Some days are best spent baking, just for the fun of it
An early summer afternoon in the kitchen and the sun is beaming through the skylights. An hour to two of gentle cooking without the ticking clock of making dinner. An afternoon in which I put together savoury biscuits as fragile as frost on a windowpane, and rolls of filo pastry so thin you could see their contents of asparagus and feta hiding within. This is cooking just for the joy of it.
The biscuits are mostly cheese and butter, held together with a little flour and egg, their filling lightly beaten cream cheese and soft-leaved herbs. They can carry a little warmth, too, in the form of ground Aleppo pepper or, should you prefer, smoked paprika. If you don’t want to sandwich them, custard-cream style, then the biscuits are good on their own, served with drinks.
Continue reading… Some days are best spent baking, just for the fun of itAn early summer afternoon in the kitchen and the sun is beaming through the skylights. An hour to two of gentle cooking without the ticking clock of making dinner. An afternoon in which I put together savoury biscuits as fragile as frost on a windowpane, and rolls of filo pastry so thin you could see their contents of asparagus and feta hiding within. This is cooking just for the joy of it.The biscuits are mostly cheese and butter, held together with a little flour and egg, their filling lightly beaten cream cheese and soft-leaved herbs. They can carry a little warmth, too, in the form of ground Aleppo pepper or, should you prefer, smoked paprika. If you don’t want to sandwich them, custard-cream style, then the biscuits are good on their own, served with drinks. Continue reading… Biscuits, Baking, Food, Vegetarian food and drink, Life and style
