250g cheese (basically any
type will do, but not too much soft ie Brie or blue in the mixture),
grated or chopped until fine in food processor
250g butter
300g plain flour
Seasoning - a mixture of any of salt, black pepper, oregano, caraway
seeds, cumin … up to you!
Coating - crushed peppercorns, herbes de provence, sesame seeds,
ground paprika
Mix together in food processor the cheese, butter,
flour & seasoning until it forms smooth dough
(and becomes a lump in the food processor).
Remove from bowl and split into 3,
then using greaseproof or parchment paper, roll each
lump into a sausage shape, then cover with different
coatings - 1 x herbs, 1 x peppercorns, 1 x sesame
seeds for example. If you are feeling artistic and
have the time, I sometimes make 1 lot square, 1 lot
round and 1 lot triangular.
Chill well before use, then slice
into discs and bake in a hot oven (200c) for approx
10 min until just brown, then allow to cool.
This recipe is very forgiving - will
keep in the fridge ready to slice for a week or so.
Can also be frozen and needs only approx 15mn out
of the freezer before soft enough to cut & cook.
[Recipe provided by Izzy
Evans]
This
is just one of the many recipes that chalet staff
use throughout the winter. For
more great recipes click here.
