"Simplicity is the ultimate sophistication" LdV

Monday, 18 January 2016

ROQUEFORT AND PAPRIKA SABLÉS (BISCUITS)

ROQUEFORT AND PAPRIKA SABLÉS (BISCUITS)

I eat cheese in France several times a day. 
In London, I eat cheese every week. 
I put Roquefort in my cooking several times a month in both country !
When I have a last-minute aperitif to prepare, those biscuits are my weapons. 
They are lovely, strong enough in the mouth, crumbly... A delight obviously easy to prepare.
The pinch of Paprika in the recipe ? Why not ?
 If you don't fancy Roquefort, go for the "Bleu des Causses" (French) or Gorgonzola (Italy). If by any chance it is too strong still , go for Stilton or Dolcelatte (Italy).  


Cocktail pairing : Limoncello cocktail (click here).





ROQUEFORT AND PAPRIKA SABLÉS (BISCUITS)
A quick glance in your kitchen...

In your fridge
Roquefort cheese
Butter

In your cupboard
Paprika 
Flour

ROQUEFORT AND PAPRIKA SABLÉS (BISCUITS)
Around 20 biscuits

100g 3,5 oz of Roquefort cheese
120g 4 oz of flour sifted
80g 3 oz of soft butter
Half a tsp of paprika  

Mix all the ingredients together and form a log.
Put this log in cling film then in the freezer for 10 minutes.
Preheat the oven to 180°C.
Remove the log and slice into 1-cm slices.
On a parchment lined baking tray, place roughly 10 cm apart, each slice.
Cook for 15 minutes.
Leave the sablés to cool before serving. 




Sablés roquefort et paprika 

Pour 20 sablés
100g de Roquefort

120g de farine tamisée

80g de beurre en pommade

½ c-à-café de paprika fort

Mélangez tous les ingrédients listés et formez un rouleau.
Recouvrez-le de film alimentaire et entreposez-le au réfrigérateur pendant 10 minutes.
Préchauffez votre four à 180°C.
Sortir le rouleau et coupez des rondelles fines d’1 cm environ.
Disposez les sablés sur du papier sulfurisé.
Enfournez pour 15 minutes.
Laissez-les refroidir avant de les déguster.


Inspiration : recettes roquefort 

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