Cheesy Whole Wheat Grissini (Breadsticks)

 

Grissini originate from Italy and are long, pencil-thin sticks of crisp and dry bread. They are about the right size to stick up your nose, if you’re that way inclined. They are great to snack on, or to enjoy with soup or as an appetizer.  

You know, I’ve never purchased grissini, nor have I ever thought about making them until I stumbled across a recipe in one of my baking books. They looked simple to make, and I knew they would be a hit with my roasted butternut and red pepper soup.

If you have no experience in baking bread, do not be afraid.

Cheese and Black Pepper Baguettes

  

I’ve been getting into the habit of baking bread every Saturday morning. This Saturday was no different. My choice of bread today was cheese and black pepper. 

I love fresh bread – making it, tasting it and smelling it. However, I’m ever so lazy when it comes to making it. I don’t spend however many minutes hand-kneading, or waiting several hours for it to prove. I usually prep the dough on Friday night, using my stand mixer. Pop the dough into the fridge overnight, and then on Saturday morning, I shape the dough, let it stand for 1 hour, before baking it. Simple – it works a treat every time! 

British Cheese Scones

 

In this entry, I’m going to open a can of worms labeled “scones”. British scones are significantly different from American scones. British scones are light, fluffy, quite dainty and round; American scones are denser, heartier, bigger and usually wedge/triangular-shaped. The British scone is closer to an American biscuit, than it is to an American scone. And British biscuits are what Americans know as cookies… ok, now the language issue has been dealt with, I can now discuss

Roquefort Bread

 

Roquefort is not high on my list of favorite cheeses, but J loves it! To be honest, I’m not a blue cheese fan. It’s not that I cringe at the blue-green veined mold growth, but the flavor of the cheese is enough to make me hurl. Let’s just say blue cheese is an acquired taste. 

I’ve been informed that Roquefort is like no other blue cheese – it’s creamier and richer than other blue cheeses, such as Stilton. I guess that I’ll just have to believe it, because I can’t see myself sitting through

Cheese Sables

 

I made these cheese sables on Valentine’s Day and received the best compliment from J. He said “these taste just like my Uncle’s….” Now, this may not mean much to most people, but J’s uncle used to own a patisserie in the Netherlands for many many years.

These cheese sables are buttery, cheesy, crispy and delicate, suitable for general snacking, nibbles before dinner, or with an aperitif.

The recipe is so simple, yet the results are absolutely outstanding. Make sure you use the highest quality European unsalted butter you can find/afford for this recipe, you will really taste the difference. I used vintage aged Gouda, which is a cheese that’s pretty

Leek & Goat Cheese Quiche

 

Spinach & pine-nut, Lorraine, ham & broccoli, roasted red pepper and goat cheese are all flavors of quiche that I love.

Quiche is more often than not, loaded with saturated fat. Take the rich-buttery crust, which is then filled with a custard base with far too much cream, full-fat milk and to top it off tons of cheese.

I tone down the fat in my quiche by using a mixture of unsweetened soy milk and water; I also use very strong mature (sharp) cheese, if required – that way, you only need a tiny bit.