For two savoury options at the Buttons and Bows Baby Shower, Taryne made little bowls of pasta and some mini quiches. Here are the recipes for you to try out too.
CRISPY PASTA SHAPES
2 cups Farfalle or bow shaped pasta
4 cups oil
2 tablspns celery salt or Herbamare seasoning
DIRECTIONSBoil the pasta in salted water according to instructions on the packet. Drain well and remove dampness with a paper towel ( this will stop he pasta splattering in the oil). Heat oil in a wok. Fry small batches of pasta in the hot oil until crispy, about 60 seconds. Remove with a slotted spoon and drain on paper towel. Toss in celery salt and serve in paper cones or cups.
ROCKET MUSHROOM & BACON QUICHE
50g dried breadcrumbs, finely ground
30g Parmesan cheese
15ml butter, melted
For the custard
3 egg yolks
200ml crème fraiche
For the filling
2 tablespoon olive oil
250g button mushroom, sliced
100g mature cheddar, grated
DIRECTIONSHeat oven to 190 degrees. Brush a 12 hole muffin pan with melted butter. Mix breadcrumbs and Parmesan together and sprinkle over sides and base of dish.
For the Filling - To make the custard beat together the whole eggs, yolks, crème fraiche, milk and season to taste. Heat 2 tbsp oil and stir fry the mushrooms over a high heat for 3-5 minutes. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool. Mix the cheese and rocket into the custard and whiz with a hand blender until well mixed then stir in the rest of the filling ingredients. Pour into crumb lined muffin pans and bake for 20 minutes until set.
As seen in Living and Loving Magazine
Styling by Taryne Jakobi
Photography by Vanessa Lewis
Printables by Amanda from Silvergate Design