I would also go for some pre-made puff pastries. So easy to do and to reheat or be eaten cold!!! I suggest reheating, no dought.
You can go with puff pastry; A. filled with ricotta/egg base + "stuff" - B. filled with cream/egg base + "stuff".
A. will always be a little grainy and dry - B. is in fact a quiche, always delicious!
For appetizers, use individual portions, made in muffin trays. Buy some good puff pastry, cut rounds out, using a saucer. Gently push in the tray. Don't cut the overhanging pastry, it will look all the more homemade and above all, form a nice crunchy bit.
Base for the filling is a mixture in a ratio of 200 ml cream + 1 entire egg.
You need "stuff" to be put in the mixture. I'm not going to mention many, be creative and think of your own stuff. You don't need all that much, just a good tablespoon per cup.
Grated cheese is a must, all kinds of chopped veggies and onion, chopped bacon!, salmon, crab...... etc.... You must soften veggies first and to fry bacon. Kool it first before use in the pastry.
Fresh or dried herbs. I like salmon/dille/shalllot/mascarpone. Fill the pastry with 1 tbsp of "stuff", cover with the cream/egg mixture. Don't forget p&s+ nutmeg, put it in the cream/egg mixture before filling.
Preheat oven to 200°C, bake for 40 minutes. The pastry must be "done"!
Make all kind of different fillings. Great for the ambiance: people are going to taste each others portion. Present with a simple salad (mixed with a vinaigrette at the very last moment).
For the record; I'll be 61 in december.Sixty is the new thirty, only if the health keeps contributing.
Edited by ChrisBelgium - 10/20/10 at 3:00am