Recipe: Yummy Red pepper and pine nut cupcake

Red pepper and pine nut cupcake. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve.

Smokey and earthy, this sauce goes with pretty much anything — really. Almonds are traditional but anything that happens to be in your cupboard or fridge will work just fine. Place the chopped red peppers, cherry tomatoes and garlic cloves in a large baking tray, drizzle with the olive oil and scatter with sea salt & freshly ground black pepper. 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. Prepare 2 of Red Peppers, cored,deseeded and diced.
3. It's 2 of Shallots thinly sliced.
4. It's 2 of garlic cloves,Crushed.
5. Prepare 75 grams of Pine Nuts.
6. It's 125 grams of Plain flour.
7. You need 2 tsp of baking powder.
8. You need 125 grams of Ground Almonds.
9. It's 4 of Eggs,Beaten.
10. It's 12 of small bay leaves.
11. Prepare 1 of pepper.

Place all bell peppers in large bowl. In a small (ungreased) frying pan over medium heat toast pine nuts, shaking pan occasionally, until nuts become lightly browned. These stuffed peppers taste as bright as they look. Oozing with summer flavor, the sweet roasted bell peppers are stuffed with a lemony quinoa stuffing jazzed up with herbs, cannellini beans, and blanched broccoli rabe.

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.

The pine nut parmesan is a must for a topping. Nutty, zesty, and a bit cheesy to perfectly pair with the fresh filling and juicy peppers. For the sauce, you will need a blender or food processor in order to purée the roasted red peppers. For an additional flavor, I like to top this dish with fresh shredded basil, which I think goes perfectly with the sweet pepper sauce. Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.