TART IT UP

Peanut and cheese crisps
When it comes to food I'm all about it looking good as well as tasting great. It really doesn't have to be a chore to do either. Food styling has been a hobby of mine for a while now, something that both infuriates and amazes JB. I love the idea that you can make something edible look so pretty that you don't want to break into it... almost.

If anyone was to show up to dinner with us out of the blue you would think we were having two separate meals, he's all about getting it on a plate and in his stomach as soon as possible whereas I am the ultimate faffer, everything has to be just so before I tuck in. I truly do believe in the saying 'you eat with your eyes'. Don't get me wrong, JB appreciates the beauty of a dish but would rather not wait to be fed as I'm sure some of you agree with.

As you all know, I am not a cheese fan so I think this recipe will surprise a fair few of you. I'm always looking for ways to tart up a dish in a speedy way and this is something I think I could easily work into our meals without JB pitching a fit about how long it takes from me shouting dinner's ready to it actually being in from of him...HAHA

Not too long ago we bought a Nutribullet and until this weekend I only ever used it for sweet things, it's an absolute whiz at making peanut dust though. I then used that to blend with the other ingredients and created something that looks and tastes good. I figured you can have prawns and satay sauce right... so why not this?


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INGREDIENTS - makes 6 
100g roasted unsalted peanuts
50g mild cheddar, grated
1 tsp oregano
1/2 tsp dried chilli flakes (optional)
Pinch of fresh ground pepper

METHOD
1. Preheat the oven to 200oc
2. Blitx the peanuts into a fine dust then mix together all the ingredients in a bowl
3. Draw out circles on the underside of some grease proof paper to use as a guide for your tuile
4. Thinly layer your mixture onto the grease proof 
5. Bake for 3 minutes before topping with a little more cheese and returning to the oven for a further 6 minutes
6. Use a pallet knife to lift the tuile onto a rolling pin or glass until cool so it holds its shape

Plate with the rest of your dish and enjoy : ) x

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