Cheesy Buns
These are not really buns, but they are very cheesy. By Kate
A friend of mine is having the most awesomely horrible time at the moment and mentioned that she wanted to drink some champagne this weekend for comfort.
It's not a wine generally associated with the more soothing and cosseted scenarios but I think she is completely right and her very suggestion is a testament to her fighting spirit. She definitely should drink champagne as soon as she possibly can.
Mind you, she didn’t mean that she was going to drink it in a celebratory sense at all; she really did want the ‘curl up and feel better’ effect but I still think she is completely right. Something that tastes delicious and makes you happy will work a complete charm with the glad rags on – but will work just as well when you just want to remember how wonderful it can sometimes be to be alive when things taste that good.
My friend was, even more sensibly, planning to enjoy this fine champagne with chips -truly one of the greatest of food and wine matching pairs although of course, potatoes in almost any form are one of the comfiest foods.
So in honour of her quest of comfort, I have a recipe this week. These are the things I like to have with champagne or really good, very dry sparkling wine. The immediate effect is different than that from chips, but there ensues the same satisfied, happy and very comforted feeling.
The following recipe is the very healthiest version: if you want something more conventional just google ‘gougeres.’
Cheesy Buns
(This is the name given by yet another friend and I suppose they are kind of like mini buns.)
Start with green or black olives to taste. Loads, or just a restrained sprinkling, but if you hate olives you can leave this part out altogether.
1 large garlic clove, crushed
2 tablespoons finely chopped fresh thyme or rosemary. Sometimes I add even more (but I am mad about fresh herb flavour.)
50ml Olive oil
Ground Pepper. Lots.
150g wholemeal flour
3 eggs
150 grams goats milk cheddar; grated.
Mix the herbs, olives, garlic, olive oil and pepper. You really don’t need salt – there is more than enough in the goat cheese. Add 125ml water and bring to the boil. When it’s boiling, mix in the flour and stir until the mixture forms a kind of lump that comes away from the sides of the pan. Add the eggs one by one, beating well after every addition and then finally add the grated cheese. Scoop out smallish balls. I don’t like going too bite-sized as that feels a bit pointless so use two generous teaspoons to scoop and shape the mixture.
Bake at 180 degrees Celsius or gas mark 6 for 25 – 30 minutes, until they have puffed up and browned nicely.
Eat and drink till you feel properly comforted.
Bake at 180 degrees Celsius or gas mark 6 for 25 – 30 minutes, until they have puffed up and browned nicely.
