Spinach and mushroom quiche

Ingredients	Quantity
eggs	5 ea
Mushrooms	150g
Spinach	150g
Salt + pepper	To taste
Cream cheese	150g

Equipment used	Chemicals used
Muffin pan	Sanitizer
Mixing bowl	Multi purpose
Oven	Oven/grill
Basting spoon

1. Mise en place all ingredients, utensils, ingredients and stations

2. Blanch spinach

3. Brunoise mushrooms

4. Chiffonade spinach

5. Beat eggs and add cream cheese

6. Add mushrooms and spinach

7. Ladle into muffin pans (3/4)

8. PLACE IN PREHEATED OVEN (150˚)

9. BAKE UNTIL COOKED OR GOLDEN BROWN

10. REMOVE FROM PANS

11. ALLOW TO COOL

12. SERVE COLD

Cinnamon Muffins

Ingredients	Quantity
Eggs	2ea
Flour	3 cups
Milk	1 cup
Sugar	1 cup
Butter	5 tbs
Oil	2 tbs
Baking powder	3 tbs
Salt	1 tbs
Cinnamon	½ tsp

Equipment used	Chemicals used
Muffin pan	Sanitizer
Mixing bowl	Multi purpose
Oven	Oven/grill
Basting spoon

1. Mise en place all ingredients, utensils, ingredients and stations

2. Grease muffin pans

3. Cream together butter, oil and sugar

4. Beat in eggs, salt, cinnamon and baking powder

5. Stir in flour and milk and mix until combined

6. Fill pans ¾ with mix

7. Bake at 350˚c for +- 20min

8. Allow to cool, place on cooling rack

Mushroom Sauce

Ingredients	Quantity
Portobello mushrooms	1 pnt
Cream	+-1l
Lemon and herb spices	To taste

Equipment used	Chemicals used
Sauce pan	Sanitizer
chef’s knife	Multi purpose
greed boards	Oven/grill

1. Mise en place all ingredients, utensils, ingredients and stations

2. Slice mushrooms as desired

3. Place cream in saucepan and gently heat over med heat

4. Add mushrooms and spices

5. Allow to simmer over low heat for 15 min

Fish Terrine

Ingredients	Quantity
Mussels	200g
Line fish	200g
Tuna	1 tin
Prawns	300g
Cream cheese	400g
gelatine	20g

Equipment used	Chemicals used
Pot	Sanitizer
Basting spoon	Multi purpose
moulds	Oven/grill

1. Mise en place all ingredients, utensils, ingredients and stations

2. Finely chop up all fish and shell fish

3. Place in mixing bowl

4. Add cream cheese

5. Mix through

6. Mix gelatin with water and add to mixture

7. Place in fridge

8. Allow to set

Chef’s tip

Can be served with salad