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Method
Step 1
Preheat oven to 220C or 200C fan-forced.
Step 2
Melt butter in a large saucepan over medium heat. Cook leek and celery,
covered, stirring occasionally, for 10 minutes or until softened (but not
coloured). Sprinkle with flour and cook, stirring, for 1 minute. Stir in Massel
Liquid Stock Chicken Style and cream until smooth. Add salmon, peas, cheddar,
tarragon and rind and stir to combine. Season. Spoon into a 1L (4 cup) pie dish.
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3
Step 1
Preheat oven to 150�C (130�C fan-forced). Grease a 12-hole, ? cup (80ml) non-
stick muffin pan with butter.
Step 2
Heat a medium frying pan over medium heat. Add the oil, then the leek. Cook,
stirring frequently, for 3 mins or until leek has softened. Add broccoli and cook,
stirring frequently, for 2 mins or until broccoli is bright green and just
softened.
Step 3
Remove pan from heat and add spinach, stirring until spinach has wilted.
Transfer vegetables to a plate lined with paper towel to cool slightly.
Step 4
Divide vegetables and fetta among each muffin hole.
Step 5
In a large jug, whisk eggs and milk to blend. Divide among muffin holes.
Step 6
Bake for 20 mins or until mixture is just set in centre. Stand in the pan for 5
mins, then transfer to plates and serve.