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.
250g all purpose flour
100g unsalted butter
100g cheddar cheese
2-3 tsp cold water
1 tsp paprika, optional
Milk, for glazing
- 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.