what i wanted to make but...

supposed to be for a french party at the end of last year, but since the recipe was in english, it was rejected. even though it was SOO appropriate and french-y.

Little Leek and Brie Tarts
from the woman's weekly online recipe-finder.










4 sheets ready-rolled butter puff pastry
40g butter
2 large (1kg) leeks, sliced thinly
2 cloves garlic, crushed
200g brie, sliced thinly (though i'm sure larger chunks would be good too...migod me want!!)

Note: tarts can be made several hours before, then reheat the tarts and add the brie just before serving.
suitable to freeze but not for microwave.

1. preheat oven to 200 degree celcius (180 degree celcius fan-force).
grease a 24-hole patty pan tray (2tbsp/40ml capacity)
2. cut circles about 7cm wide from the pastry sheets.
place circles into the patty pan holes.
Freeze while preparing filling.
3. heat butter in a large frying pan. add leek and garlic and cook, stirring occasionally, for about 15 minutes or until leek is soft, but not coloured.
4. divide the leek mixture among the pastry cases in the patty pan tray.
5. Bake uncovered in oven for about 18 minutes or until bases are browned (cover tarts loosely with foil if they are over-browning midway in oven)
6. Top each tart with slices of brie and bake for further 1 minute or until cheese is melted.

Croissant Berry Mille Feuille
from the ninemsn.com.au recipe finder in the french section
sounds so refreshing! ahhh imagining a tea party in a huge garden now.










4 small croissants
125ml thickened cream
250g mascarpone cheese
1/2 tsp vanilla paste
1 cup fresh raspberries
1 cup fresh strawberries, quartered
icing sugar, to dust

1. preheat oven to 180 degree celcius (160 degree celcius fan-force)
2. slice croissants into 3 horizontally and bake in oven for 15 minutes until golden.
remove from oven and allow to cool.
3. Meanwhile, place cream in medium bowl and whisk with electric mixer until soft peaks form. Fold through mascarpone, icing sugar and vanilla paste.
4. Spread cream mixture over base of croissants and top with strawberries and raspberries.
Place next croissant layer on top and top with more cream and berries.
Put remaining croissant layer on top and dust with icing sugar.

serves 4