WHAT IS A PETIT RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
• Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
• Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

Steps:

• Pre-heat oven to 200C/400F/Gas 6.
• Grease a roasting tin or a tian (earthenware dish) with some olive oil.
• Cut the tops of the courgettes and tomatoes, keeping the lids.
• Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
• Place the courgettes and tomatoes into the oiled tin or tian.
• Chop up the tomato and courgette flesh finely and place into a bowl.
• Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
• Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
• Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
• Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
• Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
• Season well with salt and freshly ground black pepper.
• Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
• Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
• Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
• Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!