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Posted 20 hours ago

2 Packs of Rahms Mini Croustade Cups - Total of 48 Cups (24 Cups Each Pack)

£9.9£99Clearance
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Transfer the contents of the bowl onto a worksurface, shape into a ball before wrapping in cling film. Preheat oven to 400 degrees. Generously butter (or spray with butter-flavored Pam) 48 mini-muffin tins. In a separate bowl, mix the goat’s cheese with two tablespoons of Greek yogurt, then spoon into a piping bag. Pipe into the croustade cups, half filling each one.

Blend the beetroot, garlic, Greek yogurt, pomegranate molasses, fresh breadcrumbs and hazelnuts with a pinch of seasoning, to form a coarse paste. Add the gluten free plain flour, ground almonds, rice flour, xanthan gum and salt into the processor bowl, fit the lid, process on max speed for a few seconds to combine the dry ingredients. Top with small spoonful of the beetroot paste, and garnish with fresh coriander. Serve immediately.

Note: I think the texture for these croustades turn out best if you finely chop the onion and mushrooms by hand rather than in a food processor. More Favorites from A Well-Seasoned Kitchen Remove from heat and stir in cayenne pepper, parsley and green onion. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour. Add the unsalted butter cubes into the processor bowl, fit the lid, process on max speed for 20 seconds until the mixture resembles breadcrumbs, with the machine running add the eggs into the feed tube, stop the machine as soon as the mixture starts to come together.

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