www.light-food-full-of-flavour.com

"Good food is the foundation of genuine happiness." Aguste Escoffier

Greetings from high up in the French Alps where I am working right now.

Parmesan shortbreads with pesto and goat's cheese

60g (2.1oz) plain flour

60g (2.1oz) grated parmesan cheese

45g (1.6oz) diced butter

Use your hands to mix the ingredients into a dough. Shape the dough into a sausage and refrigerate for 30 minutes.

Preheat the oven to 180C (350F). Line a baking tray with parchment/baking paper. Cut the rolled dough into discs and place the discs on the tray—space them out on the tray. Bake for about 8-10 minutes—until lightly browned. Cool on a rack.

For the pesto:

100g, 3½oz, rocket leaves

1 garlic clove crushed/minced

1 tablespoon pine nuts

10 walnut halves

1 tablespoon Extra virgin olive oil

2 tablespoons grated parmesan cheese

½ teaspoon sea salt + ½ teaspoon black pepper

1. Place the rocket leaves, garlic, pine nuts and walnuts in a food processor and blitz for about 15-20 seconds until you have a coarse mix.

2. Transfer this mix to a bowl and add the olive oil, cheese and season with the salt and black pepper. Mix everything together.

To serve the canapés:

Place a small dollop of pesto on each shortbread and top with with a some soft goat's cheese.

WISHING YOU ALL HAPPY HOLIDAYS AND HAPPY COOKING! MAY THE FORK BE WITH YOU.

Happy cooking!