Anchovies

I ate really well last week. My BiL is an excellent cook and he likes to try new recipes. He  makes his own canapés - none of this opening a bag of crisps thing for him. He made two kinds of biscuits, both delicious. One was parmesan and paprika the other olive and anchovy. I'm going to give them both a go next weekend. I have added the recipes if anyone is keen to try. 

I went to two supermarkets* today on a hunt for things I don't buy every week.  One shop was for items such  as anchovies and preserved lemons, the other for more everyday stuff.  I think these tins are most attractive. 

I didn't see the moon this morning but the sky is quite clear now so if I manage a glimpse later I'll add an extra. It's also 13° and windy. Very mild indeed. 

A busy domestic day ahead for me. 

* Other supermarkets are, of course, available. 

Here are the recipes:

1.  https://www.theguardian.com/food/2024/dec/02/parmesan-biscuits-recipe-by-matt-christmas?CMP=Share_AndroidApp_Other


2. 
(From Tapas and Spanish – Best Ever Recipes by Pepita Aris)

 115g plain flour

115g chilled butter – diced

115g Manchego or mature sharp cheddar or Gruyere cheese (ordinary cheddar, or Parmesan also work fine)

50g can anchovy fillets

50g pitted black olives

½ teaspoon cayenne pepper

Sea salt to serve (optional) 

 1 Place the flour, butter, cheese, anchovies, olives and cayenne pepper in a food processor and pulse until the mixture forms a dough.

2 Wrap the dough loosely in cling film. Chill in the refrigerator for 20 mins.

3 Preheat the oven to 200̊ C / Gas 6. Remove the dough from the refrigerator, then roll it out thinly on a lightly floured surface.

4 Cut the dough into 5 cm/2in wide strips, then cut across each strip in alternate directions to make triangles, Transfer the triangles to baking sheets and bake for 8-10 minutes until golden. (12 minutes seemed better). Cool on a wire rack. Sprinkle with sea salt if desired.