A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!
1¾ all-purpose flour
1¼ cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoon minced fresh Rosemary leaves
½ teaspoon salt
Pinch of grated nutmeg
250g butter (softened at room temperature)
1 teaspoon lemon zest
1 large egg yolk
75ml heavy cream
Additional rosemary leaves and coarse salt for garnishing
Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds. Add in the egg yolk and cream.
In another bowl, combine all the dry ingredients.
Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
Divide the dough in half. Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter. Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
Preheat oven to 160˚C. Line baking sheet with parchment paper.
Slice each log into 1/3-inch thick slices. Space them 1 inch apart on the prepared baking sheet.
Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
Bake for 25-30 minutes until just golden at the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.
En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.
Ummm… So easy and so delicious!
The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!
2 cod fillets
2 tablespoon olive oil
2 cloves garlic (thinly sliced)
1/2 cup grape tomatoes, halved
6 large, pitted olives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 teaspoons dry white wine
2 teaspoons unsalted butter
2 fresh thyme sprigs
Heat oven to 240°C
Place the fish fillet on the parchment. Season with salt and pepper.
In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
Top fillets with wine, butter and thyme sprigs.
Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
The parcel should look like a giant sweet. Bake for 8-10 minutes.