Welcome to my blog!

Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Saturday, 16 February 2013

Cheddar and Chive Choux Puffs



I made these the other day when I had 6 children wanting an afternoon snack.  They were all gone in seconds.  These delicious light and savoury choux puffs are really addictive, and would go down well with a glass of wine, making them perfect for canapes.  

I made a tomato sauce for the kids to dip them into but they are just as delicious without.  The recipe is simple, relatively low faff and can be made in a hurry with load of hungry children about.

70g plain flour
1/4 tsp musard powder
50g butter cut into cubes
150ml water
100g mature cheddar, grated
2 free range eggs, beaten
1/4 cup finely chopped chives

Tomato Dipping Sauce
2 tsp oil
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
1 Tblsp tomato paste/puree

Preheat your oven to 220C/200C Fan.  Line two baking sheets with non-stick baking paper.  Sift the flour and mustard powder into a small bowl.

In a small saucepan over a moderate heat bring the butter and water to the boil.  Tip in the flour and mustard all in one go.  Immediately remove the saucepan from the heat and beat until it forms a thick paste and comes away from the sides of the saucepan.  Beat in 3/4 of the cheese then leave to cool for 5 minutes.

I transferred mine to my stand mixer but you could easily carry on by hand.  Gradually beat in the egg, then stir through the herbs.  You should have a smooth and glossy mixture.

Put teaspoonfuls on to the prepared baking trays, leaving space between for the puffs to rise.  Sprinkle over the remaining grated cheese and bake for 20 - 25 minutes until puffed up, crisp and golden.

Whilst the puffs are cooking make the dipping sauce.  In a saucepan cook the garlic in the oil for a couple of minutes then add the rest of the sauce ingredients.  Bring to the boil and simmer for 10 - 15 minutes until rich and thick.



No comments:

Post a Comment