This it. The final stretch. I have 10 more weeks of lectures. Then exams. Then I am done. Finished with university. Finished with being a student. Finished with education. AHHH. Crickey. That’s come around quick! To be honest, I will be glad to never have to sit cutting out words from an essay I spent hours writitng. And to never have to revise for awful exams. I wonder how many hours of my life have been spent revising?! Ah well, fingers crossed, it will all be worth it!
I love being back in London! So much good food and music. Later this afternoon, I am going to go on a hunt for blood oranges, down the local fruit and veg stores. Then in the evening I am going to see this wonderful band called “Hackney Colliery Band” (more about them later on in the week) at Ronnie Scott’s. What a swell Sunday!
I just remembered I said I would be posting the recipe for the Ginger and Treacle Tart I made for Christmas. You will have to wait until next week now, sorry! A few people have asked me for this recipe so I thought I would post it first!
Let’s talk cheese straws. These cheese straws aren’t the type you buy from the shop that have a little bit of a bite to them. Oh no. These are soft, buttery, melt-in-your-mouth cheese straws. I wish I had some now to eat. The great thing about them is that you can experiment with different toppings and fillings. I decided to use mature cheddar, and sprinkle garlic salt and paprika on top. Next time I am gonna try adding jalepeños, or even some sun-dried tomatoes. OR OLIVES! Oh my I forgot about olives. You meat eaters could add bacon. I have heard a lot of you like bacon…
And…. IT’S SO EASY! Seriously. You don’t even have to make the pastry. In fact you can buy ready rolled pastry, which cuts out the first step for you! You can buy ready grated cheese as well if you are really lazy.
- Preheat oven to 200c/180c fan/Gas 6.
- Roll out the pastry into a just less than 1cm thick rectangle.
- Cover half with grated cheese.
- Fold over, half of the pastry to cover the half with cheese on.
- Sprinkle garlic salt and paprika over the top.
- Using your rolling pin, roll the pastry out to flatten slightly, so both halves stick together.
- Using your cutting utensil (pizza cutters work well) cut the pastry into 1.5cm strips.
- Carefully pick each strip up on at a time and twist, before placing on the lined baking tray.
- Bake in oven for 8-12 mins until golden brown.
- Cool on wire rack (or eat warm!)