ZAHEERA’S EASY SWEETCORN, CORIANDER, CHILLI, CRUSTLESS TART
This month has been very interesting with regard to local cooks –it’s just a few hours before the first SA Masterchef is announced – its been entertaining and impressive watching the series – am sorry to see it end. It’s also the month in which a fellow blogger (Scrumptious SA) has launched her first cookbook, Scrumptious Food for Family and Friends by Jane-Anne Hobbs. I have been using some of her recipes for some time now and am a fan – I absolutely love the way she uses ready -made bread dough and the detail and useful tips she gives to ensure success – the herb, feta rice salad is to die for – my ratings have gone up with my friends and family. This is a recipe book that will be joining my collection of must haves.
I made the Easy Sweetcorn, Coriander and Chiili Crustless Egg tart a few weeks ago from a recipe that Jane-Ann had posted in 2009 – she says that she tasted this tart at a school-mommy tea party and got the recipe from Zaheera. It’s delicious – even scrumptious!!!.
Zaheera’s Easy Sweetcorn, Coriander and Chilli Crustless Egg Tart
1 420-gram tin of creamed sweetcorn
1 fresh green chilli, deseeded and finely minced or chopped
1/2 cup (125 ml) chopped fresh coriander [cilantro]
1/2 cup (125 ml) coarsely grated green pepper [bell pepper]
60 g cold butter, grated on the coarse side of a cheese grater
3 large eggs, lightly beaten
1/2 cup (125 ml) cake flour
1 and 3/4 tsp (8.7 ml) baking powder
1/2 cup (125 ml) grated cheddar
3/4 t (3.7 ml) salt
freshly ground black pepper
Topping:
1 T (15 ml) poppy seeds (or toasted sesame seeds)
Preheat the oven to 180°C. Butter a 20-cm round or square ceramic dish, or a non-stick metal quiche dish. Put all the ingredients, except the poppy seeds, into large bowl, and mix well to combine. Pour the mixture into the buttered pan and sprinkle the poppy seeds on top. Bake for 25 to 30 minutes, or until slightly puffed and golden-brown on top. Serve warm, or, if you’re making this as a snack, allow to cool completely and cut into small squares.
Serves 4 as a main course, or 8 as a snack
janicetripepi:
July 24th, 2012 at 1:38 pm
Ooh Mitzy, I do love this combination of sweet corn, green chilli and coriander. This will go on my menu for Olympic snacks – I will make some little tarts using this recipe. Can’t wait to see who wins tonight! Have a great day xxx jan
lifeisazoobiscuit:
July 24th, 2012 at 1:42 pm
Mitzy this looks so delicious! The last pic looks soo yum!!
pinkpolkadot:
July 24th, 2012 at 3:33 pm
I love the bowl that you have served it in! I am also a big fan of Jane’s blog and recipes and I am definitely going to buy this book! I enjoyed masterched – I will be sorry, once it is finished.
I am really very sorry to hear about your friend, Mitzi. It is really sad news! Hugs to you!
Sous Chef:
July 24th, 2012 at 4:11 pm
It’s great to see food bloggers getting recognition
The tart looks and sounds delicious, I will be glued to the tv tonight!
Jane Anne Hobbs:
July 25th, 2012 at 1:27 pm
Hi Mitzi! Wow. Thank you very much for your kind words. They are much appreciated. And hello Anel, Sue and Dottie! *waves furiously*.
I’m glad you liked Zaheera’s dish. I just love this and make it often. One of those real winning formulas!
mitzireddy:
July 27th, 2012 at 4:57 am
Thanks for the visit, Jane-Anne – your recipes have lots of wonderful flavours and textures which is my kind of food – I also luv that you use affordable and easily accessible ingredients – I will be spoiling my family and friends with dishes from your book.
mitzireddy:
July 27th, 2012 at 5:01 am
Thanks, Sue – enjoy the weekend.
mitzireddy:
July 27th, 2012 at 5:02 am
Thanks, Pink – looking forward to watching the Olympics. Enjoy your weekend and your time with your visitors.
mitzireddy:
July 27th, 2012 at 5:03 am
Thanks, Anel – have a great weekend.
mitzireddy:
July 27th, 2012 at 5:04 am
Little tarts can be a delicious mouthful – thanks, Jan – enjoy the weekend.