
4 sprigs fresh rosemary

LambProvencal_001

Method

  1. Preheat the oven at 220C
  2. Place the leg of lamb in a large roasting dish, fat side up and pat it dry with kitchen paper.
  3. Drop the garlic on running blades at speed 8, set aside.
  4. Drop rosemary leaves on running blades at speed 8.
  5. Add 1 tbsp of the chopped garlic, the mustard, balsamic vinegar, 1 tbsp sea salt and 1/2 tsp black pepper and combine 10 sec/speed 4.
  6. Spread the mixture on the lamb.
  7. Place the tomatoes, olive oil, 25g honey, remaining garlic, 1 tsp salt and 1 tsp black pepper in the TM bowl and chop 2 sec/speed 4.
  8. Pour around the lamb and add the slices of onion and the fresh sprigs of herbs.
  9. Drizzle with the remaining 25g honey and roast for 20 minutes.
  10. Turn the heat down to 180C and roast for another hour to 1 1/4 hour or until a meat thermometer registers 55 to 57C (130-135F).
  11. Place the lamb on a chopping board, cover with aluminium foil and leave to rest for 15 minutes.
  12. Discard the herbs and return the tomatoes to the oven to keep warm.
  13. Slice the lamb, arrange on a platter and serve with the tomatoes and pan juices spooned on top. Garnish with sautéed potatoes.

You made it…

I would like to share with you another beautiful brioche, this time made by Kathy. Thank you Kathy for sending me the photo and well done!

photoBrioche

 

Huevos rancheros

I love Mexican food. The classic ingredients that go into Mexican dishes such as chillies, coriander, avocadoes, lime juice and tomatoes really tingle my taste buds. I know this blog is mostly about french (and sweet) food but once in a while, I allow myself to steer out of the beaten track!! I have long wanted to try huevos rancheros (ranch eggs) but never got around to it, however last week, this was about to change. I was flicking through Ainsley Harriott’s “100 meals in minutes” cookbook and there it was, a quick and tasty recipe of huevos rancheros, in Ainsley’s flamboyant style. It was everything I was expecting to be: spicy, tomatoey and egg-gooey with the cumin and coriander flavours coming through. Heaven!

HuevosRancheros_001

Source: Ainsley Harriott “100 meals in minutes”

Ingredients
Serves 4 as part of a brunch or 2 for a main.

1 tbsp olive oil
1 large onion, peeled and quartered
2 garlic cloves, peeled
1 red and yellow pepper (I peeled them using my Zyliss soft skin red peeler), deseeded and quartered
1 red chilli
1 tsp dried oregano
1/2 tsp cumin
1 tbsp caster sugar
1 x 400g tin chopped tomatoes
4 eggs
Salt and freshly ground black pepper

To serve:
Coriander or chives, chopped and crusty bread

Method

  1. Preheat the oven at 180C/350F/gas 4
  2. Thermomix version: place the peppers, onion, garlic, chilli and oil in the TM bowl.Chop 3 sec/speed 5.
  3. Cook for 5 min/100C/speed 1.
  4. Add oregano, cumin, sugar and chopped tomatoes. Cook for 20 min/Varoma temp/speed 1 measuring cup OFF and internal basket sitting on the lid to reduce the sauce. Season to taste. Follow the recipe from step 7 onward.
  5. Non Thermomix version: heat the oil in a fry pan, add chopped onions, garlic, chilli and peppers and fry over medium heat for 4 to 6 minutes, stirring occasionally.
  6. Stir in the oregano, cumin, sugar and chopped tomatoes. Bring to a simmer and reduce for 15 minutes until the peppers are cooked through and the sauce has reduced and thickened. Season to taste.
  7. Pour the sauce in a gratin dish (or individual ramequins) and using the back of a tablespoon, make 4 holes in the pepper mixture just large enough to fit the eggs.
  8. Carefully crack one egg into each hole, season and bake for 10 to 12 minutes or until the egg whites are set but the yolks are still runny. If using a mini casserole like I did, bake for 8 minutes instead as the lid will make the egg cook quicker.
  9. Scatter over the coriander or chives to garnish and serve straight away with plenty of crusty bread.

Chicken bouillabaisse

I realise that I haven’t posted in a long time. The preparation of the cooking classes plus a week training in the UK for Thermomix have left me very little time to cook anything else than very basic stuff not worthy of a post. I hope to be able to post more in the next few weeks as I have plenty of recipes in my head that I’d like to try and share with you!

Bouillabaisse is a classic and probably the most famous Mediterranean fish dish. This however is the meat version and is every bit as tasty as the original. Since we are not huge fans of fish in the house, it suited us perfectly. The recipe asks for Pastis to marinade the chicken but since it’s near impossible to find it in Ireland (and we wouldn’t really drink it anyway), I used white wine and star anis as a substitute. That, added to the fennel in the sauce, brought a subtle yet very distinctive aniseed flavour throughout the dish and married really well with the chicken. The potatoes were perfectly fondant and the rouille added a very welcome garlic and spicy dimension to this bouillabaisse. I shall do it again and again!

BouiillabPoulet_003

Source: Siromix from the Supertoinette forum

Ingredients

4 chicken legs (cornfed for me)
1 can chopped tomatoes
4 slices of toasted bread (I didn’t use it)
1 onion
2 garlic cloves
1 fennel
1 handful of parsley (I used the fronds from the fennel)
4 big potatoes, peeled and sliced or 8 small potatoes peeled and left whole
1 pinch of saffron
100ml pastis (white wine + 4 star anis for me)
100ml olive oil
Salt and pepper to taste

Sauce Rouille
1 garlic clove
1 egg yolk
1 tbsp tomato paste
50g of the boiling bouillabaisse sauce
70g cooked potatoes (take one from the bouillabaisse dish) or 70g sliced bread
2 red chillies or a pinch of cayenne pepper
40g olive oil

Method

  1.  The day before or 4 hours ahead, marinade the chicken pieces in the Pastis (or white wine + star anis), olive oil, saffron and salt and pepper.
  2. Chop the onion and garlic in the Thermomix 2 sec/speed 5.
  3. In a cast iron pan, heat a tablespoon of oil and add the chopped onion and garlic. Let it sweat gently in low heat until soft.
  4. Add the chopped tomatoes and stir. Turn up the heat to a simmer.
  5. Chop the fennel, cut in quarters (keep the fronds aside) in the Thermomix for 2 sec/speed 5.
  6. Add to the onion and garlic along with the chicken and chopped fennel fronds (or parsley if using).
  7. Cover with marinade and enough boiling water to cover the chicken to 3/4.
  8. Boil for 10 minutes at high heat. Add the potatoes and cook for 30 minutes, lid on.
  9. Just before serving, make the sauce rouille: if using bread, dip it into the 50g of Bouillabaisse sauce and set aside.
  10. Drop the garlic clove on running blades at speed 8. Scrape down the sides of the bowl.
  11. Add the egg yolk  & chillies/Cayenne pepper and mix 20 sec/speed 5.
  12. Add the bread or potato along with the Bouillabaisse sauce. Mix 2min/speed 3 while pouring slowly the olive oil through the hole in the lid (I weighed the oil in the measuring cup and used it to pour for ease).
  13. Scrape down and mix another 5 sec/speed 5.
  14. Toast 4 pieces of bread and serve the Bouillabaisse with the sauce rouille in a separate individual bowl and the toasted bread. Delicious!

 

No base quiche

Stuck with ideas for a quick and tasty lunch? Why not try this beautiful, quick and easy quiche sans pate, i.e.: quiche with no pastry base? It needs very few ingredients, which you almost surely have in your fridge and cupboards, is good to use up leftovers and, cherry on the cake, it’s done in a very speedy time.

QuicheSansPate_001

Source: A table avec Thermomix (cookbook sold with every Thermomix in France)

Ingredients

Serves 3 to 4 as a light lunch or 6 as a starter

3 eggs
500g milk
100g plain flour
100g emmenthal cheese (you can substitute with cheddar, in which case, omit the salt)
4 slices of ham, cut into dices or 100g lardons or any filling you like (cherry tomatoes, mushrooms…)
Salt and pepper to taste

Method

  1. Preheat the oven at 210C (fan 200C)
  2. Place the cheese in the bowl and chop 8 sec/speed 7. Reserve a handful in a bowl.
  3. Add all the other ingredients except the ham and mix 30sec/speed 5.
  4. Butter a tart tin (or a round cake tin about 26cm, or individual ramequins). Place the ham or any of the filling you chose on the bottom of the tin.
  5. Pour over the mixture and sprinkle with the reserved handful of cheese.
  6. Bake 40 minutes (20 minutes for individual portions). Serve with a salad and enjoy!