School is so soon it makes me want to vomit. I may schedule a post for Monday before I go back to school. Its okay! I won't be completely dead like last year, I will now be tweeting everyday lol. It's much more conventional to tweet instead of Facebook, but I will be on both. So remember to go on my twitter if you wish to keep updated on my eventful, yet predictable life. And sorry the majority of my posts recently all incorporate food. IM SORRY. This blog is part food blog! So yeah. DONT WORRY. Next post will be different.. I promise! hehe.
So a couple days ago we made Cheese Twists with a recipe pretty old from a magazine called "The Big Book of Beautiful Biscuits" or something along the same lines. I think Women's Weekly had something to do with it. Anyway, here is the recipe and how they went:
- 750 grams of pre-rolled puff pastry
- 1 egg white
- 185 grams of Cheddar Cheese
- 90 grams of Parmesan Cheese
- 2 tablespoons of paprika (optional) We didn't include it in our recipe though.
Preheat oven to 220 degrees. Cut each sheet of pastry into 2cm. Brush with Beaten Egg White.
Fold two strips of pastry alternately forming a 'twist pattern'. Take care to make them as flat as possible.
Mix Both Cheeses in a large bowl and sprinkle onto pastry evenly. Press down onto pastry firmly for secure melting.
Now we had extra cheese and pastry so we decided to be inventive and make cheese balls. You can make these into any shape or form, you just have to watch how they cook in the oven. I recommend you cook them until a golden brown, crunchy colour, but depends on what type of texture you prefer.
Place Cheese Twists onto a baking tray lined with baking paper and place in oven for recommended 7 minutes. It depends on how strong your oven is. We had to keep checking because the oven we were using was old and the heating element was a little screwed up. We ended up having to cook them for 10 minutes. Start at 7 minutes and keep checking if theyre the golden brown colour you're looking for.
After cooking transfer twists to a cooling rack. and cool before eating. The crunchy texture appears about 3 minutes after cooling. If you want more crunchiness wait a little longer before you have them.
EAT! :9 hehe :3
Handy Dandy Tips:
- The Cheese will melt rather quickly and so you have to watch them constantly to avoid burning and that disgusting burnt flavour.
- The measurements in the book say it makes about 37 sticks. But our pastry was a little bigger so we made 21 sticks and 8 cheese balls. 1 cheese ball was equal to 2 sticks of pastry. So if we didn't make the cheese balls the grand total would be 29 sticks.
- The Cheese will stick to each other. Don't make a hassle or anything about it, you're better off just seperating them with a knife or any implement that can separate solidified cheese.
The Cheese balls we were unsure how they would cook. But the cheese inside them melted rather well, so the Eugene and Yen recommended time for the cheese balls is around 12 minutes! (on average. any explosions or harm done to person attempting recipe will not be taken responsibility by Eugene and Yen) lol.
Side note from original author:
"These are easy-to-make biscuits, from packaged puff pastry, are great nibbles for a barbeque. We've made them in a big size. If you want them smaller (perhaps to serve with soup), just cut them in half after baking."
Oh, and I think I found 'my colour' its a nice baby kind of blue. I bought a $5 shirt from Cotton On the other day and this colour I really like the look of on me. Not to sound vain or conceited or anything, but this colour seems pretty ruthless in terms of matching up with other colours. It maybe 'baby blue', but its pretty bad-ass. ooooh. And for those wonderrrrin', I got a haircut. Yes and out of great hipster impulse (lol, first $5 v-neck shirts, and now this haircut) I got a "semi- asymmetrical haircut" lol. how exciting. Its very asymmetrical when I brush it to one side. LOL. SO I LEAVE YOU WITH THIS PICTURE.
Hehe. If I don't end up posting on Monday I hope all you readers in Australia have a great start to term and for all you other gremlins overseas of some description, have a great winter and enjoy the remainder of January 2011.
Also, gettin' slack on comments guys. LOL. *hint hint*
Source: Women's Weekly "The Big Book of Beautiful Biscuits"
all photos taken by Eugene Cheung. (35mm f/2)
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