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Adjustable stand — hold cookbook or tablet at eye level while cooking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Thaw the frozen pastry and cut each sheet into four squares. Cook the onion, capsicum and bacon bits in the oil for about 10 minutes. Meanwhile warm the Philadelphia ceam cheese slightly to make it spread easier. Spread the cream cheese evenly over the 12 pastry squares but avoid the edge of the pastry by about 1.5 cms (1/2 inch). Evenly divide and spread the capsicum mixture over the cream cheese. Bake at 200 degrees Celsius (about 400 degrees Fahrenheit) for about 15 minutes.