Red pepper and pine nut cupcake. Clean grate well with a brush; oil grate. Arrange the peppers, skin-side up, on the baking tray and brush with oil. First, chop up your red pepper.

Ingredients of Red pepper and pine nut cupcake

1. Prepare 150 grams of lightly salted butter, softened.
2. It’s 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. It’s 75 grams of Pine Nuts.
6. You need 125 grams of Plain flour.
7. You need 2 tsp of baking powder.
8. It’s 125 grams of Ground Almonds.
9. Prepare 4 of Eggs,Beaten.
10. It’s 12 of small bay leaves.
11. It’s 1 of pepper.

Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers. Chill overnight or for several days. Place the ricotta, cream cheese, and goat cheese in a food processor. Roughly chop the red pepper slices and julienne the basil leaves.

Red pepper and pine nut cupcake step by step

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 a few pine nuts. Add garlic and stir for one minute. Add pasta to skillet and turn to coat with oil. Add lemon juice and toss to coat. Season heavily with salt and pepper.