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Rosemary and olive breadsticks Makes 30 breadsticks

Preheat oven to 200ËšC. Grease and line a baking tray with baking paper. 250 g black olives, pitted Blend olives, rosemary, Parmesan, salt and pepper in a food processer until a 4 fresh rosemary paste has formed. Place this paste in a sprigs piping bag with a medium, round nozzle. 100 g Parmesan, finely Roll puff pastry in a square about 2 to grated 3 mm thick. Mark the centre of the pastry 5 ml Maldon salt by folding it in half (you should have 5 ml black pepper, a horizontal line in the centre of your ground pastry). Pipe the olive paste in vertical 280 g puff pastry lines onto one half of the pastry, with 3 to 5 cm between each line. Brush the other half of the pastry with water. Fold the pastry over the piped side, making sure you press down in between the tapenade lines to seal the area between the two layers of pastry. Place on a tray and freeze for 25 to 30 minutes. Cut into breadsticks across the olive paste lines. Place on the prepared baking tray and bake for 10 to 15 minutes or until golden brown (As an alternative the olive paste can bereplaced with pesto or chocolate or tuna pure). (Adapted recipe from Jan van der Westhuizen)


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