08 November 2012

parmesan wafers and whatnot for the weekend


I suddenly felt the urge to post these recipes as I feel that the coming season is made for food like that. Great for dipping and spreading, these wafers and dips are an excellent combination as an informal appetizer or a buffet item. They also go brilliantly with baked cheeses, hummus, and more. Read the recipes below.





Parmesan Wafers

250 g flour
20 g shredded parmesan cheese
1 tsp Maldon salt
Cayenne pepper on the tip of a knife
1 small egg
30 g butter
175 ml milk

Preheat oven to 200°C/390°F. Combine dry ingredients; add eggs, butter, and milk. Knead the dough; a mixer with a dough hook does the job well.
Divide into small pieces and roll out thin on a floured board. Arrange on a baking sheet clad with parchment paper. Bake for a few minutes, until the crackers turn slightly golden. Serve with the dips presented below.

This is a versatile cracker that can be combined with any number of things. Try adding herbs, a different cheese, roasted seeds or cumin seeds to the dough. You can also experiment with the size.


Tomato Dip

2 tbsp olive oil
2 cloves garlic, shredded
1 can tomatoes
salt and black pepper
1 ball mozzarella
shredded basil

Heat the oil in a saucepan. Soften the garlic carefully so it doesn’t brown. Pour the tomatoes on and stir, adding salt and pepper to taste. Place in an oven-safe dish and shred the mozzarella over top. Place in an oven until the cheese is melted. Sprinkle with shredded basil before serving.


Feta Spread

200 g pure feta cheese
1 tsp fine lemon zest
2 tsp fresh lemon juice
½ clove garlic, crushed
2 tbsp olive oil

Combine all ingredients in a food processor and puree completely. Serve with the tomato dip.


Pear, Ginger, and Chili Spread

4 pears, peeled and diced
3 cm (1¼ in) fresh ginger, shredded
1 red chili, halved and de-seeded
1 onion, finely chopped
3 tbsp fresh coriander, chopped
1 tsp roasted coriander seeds
2½ dl apple or white wine vinegar
100 g brown sugar
100 g sugar
salt and black pepper

Combine all ingredients except salt and pepper in a saucepan, stir, and bring to a boil. Lower the heat and let simmer for 30 minutes.
If you prefer, remove the chili from the mixture before pureeing it with a blender wand or in a food processor. Do not over-puree – it should not have the consistency of baby food, but rather retain a coarse texture. Salt and pepper to taste.

*The puree is delicious with chicken and as a sandwich spread.
**This spread goes particularly well with melted cheeses. All you need to do is wrap a white mold cheese with prosciutto and put it in a hot oven until the cheese has become hot and molten inside.

  
Supervision, cooking and baking: Halla Bára Gestsdóttir
Photo: Gunnar Sverrisson


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