@rubenscosmetic: Rubens Cosmetic không chỉ là bộ sản phẩm đơn thuần mà còn là đứa con tinh thần được chúng mình ấp ủ. Mỗi chi tiết trên sản phẩm đều mang đậm dấu ấn cá nhân và tình yêu biển cả. Bên cạnh điểm sáng là những nốt hương của tinh dầu cao cấp đến từ Châu Âu, truyền tải trọn vẹn ý nghĩa “𝐇𝐔̛𝐎̛𝐍𝐆 𝐒𝐀̆́𝐂 𝐁𝐈𝐄̂̉𝐍" #rubenscosmetic #rubensboutiquehotel

Rubens Cosmetic
Rubens Cosmetic
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Monday 16 September 2024 03:37:37 GMT
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Sausage Scrolls Inspired by @Daniel Lamble  Ingredients:  - 500g pork mince  - 1 carrot, grated  - 1 small brown onion, grated  - 1 tsp cayenne pepper  - 1 tsp garlic powder  - 1 tsp black pepper  - 1 tsp fennel seed, ground  - 3 garlic cloves  - 1 egg  - 2 sheets of puff pastry  - 1/2 cup shredded cheddar  1. Grate carrot and onion then sweat out as much water as possible in a frying pan with a good pinch of salt to help draw moisture out. Allow to cool for 5-10 mins  2. Add pork mince, cayenne pepper, garlic powder, black pepper, fennel, grated garlic cloves a good pinch of salt and egg to a bowl along with the cooked veg and mix really well to combine.  3. Lay 1 sheet of puff pastry down and evenly spread about 1/2-3/4 of the mixture over the whole sheet. Using a wet hand to spread the meat out helps to avoid it sticking to your hands opposed to the pastry.  4. Spread a layer of your favourite cheese, I used cheddar. Lay one more sheet of puff pastry down and press to make sure things are sticking.  5. Slice into 5 even strips (you can make more or less strips depending on how big you want your scrolls to be) and roll it onto itself 6. Arrange evenly on a lined baking sheet and press down on the top of each scroll with even pressure. This will help seal everything together and hopefully prevent it unravelling in the oven  7. Brush lightly with a beaten egg and sprinkle with sesame seeds before baking at 180°C/350°F for 25-30 mins, rotating the tray about half way through cooking  #sausageroll #sausagescroll #EasyRecipes #simplerecipes #puffpastryrecipes
Sausage Scrolls Inspired by @Daniel Lamble Ingredients: - 500g pork mince - 1 carrot, grated - 1 small brown onion, grated - 1 tsp cayenne pepper - 1 tsp garlic powder - 1 tsp black pepper - 1 tsp fennel seed, ground - 3 garlic cloves - 1 egg - 2 sheets of puff pastry - 1/2 cup shredded cheddar 1. Grate carrot and onion then sweat out as much water as possible in a frying pan with a good pinch of salt to help draw moisture out. Allow to cool for 5-10 mins 2. Add pork mince, cayenne pepper, garlic powder, black pepper, fennel, grated garlic cloves a good pinch of salt and egg to a bowl along with the cooked veg and mix really well to combine. 3. Lay 1 sheet of puff pastry down and evenly spread about 1/2-3/4 of the mixture over the whole sheet. Using a wet hand to spread the meat out helps to avoid it sticking to your hands opposed to the pastry. 4. Spread a layer of your favourite cheese, I used cheddar. Lay one more sheet of puff pastry down and press to make sure things are sticking. 5. Slice into 5 even strips (you can make more or less strips depending on how big you want your scrolls to be) and roll it onto itself 6. Arrange evenly on a lined baking sheet and press down on the top of each scroll with even pressure. This will help seal everything together and hopefully prevent it unravelling in the oven 7. Brush lightly with a beaten egg and sprinkle with sesame seeds before baking at 180°C/350°F for 25-30 mins, rotating the tray about half way through cooking #sausageroll #sausagescroll #EasyRecipes #simplerecipes #puffpastryrecipes

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