Not exact matches
Once the peppers have cooked
for ten
minutes and are starting to turn ever so slightly brown at the edges remove them from the oven, allow them to
cool for a
couple of minutes and then add them to the food processor with the hummus and blend
until smooth.
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a
cool, flat surface with flour, and flatten the dough with a rolling pin
until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones
for 15 to 20
minutes or
until they have turned golden brown on top 9) Once scones have
cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together
until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a
couple of slices
of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
When smooth, allow the caramel to
cool for a
couple of minutes and then transfer to a small cup or bowl and let
cool until a thick pourable consistency.
Trying not to panic, I let the cake bake
for another
couple of minutes until a toothpick came out clean and then pulled it out hoping the clear liquid would seep back into the cake as it
cooled.
Place into the preheated oven and bake
for 16 - 18
minutes or
until golden and crispy.Allow to
cool to
cool for a
couple of minutes before removing to a serving plate.
When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently
until shallots become golden brown — a
couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to
cool / They will be crispy and ready to eat immediately, or store in an airtight container
for several hours and use later in the day.
Allow the cookies to
cool for a
couple of minutes on the pan
until it sets up a bit.