(^94) text and recipes EMMELYN CINDY MAH photography PATRICK CHAN
FRENCH ONION
TART
- 1 piece frozen puff
pastry - Sharp cheddar, grated
- 2 sprigs rosemary,
minced - Two medium onions,
sliced with rings
preserved - Cream or milk for wash
- Chives, for garnish
Sprinkle cheddar over
defrosted puff pastry
and top with rosemary.
Top with onion slices,
then brush all over with
cream or milk. Bake in a
preheated 180 ̊C oven until
puffed and golden brown,
about 30 minutes. Garnish
with chives before serving.As one of the oldest and most notable food cultures in
the world, French cuisine is often the guiding compass for
many new cooks. It is customary to serve French food in
multiple courses, and to this end, an impressive starter isone that will blow your guests away! And although cheese
is often served as its own course, we think it’s a good idea
to bring it out at the start – complete with all the sides
and trimmings.FRENCH
CHEESE BOARD
- Two types of crackers, as
desired - Two to three types of
nuts - Fruit and berries
- Sharp cheddar
- Blue cheese
- Camembert, slashed and
baked in oven with herbs - Honey
- Fruit jam
- Two to three types of
vegetables, cut into
matchsticks
Set up cheeseboard. Cut
your cheese if desired, and
arrange in rows alongside
mounds of fruit and nuts.
You can slice your fruit and
arrange them in stacks as
well. A good way to get a
pretty cheeseboard is to
make sure you have plenty
of references! Don’t be afraid
to experiment with different
combinations; remember,
you can’t really go wrong!