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.
14 comments
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January 19, 2011 at 2:08 am
Carine
I used this recipe and made these a few days ago and they were yummy! 🙂 Definitely a healthier version than fried ones hehehe.
September 22, 2011 at 1:43 pm
Sophiao
Awwwwwwwwwwwww merci ! demin mo p esay sa for sure 🙂
March 23, 2012 at 6:57 pm
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[…] snacks. Besides, it’s been a whole week since I last ate ‘sev‘ and ‘baguette fromage‘. I could get some ‘samoussas‘ too. And ice cream. There’s a new […]
July 5, 2013 at 5:01 pm
Mehnaze
It is much better than Fried one
July 5, 2013 at 7:25 pm
prerrnamirchi
indeed!
January 25, 2014 at 4:12 pm
shaheen
I will try this today 🙂 so crossed fingers
February 13, 2015 at 4:01 pm
Mala
Hi Prerna I have made fried baguette fromage which kept for a while but baked one which saved on the calories we call it cheese straws. It not as crispy as baked ones. But is your baked ones crispy as fried ones?
March 2, 2015 at 3:30 am
prerrnamirchi
nope not crisp but more crumbly in texture, I like them that way 🙂
May 5, 2015 at 1:42 am
rishma
Hi Prerna, i was just reading ur above notes, u must be a very busy beee with work n ur cooking blogs. appreciate it very much by sharing ur cooking recipes. i shall bake these crackers later n i prefer it bake than frying as it’s healthier.
thanks
Rishma 🙂
May 5, 2015 at 11:31 pm
prerrnamirchi
happy baking rishma 🙂
June 4, 2015 at 3:51 pm
Rita
hi prerna thanks a lot for sharing your recipe tried few of them it turn out amazing
July 3, 2015 at 6:22 am
Sonakshee
Are we using melted butter or solid one at room temperature???
Help please
July 17, 2015 at 7:05 pm
prerrnamirchi
hi sonakshee, u will need to soften the butter. let it sit out of the fridge for at least 1 hour then cut into cubes before rubbing into flour.
September 26, 2016 at 8:55 am
selvee
HI thanks for sharing all ur recipes.