Parmesan sablés

Tags

apero, biscuits, hors d'œuvres, nibbles, parmesan, savoury cookies

These savoury biscuits are crisp, delicate, buttery and oh-so-cheesy! They are perfect for snacking on, especially as party nibbles and apèro snacks.

Makes about 24

Ingredients:

150g / 11 tablespoons salted butter, soft but not melted
150g / 1 1/4 cup flour
150g / 1 cup finely grated Parmesan
4 sprigs fresh thyme
1 egg, lightly beaten

Preparation:

Preheat the oven to 180C / 360F
In a large bowl mix the flour, butter cut into small pieces and Parmesan
Add the thyme leaves
Add the egg and mix with your finger tips until all comes together
Remove the dough and form it into a ball
Place it in between 2 pieces of baking parchment
Using a rolling pin, roll out the dough to about 5mm / 1/2″
Place on a tray and chill for 1 hour
The dough can be frozen at this point until ready to use
Line a baking tray with baking parchment
Unwrap the dough and using a cookie cutter, cut out circles
Arrange slices on the baking tray and bake for 12-15 minutes or until lightly golden
Transfer the biscuits to a wire rack to cool
Store in an airtight container until ready to serve
Enjoy!

 

Velvety smooth potatoes

Tags

cream, mascarpone, mash, parmesan, potatoes, sundried tomatoes

This was a recipe that was born out of trying to use leftovers. We were about to leave on vacation and I was desperately trying to empty the fridge and all the possible perishables. I was doing rather well and did not have much left over when I went to take stock. I had potatoes, garlic, cream, cheese, mascarpone and a few other odds and ends. I could make a gratin with the potatoes and cream, but what would I use the mascarpone for? Tiramisu? That would mean opening a packet of boudoir biscuits and then as I would not use them all, I would have to eat them before leaving – a definite possibility but I really could not afford to put on weight before going away. So, the question still remained, what would I do with the mascarpone – eat it by the spoon with some vanilla sugar and chocolate shavings – tempting… Then I decided to make an extra creamy, smooth, velvety, mashed potato dish. I had a few sun dried tomatoes in my pantry; why not add a few in for a bit of texture and colour?  And so my recipe for today’s post was born. Incredibly easy too and it is absolutely delicious and decadent. It makes a change from regular mashed potatoes or potato gratin. Do try it, you will not be disappointed – I guarantee it.

Serves 6

Ingredients:

1 kg / 2 pounds potatoes
6 to 8 sun dried tomatoes in oil
250 g / 9 oz mascarpone
100 ml / 3 oz heavy, liquid cream
80 g / 3 oz parmesan, grated
1 garlic clove, crushed (optional)
1/2 teaspoon dried basil
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 200 C / 400 F
Cook the potatoes, unpeeled, in boiling water for 25 minutes
Peel and mash coarsely
Cut the sun dried tomatoes into small pieces and add to the mashed potatoes
Add crushed garlic and basil
Whip the mascarpone with the cream and half the parmesan
Add salt and pepper to taste and mix all the ingredients
Ladle the potatoes into your gratin dish
Sprinkle the remaining parmesan on the top
Bake, uncovered for about 20 to 25 minutes until golden brown
Serve immediately
Enjoy!

Doesn’t that look good?

PPLT – Prosciutto Di Parma, Parmigiano Reggiano, Lettuce & Tomato

Tags

appetizer, entree, hors d'œuvres, jambon de bayonne, Parma ham, parmesan, parmigiano reggiano, prosciutto Di parma, salad, tomato

I have based this delicious, healthy and light starter on a very similar one I had at a lovely little restaurant in Nice, France, several years ago. We were sitting on a terrace overlooking the Mediterranean shaded by vines on a trellis. The sea was sparkling as if lit by millions of tiny lights and a cool breeze barely moved the leaves. We sat on small metal bistrot chairs sipping on a glass of cold rosé. Heaven! This is a lovely light starter to serve in summer when tomatoes are in season. I am thinking of all my readers in the Southern Hemisphere as they are in the midst of heatwave and I thought you might appreciate a little lighter meal. The shallots do need to marinate for a few hours so it is best to prepare them early in the day or even the previous day. The cheese crisps keep for up to 2 days in a tightly sealed container so they can be prepared in advance too.
Every time I make it, I am transported back to that terrace in Nice. Maybe you will be too.

Makes 12 servings

Ingredients:

125 g / 4 1/2 oz parmesan, finely grated
Freshly ground black pepper
170 g / 6 oz Prosciutto Di Parma /Jambon de Bayonne
2 small shallots, finely sliced
125 ml / 1/2 cup white vinegar
Pinch salt
1/2 teaspoon sugar
Small head of bibb lettuce
3 tomatoes, sliced
1 red bell pepper, roasted, peeled and sliced into 12 strips

Preparation:

Preheat oven to 180 C / 350 F
Place some parchment paper on your baking sheet
Grease the paper lightly
For each cheese crisp, drop about 3 tablespoons of the grated cheese onto the sheet in a circle
Sprinkle with pepper
Bake until golden brown, about 8 minutes
Remove from heat and cool on parchment
Line another baking sheet with foil
Space the prosciutto on the foil
Bake until lightly crisped, not brittle, about 7 to 8 minutes
Cool on paper towels
Place sliced shallots in a medium bowl
In a saucepan, combine vinegar, salt and sugar
Bring to a simmer over medium heat and pour over shallots
Let marinate at least 3 to 4 hours – can chill for up to 3 days
To assemble:
Layer 1 cheese crisp with I lettuce leaf, 1 tomato slice, a few shallot slices and 1 prosciutto slice, folded
Top with another cheese crisp and 1 pepper slice
Enjoy!