Recipe of Speedy Red pepper and pine nut cupcake

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Red pepper and pine nut cupcake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Red pepper and pine nut cupcake Recipe. ¼ cup pine nuts. ¼ cup freshly shredded basil, divided. Heat the olive oil in a small sauce pan over medium heat and add the garlic.

You can cook Red pepper and pine nut cupcake using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Red pepper and pine nut cupcake

1. It’s 150 grams of lightly salted butter, softened.
2. You need 2 of Red Peppers, cored,deseeded and diced.
3. You need 2 of Shallots thinly sliced.
4. It’s 2 of garlic cloves,Crushed.
5. Prepare 75 grams of Pine Nuts.
6. Make ready 125 grams of Plain flour.
7. Prepare 2 tsp of baking powder.
8. Take 125 grams of Ground Almonds.
9. It’s 4 of Eggs,Beaten.
10. Prepare 12 of small bay leaves.
11. Prepare 1 of pepper.

It uses lemon, red pepper flake, kale, pine nut, olive oil.Arrange the red pepper, goats cheese, onion and pine nuts on the base.Beat the eggs, milk and pepper together and pour over the filling in the flan dish.Note Delicious served with a simple green salad.

Red pepper and pine nut cupcake instructions

1. Line a 12 section bun tray with paper cake cases,Melt the 25g of the butter in a frying pan and gently fry the red peppers,Shallots and garlic for 5 minutes until soft. Drain to a plate,Tip the pine nuts into the pan and cook for 2-3 minutes until beginning to brown.Leave to cool.
2. Put the remaining butter in a bowl with the flour ,baking powder,ground almonds,eggs and plenty of pepper. Stir well to mix, then stir in the red pepper mixture and pine nuts .Divide the cake mixture between the paper cases and push a bay leaf in the top of each cake if liked..
3. Bake in a preheated oven ,180c,Gas Mark 4 for 20 minutes or until risen and just firm. Transfer to a wire rack. Serve warm or cold.

Top with the red pepper, onion, feta and pine nuts, then the parsley.Season well with salt and freshly ground black pepper and squeeze over lemon juice.Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!

Nutty, rich, and garlicky, this makes a great dip for any vegetable antipasto.Whirl red peppers and pine nuts in a food processor until smooth.Scrape into a medium bowl and set aside.Mash garlic with salt to a paste and add to processor with.Ideal for lunch, picnics or a light supper, this is easy to make and delicious.