70g of butter or margarine if you prefer to use this – colder the better!
70g of grated hard cheese – stronger flavour the better.
1.5 teaspoons of paprika – the best results are to use smoked sweet paprika.If you don’t like paprika then use freshly ground black pepper and a pinch of ground cayenne pepper
1 egg – beaten
METHOD
1] Sift the flour into a bowl, add the salt and paprika [ or whichever spice you are using] and mix well together.
2] Cut your butter/margarine into small pieces or grate into the bowl of flour and using your hands rub the ingredients all together until it resembles fine breadcrumbs
3] Now add the grated cheese into the mixture and stir well to spread the cheese evenly throughout the dry mixture.Make a well in the centre and add the beaten egg into the hole you have created, mix well to incorporate all the dry mixture into a large ball. [ I use a knife to do this in a clockwise motion until it all binds together] If it is too dry and not sticking together add a teaspoon of cold water and finish off pulling the mixture into one ball by using your hand.
4] Switch your oven on to preheat it Gas 7/190C/FAN 170
5] You now need to have a flat floured surface, to put your ball of dough onto, now roll out to a large square.You need this to be quite thin but still enable you to handle it.Taking a sharp knife cut into long straws – you are aiming for each one to be about 10cm each.
6] Take a baking tray and either grease it or cover with baking paper and lift your cheese straws onto it, you can twist some of them slightly to add interest [ hold the bottom of one and turn the other end to make a slightly curvy straw.]this mixture should make at approx. 32 straws.Put the baking tray into your preheated oven and cook for 10-15 minutes until they are golden in colour and quite firm.
7] Once cooked remove the tray from the oven and allow them to cool on the baking tray for 10 minutes before gently lifting them and putting onto a baking tray until they are cold.I must admit they are lovely warm straight from the oven, but I defy anyone to just eat one! – Once cooled can be stored in airtight containers for a few days!
TIP For a quirky marmite twist leave out the paprika/cayenne and when you roll the pastry out into a large sheet thinly spread marmite over half of it, fold and re roll back to full size then continue as before.
This is a delicious side dish for any roast dinner, but especially at this time of year. The cinnamon really adds a delicious element, but once you’ve tried it you will be having it every Sunday! This recipe was created by Latoyah from Sugar Pink Food You will need:- 1 large red cabbage 25g …
Now this is some proper comfort food 🙂 definitely one of our regular go-to’s after a long day out in the rain or when it get’s a wee bit colder! I don’t think I need to explain what it is, an absolute classic! So here is an awesome recipe and method we put together with …
Our Favourite Fluffy Omelettes This tried and tested recipe is one of our absolute faves, made extra special with the golden yolks of our organic eggs. We serve ours with a side of homemade chips, yum. Ingredients 4 organic eggs, separated 4 oz small mushrooms sliced thinly 2 rashers Devon streaky bacon, chopped small 2 …
A gorgeous recipe by one of our favourite chefs from one of our favourite (if not the favourite!) restaurants ever… Courgette Hummus by Anita of La-Petite Bouchée! We absolutely love it there, incredible food, great setting, we cannot recommend enough. In their own words: “We serve simple yet hugely flavoursome, French cuisine using only the …
Easy Peasy Cheese Straws
INGREDIENTS
140g Plain flour – sifted into a bowl.
½ teaspoon of salt
70g of butter or margarine if you prefer to use this – colder the better!
70g of grated hard cheese – stronger flavour the better.
1.5 teaspoons of paprika – the best results are to use smoked sweet paprika. If you don’t like paprika then use freshly ground black pepper and a pinch of ground cayenne pepper
1 egg – beaten
METHOD
1] Sift the flour into a bowl, add the salt and paprika [ or whichever spice you are using] and mix well together.
2] Cut your butter/margarine into small pieces or grate into the bowl of flour and using your hands rub the ingredients all together until it resembles fine breadcrumbs
3] Now add the grated cheese into the mixture and stir well to spread the cheese evenly throughout the dry mixture. Make a well in the centre and add the beaten egg into the hole you have created, mix well to incorporate all the dry mixture into a large ball. [ I use a knife to do this in a clockwise motion until it all binds together] If it is too dry and not sticking together add a teaspoon of cold water and finish off pulling the mixture into one ball by using your hand.
4] Switch your oven on to preheat it Gas 7/190C/FAN 170
5] You now need to have a flat floured surface, to put your ball of dough onto, now roll out to a large square. You need this to be quite thin but still enable you to handle it. Taking a sharp knife cut into long straws – you are aiming for each one to be about 10cm each.
6] Take a baking tray and either grease it or cover with baking paper and lift your cheese straws onto it, you can twist some of them slightly to add interest [ hold the bottom of one and turn the other end to make a slightly curvy straw.] this mixture should make at approx. 32 straws. Put the baking tray into your preheated oven and cook for 10-15 minutes until they are golden in colour and quite firm.
7] Once cooked remove the tray from the oven and allow them to cool on the baking tray for 10 minutes before gently lifting them and putting onto a baking tray until they are cold. I must admit they are lovely warm straight from the oven, but I defy anyone to just eat one! – Once cooled can be stored in airtight containers for a few days!
TIP For a quirky marmite twist leave out the paprika/cayenne and when you roll the pastry out into a large sheet thinly spread marmite over half of it, fold and re roll back to full size then continue as before.
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