Olive, Salami and Cream Cheese Muffins

These muffins were created out of stuff we had left over in the fridge.  I wanted to make something savoury that we could take as morning tea to work.  There was a container of olives and half a block of cream cheese left over from various salads we had made and I had a packet of salami waiting to be used in a pasta dish I kept putting off making because it needed tomatoes and they have been so expensive lately!  So, I made these muffins and they were a hit.  Simon loved them.  I couldn’t lazily put off photographing them because we both wanted to eat them!

Ingredients:
1 egg
220ml skim milk
¼ cup olive oil
1 ¾ cups self raising flour
½ cup Kalamata olives, pitted and chopped
½ cup salami, chopped into small pieces
½ cup cream cheese, broken into small chunks

Method:
Preheat the oven to 180°C.  Grease or line a 12 hole muffin tin.
Beat together the egg, milk and olive oil.  Mix through the flour.  Fold through the olives, salami and cream cheese.
Divide the mixture evenly between the prepared muffin holes.  Bake for approximately 15 minutes, or until golden brown and a skewer inserted in the centre a one of the muffins can be removed cleanly. 

Olive, Spinach + Pine Nut Tart

This Olive, Spinach and Pine nut Tart is great with a salad and chutney.  It can be served hot cold, and travels well so it is good for a picnic.  I think this is one for true olive fans as the olives give the tart a real salty kick.  I loved it, but David (Simon’s brother) was not as enthusiastic – I ate the rest before Simon could try it!

I find photographing rectangular shaped food hard as we usually use landscape photographs on our blog and I find it hard to get the composition right.  The funny thing about editing the pictures for this post was that I noticed the subject matter kept becoming less and less as I kept playing around with more ideas, cutting pieces of the tart off and eating them.

Ingredients:
2 sheets frozen shortcrust pastry, thawed
200g baby spinach leaves
1 cup pitted Kalamata olives (my fave!)
125g cream cheese, cubed or broken into chunks
4 eggs
½ cup cream
Salt and pepper to taste
2 tablespoons pine nuts

Method:
Preheat the oven to 200°C.  Line a 33 x 9 cm lose based tart tin with the pastry.  Trim off any excess pastry and prick the bottom all over with a fork.  Bake for 8 – 10 minutes until lightly golden.  Set aside to cool.  Drop the oven temperature down to 160°C.
In a frying pan, stir the spinach and olives over a medium heat for 1 – 2 minutes or until the spinach has just wilted.  Cool slightly.
Spoon the spinach mixture over the base of the pastry.  Layer the chunks of cream cheese over the top.  Whisk together the eggs, cream, salt and pepper, and pour over the top.  Sprinkle the pine nuts over the top.  Bake for about 20 – 30 minutes or until set.