I’m sticking with the little food. They are a bit more work but it means I eat less and that’s always good. Our holiday back to Italy to see family is only a few weeks away and I don’t want to look balloon-like. I’m getting older but I don’t need to get fatter. So little food it is. I made this recipe up and some purists might say that you can’t combine the Thai flavours of chili and ginger with French Brie but I did and they tasted great. The evidence is the lack of a crumb left. I also had left over a bit of the tart filling from last night so I filled a few pastry cases with that, hence the two fillings in the photo.
This recipe is not low Fodmap.
- Savory short pastry
- 1 tbsp flour
- 1 tbsp butter
- 1 red chili, chopped finely
- 1 inch knob of fresh ginger, grated
- 1 garlic, crushed
- 1 can of crabmeat
- ½ a wedge of brie
- Turn the oven on to 180°C/350°F.
- Oil 12 deep muffin cups
- Cut out circles from the pastry and line the cups with them.
- Blind bake them for 10 minutes.
- Melt the butter in a saucepan and add the chili, garlic and ginger. Cook for 1 minute.
- Add the flour and stir well to form a stiff paste.
- Bit by bit add milk, making sure with each addition that it is incorporated well before adding the next lot.
- When the sauce is the consistency of thick cream, add the crab and brie. Stir until the cheese is melted. Season to taste.
- Spoon into the semi-cooked pastry cups and replace them in the oven for another 10-15 minutes.
Good for you for not giving in to that whole older equals fatter mentality. I’ve never understood why people choose to let themselves go. I’m sure you’re looking gorgeous because you’ve been taking care of yourself:) These little cups sound amazing! Loving the crab and brie combo.
P.S. I’ve missed so many of your posts, sorry. But just wanted to tell you how delicious everything looks. Will spend more time here when I can spare a little:)
It is a battle though, Nancy. No worries about missing posts. I know only too well how crazy this blogging business on our time.
Laura (Tutti Dolci) says
What delicious little bites! The flavors of chili and ginger sound perfect here!
They flavours certainly worked though I wasn’t too sure when I added them.
I would have filled these with lemon or chocolate, but I am so making these for my sister. She will be over the moon. I like sweet, but she likes savory, and with this we will all be happy.
I love your header. So welcoming.
BTW – there is a site https://www.designsbygollum.blogspot.com, She is an author also. She has several books out and host link parties. You may already be aware. I just thought of her when I read your about.
Thanks, Madonna, it took me a while to get the layout of the objects in the photo just right.
I checked out that site. It looks great – thanks for putting me on to it.
These wee crab and brie cups are adorable! Just looking at the photo, I can practically taste the burst of crispy, buttery, cheese-y flavour!
Hi Valerie, they were pretty good and I love the idea of inventing all sorts of fillings for these cups.
I really like the idea of little foods. I’ve been too lazy to do it, but I’ve been thinking of switching our evening food to small dishes. We tend to like to eat a heavier meal earlier in the day (my wife and I both work at home so our schedules are flexible) and lighter at night – and these are perfect. I just need to get myself organized to do it. Thanks for the inspiration.
The inspiration will keep coming because this is how I am going to cook from now on. It does work to keep the weight under control. It sounds like you eat the Mediterranean way with the main meal at lunch.
Angie@Angie's Recipes says
Crab and Brie….what a heavenly combination of flavours. These little puffs look to die for!
I had to make myself stop at two but the rest were gobbled up by husband and son.
Hotly Spiced says
I think you can combine cuisines. It’s fusion cooking! How exciting to be going back to Italy to see family. You must be really looking forward to it. Your little tarts look gorgeous xx
Thanks, Charlie. Yes, that’s what I do – fusion cooking. I’ve got that going on tonight too.
I am getting more excited about the trip now that most of the details are organised.
These sound and look amazing. I would never have thought of combining both crabs and brie. Thanks for posting:)
It’s often a matter of what’s in the fridge and hoping my ideas come together in an acceptable combination of flavours.
Pretty cups! I’m sure I’ll like it!
I’m sure you would enjoy them, Anna.