OK, normally you see pictures of beautiful buildings here, so apologies if you’re disappointed by the occasional lapse into other matters. The strap line for the site however, is beer, food photographs, so that’s my get out.
First up is todays lunch, which features food grown on my allotment. Today it was new potatoes, left over from last nights potato salad and a handful of cherry tomatoes. it needed something a bit spicy so I tipped in some chunks of chorizo.
Nothing too exotic, just fried off the potatoes to give them a crispy edge, then added the chorizo, and lastly, the tomatoes for a brief introduction.
All served up with a slice of lightly toasted sourdough. keeps you going!
Secondly, I don’t bake too often but I like these gorgeous little parmesan biscuits. Best served warm, they will last 2 days only, in an airtight container.
100g unsalted butter
pinch of cayenne
pinch of mustard powder
50g grated cheese, such as cheddar)
1 egg (beaten)
pinch of salt and a grind of pepper
Put everything in a food processor (Apart from the egg) and blend until it goes “crumby”. Tip it out and knead it briefly into a smooth ball, then wrap in cling film and put in the fridge for at least 30 minutes.
Unwrap the mix and roll it out to a biscuit size thickness. (You choose) Then cut out the biscuits with whatever you have. (I used a pasta cutter!) Rehash what you have left and roll out again – you should be able to do this at least twice and i got 30 biscuits out of this much mixture.
Brush with a beaten egg and careful sprinkle a little more Parmigiano on the top
Put in a preheated, 180 oven for no more than 10 minutes. CHECK THEM, you don’t want them over done!
Put on a cooling rack until you handle them comfortably, then enjoy.