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February 19, 2016
If you love parmesan (who doesn’t) and enjoy fresh baked cookies and biscuits (and who wouldn’t), then a parmesan sablé topped with a refreshing lemon and chive cream is a treat that is hard to beat! For this recipe you'd want a parmesan like Montanari & Gruzza Parmigiano Reggiano di Vacche Rosse which is very well suited for grating.
This is a relatively simple recipe, all it requires is measuring the ingredients correctly. With a little elbow grease, you will have a large batch of cheesy delights to amaze the people you deem worthy of sharing your food.
Pre-Oven: Egg wash (beaten egg)50g parmesan cheese, finely grated
Garnish: 100g crème fraicheSalt and pepperLemon juice1/2 bunch of chives
After the dough has set:
To eat, or not to eat. The answer is blatantly yes for Michael. Born and raised in Hong Kong, he was already an avid amateur cook, imitating recipes from tv and online for his family at any given opportunity. Having rediscovered his passion for cooking, he enrolled in Le Cordon Bleu London and graduated with a new desire to work with food. When not cooking, you can find Michael practicing Wing Chun, or visiting a whiskey bar to indulge in a little scotch.
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