PARMESAN WAFERS
These crisp cheesy wafers, from Gordon Ramsay, are simple to make and look great served with risotto
Provided by Gordon Ramsay
Categories Side dish
Time 10m
Number Of Ingredients 2
Steps:
- 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
- 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
- The wafers will keep in an airtight tin for up to 3 days.
PARMESAN WAFERS- QUICK AND SIMPLE
A thin wafer made just from finely grated parmesan cheese baked in the oven. Wonderful as an elegant topper for your salads or entrees. As a bonus they are gluten free. Great to use instead of croutons. I have seen these in a magazine jazzed up with chilli flakes and very finely chopped walnuts- I haven't tried them this way yet
Provided by Jubes
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 200°C (400F).
- Draw 5cm circles (2 inch) on the back of your baking paper as a guide to make your wafers. Use a good quality paper.
- Line 2 baking trays with the paper.
- Sprinkle parmesan cheese over the circles to form the wafers.
- Bake for 8- 10 minutes or until crisp and golden.
- Allow to cool and set on the trays.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 22, Sodium 382.2, Carbohydrate 1, Sugar 0.2, Protein 9.6
PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
- Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
- Note: This recipe was doubled for this episode.
PARMESAN, BASIL AND LEMON WAFERS (FRICO)
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield about 12 wafers
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F.
- Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.
CHEESE WAFERS OR STRAWS
What do you serve when you serve drinks? The general consensus is something crisp, salty and delicious. (In France, Champagne with potato chips is considered the perfect pairing.) Cheese wafers and cheese straws are always crowd pleasers. They're easy to prepare-basically, it's flaky pastry dough with grated cheese mixed in-and variations are endless. Use Cheddar, Parmesan or whatever cheese suits your fancy. Add rosemary, black pepper, smoky paprika or cumin seeds. Make several kinds in different shapes. With a little extra effort, you can even make savory palmier-style hearts.
Provided by David Tanis
Time 2h
Yield 6 to 7 dozen, depending on shape
Number Of Ingredients 8
Steps:
- Put flour and salt in mixing bowl. With fingers, work half the butter into the flour until it resembles damp, crumbly sand. Add the remaining cold butter chunks and the cheese and stir with a fork to distribute. Stir in milk and quickly gather dough into a ball with floured hands. (There should be visible butter chunks in the dough.) Squash dough into a rough rectangle about 1 inch thick.
- Dust dough with flour and roll to a long rectangle about 8 by 14 inches and about 1/2-inch thick, with the longer side facing you. Fold dough into thirds: first fold in right side, then left side on top of it, making a nearly square package three layers high. Dust again with flour and roll out to make same size rectangle, then fold it again. Dust and repeat once more. Wrap well in plastic film and refrigerate for at least 1 hour, or up to 1 day in advance.
- Heat oven to 400 degrees. Cut dough in half. Refrigerate half the dough and roll the other piece out to a thickness of about 1/8 inch. (Do not roll too thin or pastry will not puff.) To make wafers, cut dough into 2-inch rounds with a sharp cookie cutter (or cut into diamonds with a knife). To make straws, cut dough in strips 1/2-inch by 5 inches. Twist strips 2 or 3 times and press down ends to prevent unfurling.
- Place wafers or straws on a parchment-lined baking sheet. Paint lightly with egg wash and sprinkle with flaky salt. Add sprinklings of cumin seed, black pepper, rosemary or smoked paprika if desired, and a little more grated cheese. Bake for 8 to 9 minutes, until well browned and crisp. Let cool before serving. Repeat process with remaining half of dough.
- Note: To make heart-shaped palmiers, cut dough in half as above. Working with one dough half (and refrigerating the other), roll dough to a rectangle about 12 by 8 inches and 1/8-inch thick, with the longer side facing you. Paint entire sheet of dough with egg wash and sprinkle with cheese. Tightly roll each of the long edges toward the center so you have a long, somewhat narrow log consisting of 2 connected side-by-side cylinders. Cut crosswise into 1/4-inch thick slices. Pinch the round side of each slice to form a heart shape. Flatten each heart-shaped slice with rolling pin and place on parchment-lined baking sheet. Dab each heart with egg wash and sprinkle with flaky salt. Bake for 9 to 10 minutes, until well browned.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 21 milligrams, Sugar 0 grams, TransFat 0 grams
PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Yield 24 crackers
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
- Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
- Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
PARMESAN WAFERS
Categories Side Bake Quick & Easy Parmesan Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 wafers
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
- Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
- Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
- Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.
HERBED PARMESAN CRISPS
Provided by Ted Allen
Categories Cheese Dairy Herb Bake Cocktail Party Thanksgiving Vegetarian Parmesan Rosemary Thyme
Yield Makes 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a small bowl, mix all the ingredients together. On a baking sheet coated lightly with cooking spray or lined with parchment paper, place tablespoonfuls of the mixture with a couple inches between each, and spread them out into ovals about four inches long and two wide. (You should have about 12 crisps.) Bake in the oven until they turn golden brown, 6 to 8 minutes. If not shaping them around a spoon handle, cool crisps flat on a metal rack.
PARMESAN AND ROSEMARY WAFERS
These crisp, tasty little wafers from are totally addictive, and fabulous with drinks at any time! These are a must for any good party. Everyone will be constantly nibbling, so make plenty. They can be made up to 2 days in advance, but must be chilled in an airtight container. Always use baking parchment or they will stick and cause a panic!
Provided by English_Rose
Categories Cheese
Time 20m
Yield 24 wafers
Number Of Ingredients 2
Steps:
- Set the oven to 400°F Put the rosemary and Parmesan in a bowl and mix. Place teaspoons of the mixture on to the prepared baking sheets and flatten out into circles, allowing room in between each for the mixture to spread.
- Bake for 8-10 minutes until golden. Remove from the oven and let cool. Gently peel off the paper and serve.
Nutrition Facts : Calories 35.6, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.3, Sodium 126.4, Carbohydrate 0.3, Sugar 0.1, Protein 3.2
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