Sunday, September 20, 2009

Feeling French: Part 1 - Cheese Sables

For some reason, I have been feeling very french lately. I went into the bookstore and unconsciously walked out with 3 french books - all food related, of course!!!

If you too are a bit of a francophile, I seriously recommend two of the books.

1. At my French Table- Jane Webster
and
2. Travelling and cooking in South-West France.

The other I haven't managed to get through yet but will update you when I do. Unfortunately it's turning out to be a bit of a dud.

At my French Table has a particularly lovely, foodie inspiring story as well as the recipes.
Anyway, they are both beautiful books filled with yummy recipes that I have been waiting to try out.

This weekend, we are at my boyfriend's family home in the country, so I love baking when I am there and it seemed the perfect opportunity try the Cheese Sables in Jane Webster's book.


The end result was a delish cheesey biscuit perfect for a savoury platter. Directions below.

Cheese Sables- makes 28 (for me it made about 20)
Ingredients:
200g plain flour
200 g of grated cheese - either all cheddar or half cheddar/half parmesan (I stuck with cheddar and added probably another 50 g because I LOVE CHEESE but if you get experimental with your cheese types, let me know how it turns out.)
200g unsalted butter
large pinch of salt
1/4 teaspoon of cayenne pepper (I used about 1 teaspoon because I like a bit of bite)
squeeze of lemon juice


Method:
Place all ingredients into a food processor and pulse together to form a dough.



Divide dough in half, then roll into two long sausage shapes. Wrap in plastic film and chill in the refrigerator for 1 hour. ( I got impatient and only left them for 1/2 an hour and they were fine- in fact, I had to cut the end bits off because they were a little bit too hard)



Preheat oven to 200 degrees Celsius.

On a lightly floured surface, cut dough into 2cm thick rounds. Place on a baking tray lined with baking paper.



Bake for 15 minutes. Cool on a wire rack. Cheese sables will keep for up to 1 week in an airtight container.



They ended up looking quite cute and being a good addition to a savoury platter we had last night.
Let me know how you go if you decide to try these little sables out. Have been feeling French lately? Got any good recipes to share?

1 fabulous comments:

sutros said...

The inspiration:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.

The challenge:

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com.

This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

A unique and amusing Christmas present for all food lovers

Enjoy

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