The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.
1 Red Pepper-sliced
1 Yellow Pepper-sliced
1 Red Jalapeno pepper- grated
1 Bulb Fennel-sliced
1 thumb sized knob of Ginger-chopped
1 tablespoon Parsley
pinch of Sea Salt
a few turns of the grinder-Black pepper
1 ball Mozzerella-sliced thick
Toasted almonds-to sprinkle
Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.
Sprinkle with parsley, salt, and pepper. Mix .
Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.
Sprinkle with almonds and a drizzle of olive oil. Serve.
Make these in the morning. The Fresh baked aroma will harass your sleeping guests out of bed and into the kitchen in no time. Make sure the coffee is ready!
Preheat oven to 230c/ 450f
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/3 cup + 2 tablespoons shortening
- 2/3 a cup milk
- 4 tablespoons butter – melted
- 1/2 cup brown sugar – packed
- 3 teaspoons cinnamon
- ½ cup Chocolate bits or raisins or sultanas (optional)
Sift flour, add baking powder, salt and sugar. Cut in shortening or margarine. Add milk all at once. Stir until flour is dampened. On a floured surface, pat or roll until dough is 1/4” thick. Brush surface with melted butter. Sprinkle with plenty of the filling mixture… cinnamon, sugar, chocolate bits , raisins or sultanas if desired.
Roll up dough in a jelly roll fashion and slice into 12 slices. Place in buttered cupcake tins. Sprinkle tops with sugar. Bake at 350 for 8 to 10 minutes or until golden brown.
Combine until smooth
- ½ cup confectionary sugar
- 4 oz cream cheese- softened
- Lightly drizzle icing over tops of warm cinnamon buns