A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
Suzy (Foodie in Berlin) served these cheese straws at the Berlin Cooking Club in July, and was kind enough to give us the recipe. It originates from the Lee Brothers Southern Cookbook. They are very fine indeed, with a pleasant spiciness.
Enough for 10-12, as pre-dinner nibbles
90g grated mature cheddar cheese
60g butter, softened and cut into 4 pieces
90g plain flour, plus more for dusting
1/2 tsp coarse salt
1/2 tsp crushed dried chilli flakes
1 tablespoon cream
Preheat oven to 180° C.
Rub the cheese and butter into the flour along with the salt and chilli, until the mixture is in coarse crumbs. (You can do this in the food processor fitted with a dough attachment if you prefer.) Add the cream and bring together into a dough.
Flour a suitable surface and your rolling pin and roll the dough out to a rectangle of around 20cm by 25cm. You're after a piece that's only around half a centimetre thick. Leaning against a ruler, use a pizza cutter or a sharp knife to cut thin strips, about half a centimetre wide. You will need to work quite fast.
Tranfser the strips gently to a baking sheet (covered with baking parchment if necessary). Leave at least a centimetre or so between each strip, they expand slightly as they cook. Bake in the middle of the oven for 12-15 minutes until the ends are just browned. Cool on a rack and serve at room temperature.
Having been the lucky person who got to take the leftovers home, I can also confirm that they keep well for eating the following day as a hangover cure.
Photo cropped from one of Foodie in Berlin's on her blogpost about the evening