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For the pastry: plain flour 200g butter 100g parmesan 50g, grated egg yolk 1 water 2-3 tbsp For the filling: banana shallots 3 medium butter 50g Cox's apples 3 medium egg 1 crème fraîche 300g Make the pastry.
Enough for 4 blueberries 150g water 3 tbsp golden caster sugar 2 tbsp brioche 4 thick slices For the nut butter cashew nuts 130g salted and roasted liquid honey 1 tbsp walnut oil 1 tbsp For the apples apples 2 medium butter a thick slice golden caster sugar 1 tbsp (optional) Put the blueberries into a small saucepan, add the water and sugar and bring to the boil.
Makes 16 small pastries For the pastry: plain flour 500g butter 200g ice-cold water egg 1, lightly beaten For the filling: onions 2, medium butter 30g mushrooms 300g, small garlic 2 small cloves sauerkraut 350g Make the pastry by sifting the flour into a bowl, add the butter cut into small dice and rub into the flour until you have a coarse breadcrumb texture.
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Reduce heat to medium, and add butter to pan.
2. In a skillet over medium heat, melt butter.
3. Prepare the icing: In a medium saucepan, combine butter, cream, milk and sugar.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com