Since the UK coronavirus lockdown began, many chefs and foodies have started sharing recipes on Instagram.
I quite happily while away half an hour watching quick videos, from Ping Coombes’ Dalgona Coffee, to amazing bakes from former GBBO contestants Selasi, John, Martha and Benjamina, restaurant-style inspiration from journalist Felicity Spector and impressive pastry from Helen Goh and cronut-inventor Dominique Ansel.
Another perennial favourite is Yotam Ottolenghi. Since living just a 2 minute walk from his Islington restaurant a few years ago, I have loved his food, books and TV programmes and enjoyed using Middle Eastern ingredients like sumac and za’tar in my own inventions.
Yet I am sure he would be the first to admit that many of his recipes are not particularly quick or simple, and often require a special trip to the supermarket.
However – a couple of days ago he posted a recipe on Instagram and I realised I had every one of the (four) ingredients in my fridge – no need for a non-essential trip out.
20 minute cheese straws really do take 20 minutes, from beginning to being in your mouth. Here’s the recipe, based on Ottolenghi’s Instagram advice.
Easy Cheesy Straws
- 1 sheet ready rolled puff pastry
- Harissa paste
- Parmesan cheese
- 1 egg
- Lay your pastry flat, roll out to make a bit thinner if you like, and score down the middle to create two squares.
- Smear harissa paste over one of your squares, making sure to go right to the edge.
- Grate your parmesan over the harissa.
- Fold the clean side of your pastry over the one with cheese and harissa to create one square, and roll it out so it all sticks together.
- Cut into strips about 1.5cm wide.
- Take each strip, hold each end and twist, to create your classic cheese straw shape.
- Grate some more parmesan on top if you like.
- Bake at 180 degrees for 10-15 minutes, or until golden and crispy.