(makes 24 mini muffins) ...

• 1 c packed light brown sugar
• ½ c flour
• 2 c chopped pecans
• 150 g softened butter
• 2 eggs
• ½ tsp baking powder

Preheat the oven to 190 C and grease your mini muffin tins.  Mix together the brown         sugar, flour, baking powder and pecans in a bowl.  In a separate bowl beat the butter and eggs together and then stir into the dry ingredients until just combined.

Spoon the mixture into the muffins tins (about 2/3 full) and bake for about 12-13 minutes.

• 3 medium size potatoes, scrubbed and sliced 2-3 ml thick
• 3 eggs
• 2 onions thinly sliced
• 3 cloves of crushed garlic
• 2 sprigs thyme
• 3-4 tbsp olive oil
• 200 g crème fraiche
• 150 g feta cheese
• Salt and pepper

Preheat the oven to 200C and grease a tart or quiche dish.  Place the potato slices in a pan of cold water with a pinch of salt.  Bring to the boil and simmer for 3 mins then leave them to drain well in a sieve.

Heat the oil in a fry pan and then add the potato, onion, garlic and thyme to the pan and cook until golden.  Cool.

In a bowl lightly beat the eggs, crème fraiche, salt and pepper and then add the feta.  Spread half the potato mixture into the quiche dish and spread the egg mixture.  Repeat this layering and then bake the dish in the oven for 30 mins or until golden and set.  Serve warm or cold with a crisp salad.  Serves 6.