RED TEQUILA DRINKS RECIPES

Steps:

• Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
• Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
• Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
• Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line two 18cm sandwich tins with baking paper. Stir the dry ingredients together in a large bowl. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
• Divide the mixture between the tins and bake for 25-30 minutes or until risen and a skewer poked into the centres of the cakes comes out clean. Cool on a wire rack.
• To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.