December 5, 2017
ROQUEFORT AND PAPRIKA SABLÉS (BISCUITS)
ROQUEFORT AND PAPRIKA SABLÉS
(BISCUITS)
(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).
Wine pairing : Quarts de Chaume (Sweet white) from the Loire Valley.
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
100 g 3,5 oz Roquefort cheese
120 g 4 oz flour sifted
80 g 3 oz soft butter
Half a tsp 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.
Leave the sablés to cool before serving.
Sablés roquefort et paprika
Pour 20 sablés environ
100 g de Roquefort
120 g de farine tamisée
80 g 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.
Sortez le rouleau et coupez des rondelles fines d’1 cm environ.
Disposez les sablés sur du papier sulfurisé.
Enfournez pendant 15 minutes.
Laissez-les refroidir avant de les déguster.
Inspiration : recettes roquefort
