CRAZY-CHEESY INHALE-AND-SAIL BISCUITS
Provided by Claudia Rowe
Categories side dish
Time 1h15m
Yield Feeds 15 hungry sailors
Number Of Ingredients 11
Steps:
- Preheat oven to 400 to 425 degrees.
- Shred carrots and finely dice remaining vegetables. Set aside in a bowl and sprinkle with salt.
- Mix together remaining dry ingredients and black pepper.
- Cut butter into dice-sized cubes and blend into flour with pastry blender.
- Add cheese to flour mixture and toss together to coat well.
- Add vegetables to butter-flour-cheese mixture.
- Slowly pour vegetable broth into mixture, mixing quickly.
- Add enough milk a little at a time until the desired consistency of sticky but not soupy is achieved. (You may or may not use two cups.)
- Drop biscuits, using one-quarter cup, onto ungreased baking sheets.
- Bake about 10 minutes, rotate racks and bake 10 minutes more. Biscuits are done when they are browned and sizzly. Keep warm until serving time.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 22 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 611 milligrams, Sugar 2 grams, TransFat 1 gram
SPICY CHEESE BITES
Classic French nibbles that are devilishly moreish
Provided by Good Food team
Categories Dinner, Snack, Starter, Supper
Time 25m
Yield Makes around 24
Number Of Ingredients 6
Steps:
- Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
- Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
- When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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