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StartersCheese Palmiers Filo Cheese Straws
Pizza Bread – A quick and tasty snack that young people
love to make for themselves. 4 slices whole wheat bread 1-2 tsp oregano 1-2 cloves garlic, crushed 4 tsp olive oil 2 tbsp tomato paste 1 cup Cheddar cheese, grated Toast the bread lightly. Sprinkle with oregano, garlic and oil. Spread the toast with the tomato paste, then
add the cheese. Place the pizza’s under
a hot grill until the cheese is bubbly and lightly golden. Serve immediately with a little extra
oregano. From
Linda McCartney’s Home Cooking page 65 Cheese Palmiers – These light cheese-filled pastries just
melt in the mouth. Perfect as an
appetizer to nibble before a meal, you’ll find that they disappear like the
melting snow. ½ lb frozen or homemade puff pastry ½ pound cheddar cheese, shredded (about 2 cups) paprika Roll out the pastry
thinly into a rectangle. Cover thickly
with cheese and press it down well.
Sprinkle generously with paprika.
Fold one long edge of the pastry into the centre. Moisten the upper side of the edge with
water. Fold the other long edge into
the centre and press down to seal the edges together. Cut into ¼-inch slices.
Lay them, cut side down, on a well greased baking sheet. Bake in a pre-heated 425 degree F oven until
golden brown, about 20 minutes. Let
cook on a wire rack for 5 minutes and they are ready to serve. From
Linda’s Kitchen page 48 Filo Cheese Straws – These “cigars” are a variation on a theme
of cheese straws, and they really are irresistible, so you probably need to
make more than you expect! Use a cheese with a good strong flavour. ¼ lb filo pastry Olive
oil 1 ½ cups shredded cheese Freshly ground black pepper Cut the filo sheets in half
crosswise. Brush each one with olive oil,
then fold in half and brush with oil again. Place a narrow band of shredded cheese along one long edge and grind
pepper over the top. Roll up tightly. Cut the roll in half and brush the top with olive
oil. Repeat with the remaining filo sheets. Place on a greased baking sheet and bake in a
preheated 425 degree F oven for 15 minutes. Eat hot or while still warm. From
Linda’s Kitchen page 48 |
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