Savoury Shortbread

Ingredients:

• 4 1/2 cups all-purpose flour
• 450g salted butter, chilled and cut into small pieces
• 4 cups grated sharp cheddar cheese
• 1 cup milk

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Directions:

1.    In the food processor, add flour and butter, pulse until the mixture resembles breadcrumbs.

2.    Add cheese and pulse until combined. Transfer the mixture to a large bowl.

3.    Using a fork, stir in milk until well combined.

4.    Form mixture into dessertspoon sized balls.

5.    Heat oven to 180 degrees.

6.    Grease baking sheets, place balls spaced 3cm apart and lightly press with a fork.

7.    Bake the shortbread until golden, about 12 minutes.  Transfer shortbread to wire racks to cool. Store in an airtight container up to 2 days.

Citrus courgette ribbon salad

 

Ingredents:

• 3 lemons, zest and juice
• 6 tablespoons olive oil
• 4 spring onions, finely chopped
• 5 courgettes, sliced into ribbons lengthways using a vegetable peeler
• salt and pepper
• 4 tablespoons chopped parsley

Directions:

1.    In a large bowl, whisk together the lemon zest and juice, oil, spring onions.

2.    Bring a large pot of lightly salted water to the boil.

3.    Place courgette ribbons into the boiling water to blanch, remove immediately and run under cold water, drain well.

4.    Add the courgette ribbons to the dressing, toss together and season with salt and pepper.

5.    Serve on a plate, sprinkle with the parsley.