PinkPolkaDot

I hope that all of you are well and that you are having a wonderful, blessed December. I was so busy before I went on holiday that I never blogged about the tea I gave to my friends to say goodbye and end off the year.

I decorated the table in pastel colours with my favourite crockery.

On the menu was:

Asparagus Quiche

Chicken and mushroom Quiche

Spinach and Feta savoury cheesecake

Carrot cake – you can find the recipe here

Lemon meringue – you can find the recipe here

Cupcakes

The Chicken and Mushroom Quiche was loved by everyone and makes a very nice light supper, with a salad.

Ingredients:

For the Pastry:

180g cake flour

3ml baking powder

1ml salt

70g butter

60ml – 75ml water

1. Sift the dry ingredients together and rub butter into the dry ingredients with fingers.
2. Add enough water to form stiff dough. Knead the dough and then cool, covered, in the fridge for 30 minutes.
3. Roll the dough out to 3mm thickness and cover a 25cm Quiche dish with the dough. Prick with a fork and cool again for 15 minutes.
4. Pre-heat the oven to 200ºC and bake blind for 15 minutes.

For the filling:

4 chicken breasts (with skin and bones)

Salt and freshly ground black pepper, to taste

Paprika, to taste

30ml butter

250g fresh white button mushrooms, chopped

3 eggs

125ml milk

125ml cream

5ml baking powder

5ml mustard powder

15ml cake flour

Salt and freshly ground black pepper, to taste

Ground nutmeg, to taste

1. Preheat the oven to 180ºC. Season the chicken with salt, pepper and paprika and bake covered for an hour.
2. Remove from oven, cool and remove skin, debone and cube.
3. Heat a pot and melt the butter. Brown the mushrooms.
4. Mix the mushrooms and chicken and spoon onto the crust.
5. Mix the eggs, milk, cream, baking powder, mustard powder, cake flour, salt, pepper and nutmeg together.
6. Bake until the custard has set for approximately 30 minutes.