Fish and Feta Popovers: Difference between revisions
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Fish and feta popovers are the favorite food of [[Jason]]. Typically reserved for special occasions, such as the Feast of Persephone, as they are rather labor-intensive to make. And because the maker ends up smelling like fish for a while. | Fish and feta popovers are the favorite food of [[Jason]]. Typically reserved for special occasions, such as the Feast of Persephone, as they are rather labor-intensive to make. And because the maker ends up smelling like fish for a while. | ||
[[Category:Canon]][[Category:Items]] | == Recipe == | ||
This recipe for ''Fish and Feta Popovers'' is created by Bryn, using a combination of [http://www.foodnetwork.com/recipes/paula-deen/popovers-recipe/index.html Paula Dean's Popover Recipe] and this [http://dunkincookingthesemi-homemadeway.blogspot.com/2009/05/greek-feta-herb-popovers.html Greek Feta & Herb Popovers] recipe. | |||
''Note: This recipe has not been tested yet. Pictures will be posted when it has. - Bryn'' | |||
'''Ingredients:''' | |||
* 2 eggs | |||
* 1 cup milk | |||
* 1 cup flour | |||
* 2 Tsp. Oil | |||
* 2 Tsp. - Chives | |||
* 2 Tsp. - Parsley | |||
* 2 Tsp. - Dill | |||
* 4 oz. - Feta Cheese | |||
* 1 can Tuna | |||
'''Directions:''' | |||
Preheat oven to 425 degrees F. Spray 24 mini muffin cups with cooking spray. Add 1/8 of a Tsp. Oil to the bottom of each cup. | |||
In one bowl, crumble the feta and the drained tuna, along with the dill. Mix well. | |||
In another bowl combine the milk and eggs, mix well using a whisk. Add the flour, chives, and parsley. Mix well. | |||
Warm the muffin pan in a 425 degree oven for about 5 minutes. Once heated, divide the batter between the muffin cups. In the center of each serving insert a spoonful of the feta/tuna mixture and bake for 18-20 or until golden brown. When the popovers are done baking take them out of the oven and remove them from the muffin pan, serve warm. | |||
[[Category:Canon]][[Category:Items]][[Category:Food]] | |||
Revision as of 19:25, 6 May 2012
Appears In: 1.31 Home for the Holidays, 1.35 My Fair Lilith
Fish and feta popovers are the favorite food of Jason. Typically reserved for special occasions, such as the Feast of Persephone, as they are rather labor-intensive to make. And because the maker ends up smelling like fish for a while.
Recipe
This recipe for Fish and Feta Popovers is created by Bryn, using a combination of Paula Dean's Popover Recipe and this Greek Feta & Herb Popovers recipe.
Note: This recipe has not been tested yet. Pictures will be posted when it has. - Bryn
Ingredients:
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 Tsp. Oil
- 2 Tsp. - Chives
- 2 Tsp. - Parsley
- 2 Tsp. - Dill
- 4 oz. - Feta Cheese
- 1 can Tuna
Directions:
Preheat oven to 425 degrees F. Spray 24 mini muffin cups with cooking spray. Add 1/8 of a Tsp. Oil to the bottom of each cup.
In one bowl, crumble the feta and the drained tuna, along with the dill. Mix well.
In another bowl combine the milk and eggs, mix well using a whisk. Add the flour, chives, and parsley. Mix well.
Warm the muffin pan in a 425 degree oven for about 5 minutes. Once heated, divide the batter between the muffin cups. In the center of each serving insert a spoonful of the feta/tuna mixture and bake for 18-20 or until golden brown. When the popovers are done baking take them out of the oven and remove them from the muffin pan, serve warm.
