I got my mariyam plush and she is quite happy ! I think the mariyam plush is quite mystical although it ate my parmesan cheese
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where would we be without her (parmesan cheese)
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[MEDIUM WINGS. PARMESAN CHEESE REALLY MELLOWS OUT THE HEAT. HOW FAR WOULD YOU RUN WITH A PIECE OF LEAD IN YOUR HEART. ANYTHING GEORGINA HAS ON THE MENU IS GOOD.]
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Friands au Fromage
These delectably cheesy Friands au Fromage are a simple and delicious lunch to tuck into after installing Christmas lights in the front garden! The beautifully strong flavour of Epoisses make them appropriately festive, too! Happy Saturday!
Ingredients (makes 2 large friands):
1 cup Béchamel Sauce
Parmesan
300 grams/10.5 ounces Rough Puff Pastry
60 grams/2 ounces Epoisses (or another strong cheese like Muenster or Maroilles; unless you prefer something milder...)
1 egg
3/4 teaspoon freshly cracked black pepper
In a medium saucepan over a low flame, heat Béchamel Sauce. Grate in about 2/3 cup Parmesan. Cook, until cheese has completely melted. Remove from the heat, and let cool completely.
Preheat oven to 200°C/395°F.
Line a baking tray with baking paper. Set aside.
Roll Rough Puff Pastry out onto a lightly floured surface, into a large (30cmx25cm/12″x10″) rectangle. Divide into two equal rectangles, and place them onto prepared baking tray.
Cut Epoisses cheese into slices. Lightly beat the egg.
Spoon about 1/3 cup of the Parmesan Béchamel mixture in the centre of each Puff Pastry rectangle. Grate a little more Parmesan onto the Béchamel, and top each with slices of Epoisses.
Cut the edges of the Puff Pastry rectangles into strips, up to the filling, and fold them over each other, pressing in the middle, where strips meet, to seal.
Generously brush friands with egg wash. Sprinkle each generously with cracked black pepper.
Place in the middle of the hot oven, and bake, at 200°C/395°F, 20 to 25 minutes until golden brown.
Serve Friands au Fromage hot or warm, with dressed lettuce or a bowl of soup.
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