INGREDIENTS: 3 medium potatoes - peeled 125g quark or ricotta 2 tsp olive oil 1 tsp chilli powder or sauce 2 bacon rashers or ham slices - chopped 3 Golden Eggs - separated 1 leek - sliced chopped parsley 1 tsp curry powder paprika or chilli powder ˝ tsp nutmeg			Preparation Time: Cooking Time: 30-40 minutes Serves: 14 deep dish puffs

DIRECTIONS 1. Heat oven 180°C then brush patty pans with extra oil and set aside. 2. Boil potatoes till tender. Drain, mash, 'rest' 10 minutes. (Microwave unpeeled potatoes on high 12 minutes if wished - then peel). 3. Heat oil in a fry pan, sauté bacon and leek. Blend in curry, nutmeg, quark, chilli powder or sauce. Mix Golden Egg yolks into the sauté. (Blend a little hot mix into the yolks, mix lightly, then pour all back into the sauté). 4. Whisk Golden Egg whites until glossy white. Gently fold potato and chopped parsley into egg white foam to combine thoroughly. 5. Divide mixture between patty pans, sprinkle with paprika or chilli powder. Bake 180°C 30-40 minutes. Cool 5 minutes before removing from pans. TO SERVE Make a mint mayonnaise from ˝ cup peas, ˝ cup of mayonnaise, ˝ cup of sour cream, mint, chives and garlic (optional). Mix or blend together. Serve with the puffs on an attractive platter. Puffs freeze. Mayonnaise will not freeze.