It takes days like this to ask myself why I got into medicine. Being on call along with my Sp [after coping with an endless opd session without my RMO and sorting through casualty in the afternoon] does make wonder how I ended up as a doctor.

As much as I love my job, I did not seriously comtemplate a career in medicine in my earlier days. Given a second choice I guess I would go for something food related. Like a pastry chef on a cruise ship or a food stylist for Women’s Weekly or a regular host on Les Escapades de PetitRenaud on France5.

For now I can be content with blogging about my food enthusiasm on inspiredtobake.  Still on a melancholic note, I would like to share this recipe coming straight from my 3rd year Home Economics notebook. The only change I allowed myself was to bake my baguettes fromage/cheese sticks instead of deep frying. Always best when shared around a game of dominoes or carrom.

BAGUETTE FROMAGE

  

Ingredients:

250g all purpose flour

100g unsalted butter

100g cheddar cheese

2-3 tsp cold water

1 tsp paprika, optional

Milk, for glazing

 

Method:

  • Preheat oven to 350 oF. Sift flour into a large bowl.
  • Rub in butter until mixture looks like coarse breadcrumbs.

 

  • Add grated cheese and enough water to make a soft dough.
  • Wrap in cling film and freeze for about 15 minutes.

 

  • Then roll out dough on a lightly floured surface to 1 cm thickness. Add extra flour to prevent dough from sticking.

 

  • Trim dough into a large rectangle. Cut into 1 cm wide strips.
  • Give each strip a couple of twists to make them look pretty.

 

  • Transfer to a lined baking sheet. Brush with milk glaze.
  • You may also sprinkle some paprika or sesame seeds on top.

 

  • Bake for about 15 minutes or until golden in colour.
  • Cool to room temperature. Store in an airtight jar.

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