Sweet Piquante Pepperpeppadew Baskets Food

SWEET PIQUANTE PEPPER/PEPPADEW BASKETS

Steps:

• Take 2 tbsp of liquid from a 14.75 oz jar of Peppadew Sweet Piquante Peppers.
• Gently fry the courgettes, mushrooms, garlic, tomato puree and sugar in the olive oil until soft.
• Add the Sweet Piquante Peppers and their liquid and season to taste.
• Put 8 small upturned ramekins on a baking sheet. or small muffin tins.
• Brush with melted butter.
• Cut filo pastry sheets in half and layer 3 pieces over the mould, brushing each sheet with melted butter.
• Bake for 10-12 minutes until golden brown at 400°F.
• Gently reheat the mixture and pile into the ramekins.
• Enjoy!

PARMESAN CHEESE BASKETS

Steps:

• Sprinkle Parmesan into a large circle in 10 inch non-stick skillet.
• When cheese is slightly golden underneath, carefully remove it with a spatula.
• Quickly drape over a drinking glass, golden side up, and press to form the bowl shape.
• Let cool.
• These can sit for several hours at room temperature.

ENGLISH MUFFIN BENEDICT BASKETS

Steps:

• PREPARE BASKETS:.
• Preheat oven to 350º; coat a jumbo muffin pan with nonstick spray.
• Roll the 6 muffin halves a bit larger using a rolling pin to flatten.
• Place a muffin half in each muffin tin, pressing up the sides to form baskets.
• Combine the melted butter and mustard ina small bowl, then brush onto the baskets.
• Toast baskets in the oven until slightly browned about 15 minutes.
• Sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes.
• Add spinach and cook until just starting to wilt: stir in tomatoes.
• Remove from heat; season to taste (don't forget the red pepper flakes).
• Place 1 egg into each toasted basket.
• Divide cheese and spinach mixture evenly among the 6 baskets.
• Return to oven and bake 15 minutes.
• Remove from oven and lift baskets from the pan with a knife.
• Serve immediately with Goat-Cheese Hollandaise sauce if desired.
• GOAT-CHEESE HOLLANDAISE:.
• Melt butter in a small saucepan, over low heat; skim off and discard the foam that rises to the top.
• Remove butter from heat.
• Boil vinegar, water and peppercornns in a small saucepan over high heat until reduced to 3 T liquid; stain and set aside.
• Simmer 1 inch of water in a medium saucepan over medium-low heat.
• Whisk egg yolks in a medium stainless steel bowl; place bowl over simmering water (don't let bowl touch the water) -- add vinegar,reduction and whisk vigorously until the yolks thicken to the point that the whisk leaves trails in them, about 2 minutes.
• Whisk 1 T room-temperature goat cheese into the thickened egg yolk mixture.
• Remove bowl from the pan; begin whisking in the warm clarified butter a drop at a time.
• As it is incorporated add th butter in a thin stream.
• If mixture gets cold, return bowl to the pan of simmering water and continue whisking in butter; after all the butter is incorporated, whisk in the remaining goat cheese and adjust seasoning to taste.