June 03, 2008

Savoury Mini Bites

It's officially Winter and we have started warming up the night with soup, casserole or hot roasts. I still serve nasi goreng from time to time while we're tucking ourselves, two and two, in the couch for a TV-dinner time.

autumn in the orchard

End of Autumn will always give us more work as leaves are piling at the feet of the trees in the orchard, which means there will be heaps of compost for the garden next year. I have been also spending much work at the gardens because I really want to get rid of all the weeds before applying more compost. We usually keep the beds fully covered with mounted leaves on them to keep the moisture and give them a warmth during winter.

Ben's planting project Sarah's planting project

My children are also getting their own project done: planting garlic cloves. I wonder how excitement there would be in six months time for them when the garlic are fully grown and ready to harvest. They have become really curious what's going to happen with their plants. Each day, there's always something to see, view and record. They are eager to cover their little gardens with leaves they raked up from under the magnolia tree. They know how to make compost.

At this time of the year, there's almost no celebration to hold and yet I intend to send my entry for Monthly Mingle, themed Appetizer and Hors'Doeuvres, hosted by Meeta and Mansi.


When making little things like these, I tend to do very little in preparation and ingredients. Here's the recipe for you.

Mini Savoury Bites


Slices of bread, either sourdough or white bread, they are just fine. Cut these slices with round pastry cutter to whatever dimension you'd prefer to, then line greased mini muffin tins with these rounds. Press a little bit around the sides, and then bake at a hot oven for 3-5 minutes or until just crispy. Cool and then store in an airtight container until serving.

I just filled the midget cups with eggs filling which is chopped boiled eggs mixed with mayonnaise, ground paprika, chopped sun-dried tomatoes, finely chopped basil and Italian parsley, salt and freshly cracked black pepper. If you like parmesan, you can mix it in the mixture. Spoon into the little cups and then garnish with single leaf of parsley or sprinkle with ground paprika as an extra colour and appearance.

Have a great party!


Peter G said...

First of all let me say how jealous I am of your orchard...I can only dream of large areas like that here in Sydney.

And what wonderful little appetizers they are Arfi. You could probably go crazy with the number of different fillings for them.

Arfi Binsted said...

P, do come visit us sometimes when you go to Auckland. The orchard is really fruitful in Summer. I guess, we are just lucky to have such a large property to become self-sufficient :) Those little cups are certainly gone in a second!

MiNDY said...

those mini bites look yummylicious, mBa..

Happy cook said...

You have a beautiful orchard.
I am jealous.
Love you small bites.
Here we are waiting for summer but till now no sigh of sun just rain.

Cakelaw said...

These look very tasty Arfi - I like egg dishes.

Passionate baker...& beyond said...

I love the way the kids are growing up Arfi...how nice to be in touch with nature all the time! And those bites are precious...beautifully made & presented! NEAT!!!

Evelin said...

Such a simple, but elegant idea! When there's no time to make baskets of pastry, just go with bread. Should try that:)

Michele said...

These mini-bites look delicious! We are so excited to have them included in this week's FoodieView Recipe Roundup! Thanks so much for sharing the recipe with us.